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Dark Chocolate Whoopie Pies with Peanut Butter Filling

 

Whoopie pies are one of Maine’s most loved comfort foods. Who doesn’t love a whoopie pie? One of my favorite indulgences is the classic dark chocolate whoopie, loaded with rich, creamy peanut butter filling. As you know, a whoopie pie is two soft cake-like cookies, with a creamy filling of marshmallow, butter-cream or cream cheese. I just had to share my healthier version of this Maine classic with you. Traditional whoopies are made with white flour, vegetable shortening and not butter etc. You know me, I had to healthy-up the recipe a bit and if you’re still worried about calories just skip lunch, this luscious whoopie is so worth it…

* We like to claim that the original whoopie pie is from Maine, some insist that the recipe for whoopie pie has its origins with the Amish. You can find whoopies in stores all across the state of Maine. In Lancaster county Pennsylvania, you’ll find roadside farm stands offering homemade whoopies. These delicious cake-like whoopie pies were considered a special treat because they were originally made from leftover cake batter. Workers found that they could easily bring this little cake to work with the frosting safely inside.  According to Amish legend, when children would find these sweet treats in their lunch bags, they would shout “Whoopie!”

Enjoy!

 

* Nutritional info: Calories 250, Total fat 10g, Total carbs 25g (for small whoopies)

Ingredients:

Whoopies…

  • 3/4 cup unsalted butter or sub. Smart Balance
  • 1 cup sugar (or a  sweetener like stevia)
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups whole-wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 2/3 cup unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups low-fat buttermilk (or sub. 3/4 cup yogurt 3/4 cup milk)
  • 1/2 cup melted and cooled dark chocolate

 

Peanut butter filling

  • 6 ounces Neuchâtel (light cream cheese)
  • 1/2 cup natural creamy peanut butter
  • 2 tablespoons unsalted butter or Smart Balance
  • 1 1/2 teaspoons vanilla extract
  • a pinch of sea salt
  • 4 1/2 cups confectioners’ sugar, sifted
  • 2 tablespoons milk

 

Directions:    Prep Time: 1 1/2 hrs Total Time: 1 1/2 hrs

  1. Pre-heat oven to 350ºF.  Coat two baking sheets with cooking spray or line with parchment paper and set aside. Use baking silicon mats if you have them.
  2. In a large mixing bowl, on medium speed, mix butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract and melted chocolate.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk or yogurt and mix again on medium until smooth. Repeat with remaining flour and buttermilk or yogurt, and mix until smooth. The batter will be very thick, don’t over-mix.
  4. I like to use a quick-release ice cream scoop to portion the batter onto prepared baking sheets, leaving 2 inches between each to allow for spreading. Bake for 10-12 minutes, or until puffed and set but still soft when touched lightly with fingertips. Or use the clean toothpick test. Let the whoopies cool for a few minutes on the baking sheets before transferring them to wire racks to finish cooling, about 15-20 minutes. Repeat with remaining batter.
  5. Prepare the filling while the whoopies are baking and cooling. In a large mixing bowl, mix on medium speed, whipping the cream cheese, peanut butter, butter, vanilla, and salt until light and creamy. Add half the confectioner’s sugar; mix on low at first to combine, then on high until nice and smooth. Add remaining confectioner’s sugar and milk and blend on low, then on medium high until light and fluffy, about 5-6 minutes.
  6. To assemble whoopie pies. Scoop the filling onto the flat sides of  the whoopies, dividing it evenly. Top with remaining cakes, flat side against the filling, round side up. I like to wrap each whoopie pie individually in plastic wrap and store in the fridge, they freeze beautifully. Makes 12 big whoopies!

Enjoy!

 

 

The Best Minestrone Soup

 

Minestrone Soup

Baby, it’s cold outside! Now, it’s time to share the best minestrone that I’ve ever tasted. This gorgeous, delicious soup, bursting with flavor, really sings to me. So, now I have a new obsession with soup, especially this amazing Italian classic loaded with healthy, roasted vegetables. You’ll see why after your first mouthful of this unforgettable minestrone soup. It’s crazy-good!!!

Buon Appetito!


Ingredients:

If you can, use organic ingredients. You may add some of your own favorite vegetables, beans or cheese. It looks like a lot work but it’s not really, just a lot of dicing. Have fun and don’t forget the bread. You will need a nice, crusty loaf, served with olive oil. ENJOY!

  • 5-6 Mild Italian chicken sausages (optional)
  • 2 whole zucchini, diced in 1/4″ cubes.
  • 2 whole Summer Squash, diced in 1/4″ cubes.
  • 8 ounces, mushrooms cut in quarters.
  • 6 Tablespoons extra virgin olive oil
  • Sea salt to taste
  • 3 whole carrots, sliced in 1/4″ circles.
  • 1 whole onion, diced.
  • 3 stalks celery, sliced 1/4″ (leaves Included).
  • 1 cup or so of chopped spinach (optional).
  • 8-10 cups of organic or low sodium chicken broth (buy it or make it).
  • Vegans may substitute  8-10 cups of organic vegetable broth
  • 1 large (14.5 oz.) can cannelini (white) beans, or your choice (rinsed well).
  • 1 1/2 cups cut-up green beans, (fresh or frozen).
  • 1 ½ cup medium or small Shell pasta, uncooked.
  • 1 large (14.5) can diced tomatoes with juice.
  • 1/4 Teaspoon of crushed red pepper flakes (optional).
  • ¼ teaspoons turmeric (optional)
  • 2-3 cloves of garlic (optional)
  • Salt And Pepper, to taste (don’t skimp!)
  • Parmesan Cheese, fresh, shaved or grated.

