This is Part Ten of my Favorite Food Bloggers Series.
Here it is – the finale of this series! Last but certainly not least, I am featuring the terrific and fun food blog What Megan’s Making. Megan (and this Megan is not my sister, just FYI), is a transplanted Michigan-ite originally from Pennsylvania. She lives with her husband Mike, their very cute dog Scamp, aaannnndddd…. Drum roll please…. They *just* adopted a baby boy!! Isaac, nicknamed Zeke, is eight weeks old, and oh my gosh, you guys, he is just beyond adorable. Megan dedicated this post to him, go check it out and see how precious he is! Oh, and in the last pic, Zeke is wearing the same little jammies that I gave to my nephew Jack when he was about two months old – CUTE!! Congratulations Megan and Mike, such great news!
Anyways, Megan is a terrific cook and baker, though she admits she is slightly partial to baking. Megan is like me, in that both of us walked into marriage not knowing much about cooking, and getting married is what drove both of us to learn. She started her blog as a simple recipe log, to track her progress in learning to cook and bake, but it soon became a huge passion for her.
Megan takes great pictures and makes scrumptious food, but I think the thing I like best about her blog is that she is just such a sweet spirit. She firmly believes in putting love behind all her cooking and it really shows. Her joy from cooking and sharing just leaps out of the computer screen and makes everyone smile when reading her words.
Megan has so many drool-worthy-looking baked goods on her blog, so choosing one was a bit tough, but in the end, it had to be these S’Mores Whoopie Pies. They were utterly delicious. The cookie part really does remind you of a graham cracker, and the cookies get a double filling of milk chocolate and marshmallow-y goodness. So decadent! As written, I found that I only needed half of both fillings to make the cookies. But don’t worry, I’ve got your back on what to do with the remainder so you don’t waste any tastiness: S’Mores Ice Cream!!! I’ll be blogging that one tomorrow.
So if you haven’t already, you simply must check out Megan’s blog, it’s wonderful! And congrats again to Megan and her hubby on their newest addition!!
Source: What Megan’s Making
1 1/2 cups whole wheat flour
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
4 tbs unsalted butter at room temperature
4 tbs vegetable shortening
1 cup packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 tbs whole milk
1 tsp baking soda
1 tsp distilled white vinegar
1 tsp vanilla extract
1 jar of marshmallow fluff (7.5 oz.)
1 1/4 cup vegetable shortening
1 cup powdered sugar
1 tbs vanilla extract
12 oz milk chocolate chips
3/4 cup heavy whipping cream
First, make the cookies. Preheat oven to 375 degrees and line two baking sheets with parchment paper.
In a medium bowl, stir together both flours, baking powder, cinnamon, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, shortening, and brown sugar until light and creamy, about 3 minutes. Add the eggs, buttermilk, and vanilla and beat until combined.
In a separate bowl, combine the milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.
Using a spoon, drop about 1 tablespoon of batter onto the baking sheet and repeat, spacing them at least 2 inches apart.
Bake for about 9-10 minutes until the cakes begin to brown. Remove from the oven and let the cookies cool on the baking sheet for 3-5 min before transferring them to a rack to cool completely. They are likely to break if you try and move them when they are too warm.
Next, make the marshmallow filling: In the bowl of a stand mixer fitted with the paddle attachment beat together the marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.
Reduce the mixer speed to low, add the powdered sugar and vanilla, and beat until incorporated. Increase speed to medium and beat until fluffy.
Next, make the chocolate filling: Place the chocolate in a large, heat proof bowl. Heat the cream in a saucepan over medium heat just until it bubbles. Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is just melted. Stir with a whisk until smooth.
Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You can also speed up the process by refrigerating for about 30 minutes, stirring every 10 minutes, until it is firm enough to spread.
To Assemble: Pair up your cookies with those of similar size and turn them over. Spread the marshmallow filling onto one cookie and the chocolate filling on the other and repeat until all paired cakes are covered. Place the cookies together but do not press down or the filling will splurt out the sides.