BBQ Pulled Pork Sandwiches
Tater Tots and Salad Bar
Homemade Chocolate Whoopie Pies
This morning the Calvary kitchen volunteers made 800 whoopie cookies. Tomorrow we will fill them with a marshmallow fluff filling to make 400 Whoopie Pies! Here’s the recipe:
Whoopie Pies
Adapted From Gourmet Magazine, Jan 2003
Servings: 400 pies
Preheat oven to 325* convection
Make recipe 4 times:
Whisk together:
16 cups flour
4 cups cocoa powder
3 tbsp plus 1 tsp baking soda
2 tbsp plus 2 tsp salt
Stir in separate bowl:
8 cups well-shaken buttermilk
2 tbsp plus 2 tsp vanilla
Beat in mixer the butter and sugar until fluffy, then add eggs:
4 cups (2 #) unsalted butter, softened
8 cups packed brown sugar
8 large eggs
Alternately add flour mixture and buttermilk to mixer, beating until smooth.
Use purple handle size disher (3/4 ounce) to scoop batter 1 inch apart on well greased cookie sheets. Bake 11-13 minutes, until tops are puffed and cakes spring back when touched. Transfer to cooling racks to cool completely.
For filling:
Beat in mixer until smooth:
12 cups (6 #) butter, softened
30 cups powdered sugar
6 #5 cans marshmallow cream (about 48 cups)
8 tablespoons vanilla
(Last week I forgot to post the menu before I went on vacation! Dinner was Beef and Broccoli with Rice, and an Apple Crisp for dessert. I had a lovely, warm beach vacation with family and friends, and just returned to South Dakota in time for the below freezing temps of the Polar Vortex. https://www.cnn.com/2019/01/28/us/polar-vortex-explained-wxc/index.html. Stay warm and safe out there and think of warmer days to come!)
thenewchurchsupper 
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