Jennifer Savor the Thyme
Each fall season we make pumpkin Whoopie Pies (stay tuned) but the other day my daughter came home and mentioned a friend a school had a Nutella Sandwich so this got me to thinking of the possibilities….
Then the image of a Whoopie Pie popped into my head...
I envisioned a Whoopie Pie with Nutella filling and then was brainstorming for a crunchy touch: nuts? chocolate chips? No, graham crackers! I must admit that I consumed more than one in the making of this sweet treat.
The recipe I use is on a piece of paper that I have had for a few years, but I am pretty sure that I had found the recipe on MarthaStewart.com and that it was for a chocolate sponge cake.
Nutella Graham Cracker Whoopie Pies
Ingredients:
Makes 24
-1 and 3/4 cup flour
-1/2 teaspoon salt
-1/2 teaspoon baking soda
-1 and 1/2 teaspoon baking powder
-1/2 stick unsalted butter, room temperature
-1 cup sugar
-1 egg
-1 cup of buttermilk (I used 2 Tablespoons lemon juice plus 2% milk up to the 1-cup line)
-1 teaspoon pure vanilla extract
-Nutella (I just spread it on one sponge cake and didn’t measure)
-graham cracker crumbs
Directions:
1. Preheat the oven to 400 degrees F. Sift together flour, salt, baking soda, and baking powder and set aside. Line two baking pans with Silpats or parchment paper. Then use an electric mixer fitted with the paddle attachment to cream the butter and sugar. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients and mix until combined.
2. Using a teaspoon, place a heaping amount of the mixture onto the lined baking pans, 12 per pan. Bake for 10-12 minutes. Remove to a rack to cool.
3. Spread Nutella onto each of 12 cookies and then sprinkle the graham cracker crumbs on top. Sandwich together with remaining 12 cookies.
Food , Recipes
