Carla Hall's Choco-holic Whoopie Pies 11.7.11

Makin' Whoopie!  I guess I am too old, but I would have thought Bob Eubanks and the Newlywed Game would pop up somewhere in todays' episode.  But nope.

What did pop up was some really terrific chocolate recipes.

From a gourmet Chocolate chip cookie to Clinton's Pot de Cream to guest Michael Irvine's Fried Bananas with Lavender Honey and chocolate drizzle, today had so many delicious sounding items that I wanted to try.

But some days you make decisions based on budgets (I had all the ingredients in my pantry, no need to shop) and I saw a hole in my cooking repertoire.  Whoopie pies have been the darling of the food blog world for a bit.  Seems everyone is giving them a go.  Except me.  But not now.

Just think two chocolate cupcake tops, filled with a white chocolate/mascarpone filling.

And think delicious!  Slight crispness on the outside of the cookie, but with a cakey texture inside.  The white chocolate, blended with the Italian cream cheese makes for a perfect combination of creamy sweetness.

I do have a flaw in my photography, there is no reference point for size.  the plate in the photos is about the size of a 5X7 photo.  So the cookies are no more than 2 inches wide.  Meaning these are great little 2-3 bite gems.  As Daphne pointed out, just the right size for portion control diets (I am trying to drop 5 pounds before Thanksgiving so I can gain 6 in December).

On The Chew website, there is a video showing how Carla made these.  If you have never used a piping bag before, it would not hurt to take a look at the visual How-To.  Click HERE for the video link.

And for the recipe, The Chew website also has the full recipe posted... again, Click HERE.  BUT, I read over the comments on the page and noticed that several people were having trouble viewing the recipe instructions.  They are not hard at all, and risking copyright infringement, here's my very brief how-to interpretation.  BTW, I cut the recipe in half.  You will see the recipe doubled on the site... another desperate attempt at portion control...

1 cup AP Flour
1/2 tsp Baking Soda
1/4 stick Butter (Softened to room temp)
1/2 cup Milk
1 cup Powdered Sugar
1/2 cup Mascarpone (I actually used Almond Paste)
1/4 cup unsweetened Cocoa
1/4 tsp Salt
1/2 cup Sugar
1 Egg
another 1/2 stick Butter (softened)
1/2 tsp Vanilla
1/4 cup melted White Chocolate

Preheat oven to 425, line baking pan with parchment paper

To Make the cakes...
Whisk Flour, Cocoa, Baking Soda and salt in medium bowl
In a stand mixer, cream the first 1/2 stick  butter and sugar until fluffy.  Add the egg and milk and mix until fully incorporated.  Slow the beating blade down and slowly add the flour mixture.

Use a half tsp measure and drop the cookie dough onto the parchment paper leaving a space between each (they expand).  Bake for 5-7 minutes.  the top will have a crisp shell and the insides will make them springy to the touch

For the filling...
Beat the butter and the powdered sugar together.  Add the vanilla and mascarpone cheese and mix.  Finally add the white chocolate.

When the cookies have cooled, match the sizes so you have 2 about the same size, use a piping bag and fast as you can say, :Bob's your Uncle"... you have a delicious little taste treat!