I've always been like that. I get a present, a gift, a whatever, and I just have to do something with it as soon as possible. Like, I actually have to. If I don't, I get all antsy and feel like I'm missing something. I'm not kidding.
So recently I got a whoopie pie pan as a gift. I bet you know where this is going.
You would not believe how fast I raced into my kitchen. Seriously, I had already made, photographed, and eaten something within 24 hours.
But there was a reason for the eating part. Other than my weird gift accepting habit, I mean. The whoopie pies I made were fantastic. Knock your socks off amazing. No way they're healthy good. Worth a third serving delicious. So yummy I had to call up the person who gave me the pan and thank them for a good 10 minutes.
And I hate talking on the phone.
Double Chocolate Whoopie Pies
- 2/3 cup spelt flour
- 1/3 cup whole wheat flour
- 1/3 cup extra dark cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- pinch salt
- 1 tsp vanilla extract
- 2 1/2 tbsp honey
- 1/3 cup plain yogurt (soy works fine)
- 1/2 cup applesauce or mashed banana (of using all applesauce, you may have to adjust sweetener)
- 1 tbsp balsamic vinegar
- 1/2 cup milk
- 3/4 cup black beans (if from a can, rinse very well)
- 1 tbsp nut butter of choice (I used peanut butter)
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- 1 tbsp extra dark cocoa powder
- 2 tbsp milk
- 1 tbsp maple syrup
- 1/4 cup chocolate chips
While cakes are baking, make the filling. Combine all ingredients for filling except chocolate chips in a food processor. Blend until smooth. You don't want any bean clumps remaining. Add chocolate chips and pulse only until incorporated. When cakes are ready, spread frosting on one cake and top with another. Repeat until no cakes are left. Store Whoopie Pies in fridge.
Revisited Recipe of the Day:
Crazy Ingredient Brownies