2 Way Whoopie Pies

A few weeks ago I found out that Alexander needed to take cookies to a scout fundraiser...the following day. So I opened my "cookies to try" file and we decided on these that I found at Brooklyn Belly. I made some with the marshmallow filling and some with a German chocolate filling, like she did. I didn't get to use her German chocolate filling because I bought everything on the ingredients list, but I didn't notice that the list didn't include the evaporated milk that was mentioned in the directions. So I looked online for a German chocolate frosting that didn't call for evaporated milk since I didn't have time to go to the store and I found one from the great ladies at The Sisters Cafe. Thanks for the rescue! And then just to make it extra special, I melted some chocolate chips and mixed them with heavy cream to add to the German chocolate filled whoopie pies.

I sent marshmallow ones to the fundraiser and gave the German chocolate ones to friends as thank you's. Got lots of compliments on both kinds.

2 Way Whoopie Pies
4 T. unsalted butter, softened
1 c. packed light brown sugar
1 large egg
2 t. vanilla
2 c. flour
1/2 c. unsweetened cocoa powder
1 1/2 t. baking soda
1 t. salt
1 c. lowfat buttermilk

Marshmallow filling:
7 T. unsalted butter, softened
1/2 c. powdered sugar
1 (7.5-oz.) jar marshmallow fluff
2 t. vanilla

Heat oven to 350°. Grease a large baking sheet.

In a large bowl, cream butter with sugar until smooth and creamy. Beat in the egg and vanilla.

In a separate bowl, combine the flour, cocoa, baking soda and salt. Add about 1/3 of the dry mixture to the creamed mixture, along with half of the buttermilk. Beat until blended. Add another 1/3 of the flour mixture to the batter, along with the remaining buttermilk. Beat until blended. Blend in the remaining 1/3 of the flour mixture until batter is smooth.

Drop batter on the prepared baking sheet, about 1 large tablespoon at a time, leaving about 2 inches between the mounds. You should be able to bake 6 at a time. Bake for about 10 to 14 minutes, until the cakes spring back when lightly touched. Transfer cakes to a rack to cool completely.

Once the cakes have cooled, slather one of the fillings on the flat side of one cake, press the flat side of another cake on top.
For the marshmallow filling:
Place everything but the vanilla in a mixing bowl. Using an electric mixer, beat everything until it is blended, then stir in the vanilla.

Brittany's German Chocolate Frosting from The Sisters Cafe

1 c. milk or cream (or a combination of both)

1 c. sugar
3 egg yolks
1/2 c. butter
1 t. vanilla
1 1/2 c. coconut
1 c. walnuts or pecans, chopped
Combine cream, sugar, egg yolks, and butter in saucepan over medium heat. Bring to a boil and cook until thickens, 3-5 minutes.