Sometimes random celebrations are the perfect answer to the question that was never asked.
Spring is right around the corner. Or so they tell us. But looking outside, all I see is snow. That’s not going to stop us from trying to usher in Spring with the first barbecue party of the season. Time spent with friends around the table – good food, good wine, and even better conversation. A celebration of life, of the new life that Spring brings. A celebration of good things past, and good things to come.
And how better to celebrate than to make a little whoopie?
Pies, that is.
I discovered whoopie pies a few months ago, and have decided that they are pretty much the perfect little hand-held morsel of sweetness. The perfect combination of cake and cookie. Of creamy and chewy goodness. Messy and delicious.
In honour of our random spring celebration, I thought that I would try something new.
Tiramisu whoopies. Soft cookies soaked with Kahlua, sandwiched together with mascarpone cream, garnished in dark chocolate shavings. A celebration in your mouth.
After all, who doesn’t love a boozy cookie?
I think that my definition of perfection has gone up a notch.
Tiramisu Whoopie Pies
4 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening, softened
1/2 cup light brown sugar, packed
1/2 cup white sugar
1/2 cup buttermilk
2 large eggs, room temperature
2 tablespoons whole milk
1 teaspoon vinegar
1 teaspoon baking soda
2 1/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
Preheat your oven to 375 degrees.
in the bowl of a mixer, with the paddle attachment, whip the butter, shortening, and both sugars until light and fluffy. Add the eggs and buttermilk, and beat until combined. The mixture may look a bit curdled, but all will work out in the end.
Combine milk, baking soda, and vinegar. Combine remaining dry ingredients.
With the mixer on low speed, add half of the flour mixture followed by the milk mixture and the remaining flour, beating until just combined. Add vanilla, and beat on medium for 30 to 60 seconds.
Refrigerate the dough for 15 minutes. It makes it much easier to work with.
Using a small cookie scoop (about 1 tablespoon), drop the dough onto cookie sheets lined with parchment paper, leaving 2″ between cookies. Bake the cookies for 10-12 minutes, or until they are set and just starting to brown. A toothpick inserted into the middle of the cookie should come out clean. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
3 cups icing sugar
3/4 cup mascarpone cheese, room temperature
4 tablespoons butter, softened
1/2 teaspoon espresso powder
1/2 teaspoon vanilla
2 tablespoons rum
in the bowl of a standing mixer, beat together the mascarpone cheese and butter until smooth and creamy. Add the icing sugar and beat on low until combined. Increase to medium, and beat until fluffy (about 3 minutes). Add espresso, vanilla, and rum.
Using a pastry brush, paint the bottom of each cookie with Kahlua and let it soak in. Using a pastry bag, pipe the filling onto the bottom of a cookie, and sandwich another on top. The amount of filling is totally up to your tastes. Refrigerate cookies to set the filling. Prior to serving, let them reach room temperature.