Whoopie Pies and We raised 20 Grand for Haiti!

Wow! Helping plan a fundraiser for Haiti that raised over $20,000.00 was an amazing feat! Our bakesale raised over $850.00. No joke! Thank you to all the bakers who rallied fast and furiously. What an amazing group of volunteers. We could not have done it without you. I admit I tried quite a few of the treats (I paid, of course!) and they were all fantastic! To read more about the evnt and see great photos, go to: http://www.baristanet.com/2010/01/montclairs_show_of_support_for.php

I wanted to make a specific mention of my friend Peg Rosen’s Whoopie Pies, however, because they went SO fast at that bakesale that I didn’t even get to try one. I was mad. So mad, that I asked her for the recipe so that I can make them myself and eat as many as I like! Peg also has a great blog called Relish This http://relish-this.blogspot.com/so check it out.

Please keep donating for Haiti relief. They really need us.

Peg Rosen’s Whoopie Pies:

2 cups all-purpose flour
1/2 cup cocoa powder (Dutch process, if possible, but not at all mandatory)
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For the Filling:

1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla
Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered (or parchmented) large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely


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