Easy cake recipes, dessert recipes and cookie recipes for the holidays

Nigel Cox

Graham Cracker Whoopie Pies

1½ cups graham cracker crumbs (from about 12 crackers)
1 tsp kosher salt
½ tsp baking powder
¾ cup firmly packed light brown sugar
½ cup buttermilk
¼ tsp vanilla extract
2 tbsp honey
6 tbsp unsalted butter, melted
3 egg whites
Nonstick cooking spray

1. Preheat whoopie pie maker.
2. Whisk together dry ingredients in a medium bowl; set aside.
3. Whisk together wet ingredients except egg whites in a small bowl; whisk wet and dry together until smooth.
4. With a mixer, whip egg whites to medium peaks and fold into graham mixture. 5. Lightly mist pie maker with cooking spray.
6. Spoon 1 heaping tbsp of batter into each circle and close maker. Allow 2 minutes to bake fully, being careful not to overbake.
7. Carefully remove round cakes; let cool.

PUTTING IT ALL TOGETHER
With a spoon, measure 1–2 tbsp filling, then layer between two round cakes to assemble each pie.

CARROT-GINGER FILLING
2 medium carrots (to yield 1/3 cup carrot purée) Whole milk to help purée, if needed (optional)
4 tbsp unsalted butter, room temperature
¼ cup confectioners' sugar
½ tsp kosher salt
½ cup Marshmallow Fluff
2 tbsp candied ginger, minced
1. Wrap carrots in foil and roast at 350°F for 30–45 minutes, until extremely tender. Remove and let cool in foil.
2. Purée carrots in a food processor, adding a bit of milk, 1 tsp at a time, to help purée (if necessary).
3. Using a mixer, cream butter, sugar, and salt; then add purée and mix for 1 more minute, until incorporated.
4. Add Fluff and mix on medium until incorporated.
5. Fold in candied ginger. Chill 30 minutes to firm.

KEY LIME FILLING
4 tbsp unsalted butter, room temperature
½ cup confectioners' sugar
¼ tsp kosher salt
2 tbsp fresh key lime juice (about 1 lime)
2–3 drops green food coloring
½ cup Marshmallow Fluff

1. Use a mixer to cream butter, sugar, and salt on medium speed, 1–2 minutes.
2. Lower speed and slowly stream in lime juice and coloring; mix on high 1–2 minutes.
3. Add Fluff; mix on medium until incorporated. Chill 30 minutes to firm.
POMEGRANATE FILLING

1 tbsp pomegranate juice concentrate (try R.W. Knudsen Family, sold at Whole Foods)
2–3 drops red food coloring
Swap in these 2 ingredients as a substitute for juice and coloring, and follow key lime recipe above.

THE GADGET: Babycakes Whoopie Pie Maker, $30; thebabycakesshop.com.