It has been a food day today. Procuring, cooking and eating. No sewing done at all, at least not on my part. Apparently the needle on my machine is broken. The child in question does not know how it happened. Happily I have spare needles for a change so neither her nor I am traumatised by this occurrence.
Meanwhile, in the kitchen with me, today's treat is Whoopie Pies. Wonderful little cakes sandwiched together with a butter cream icing. I have heard tell that a 'real whoopie pie' is sandwiched together with something more resembling marshmallow. I do not know if this is true. Whether it is, or not, the whoopie pies that happen in this house are still good.
The following recipe makes approximately 18 whoopie pies.
Preheat the oven to 180C/350F/Gas Mark 4.
Line two or three baking sheets with baking parchment.
1 large egg
150g (5 oz)caster sugar
75g (3oz) butter - melted
150g (5oz) crème fraiche
1 tsp vanilla
2 tbsp milk
200g (7oz) plain flour
75g (3oz) cocoa powder
1/2 tsp bicarbonate of soda
Beat the egg and sugar until the mixture is thick and light in colour. Beat in the butter, crème fraiche, vanilla and milk. Sift the dry ingredients together and then beat into the egg mixture until smooth. You want a thick but pipable mixture. (Note - The recipe suggests adding extra milk if the mixture is too thick. I use about twice the milk they list in the ingredients.)
Fill a piping bag and pipe walnut sized balls onto the baking sheets with space between each ball.
Bake for 10-12 minutes until firm and golden. Allow to cool for a couple of minutes and then remove to a cooling rack to cool completely.
Make the icing -
115g (3.25oz) butter
200g (7oz) icing sugar
1 tsp vanilla
Beat the butter, icing sugar and vanilla until smooth. Add milk a little at a time until a good spreading consistency is gained. Sandwich the whoopie pies together with the icing.
Eat and enjoy!