ANNOUNCING: Change is part of life, and apparently, it's part of blogging, too. As of September 5, 2013, I'm merging The Virtual Goody Plate with Disco Mom Takes on the World and whatever else may henceforth spill from my fingertips (and kitchen), into one great new blog. I hope you'll join me there in exclaiming, "THIS IS AWESOMELAND."

Saturday, October 1, 2011

Banana Whoopie Pies

This is one of those posts where the pictures pretty much speak for themselves. I made these for a "light" dessert for a dinner party we attended - they are portable, there is kid appeal, but mostly they're just fun, really delicious, and not too big or heavy.

I made Martha's proscribed cream cheese filling and yeah, it was good, but I just felt it needed something to be real good whoopie pie filling. So I added some marshmallow creme - can that ever go wrong? (don't answer) - and in this case it was just the thing.

Sometimes I think I should start another blog just for banana recipes. They are all so good, I never get tired of them. And hey, these are even good in lunches! Wrap individually and store in the fridge for up to a week - send them in kids lunches and won't they be the envy of the table!
Banana Whoopie Pies (print recipe)
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup mashed banana (1 large or 1 1/2 small)
1/2 cup sour cream
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
16 oz. cream cheese, softened
1 cup confectioners' sugar, plus more for dusting
1/2 cup marshmallow creme1. Preheat oven to 350. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

2. Beat butter and sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 tsp vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

3. Transfer batter to a pastry bat fitted with a 1/4 inch plain tip (or a gallon size Ziploc, then snip off a corner.) Pipe batter into 2-inch rounds on baking sheets, spacing about 1 1/2 inches apart.

4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool.

5. Beat cream cheese, confectioner's sugar and remaining 1/2 tsp vanilla with a mixer on medium speed until smooth, about 2 minutes. Stir in marshmallow creme until the filling is homogenous. Pipe or spoon 1 T cream cheese filling onto the flat sides of half the cookies. Sandwich with the remaining cookies. Dust with confectioners sugar and serve immediately. Makes about 2 1/2 to 3 dozenRecipe adapted from Martha Stewart

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