Whoopie Pies or Devil Dogs with Marshmallow Creme
Whoopie Pies, sometimes called Gobs or black and whites are a traditional dessert or snack in Pennsylvania Dutch culture. They can often be found at Amish farmers markets and in restaurants and gift shops in Pennsylvania Dutch Country. They are also known as one of Maine’s most loves comfort foods.
A devil dog is pretty much just a whoopie pie but in a different shape. Devil dogs resemble more of a hot dog bun shape.
IngredientsWhoopie Cake - Devil Dog Cake
2 cups all purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa
1 teaspoon baking soda
6 tablespoons of melted butter or margarine (salted butter) Note: Some whoopie pie purists say that solid vegetable shortening should be used instead of butter. At some point I will try using vegetable shortening instead and then comparing results.
3/4 cup milk
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon of salt
Marshmallow Cream Filling
6 tablespoons of salted butter or margarine, slightly softened. Note: Some whoopie pie purists say that solid vegetable shortening should be used instead of butter. At some point I will try using vegetable shortening instead and then comparing results.
1 cup confectioners' sugar
1 jar (7 ounces, or 1.5 cups) of marshmallow creme
1 teaspoon vanilla extract
Preheat your oven to 350 degrees Fahrenheit. Lay down parchment paper on two cookie sheets. Spray the parchment paper with a buttered spray to prevent sticking. Making the cookie/cake: In a large bowl add the flour, granulated sugar, baking soda, and cocoa.
Add in the milk, egg, 6 tbsp melted butter, vanilla, and salt.
Mix until smooth.
Smooth cookie/cake batter:
Plop 12 heaping tablespoons on the parchment paper of each sheet keeping each plop about 2 inches apart. 12 cookies per cookie sheet will make 24 cookies total but 12 pies once assembled. Image shows only 9 as I went a little overkill on the heaping aspect and the cookie/cakes came out to be a little too large. Stick with the heaping tablespoon amount, just not "heaping and overflowing" like I did. You want 12 cookies on each sheet.
Bake for 12 to 14 minutes, until they are puffy and a toothpick inserted in the center comes out clean. Using 2 cookie sheets at the same time, switch the sheets in the oven at 6 to 7 minutes in so they top sheet is in the middle rack and the sheet that was in the middle is not on the top rack. Remove from the oven and let cool completely.
Making the marshmallow creme filling: In a large bowl, use an electric mixer at medium speed to beat the 6 tbsp of softened butter until smooth. At a lower speed, beat in the marshmallow creme, confectioners' sugar, and vanilla until smooth.
Cover the flat side of the cookie with a tablespoon or so of the marshmallow creme. Then top with another cookie.
The marshmallow creme may be a bit runny, but that's ok. You can stick your whoopie pies or devil dogs in the fridge for a bit to firm up.
If you can't consume all of them, you can freeze the whoopie pies in individual ziplock bags. Just put them in the fridge when you want to defrost them.
Now that you have learned how to make whoopie pies or devil dogs with marshmallow creme, please be sure to view these other pie recipes and these chocolate recipes.
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