I have never heard of whoopie pies before, but apparently they’re synonymous with both “Moon Pies” and “delicious.” The latter is a bit subjective, but statistically speaking, it’s true in my trials.

I saw these pies listed on another blog and thought they would be perfect for my students as a “Congrats! You’re almost done with the school year!” treat. Nothing like a little sugar to get their brains going!

I’m cheap, cheap, cheap, so I refused to buy marshmallow creme to make the filling for these. It was $4 a jar at Safeway, and let’s be real… there are a lot of things I could do with $4. So, instead, I spent $6 to buy some corn syrup to make my own marshmallow creme. A half gallon of marshmallow creme. If you’re interested in making your own marshmallow creme, just click on the link below. If you have no idea what I’m talking about when I say marshmallow creme, you’re missing out. This is the stuff of kids’ dreams. Gooey, sticky, sweet, and completely bad for you.

This makes a LOT of cookies. Granted, two cookies makes one whoopie pie, but still! If you can’t think of a use for all these cookies, freeze the cookie halves and then defrost them before slathering with more yummy filling.

chocolate marshmallow whoopie pies
from Annie’s Eats

for the cookies
3½ cups all-purpose flour
1 tsp. salt
1½ cups unsweetened cocoa powder
1 tbsp. baking soda
1 tsp. baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, at room temperature
2 tsp. vanilla extract

for the filling
1 cup (2 sticks) unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
7½ oz. marshmallow creme
2 tsp. vanilla extract

Preheat the oven to 400˚ F.  Combine the flour, salt, cocoa powder, baking soda, and baking powder in a medium bowl; whisk together to blend.  Set aside.

Line two baking sheets with silicone baking mats or parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar.  Beat together on medium-high speed until light and fluffy, 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.

Blend in the buttermilk and vanilla extract until incorporated.  Mix in the dry ingredients, blending just until combined.

Using a 1-oz dough scoop, drop the batter onto the prepared baking pans, 12 cookies per pan.

Bake for 12 minutes, rotating the pans halfway through baking.  Allow to cool on the pan 5-10 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining batter.

To make the filling, place the butter in the bowl of a mixer fitted with the paddle attachment.  Beat on medium-high speed until smooth, 1-2 minutes.  Blend in the confectioners’ sugar until incorporated.  Beat in the marshmallow creme and vanilla until light and fluffy, 2-3 minutes.

Once the cookies are completely cooled, match them up in pairs by size. Use a spoon to place a dollop of marshmallow filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edges.  Store in an airtight container.

lime yogurt cake with blackberry sauce
from www.smittenkitchen.com

cake:
1 cup whole milk plain yogurt
1/3 cup vegetable oil
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt

sauce:
12 ounces fresh blackberries (frozen should work as well, but you should start with half the water)
1/4 cup water
4-6 tablespoons sugar (this will depend on how tart your blackberries are)
1 tablespoon fresh lime juice

Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with oil (I used a butter and flour spray out of habit, which works as well) and line the bottom with parchment paper if the pan is not springform.

In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda and salt together, right over your yogurt batter. Stir with a spoon until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.

Combine blackberries, water, sugar and lime juice in blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold. Spoon over slices of cake and eat immediately.

This recipe is for standard sized muffins. To cook with a muffin top pan, reduce the heat by 25 degrees and use a toothpick to start checking for doneness at 10 minutes.

corn bread muffins
Best Light Recipe

2 cups all purpose flour
1 cup yellow cornmeal (Cook’s Illustrated recommends Quaker yellow cornmeal)
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
3/4 cup low-fat yogurt
1/2 cup whole milk
1 tsp vanilla extract
4 tbsp unsalted butter, softened
2 large eggs

Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spray a 12 cup muffin tin with vegetable oil spray.

Whisk the flour, cornmeal, baking powder, baking soda, salt, and 1/4 cup of the sugar together in a medium bowl; set aside. In a separate bowl, stir the yogurt, milk and vanilla together; set aside.

Beat the remaining 3/4 cup sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. (Set a timer for this!) Add the eggs, one at a time, beating well after each addition.

Reduce the mixer speed to low. Beat in 1/3 of the flour mixture until just incorporated, followed by 1/3 of the yogurt mixture, scraping down the bowl as needed. Repeat this process twice more, alternating between the remaining flour and yogurt mixtures until the ingredients are just incorporated. Do not over mix.

Using a large ice-cream scoop or measuring cup, divide the batter evenly among the muffin cups.

Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 18-20 minutes, rotating the pan halfway through baking. Cool the muffins in the pan for 5 minutes and then flip them out onto a wire rack and cool for 10 minutes before serving.

Top with your favorite toppings.