You guys, I suck at baking. I mean, I really enjoy the preparation, but I hold my breath for the outcome.
We have family coming into town this weekend and in an attempt to have an array of healthy foods, I chose to (try to) make these whoopie pies. Why I tried to attempt these just one week after last Thursday‘s occurrence is beyond me.
Anyway, it started out smoothly and after my first batch of the chocolate cookies came out edible, I was ecstatic! While the rest were in the oven, I started in on the filling.
All went well and I popped the bowl into the fridge to chill. After a night of sand volleyball and a co-workers going -away party, I came back home and assembled three. Just three. I’ve learned to test run just a few before I ruin everything.
And it’s a good thing I did. The filling is nothing like what whoopie pie filling should taste/feel like. It was jiggly like jello (it has gelatin in it, so obviously) and gooey in my mouth. Fail. BUT, I don’t think it was my fault this time; I think it’s just the recipe.
The jello-like filling. Nasty, right?
So, I slept on it (because we all know kitchen + no sleep cannot equal good things) and this morning I consulted Kristen. I remembered she had made whoopie pies before and knew she would not let me down. Low and behold, I ended up mixing up some butter, cream cheese and marshmallow fluff (after running to Hy-Vee for the 3rd time in 3 days) and they were as good as new!
No worries, the filling will harden up. I’m just impatient.
I might even try to make some of the Whoopie pie cookies from the 2nd recipe and see if they’re any better. My lesson for the day: always trust a girl from Iowa.
I’ll let you know on Monday if my in-laws made it out alive. 😉
Update: I’ve now made the whoopie pies from this recipe (sans the red food coloring) and they are a million times better. Forget that 1st jello-like, too-thin whoopie pie recipe. This one’s for real.
Worldly Adorations 