Whoopie Pies

Ingredients for the Cookies:

1 cup all-purpose flour

¼ cup unsweetened cocoa powder

¾ tsp. Baking soda

¼ tsp. Baking powder

¼ tsp. Salt

½ cup packed light brown sugar

4 tbsp. Unsalted butter, room temperature

1 large egg

⅓ cup 2% milk

¼ cup stout beer

Ingredients for the Filling:

2 ounces cream cheese, room temperature

¼ cup confectioners’ sugar, sifted

½ cup marshmallow creme

Directions:

Heat oven to 375°F. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.

In a large bowl, using an electric mixer, beat brown sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Alternately add flour mixture and milk, then stout, mixing just until incorporated.

Drop level tablespoons of batter onto prepared baking sheets, spacing 2 inches apart. Bake until the tops are set and spring back when lightly pressed, 6 to 8 minutes. Let cool on baking sheets 5 min., then transfer to a wire rack and let cool completely.

While cookies cool, make filling: Using electric mixer, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and beat until fluffy. Fold in marshmallow crème and beat until fluffy, about 3 minutes. Cover and refrigerate at least 20 minutes before using. When ready to serve, spread filling onto half of the cookies, then top with remaining cookies.

PARSNIP Mash

Ingredients:

2 lbs yellow potatoes, peeled and cut into 2-inch pieces

2 lbs parsnips, peeled and cut into ¼-inch pieces

Salt and pepper

1 ¾ cup whole milk

½ cup unsalted butter

12 sprigs fresh thyme

8 cloves garlic, smashed

6 black peppercorns

2 fresh bay leaves

Fresh chives, for topping

Directions:

Place potatoes and parsnips in a large saucepan, add enough cold water to cover and bring to a boil. Add 1 teaspoon salt; reduce heat and simmer until just tender, 15 to 20 minutes. Drain and return to the pot.

Meanwhile, in a small saucepan, place milk, butter, thyme, garlic, peppercorns and bay leaves and bring to a boil. Reduce heat and simmer for 3 minutes; remove from heat and let sit until potatoes and parsnips are done.

Using a food mill, ricer or masher, mash vegetables. Strain milk mixture into potato-parsnip mixture; discard solids. Season with 1/2 teaspoon each salt and pepper and mix to combine. Serve with additional butter, chives and cracked pepper if desired.

MARCH 2023