So, today I have been in the mood to use the kitchen. I prepare myself for potential power outages by making sure that we have more than enough sweets on hand. First I made some spaghetti sauce because Samuel has been asking for it, “all year long” (he gets his tendency to exaggerate from his father!). After the spaghetti, I though we could use some bread. I made this rosemary loaf, which hasn’t failed me yet. Very yummy, and the girl is a Bosch lover, which just made me that much happier.
After dinner was done, I decided to get all crazy and make Martha’s cookie of the month. Oddly enough I didn’t even think that the cookies sounded that good, but I was in a mood. Well, I’m not too proud to admit when I’m wrong. These cookies are fantastic! Benjamin and I are sitting here eating them as I write.
They were not difficult and they required no crazy ingredients. I would even go so far as to say that they might be a litle bit healthy because they contain an actual banana. So, here’s the recipe, with my notes following:
Banana Whoopie Pies ( Martha Stewart Living Sept. 2008)
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup mashed banana,from 1 large ripe banana
½ cup sour cream
4 ounces unsalted butter, softened (1 stick)
½ cup granulated sugar
½ cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract, divided
16 oz. cream cheese, softened
1 cup confectioners’ sugar plus more for dusting
Preheat oven to 350°. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and ½ teaspoon vanilla, beating until incorporated. Add banana mixture in two additions, alternating with flour mixture. Transfer batter to a pastry bag fitted with a ¼-inch plain tip. Pipe batter in 1¼-inch rounds on baking sheets, spacing rounds 1½ inches apart. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. Unfilled cookies can be stored up to 1 day. Beat cream cheese, confectioners’ sugar, and remaining ½ teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes. Pipe or spoon 1 tablespoon cream mixture onto the flat sides of half of the cookies. Sandwich with remaining cookies. Dust with confectioners’ sugar, and serve immediately.
Now, I wouldn’t bother piping the batter. If you have a small ice cream scoop it works really well and all of the cookies are uniform.
I also don’t know that I would make the cream cheese frosting again. I think a plain white, or a milk chocolate would be very nice.
The parchment paper is an excellent idea though. These are pretty much tiny little cakes and it would be a lot of aggravation to be pulling them up.
I don’t know who did the yield for this, but it in no way makes 36 sandwiches, of course that could be because I ate most of them before I made the icing!!
Alrighty, go forth and make some Whoopie!!