Thursday, April 20, 2017

BakedIn: Whoopie Pies

Because my friends are awesome, they gifted me a subscription to BakedIn for my birthday last month. Similar to Blue Apron, it's a service that sends you all the ingredients to your door for a specific recipe. Everything is pre-measured and all you have to do is provide the perishable stuff like eggs and butter.

Having moved from Boston, it seemed especially fitting that the first recipe was for whoopie pies, a cream-filled cookie sandwich. I was also pretty excited by the butter ruler they included for easy butter measuring, my long-term struggle when baking in grams.

Ultimately, these didn't turn into whoppie pies but just cookies. The chocolate filling came out too thick to really be glue for a sandwich but was tasty nonetheless. So I shamelessly passed these off as cookies, no mistakes here! Until someone asked me for the recipe and I cracked under the pressure. So here's the recipe for the cookies but if you have a solid filling recipe in your arsenal, sandwich away!

BakedIn itself was amazing. The box is narrow so it will fit through a letter slot and having everything pre-measured made it all a lot simpler. Even so, they tell you the measurements of each ingredient so you can replicate without the pre-measured bags.

  •         110g soft butter
  •         50g caster sugar
  •         100g light brown sugar
  •         60g cocoa powder
  •         260g plain flour
  •         ¼ teaspoon baking soda
  •         ¼ teaspoon baking powder
  •         1/8 teaspoon salt
  •         ¼ teaspoon vanilla
  •         1 egg
  •         40mL of milk
  1. Preheat the oven to 180C. Line baking sheet with parchment paper.
  2. In a large bowl, cream together the butter and caster sugar. Add the egg, vanilla, cocoa powder, flour, baking soda, baking powder and salt. Mix well.
  3. Add the milk and mix until the mixture becomes firm (you can add more milk if it’s too crumbly). You can use your hands to mix as well.
  4.  Roll the dough into a log and wrap in plastic wrap. Chill for 20 minutes.
  5. Break the dough into small pieces and roll into munchkin-size balls. Place about one inch apart on the baking sheet (they don’t flatten out much so you can press them into discs for more cookie-like shapes).
  6. Bake for 8-10 minutes or until set. Repeat for all dough.

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