* Optional seasonings:  Turmeric is a tasty, colorful seasoning that is also a natural antibiotic and anti-inflammatory. Like it hot & spicy? Add a bit of crushed red pepper. Spinach is loaded with iron (as you know), and I like to use it chopped fine, like an herb and sneak it into dishes wherever I can.

Method

Preheat oven to 500 degrees. In a large bowl, toss (cubed) zucchini, squash, mushrooms, garlic cloves and sausages (if you’re using them) with olive oil, add salt and pepper. Arrange the vegetables (in a single layer) using two sheet pans (to avoid crowding) and roast in the 500* oven for 10 minutes, or until the veggies darken and start to caramelize. YUM. Remove from the hot oven and set aside.

In a large, heavy pot, heat olive oil over medium heat. Add carrots, onions, and celery, stir, cook for 4-5 minutes. Pour in the broth and bring to a boil. Reduce heat to low and simmer for ten minutes.

Add cannelini beans, green beans, and spinach. Simmer on low heat, for five minutes. Add the pasta and cook for an additional five minutes. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric.

Lastly, add the roasted vegetables. Stir and allow to simmer and heat for a few minutes before serving. Be sure to check seasonings. Add more chicken broth if necessary. Inspired by Ree @ www.pioneerwoman.com and the Olive Garden (just kidding)

Serve with Parmesan cheese and crusty Italian bread with olive oil.

Mangia Bene!

Eat Well!

Lisa xo

 


 

Pumpkin Whoopie Pies with Cream Cheese Filling

 

 

Pumpkin Whoopie Pies
Pumpkin Whoopie Pies

 

I love makin’ whoopies, and I love pumpkin. So naturally, (to ease my mind), I just had to update this very popular, old Maine classic pumpkin whoopie pie recipe. A lower calorie, healthier, (spicier) and a much more delicious version? Yes! We’re going to make a very moist, cake-like, yummy cookie, with less oil and sugar. Let’s fill them with lots of the creamiest, light cream cheese filling, YUM. Now, you can have your cake and eat it too…

Love at first bite. There’s something special about the mellow flavor of pumpkin those heavenly holiday spices: cinnamon, ginger and nutmeg. I love fall. Pumpkin whoopies always remind me of the cool, crisp autumn in New England.

This brand new heart-healthy recipe includes: “One-Pie” pumpkin (from Maine) canned or fresh, loaded with vitamin A and fiber. I like to use organic whole wheat pastry flour (Maine grown), black-strap molasses, ginger, and Neuchâtel light cream cheese. Wicked good!

*Please leave me a comment below and let me know what you think…I love reading your comments!  Lisa xo

 

 

 

* Nutritional info: Calories 200, Total fat 8g, Total carbs 20g (for 24 small whoopies)

 

Ingredients:

Whoopies

  • 1 (15 ounce) can of pumpkin puree (or fresh).
  • 2 large eggs
  • 1/2 cup canola or light olive oil.
  • 1/2 cup butter or Smart Balance.
  • 1 1/2 cups firmly packed brown sugar (or substitute).
  • 2 tablespoons molasses
  • 1 tablespoon vanilla
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda powder
  • 2 teaspoon cinnamon
  • 2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups of whole-wheat pastry flour

CREAM-CHEESE FILLING

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, or Smart Balance, softened.
  • 8 ounces cream cheese, or (Neuchâtel) softened.
  • 1 teaspoon pure vanilla extract
  • a dash of lemon juice.

    • Directions:

    Prep Time: 20 mins

    Total Time: 30 mins

    1. Preheat oven to 350°. Prepare pans, using parchment paper, silicon mats or spray 2 cookie sheets.
    2. Using a mixer (if you like), beat pumpkin, eggs, oil, brown sugar, molasses and vanilla together until light and fluffy.
    3. In a separate bowl, combine the dry ingredients (with a whisk) and add to the pumpkin mixture slowly, mix until well combined.
    4. Scoop rounded spoonfuls of batter (using a quick-release ice cream scoop) onto the cookie sheet and space at least 2-inches apart.
    5. Bake for 10-13 minutes or until done. Check for doneness with a toothpick.
    6. * Filling: Whip-up the butter and cream cheese. Slowly add the sifted confectioners’ sugar, add in vanilla, and dash of lemon. Beat until light and fluffy.
    7. After the whoopies have cooled, place a scoop of filling between two cookies.
    8. I like to wrap them individually in plastic wrap and chill. They freeze beautifully… ENJOY!!!

    PS. Baked in Maine where you’ll find healthier updated versions of classic, old fashioned, favorites. You’ll find healthy, lower calorie recipes using only the finest, natural, organic, and local ingredients. Our loyal & devoted fans worldwide are happy, and that makes me happy!