Okay, I hadn’t planned on a whoopie pie follow-up so soon. But I was in a horrid mood after a tough day at work–think PMS times two with a sprinkle of “I hate everybody.” I came home expecting to have a quick dinner and then take yet another work meeting over drinks, but my mood was so glum that it would have been downright cruel to humanity to expose myself to others.
But poor E had to deal with the burden of my mood. He had cooked up duck breast with potatoes and carrots, but I walked in too gloomy to look him in the eye. I threw my bag on the floor and slid onto the couch. I didn’t see he’d made me a plate. He poured wine. I sulked. “What’s wrong?” he asked.
“I missed a deadline.” And aside from that, I was being a miserable girlfriend.
“Uh, huh,” he said. “And what happened when you missed deadline? Seems the world still kept turning, now didn’t it?”
I laughed. He was right. The weight of defeat started to ease from my shoulders. I felt happy. And then I felt like baking.
I can’t make deadline, but I can make…whoopie pies!
I remembered last weekend how good I felt when I made those whoopie pies. How accomplished and successful I felt when I made those desserts for us. How good it made me feel to feed one to E while he sat on the couch watching James Bond. I wanted that feeling back. Fast.
Plus, I had to salvage the night with E. It wasn’t his fault I missed my deadline.
Since I had just made a batch last weekend, I was skilled enough to churn out these apple and brandy whoopee pies within an hour. This time I followed a recipe on this beautiful blog, but I kicked it up a notch with brandy for the cookies and cinnamon in the cream cheese filling. The recipe churned out fewer cookies, but bigger, heftier sandwiches than before.
I offered a whoopie pie, aka, my white surrender flag, to E. “I’m glad to see you’re feeling better,” he responded.
1/2 cup softened butter
1 cup brown sugar
1/3 cup sour cream
1/2 teaspoon vanilla extract
2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
a pinch of cloves
1 apple (I used Granny Smith), peeled and sliced
1 1/2 shot of Brandy
2 tablespoons melted butter
1 8 oz pack of cream cheese
1 1/2 cup confectioners sugar
1 teaspoon cinnamon
Preheat oven to 375 degrees. In one bowl, cream together the butter, sugar, egg, sour cream, vanilla and brandy and mix until just combined. In another bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, whisk together. Combine the wet and dry ingredients until there are nearly no lumps left. Slice up the apple into small pieces (do this at the end so the apple doesn’t turn brown before you cook), then stir them into the batter.
Place spoonfuls of batter on a greased (or parchment paper lined) baking sheet and bake for 8-10 minutes. Remove from pans and let cool on a wire rack or parchment paper lined plate.
After baking the cookies, mix the filling ingredients in a separate bowl until creamy. Spoon out forkfuls of the filling onto one cookie and top with another. Makes about 10 sandwiches.
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