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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Amy Bouchard's Gingerbread "Wicked" Whoopie Pies Recipe

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This recipe for Amy Bouchard's Gingerbread "Wicked" Whoopie Pies is from Comfort and Joy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cakes:
1 cup vegetable oil
1 cup molasses
2 eggs
4 1/2 cups flour
2 1/2 T. ginger
1 1/2 T. cinnamon
1 tsp. salt
1 T. baking soda
1 cup boiling water
For the filling:
1 1/2 cups vegetable shortening
4 cups confectioner's sugar
4 T. milk
4 T. flour
6 heaping T. Marshmallow Fluff
2-4 T. vanilla
Directions:
Directions:
Pre-heat oven to 350º.

In a large mixing bowl mix together oil, sugar, molasses and eggs. In a medium bowl sift together flour, spices and salt.

Add baking soda to the 1 cup boiling water and set aside.

Add 1/2 flour mix to molasses mix, then add half the water. Repeat this until all the ingredients are mixed together.

Spoon onto parchment lined cookie sheets. You will want to make sure each spoonful is at least 2 inches from each other as they will expand when baking.

Bake for 10-13 minutes depending on size. Just like a cake, they are done when the top springs back or when a toothpick inserted into the middle comes out clean.

Make the filling:

Mix all filling ingredients together on medium to high speed for about 5 minutes, until light and fluffy.

Scoop a spoonful of whoopie filling on the inside of gingerbread shell then top it with another whoopie shell.
Personal Notes:
Personal Notes:
This is my favorite Whoopie flavor.

 

 

 

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