I’m back! Late, I know, but finally back.
As you guys already know from my one trillion updates, Egypt is free from Mubarak’s reign! Egypt definitely still needs a lot of work, but insha’Allah it will happen with the help of the incredible community.
Since all the local Egyptians were getting together to celebrate Egypt’s freedom, I knew I had to make something Egypt-related. So I decided to make whoopie pies. And how exactly are whoopie pies Egypt-related, you ask?
In my mind, I had it all planned out as soon as I decided. Red top, white filling, and black (or brownish) bottom to create the Egyptian flag! I couldn’t add the yellow eagle simply because there wasn’t a place for it, but I think it’s alright :)
These turned out delicious but unfortunately too messy to even take to the celebration since the frosting began to seep out of the whoopie pies after a while. This was my fault, because I needlessly added milk to the frosting and made it more runny. Thank goodness I managed to snap a picture before that happened.
Also, in case you were wondering, I am fully aware that it’s Valentine’s day. I just don’t celebrate it ;)
Classic Chocolate Whoopie
from Whoopie Pies
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, room temperature
- 4 tablespoons vegetable shortening
- 1 cup packed dark brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup milk
- Preheat oven to 375 degrees.
- Line baking sheets with parchment paper.
- In a bowl, sift together, flour, cocoa, baking soda, and salt.
- In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
- Add egg and vanilla and beat for two more minutes.
- Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
- Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
- Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
Marshmallow Fluff Filling (adapted from marshmallowfluff.com)
- 1/2 cup butter (I think this could be reduced)
- 1 cup confectioner’s sugar
- 1 cup Marshmallow Fluff (which is about a jar)
- 1 teaspoon vanilla
In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.
On to the blog awards! While I was on hiatus, I managed to receive some blog awards (perhaps I should go on hiatus more often? :D). I received a Stylish Blog Award from Yummy Chunklet:
and a Sisterhood of the World Bloggers Award from Bakeaway With Me:
Totally honored! And now I will finally pass on these awards to my favorite bloggers (in no particular order). And of course Yummy Chunklet and Bakeaway With Me are included but not on the list because I think it’s supposed to be passed down to other bloggers.
- One Ordinary Day
- An Edible Mosaic
- Simply Life (Just wanted to let you know I am currently in the middle of making an Egyptian dinner for you today!)
- Black Book Kitchen Diaries
- Eats Well With Others
- The Comfort of Cooking
- The Fresh Fridge
- Baking ‘n Books
- 6 Bittersweets
- The Hungry Housewife
- Foodiva’s Kitchen
- Sweet and Crumbly
- Sinfully Spicy
- Mission: Food
I love all these blogs and you should too! Check them out :)