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So sorry to get this out a little late this month! I've been busy! Four orders in one week last week and an Engagement the week before. :) That's enough to keep a girl runnin' around! Finally this week I had some down time and it felt similar to vacation. I barely knew what to do with myself! So, I began baking... naturally.

Last month I purchased the infamous and amazing book, 
Whoopie Pies...

It's so perfect, I love it. As some of you may know, I also do illustration so the STYLE of the book is right up my alley with it's cute "hand written", illustrative elements. Finally this week I got to crack it open and pick a recipe for the first time... what to make... what to make...??

I always go straight for the chocolate/carmel/toffee recipe so in an effort to branch out (slightly), I opted for the Tiramisu Whoopie Pie Recipe. Mmmm MMmmm! It really did taste JUST like a tiramisu! How fun! 

My *only* issues with this recipe was that the whoopie pies say to bake only ONE cookie sheet at a time and they take 15 minutes to bake. That's so inefficient! I followed it exactly however in hopes to not screw anything up my first go-around. But I ended up baking off like 35 whoopie pies and only 6 or so fit comfortably on one cookie sheet. So - this by far was the slowest part of the process.

Also, this recipe calls for salted carmel, made from scratch... which I have never done... it tasted great and I'm still proud of my accomplishments, however - it's end texture was that of a taffy so it was a little hard to just bite into the whoopie pie.

Also - I'm sorry but these photos are all from my phone camera! My 'real' camera was out of batteries. sad face.

So, enough of my notes now here are some pics and the recipe. Enjoy!!

Preheat oven to 375ยบ. Line cookie sheets with parchment paper.

  • Marbled Whoopie (a.k.a.1 Vanilla Whoopie Pie Recipe and 1 Chocolate Whoopie Pie Recipe swirled together)
  • Tiramisu Cream Filling (doubled)
  • Salted Carmel Slather
  • Dusted edges with cocoa powder

  • 2 1/4 cups all purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 4 Tbs. unsalted butter - room temp.
  • 4 Tbs. vegetable shortening
  • 1/2 cup granulated sugar
  • 1/2 cup (packed) brown sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 2 Tbs milk
  • 1 tsp. baking soda
  • 1 tsp. white vinegar
  • 1 tsp. vanilla extract
  • Sift together flour, baking powder and salt - set aside
  • In a mixing bowl, beat together butter, shortening and both sugars until light and creamy (about 3 mins.)
  • Add eggs and buttermilk to butter/sugar mix, beat until creamed.
  • In a measuring cup, combine milk, baking soda and vinegar.
  • Add milk mixture to the batter along with flour mixture and beat on low until just combined.
  • Add the vanilla and beat on medium until combined (about 2 mins.)
  • Set aside in seperate bowl. Wait to mix with chocolate whoopie pie recipe.
  • 1 2/3 cups all purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 4 Tbs. unsalted butter - room temp.
  • 4 Tbs. vegetable shortening
  • 1 cup (packed) dark brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup milk
  • Sift together flour, cocoa powder, baking soda and salt. Set aside
  • In a mixing bowl, beat together butter, shortening and brown sugar on low until combined.
  • Increase speed to medium and beat until light and fluffy. Add egg and vanilla. Beat another 2 minutes.
  • Add half the flour mixture and half of the milk to the sugar/butter mixture. Beat until just combined.
  • Add the remaining flour and milk. Beat until completely combined.
  •  Swirl together the chocolate and vanilla recipes - but do not thoroughly blend!
  • Using a spoon or a 2 Tbs. ice cream scoop, drop batter onto parchment sheets roughly two inches apart. *They will spread to be about 4 inches wide!*
  • Bake one sheet at a time, on a rack in the center of the oven, for 15 minutes. (Insert image of me impatiently tapping my foot...)
  • Remove, let cool for 5 minutes before transferring them.
  • 6 cups confectioners' sugar
  • 1 cup mascarpone cheese - room temp.
  • 1 stick unsalted butter - room temp
  • 2 Tbs. espresso or strong brewed coffee, or 1 tsp. instant espresso powder
  • 1 tsp. vanilla extract
  • 2 tsp. rum
  • In a mixing bowl, beat together the mascarpone cheese and butter. 
  • Add sugar, beat on low until combined. Then beat on medium. Beat until light and fluffy (about 3 mins.)
  • Add espresso, vanilla and rum. Beat until combined
  • 1 cup sugar
  • 4 Tbs. water
  • 4 Tbs. heavy whipping cream
  • Coarse sea salt
  • Combine sugar and water in a small saucepan over medium-high heat until sugar dissolves, swirling the sauce pan gently (do not stir).
  • Allow mixture to darken to a deep amber color (about 5 mins.)
  • Remove from heat, whisk in whipping cream. Be careful - the cream will sputter and bubble when added. Whisk until blended, then let cool (about 10 minutes). 
  • Add sea salt
First comes the whoopie, 
then comes tiramisu cream. 
Then comes the carmel,
to make a salty and sweet team!
(There was no pretty way to put on the carmel. If you know of one, please... let me know)

And Viola! Jumbo Tiramisu Whoopie Pies! 


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