Smitten is 2 years old
•I can’t belive that another year has gone by for my little Smitten Foodie blog. I want to thank all of you who have supported me, tried my recipes and noticed when I haven’t put a post up in a while and pushed me to do so. I want to thank my handsome husband who is my most honest and very favorite taste tester and biggest supporter.
So for this years anniversary recipe I had to stick with something sweet and Valentines inspired like last years fortune cookies. These little whoopie pies are so rich and yummy. The cake like cookies are very moist and the whipped chocolate filling is so delicious. These are not overly sweet and can be fancied up with sprinkles and given away to your Valentine.
for the cookies 4 tbls unsalted butter-at room temp 1 tbls vegetable shorting 1/2 cup granulated sugar 1/2 cup light brown sugar 1 large egg 1 tsp vanilla extract 1 cup milk- I used 2% 1 3/4 cup all purpose flour 3/4 cup dutch process cocoa powder 1 1/2 tsp baking soda 1/2 tsp kosher salt whipped genache 8 oz semi sweet chocolate chips 1 cup heavy whipping cream 1/8 tsp kosher salt 375° prep and chillin time 3 hours baking time 12-14 min
In a mixer fitted with the paddle attachment, beat together the shortning, butter and both sugars until light and fluffy.
Drop in the egg and beat on high speed until incorporated and mixture is pale.
Mix in vanilla.
In a seperate bowl, whisk together the flour, cocoa powder, baking soda and salt.
In two batches, pour in half of the flour mixture, beat on low.
Pour in the milk, beat on low.
Add the rest of the flour mixture and blend until all incorporated. The dough will be softer than regular cookie dough, almost like frosting. Cover, and put in fridge for at least 2 hours to overnight.
Make the ganache
Pour the chocolate chips and salt in a med bowl.
In a sauce pan, heat the heavy cream to just a boil over med high heat. Keep an eye on it and stir while heating up.
Pour the hot cream over the chips and let sit without stirring for 10 min. Letting it sit will keep it from getting grainy.
After 10 min, whisk until smooth. Let sit at room temp to thicken up for a couple of hours. Stir every so often.
When completely cooled and thickened up, whip with a hand mixer on med high speed for a couple of min.
Transfer to a large plastic bag. And when ready to use, cut the tip of the bag with scissors to make a large hole to pipe with.
Back to the cookies
Preheat oven to 375°
Line a couple baking sheets with parchment paper. Using a tbls measuring spoon, scoop about 1/2 tbls of dough onto the sheet pans keeping them 2 inches apart, the cookies will spread. You can make the cookies any size you want, but just make sure they are of equal size to sandwich together later.
Pop into the oven and bake 12-14 min until the middle of the cookie springs back.
Let sit on the baking sheets to cool for 5 min, then transfer cookies to cooling racks. The bottom of the cookies might stick a little, don’t worry nobody will ever know.
When cookies are completely cooled, divide in half (top and bottom) and evenly pipe on the whipped ganache filling.
Sandwich the cookies together and sprinkle or roll the squished out exposed filling with sprinkles, mini chocolate chips, chopped nuts or just leave plain. Store in an airtight container in the fridge for up to two days. Package up in a cellophane bag tied with a ribbon or give to your love with a big glass of milk♥Enjoy