Cool Natural Foods Store images

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Makin’ Whoopie, I
natural foods store
Image by djwtwo
I keep seeing prepackaged whoopie pies in the cafeteria at the office, but generally stay away because I know they’d more than triple the calorie intake of my usual lunch. But, I’ve had a craving, and even though I seriously doubt these are any better for me than the prepackaged ones at the office, here we are.

Of course, I couldn’t just make one kind of whoopie pie, I had to play with the recipe a little, and ended up making four different kinds: chocolate whoopies filled with peanut butter cream, an almost-traditional whoopie with red velvet cakes and marshmallow cream filling, “orange creamsicle” whoopies, and a lemon-ginger whoopie with green tea filling. I made a half of each recipe below. I’m from New England, so these are Maine-style whoopies, which means using made-in-Massachusetts Marshmallow Fluff in the filling. The Amish may balk at that, but they aren’t eating these.

In terms of photography, I just tried to take advantage of the waning light of the day and shot them out on the patio. Once again, I’m being wishy-washy and posting 3 different takes on them that I liked roughly equally, although I might ever-so-slightly prefer the slightly-askew shot in “Makin’ Whoopie, III”.

Ingredients

Traditional Chocolate Whoopie Cake

1/2 c. solid vegetable shortening
1 c. firmly-packed brown sugar
1 egg
1/3 c. unsweetened dutch process cocoa powder
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1 c. whole milk

Red Velvet Chocolate Whoopie Cake

Identical to traditional chocolate, but add 2 tbl. (1 oz.) red food coloring to batter

Lemon-Ginger Whoopie Cake

1/2 c. solid vegetable shortening
1 c. sugar
1 egg
2 1/4 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
zest of 1 lemon
1 tsp. ginger powder
1" piece of fresh ginger, grated
2 tsp. lemon extract
2 tbl. lemon juice
1/2 tsp. yellow food coloring
1 c. whole milk

Orange Whoopie Cake

1/2 c. solid vegetable shortening
1 c. sugar
1 egg
2 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
zest of 1 orange
2 tsp. orange extract
2 tbl. orange juice
1/2 tsp. yellow food coloring
5-6 drops red food coloring
1 c. whole milk

Traditional Marshmallow Cream Whoopie Filling

1 c. solid vegetable shortening
1 1/2 c. confectioner’s sugar
2 c. Marshmallow Fluff
1 1/2 tsp. vanilla extract

Peanut Butter Cream Whoopie Filling

Identical to traditional filling, with 1/2 c. smooth peanut butter added

Green Tea Whoopie Filling

Identical to traditional filling, with 2 tsp. matcha powder added

Directions

For the cakes

Preheat oven to 350°F.

Cream shortening and sugar together until light & fluffy. Add egg and beat to combine.

In a separate bowl, combine dry ingredients well. Put milk in measuring cup and add other liquids to the milk (if using lemon or orange juice, hold these out separate to prevent curdling the milk.) While continuing to beat the sugar mixture, alternate adding the dry ingredients and milk in 3-4 batches. Add the lemon or orange juice last if using.

Portion out onto parchment-lined baking sheets in either 1.5 oz. or 1/4 c. portions (I usually do the 1.5 oz. portions since I have a cookie scoop that size.) Using the back of a spoon or an offset spatula, spread the batter out to a 3" (1.5 oz portion) or 4" (1/4 c. portion) circle, and bake for 12-15 minutes, rotating pans midway through cooking, until firm to the touch. Transfer on parchment to cooling racks and allow to cool completely.

For the fillings

Beat together shortening and sugar until well-combined, add Fluff and vanilla (and other flavorings if using) and whisk until light & fluffy.

Assembly

Pair up your cakes so that you have 12 or 9 like-sized pairs. Put a dollop of filling on one cake from a pair, then top with the other cake.

Makes 12 medium or 9 large whoopie pies. I think these are best with a cold glass of milk. They’re best stored individually-wrapped in the fridge, or can be bagged after wrapping and frozen.

