Holly's 101 Cuppycake Challenge: Doing a little test run

So Thursday night I decided to test run the mixer. I've never used a stand alone mixer so with visions of whoopie pies on my mind I tested things out and boy was I in for a surprise!!!

before

after

What!!! the after picture isn't normal? Everything isn't suppose to start fling out? I guess this is why they make those bowl shield things!

So on with the whoopie pies...

I picked whoopie pies because they just look amazing! There not exactly a cake or a cookie it's almost like a hybrid of the two. And the filling!!! mmmmm I made a cream cheese, marshmallow, and a peanut butter. I would have to say that the peanut butter is my favorite.

Pumpkin Whoopie pies (courtesy of Rachel Ray)

Let me just say when these were baking I seriously had visions of Thanksgiving these smelled soooo good!

The Goods

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

The How To
1.Preheat the oven to 350°. Line two baking sheets with parchment paper.

2.In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3.Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4.Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5.Spread the flat side of 12 cakes with the cream cheese frosting (thicker the better). Top each with another cake.

And not one was burned!!! You defiantly need to test the tops of these to see if they are done.

not bad for my first try!!!

Chocolate Whoopie Pies (courtesy of the food network)
If you want a recipe that feeds a small army then this would be perfect for you!!!!

The Goods
1 cup granulated sugar
1 3/4 cups shortening
2 large eggs*
2 cups all-purpose flour
1/2 cup baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
1 tablespoon plus 1 teaspoon pure vanilla extract
2 large egg whites*
1 tablespoon vanilla extract
1/4 cup whole milk
3 cups confectioners' sugar
The How To
Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.

To make the cookies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add eggs and mix well.

the explosion started shortly after
i started adding the dry ingredients

Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes.

Remove from the oven and cool on wire racks.

To make the filling, in a large bowl using an electric mixer, beat the egg whites until stiff. Add the remaining 1 1/4 cups of shortening and 1 tablespoon of vanilla, and mix well. Add the milk and sugar, and beat until smooth.

Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Serve immediately, or cover tightly and refrigerate before serving.