Cinnamon Whoopie Pies

During school vacation week, Hazel and I took a cooking class with her best friend from school and his mother at a place called Play Makers. It is a local place that is run by mothers and offers play times, cooking classes as well as art classes. Her friend's birthday party was at this location in January which was our first exposure to it.

When we got there, we found out we were making whoopie pies. Now Hazel has similar chocolate tastes to me. We love chocolate but do not like chocolate cakes including brownies or even Oreos. While each child was mixing their whoopie pie, the other mother and I were talking about this and she suggested we put in extra vanilla and no cocoa powder. I asked the instructor if this was all right with her and she suggested we add some cinnamon. A new treat was born. I have to admit Hazel was the only child to eat both of her completed whoopie pies during the class (most took at least one of them home). Needless to say it was very tasty. Hazel also informed me that we would have to make them at home. So this week we did. At the class each child got to decorate a copy of the recipe to bring home.

We made two batches, one chocolate and one cinnamon since Steve loves chocolate and chocolate whoopie pies happen to be my father's favorite as well and he was here since he was taking my mother into the hospital for her surgery (all prayers are welcome for her). 

Cinnamon Whoopie Pies

Our recipe:
1/4 cup canola oil
3/4 cup light brown sugar, packed
2 eggs lightly beaten
3/4 cup milk
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups whole wheat flour 
2 teaspoons cinnamon (we used 1/4 cup this time and it was too much--the original recipe called for 1/4 cup dark chocolate cocoa powder)

Cream Filling:
4 ounces cream cheese
1 cup confectioner's sugar
1 pint whipping cream
1 teaspoon vanilla
pinch of salt

1) Preaheat oven to 350 degrees.
2) Line two baking sheets with parchment paper.
3) In large bowl mix oil and brown sugar until smooth.
4) Whisk in eggs, milk, vanilla, baking powder, baking soda and salt.
5) Fold in flour and cinnamon. Then drop by the tablespoon into twelve mounds evenly spaced onto each baking sheet. (Ok, with Hazel helping scoop ours were not evenly spaced.) Bake until springy to the touch, about 10 minutes. Transfer to cooling rack to cool completely.

6) Meanwhile, using an electric mixer, beat the filling ingredients until fluffy.
7) Spread the flat side of 12 cakes with the cream cheese filling. Top each with another cake.
8) Optional: Dust with confectioner's sugar. Enjoy!

Chocolate Whoopie Pies

My father tried both kinds and liked them both! Enjoy!!