A Taste of Yellow… And Pink

by Holly on April 3, 2008

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Out of curiosity, I went on Epicurious and Food Network to see how many recipes would come up if I did a search for the word “yellow.” I was actually a little surprised that the color turned up so many entries, 1,182 and 3,281 respectively. So, there should be no shortage of inspiration for making something yellow. Why yellow? For Barbara, of Winos and Foodies, LiveSTRONG with a Taste of Yellow.

Since Barbara’s event is to honor loved ones that have had to battle cancer, I really wanted to make something that encompassed yellow and pink in honor of my mother-in-law who is a breast cancer survivor.

So, I decided that trying to make some whoopie pies was the way to go. Obviously they aren’t traditional and this was completely experimental. Oh, they are SO not experimental at all anymore. For a moment of complete honesty here, I made a batch last night – about 30 minutes, start to eating – and, yeah they are all gone. I ate two for breakfast. I figured these weren’t much different than a cinnamon roll or a muffin as far as a sweet breakfast goes. So, no, I don’t feel too bad about it.

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So, here you go. My whoopie pie twist – lemon cake and raspberry cream cheese filling. Read the recipe to see a surprise ingredient though. The deep golden yellow color comes from the brown sugar in the cookies along with the food coloring. I imagine for a brighter yellow you could substitute some of the brown sugar with white sugar.

Did I mention that these were really really good?!

Lemon Whoopie Pies with Raspberry Cream Cheese Filling
24 pies

1 cup canola oil
2 cups brown sugar
4 eggs
1 cup milk
zest and juice from two small lemons, or 1 large lemon (About two tablespoons zest and 1/3 cup juice)
2 teaspoons vanilla
1 teaspoon lemon extract
1 teaspoon yellow food color*
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
1 cup cornmeal
1/4 teaspoon freshly ground nutmeg

Cream the oil, sugar, lemon zest and eggs until thick and well combined. Add the vanilla and lemon extracts and the food coloring. In a seperate bowl, add the lemon juice to the milk and stir well to combine. Sift, then whisk together the flour cornmeal, salt, baking soda and nutmeg. Add the milk alternately with dry ingredients & mix well.

Drop batter onto cookie sheets using a tablespoon as a small scoop so the cookies are all the same size. Bake at 350 for 8-9 minutes. Allow to cool completely, then place one cookie upside down and coat with filling. Top with another cookie.

Wrap in plastic wrap. These freeze really well!

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FOR THE FILLING:
Raspberry Cream Cheese Frosting
(Based on Joy the Baker’s Brown Sugar Cream Cheese Frosting)

1 1/2 cups butter, softened
8oz cream cheese, softened
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
2-4 tablespoons milk
5-6 cups powdered sugar
3/4 cup seedless raspberry preserves, warmed and pureed to be smooth (if necessary)

Cream the butter and cream cheese together in an electric mixer. (Be sure that the two are at room temperature. Cold cream cheese or butter can make your frosting lumpy.) Add the brown sugar and vanilla extract, and beat for about 2 minutes. Add the raspberry preserves.

Turn off mixer and add 2 cups of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency. It should be fairly thick so it keeps its shape when piped onto the cookie.

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{ 16 comments… read them below or add one }

Barbara April 4, 2008 at 12:30 am

Thanks for your lovely entry Holly. A great idea to combine the yellow and pink. Well done to your Mother in law in beating it.

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Gabi April 4, 2008 at 3:11 pm

They look great Holly!- You’re so inventive-nice job!
xoxo
Gabi

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Deborah April 4, 2008 at 6:31 pm

I love whoopie pies, and this is a great version of them. Great!

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Steph April 4, 2008 at 6:53 pm

I have never had a whoopie pie! They look delicious!

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LyB April 4, 2008 at 7:00 pm

These look so, so, so, sooooo good! I love lemon and raspberries together and whoopie pies just remind me of when I was little! Do you taste the nutmeg much in the cakes? Quite intriguing!

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PheMom April 4, 2008 at 10:41 pm

Thanks all. These were fun to make and easy. I don’t know why I’ve waited so long to try making Whoopie Pies. I’m sure I’ll be making more again soon because they were really good right out of the fridge too!

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Gretchen Noelle April 5, 2008 at 7:31 pm

Hahaha! I love that you ate them for breakfast and don’t feel bad about it! They look just delicious!

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RecipeGirl April 5, 2008 at 9:27 pm

What a delicious combo. I have yet to make whoopie pies- I always think of them as chocolate. But these sound better to me!

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Oh for the love of food! April 6, 2008 at 3:23 pm

This is my first encounter with whoopie pies! I’d love to try some.
Thanks for visiting ;o)

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Brilynn April 7, 2008 at 9:58 pm

Those look amazing! Wow!

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Priya April 8, 2008 at 5:41 am

Looks delicious! I wish I could make it this good without eggs.

btw, I have added you to my blog favorites.

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chriesi April 8, 2008 at 9:11 am

Hi Holly! I have awarded you with the E award! Check out my post, and click on the award to get the badge! 🙂

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Manggy April 8, 2008 at 10:24 am

I’ve ne’er tried/seen a Whoopie pie before! I think I may just remedy that by making one, haha! Thanks for the recipe ^-^

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Tempered Woman April 10, 2008 at 2:18 am

I just read somewhere that whoopie pies are the new cupcake~ WOOT!
Love your pie, heh.

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Test Kitchen Recipes April 11, 2008 at 5:43 am

These look soo good. I will have to try them.

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Joy the Baker April 11, 2008 at 2:20 pm

Great minds do think alike! These lemon whoopies are adorable! I know I saw this sometime last week! they must have made an impression! They look absolutely delicious!

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