Makin’ whoopie

 

I realized that my 100th post passed relatively unnoticed… four posts ago. Oops.

Happy Hundredth Post to my bloglet!

In the last 100 posts all kinds of silly things went on: ridiculous amounts of squash, oats, and chocolate chippies… roomie adventures and a metric ton of thesising… graduation (oh yeah, only kind of important)… moving and a change in states… haircuts, laughing, and eating. Lots and lots of eating. Life is never dull around here: I’m happy to provide a little daily inbox snark and hopefully some gastronomical inspiration to pique the interest of your resident stomach gremlins!.

 

In celebration of all the culinary shenanigans that have transpired in the last 100 posts, I made WHOOPIE!

I kid, I kid. But I did make whoopie pies, which is possibly even better. But naturally, as per Wait are those Cookies proclivities, these aren’t any whoopie pies. Ohhh no. They’re low in fat, whole grain, no cholesterol, and low sugar. Take that, marshmallow fluff! Seriously. What. The. Fluff. Why would I eat that when I could have this?!

AND they got rave reviews. From Vati, who notoriously loves super sweet things. But these got approval and were eaten for second breakfast: clearly everyone wins.

Happy 100th post, bloglet! Here’s hoping the next 100 are just as full of shenanigans and inherent dorkiness :)

Pumpkin Whoopie Pies with Cinnamon-Yogurt Filling

Makes 10 cakelets, or 5ish whoopie pies, depending on size (mine were about 2″ across). I liked them with a teeny bit of maple syrup drizzled over the top (and so did Vati). Recipe ever so slightly modified from Mix it Up, here!

  • 1/4 c 1% milk
  • 1 tsp apple cider vinegar
  • 1/2 c whole wheat pastry flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp ground ginger
  • 1 tsp cinnamon
  • 1/8 tsp allspice
  • pinch of salt
  • 2 tbsp brown sugar
  • 1/4 c pumpkin puree
  • 1/2+1/2 tsp vanilla extract, divided
  • 1 tbsp maple syrup
  • 1/4 tsp cinnamon
  • 1/4 c nonfat, plain greek yogurt

Preheat the oven to 350, and lightly grease a cookie sheet.

In a small bowl, combine milk and vinegar and let sit. In a larger bowl, whisk together flour, baking soda, baking powder, ginger, cinnamon, allspice, salt, and brown sugar. Once milk has ‘soured’, add in pumpkin and 1/2 tsp vanilla extract. Add wet into dry, and stir to combine. Drop spoonfuls of the batter onto the prepared cookie sheet, and bake for 7-8 minutes (I checked mine at 7 but let them go for 8). Cool on a cookie sheet completely before making pies. While cakelets are cooling, whisk together yogurt, 1/2 tsp vanilla extract, maple, and cinnamon. I stored my cookies and filling separately in the fridge, so that I could make them fresh when I wanted one. Perfect with a slight drizzle of maple over the top! Mmmm.

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