Honestly I never thought I would be posting whoopie pies on my blog. I was never a huge fan of them. Not sure why, I mean they are two cakey cookies with gobs of creamy frosting in the center. That is sure tempting. If offered a choice I go for layer cake way before a whoopie pie. Until now. These little creamy, strawberry cookie-cakes rock my world. The fabulous news – they are filled with great for you ingredients.
Is this little dessert a cake or a cookie? They are something in between. Let’s say a soft cookie sandwich that gives way to a creamy sweet frosting, filling. Nice!
I ohh and ahh whenever I look at whoopie pies online. They are really pretty and happy, plus they have that cute name and all. As most of you know, I don’t eat traditional sweets any more. They taste great, are fun to gaze upon – but they just don’t make me feel good. In true Family Fresh Cooking style I have lightened up, cut out the sugar and come up with a dang good recipe for this sweet treat, with no sacrifice in flavor.
Gluten free rice flour and finely ground corn flour create such a fabulously textured cookie. They almost melt in your mouth. The crumb is fine and yet the cookies are dense enough to stay together to make a sandwich with a sweet strawberry cream cheese filling.
Having extra strawberry sauce is always nice too. Dip your little pies in it, enjoy it over ice cream, greek yogurt or sauce up your favorite breakfast. With hints of spring everywhere and Easter around the corner I am so excited to break out the brighter colored clothes, accessories and kitschy table top goodies. How cute are these juicy colored animal cupcake toppers?
- 16 ounces fresh Strawberries, cleaned and cut into chunks
- 1 tablespoon Water
- 3/4 cup Corn Flour
- 1 cup Brown Rice Flour
- 1/4 teaspoon fine Sea Salt
- 2 1/2 teaspoons Baking Powder
- 1 large Egg, whisked
- 1/2 cup fat free Ricotta Cheese
- 2 tablespoons unsalted Butter, melted
- 3/4 cup Strawberry Purée (from above)
- 1/4 cup unsweetened, light Coconut Milk
- 2 1/2 to 3 droppers full of Vanilla Stevia Drops or adjust to taste
- 6 ounces light, whipped Cream Cheese
- Vanilla Stevia Drops to taste (or any natural sweetener, Maple, Honey, Agave etc.)
- 1 tablespoon Strawberry Sauce (from above)
- crushed Freeze-Dried Strawberries
- In a medium saucepan combine strawberries and water. Heat over medium high heat until boiling, reduce heat and simmer for about 8 minutes. Berries should be soft and saucy. Remove pan from heat and let the sauce cool. Purée in a blender or food processor until smooth. Store sauce in an airtight container in the fridge until ready to use.
- Pre-heat oven to 350?F with the rack in the middle. Line a 18x13 inch cookie sheet pan with parchment paper or Silpat liner. Whisk together all the dry ingredients in a medium bowl. Combine all wet ingredients in another bowl adding stevia drops last so you can adjust to taste. Mix well, so there are no lumps. Combine wet and dry ingredients until you have a smooth batter.
- Scoop 1 tablespoon of batter, place on cookie sheet and shape cookies into slightly flattened, round discs with your hands. Clean hands periodically as the batter is sticky. Bake cookies for about 10 minutes until lightly browned on the bottom. Let cool a bit and them transfer to racks.
- Combine whipped cream cheese, strawberry purée and sweeten to taste.
- Take a cookie, pipe on some cream cheese filling on the flat side. Top with the flat side of another cookie to make a sandwich. Sprinkle crushed freeze dried strawberries on top if desire. Finished pies can be stored in an airtight container in the refrigerator up to a few days. You can also pipe as needed.
- If you don't have strawberries,try blueberries or raspberries instead. I bet they would be fabulous!
- I am in love with brown rice flour, but if you cannot find it feel free to use gluten free oat flour instead.
- This recipe will yield a lot of strawberry sauce. Use the rest as a sauce to drizzle over these pies, add to yogurt parfaits,sauce up your pancakes or french toast. Also great stirred into oatmeal.
Whoopie Pie Recipe Links
- Banana Caramel Whoopie Pies Annie’s Eats
- Bunny Whoopie Pies Cooking on the Side
- Carrot Cake Whoopie Pies Tracey’s Culinary Adventures
- Chocolate Whoopie Pies Mango Tomato
- Fat Elvis Whoopie Pies Handle the Heat
- Red Velvet Whoopie Pies Brown Eyed Baker
Thanks for all of your entries. This giveaway is now closed. Congrats to Brandy from Nutmeg Nanny.
Let’s embrace the whoopie pie together, shall we? Just because I love you I am going to order a Whoopie Pies cookbook for one lucky reader. Isn’t it cute? This giveaway will close on Sunday, April 17th at midnight PST. Open to residents of the USA only. To enter please do one or more of the following and be sure to leave a separate comment per entry.
- Tell me about your favorite whoopie pies. Leave a link if you wish.
- Follow me on Twitter @MarlaMeridith
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- Copy and paste this tweet or make up your own: @MarlaMeridith has a giveaway copy of the “Whoopie Pies” cookbook. Enter to win here: http://su.pr/755Vbx
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