Subj : St. Anselm 04
To   : All
From : Dave Drum
Date : Tue Apr 20 2021 23:05:36

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Saint Anselm Whoopie Pies
 Categories: Cakes, Snacks, Desserts, Dairy
      Yield: 6 servings
 
MMMMM---------------------------CAKES--------------------------------
      2 c  All-purpose flour
    1/2 c  Dutch-processed cocoa
           - powder
      1 ts Baking soda
    1/2 ts Table salt
      1 c  Packed light brown sugar
      8 tb Unsalted butter; softened
           - but still cool
      1 lg Egg
      1 ts Vanilla
      1 c  Buttermilk

MMMMM--------------------------FILLING-------------------------------
     12 tb Unsalted butter; softened
           - but still cool
  1 1/4 c  Confectioners’ sugar
  1 1/2 ts Vanilla
    1/8 ts Salt
  2 1/2 c  Marshmallow fluff
 
  CAKES Adjust oven racks to upper-middle and lower-middle
  positions. Set oven @ 350ºF/175ºC.
  
  Line 2 baking sheets with parchment paper.
  
  NOTE: Don’t be tempted to bake all the cakes on one
  baking sheet! The batter needs room to spread in the
  oven.
  
  Whisk flour, cocoa powder, baking soda, and salt in
  medium bowl, set aside.
  
  In large bowl with mixer on medium speed, beat sugar
  and butter in large bowl until fluffy, about 4 minutes.
  
  Beat egg until incorporated, scraping down the sides of
  bowl, then beat in vanilla.
  
  Reduce speed to low and beat in one third of flour
  mixture, then half of buttermilk.
  
  Repeat with half of the remaining flour mixture, then
  remaining buttermilk, and finally remaining flour mixture.
  
  Using rubber spatula, give batter a final stir.
  
  Using 1/3 cup, scoop 6 mounds of batter onto each
  baking sheet, spacing mounds 3" apart.
  
  Baking until cakes spring back when pressed, 15-18
  minutes, switching and rotating pans halfway through.
  
  FILLING: With electric mixer on medium speed, beat
  butter and sugar together until fluffy, about 2 minutes.
  
  Beat in vanilla and salt.
  
  Beat in fluff until incorporated, about 2 minutes.
  
  Refrigerate filling until slightly firm, about 30 minutes.
  
  Dollop 1/3 cup filling on center of flat side of 6 cakes.
  
  Top with flat side of remaining 6 cakes and gently press
  until filling spreads to edge of cake.
  
  Whoopie pies can be refrigerated in airtight container for
  up to 3 days. Enjoy!
  
  From the kitchen of Saint Anselm College
  
  RECIPE FROM: https://www.anselm.edu
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... You're a chef. I recognise the accoutrements!

--- EzyBlueWave V3.00 01FB001F
 * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

.