It's not just potluck anymore…

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. Stay warm and safe out there and think of warmer days to come!)

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