The featured food this week was the whoopie pie.
They looked delicious and I had nothing else to do except cart the kids to swimming lessons and free bowling sessions, bandage up scraped knees, micro manage the clean-up of busted water balloons, make breakfast, lunch and dinner, stay ahead of the laundry, nag about wet towels on the floor, insist on baths and teeth brushing for stinky boys, mediate arguments, plan a birthday party and investigate that burning smell.
So I decided to make them.
I started out with the classic whoopie pie: Chocolate cake-cookie with marshmallow filling. The recipes can be found here. While they were tasty, I felt the cookie part was not cakey enough. I followed the recipe to the letter, including sifting the dry ingredients. Who sifts? I did. These cookies tasted fine, I just thought the texture was a bit off.
The next day I tried the s'more whoopie pie. I purchased graham flour for these cookies which turned out more like I'd expected: light and cakey. OK, maybe they could have been a bit more dense. But at least the texture seemed spot on.
The chocolate ganache and marshmallow filling makes these cookies a little over the top. The first one is complete yum, but by s'more whoopie pie number two, I found myself with a sugar-induced headache.
I had considered buying the cookbook the Food Day article revolves around, but even though this cookbook features more than 40 mix and match recipes for endless combinations of whoopie, I believe I've reached my whoopie pie quota for a while.