Over the past 18 months or so, our monthly Baketogether sessions have brought many of us from around the globe together under the umbrella of friendship, food and community. For me, it’s always a wonderful surprise to see who shows up in our virtual kitchen and to see how these creative folks have spun the recipe. The recipes are always impressive, creative and, most of all, inspiring. Each version of every recipe inspires me to push forward with new variations, renovated techniques, unique flavor pairings. In a sentence, your baketogether recipes have inspired me to be a better baker.
Of course, we Baketogether folks are always looking for new company in our kitchen. As I like to say .. “the more the merrier’! I bet you can imagine my absolute delight when my friend, the venerable GREG PATENT himself reached out about BakeTogether! Along with being an incredibly warm, giving colleague, Greg is a brilliant writer, an American baking icon and one of my all-time baking heros. He’s written many books with these two as my personal faves – Baking in America and A Baker’s Odyssey. They hold a special place on my bookshelf as they should on yours. He is a baking genius hence his aptly named website: The Baking Wizard ! Grab a cup of tea or coffee and check out his site.. so much valuable, valuable info and recipes. Greg is also on Twitter. Follow @GregPatent – I do!
Greg and I had been emailing about Baketogether and I bravely and humbly asked if he’d like a copy of my Mini Treats & Handheld Sweets. He said yes. I mailed the book. And.. he liked it. So much so that he asked for permission to do a BakeTogether version of one of the recipes in the book. (really? Greg Patent wants to spin one of MY recipes? I giggled like a school girl.) Specifically, he inquired about the Orange Whoopie Pies with Orange-Honey Buttercream (page 112). To say I was and am honored, would be the world’s biggest understatement. We agreed that I would do a spin-off recipe as well and we would co-post in January. TODAY.
Here’s Greg’s recipe.
I’ll admit that I cheated a bit with my version of, well, my recipe. While I’ve switched up the flavoring of the Whoopie and filled them with a devilish, chocolaty velvet filling, I have only given you the recipe for the Whoops and not the filling. OK.. OK.. I can hear the name-calling from my office. Yes, I confess to being more than a little bit of a tease but, in my own defense, a girl has to at least try to make a living. Forgive me? I hope so.. You can find the filling recipe on page 118 of Mini Treats.
While this isn’t a “regulation” Baketogether, Let me know if you’d like to join me and Greg in spinning this Whoopie YOUR way. If so, I’ll add a linky thing so we can share. In the meantime, checkout Greg’s recipe.. It’s brilliant.
And, stay tuned for February’s Baketogether — there’s a BIG, sweet prize involved!
I’ll close this post as Greg and I have taken to closing our emails…
Vanilla Bean Whoopie Pies with Bittersweet Chocolate
Makes 24 filled whoopie pies
For the whoopies
2 cups (9 ounces) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 tablespoons (3 ounces) unsalted butter, softened
1 cup (7 ounces) granulated sugar
2 large eggs, at room temperature
1 1/2 teaspoon pure vanilla bean paste or extract
1/2 cup buttermilk, at room temperature
For the filling
Turn to page 118 in Mini Treats & Handheld Sweets for the ingredients
Colored sprinkles, for garnish (optional)
Make the whoopies
1. Position an oven rack in the center of the oven and heat the oven to 350°F. Line three cookie sheets with parchment or nonstick baking liners.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl until well blended and no lumps remain. Put the butter and sugar in a large bowl. Beat with an electric mixer fitted with the paddle attachment on medium speed until well blended and smooth, about 3 minutes. Add the eggs, one at a time, beating until just blended between additions. Add the vanilla with the last egg. Stop to scrape down the bowl and the beater as needed. Add half of the flour mixture and mix on low speed until just blended. Add the buttermilk and mix until just blended. Add the remaining flour mixture and mix on low speed until just blended.
3. Using a 1-tablespoon mini scoop, shape the dough into balls and arrange about 1 1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until a pick inserted in the center of one whoopie comes out clean, 9 to 11 minutes. Move the sheet to a cooling rack, let the whoopies sit for 10 minutes, and then transfer them to a rack to cool completely.
Make the filling
Turn to page 118 in Mini Treats and Handheld Sweets for the directions.
Assemble the whoopie pies
Turn half of the cooled whoopies over so they are flat side up. Spoon a slightly rounded 1 tablespoon of the filling onto the center of each whoopie. Top with the remaining whoopies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Roll the edges of the whoopie pies in colored sprinkles, if desired. Whoopies can be served immediately, chilled for 30 minutes or refrigerated up to 2 days. They are best when served slightly chilled.