October 21, 2010 at 1:44 pm , by Gabrielle Porcaro
I know, I know it’s an obvious title but how could I not! We are starting a new column on our blog where LHJ staffers make the recipes we feature in the magazine and report on their experience. I’m the 1st victim, so here we go…
I choose to make the Halloween Whoopie Pies since I wanted to make something I have never made before. Plus it was the food and fashion department of LHJ that decided that whoopie pies were the new cupcakes… you heard it here first!
I love to bake and do so often. Although, I don’t recall ever receiving a negative accolade for my treats, I will ask all my “fans” to comment below on my baking ability so I can remain the “modest” girl I claim to be.
# of times I wanted to call my mom but resisted: 4
# of times I got mad at Tara (the Food Editor): 2
# of times I dropped chocolate on my foot: 1
# of times I sang “Makin’ Whoopee”: 2
# of injuries: 1 (I slipped and bruised my knee)
# of whoopie pies made: 22 1/2
I like to start by lining up all the ingredients on my counter…
My yellow KichenAid mixer is one of my favorite things I own… after my shoes of course!
To note: whenever a recipe calls for shortening I always just sub in butter and when it calls for milk I use skim. Why? Shortening grosses me out and who drinks regular milk over the age of 5.
Within the first step I run into a problem. I do own 3 baking sheets (how many people living in a small NYC apt can say that) what I don’t have is a 1 1/2 inch circle cookie cutter. Star, heart, gingerbread man… yes but circle, no. I skip that step and move on.
(chocolate batter… Yummy!)
My next OMG moment comes when I read ahead while waiting for my butter to soften and realize there’s piping involved in this recipe. Once again, Gab, read the recipe before making! When will I learn. I wasn’t prepared for the mess that piping will cause! I thought this was an easy recipe I can make on a Monday night. Luckily I have a piping set thanks to a Christmas gift from my sister a few years back. I dig it out of the back of my cabinets and google “coupler” (yes! I have it) and proceed….
the white tip-holder is called a coupler… wow, cooking and learning!
Now I get to the point that I ignored in step 1. If you are like me and don’t own a circle cookie cutter you can just do as I did and plop out the piping in some what equal size cookies (as shown above).
It’s during this process that my hands and kitchen becomes covered in chocolate. This is not a surprise. Anyone who knows me knows I tend to get messy nay very messy when I do things.
Yes there’s chocolate all over my Olympus camera
After I fill the 3 trays and the mess is too big and forgo any left over batter. Chocolate is all over my small kitchen. I clean up and prepare for meringue butter cream, which is a bit intimating at first but actually isn’t that bad. It did take me longer since I didn’t realize I had to put my KitchenAid on high… again I have problems reading directions.
yup! that is what 5 egg whites and 4 sticks of butter gets you!
I begin to assemble the cookies which is fun and easy!
Yeah! it’s starting to look like it does in the magazine!
Voila! All done!
Now, it did take me over 2 hours to make…. but I was writing this at the same time and was distracted by the Yankee game and I did stop to clean. Tara also assured me that the size of your kitchen has something to do with the cook time (small kitchens are harder to work in)- so those of you in tiny NYC apartments, take note!
I brought them into work the next day and there were no complaints. Some staffers (that will remain nameless) even came back for seconds!
I also have a ton of icing leftover in my fridge (Although the recipe says it stores for up to a week, Tara keeps hers in the fridge for up to 3 weeks and thinks it stays fine!) so I will be making more in the next week or two… interested parties feel free to start bribing me for samples.
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