Yup, feeling kind of la-la lately – distracted but in a good way. We’ve had two sets of lovely visitors swing by our way, which meant our usually lazy weekends of pottering around at home were swapped for more entertaining options.
Add some unseasonably warm weather to the mix, and glorious blossoms popping up all around the neighbourhood, it’s no wonder I feel all dreamy. (And if I've missed returning your comments etc, sorry!)
Needless to say, I haven’t spent much time baking at all, and luckily I made these whoopie pies the day before my aunty arrived. Well, I made the outside bits before she arrived, but didn’t get a chance to fill them until a day later. And of course no one was allowed to eat any until I’d photographed them!
I’d seen/ heard/ read so much about these pies, but had never experienced the real thing before, so I’m not sure if these tasted like they were supposed to. The recipe I used can be found here, it’s from the NY Times – with a few minor adjustments.
1) I converted all cup / stick/ imperial measurements to metric (using various online conversion tools/references).
2) I upped the cocoa powder content from ½ cup to 2/3 cup after reading some comments recommending to do so. (cups then converted to grammes of course)
3) Accidentally used ¼ teaspoon of baking powder before I realised what I was doing, and then added the 1 tsp baking soda.
Not sure if the tops are meant to crack like that, but the cakes themselves tasted pretty chocolatey and the texture was very fluffy – I was actually expecting them to be denser.
By the way, some recipes I’d read called for Dutch cocoa, and after much scouring of the shelves in a limited supply area, I settled on a box of Van Houten cocoa. Nothing on the box indicated if the cocoa was Dutch processed, but I figured, hey, it’s a Dutch company…right?
As for the filling, due to a lack of time, and a surplus of unwanted marshmallows in the cupboard, I opted for using a melted marshmallow filling (found here) instead of the one given in the NY Times recipe.
Now, there is a reason these marshmallows are leftovers – I only ever buy them for the campfire, half the time the mallows get burnt, or fall off the stick, no one really eats them for the taste! (Actually, I have been told in no uncertain terms by an American friend, that Aussie marshmallows suck. I couldn’t find a suitable rebuttal.)
So, where am I going with this longwinded marshmallow diatribe? Well, if they don’t really taste all that great “raw”, then melting them didn’t really make all that much of a difference either. Next time, I’m going to make the proper filling given in the recipe.
These were filled with leftover raspberry buttercream foudn in the freezer. Yum!
Now I’d better head off and get started on my Daring Baker’s challenge for this month. Something tells me I’m going to be late with this one, la la la la la.