Tuesday, June 4, 2013


So apparently when I get bored I bake. Yesterday, the start to my first week of one school instead of six I decided to try a new recipe. I made GLUTEN FREE CHOCOLATE WHOOPIE PIES. I have had a craving for whoopee pies for months. This recipe was so easy to do and came out great.
This is a picture of what was left after the staff got to the container. What you are looking at is chocolate cookies with marshmallow fluff, the one in the wax paper also has peanut butter. This recipe is from www.gfreefoodie.com.
Gluten Free Chocolate Whoopie Pies
2 oz unsweetened chocolate (bakers chocolate found in the baking aisle)
4 oz semisweet chocolate (chocolate chips)
1/2 cup butter (1 stick)
1 cup sugar
3 eggs
1 1/2 teaspoons Gluten Free Vanilla Extract
1 cup Gluten Free Flour (I used Bob's Red Mill Baking Flour 
because I happened to have a sample around)
1/2 teaspoon Xanthum Gum (I use Hodgson Mill)
1/4 cup natural cocoa powder (I used Hershey's Unsweetened Cocoa)
3/4 teaspoons baking powder
3/4 teaspoons fine salt
 18 Marshmallows (to melt on one cookie for filling, I used fluff instead)
Preheat oven to 375 and line a baking sheet with either parchment paper or a silicone baking sheet
(I did some one each and found that the cookies stuck more to the silicone mat)

Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 50 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more.

Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.  (I used a kitchen aid mixer and didn't have any issues.)

Sift the Gluten Free flour, xanthan gum, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.

Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 8 minutes.

Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches.

Cool whoopie pies completely on wire racks. Serve. (I use foil laid out on the counter since I don't have wire racks and I added the filling once the cookies were completely cooled. )

Store in tightly sealed container for up to 1 week.

I would make these again without a question. Check out www.gfreefoodie.com for tons of great gluten free recipes and ideas.


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