Makin’ Whoopie, II
natural foods store
Image by djwtwo
I keep seeing prepackaged whoopie pies in the cafeteria at the office, but generally stay away because I know they’d more than triple the calorie intake of my usual lunch. But, I’ve had a craving, and even though I seriously doubt these are any better for me than the prepackaged ones at the office, here we are.

Of course, I couldn’t just make one kind of whoopie pie, I had to play with the recipe a little, and ended up making four different kinds: chocolate whoopies filled with peanut butter cream, an almost-traditional whoopie with red velvet cakes and marshmallow cream filling, “orange creamsicle” whoopies, and a lemon-ginger whoopie with green tea filling. I made a half of each recipe below. I’m from New England, so these are Maine-style whoopies, which means using made-in-Massachusetts Marshmallow Fluff in the filling. The Amish may balk at that, but they aren’t eating these.

In terms of photography, I just tried to take advantage of the waning light of the day and shot them out on the patio. Once again, I’m being wishy-washy and posting 3 different takes on them that I liked roughly equally, although I might ever-so-slightly prefer the slightly-askew shot in “Makin’ Whoopie, III”.

Ingredients

Traditional Chocolate Whoopie Cake

1/2 c. solid vegetable shortening
1 c. firmly-packed brown sugar
1 egg
1/3 c. unsweetened dutch process cocoa powder
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. vanilla extract
1 c. whole milk

Red Velvet Chocolate Whoopie Cake

Identical to traditional chocolate, but add 2 tbl. (1 oz.) red food coloring to batter

Lemon-Ginger Whoopie Cake

1/2 c. solid vegetable shortening
1 c. sugar
1 egg
2 1/4 c. all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
zest of 1 lemon
1 tsp. ginger powder
1" piece of fresh ginger, grated
2 tsp. lemon extract
2 tbl. lemon juice
1/2 tsp. yellow food coloring
1 c. whole milk

Orange Whoopie Cake

1/2 c. solid vegetable shortening
1 c. sugar
1 egg
2 1/4 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
zest of 1 orange
2 tsp. orange extract
2 tbl. orange juice
1/2 tsp. yellow food coloring
5-6 drops red food coloring
1 c. whole milk

Traditional Marshmallow Cream Whoopie Filling

1 c. solid vegetable shortening
1 1/2 c. confectioner’s sugar
2 c. Marshmallow Fluff
1 1/2 tsp. vanilla extract

Peanut Butter Cream Whoopie Filling

Identical to traditional filling, with 1/2 c. smooth peanut butter added

Green Tea Whoopie Filling

Identical to traditional filling, with 2 tsp. matcha powder added

Directions

For the cakes

Preheat oven to 350°F.

Cream shortening and sugar together until light & fluffy. Add egg and beat to combine.

In a separate bowl, combine dry ingredients well. Put milk in measuring cup and add other liquids to the milk (if using lemon or orange juice, hold these out separate to prevent curdling the milk.) While continuing to beat the sugar mixture, alternate adding the dry ingredients and milk in 3-4 batches. Add the lemon or orange juice last if using.

Portion out onto parchment-lined baking sheets in either 1.5 oz. or 1/4 c. portions (I usually do the 1.5 oz. portions since I have a cookie scoop that size.) Using the back of a spoon or an offset spatula, spread the batter out to a 3" (1.5 oz portion) or 4" (1/4 c. portion) circle, and bake for 12-15 minutes, rotating pans midway through cooking, until firm to the touch. Transfer on parchment to cooling racks and allow to cool completely.

For the fillings

Beat together shortening and sugar until well-combined, add Fluff and vanilla (and other flavorings if using) and whisk until light & fluffy.

Assembly

Pair up your cakes so that you have 12 or 9 like-sized pairs. Put a dollop of filling on one cake from a pair, then top with the other cake.

Makes 12 medium or 9 large whoopie pies. I think these are best with a cold glass of milk. They’re best stored individually-wrapped in the fridge, or can be bagged after wrapping and frozen.

Chobani SoHo
natural foods store
Image by missmeng
Seasonal Fruit + Granola
Fresh Seasonal Fruit, Clover Honey, and All Natural Granola

Chobani SoHo
150 Prince Street
New York, NY
www.chobanisoho.com

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