Tonight after making a pretty delicious dinner with the help of my slow cooker, I had to take a shower since I was still sweaty from yoga (shower could wait, dinner could not) and so I gave Marc dish duty. After my shower I came out into the dining room and instead of finding him finishing up the dishes, he was on his iPhone… giggling. Or whatever the manly equivalent of giggling is. When I asked what was so funny and why weren’t the dishes done he simply told me, “look at Instagram”. This is what I see, along with the caption: “Just in case the first 10 are dirty…on a related note, Taylor is requesting spatulas for her birthday”
Ha. Ha. Ha. Isn’t my husband a comedian? But seriously, I’m not the only one with a ridiculous amount of spatulas am I? I mean, it’s not like they’re all the same colors…there is some variety between them! If even one person comments that they have 10+ spatulas too, I’ll be happy.
Anyways, moving onto these delightful little sandwich cookies of joy. How perfect are they for Valentine’s Day?! Both the cookies and the frosting are naturally pink from the strawberries and um, I think the name is fitting too…yes? Anyways….
I brought these to a Super Bowl party last night and they were seriously gone before I knew it. It’s good stuff, I’m telling ya! The cookies are cake-like which is very characteristic of whoopie pies and along with the frosting, these cookies are full of strawberry flavor. The original recipe used a merengue based frosting but I oped for a buttercream frosting because when it comes down to it, I’m just a buttercream gal. Plus it’s way easier than whipping egg whites for a merengue frosting, so another reason buttercream wins.
Like I said, these whoopie pies would be perfect for Valentine’s Day. Whether you bring them in for your co-workers or just make a whole batch for you and your sweetie, I can’t think of a better way to say ‘I love you!”
- 1 cup stemmed and halved strawberries
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp salt
- 2 cups light brown sugar
- 2/3 cup canola oil
- 1/2 cup plain yogurt
- 2 large eggs
- for the frosting:
- 1 1/2 cups stemmed and halved strawberries
- 2 sticks unsalted butter, at room temperature
- 2 tsp vanilla extract
- 5 cups powdered sugar
- To make the cookies: In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Put strawberries in a food processor and pulse until chopped into little pieces (about 5 pulses). Set aside.
- In large bowl mix together brown sugar and oil, until there are no longer any lumps of sugar.
- Whisk in the strawberries until combined then whisk in the eggs, one at a time. Fold in the flour mixture and mix until just combined. Don’t over mix.
- Cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F.
- Using a medium cookie scoop, drop a little more than 1 tablespoon of batter onto parchment paper lined baking sheet, about 2 inches apart.
- Bake in preheated oven for 10-12 minutes, until a toothpick comes out of the middle clean. Cool completely.
- To make the filling: Puree strawberries in food processor until smooth. Set aside.
- In large bowl, cream together the butter, powdered sugar, and vanilla. Add the pureed strawberries and beat until smooth.
- To assemble the cookies, put frosting in pastry bag or large plastic baggie and snip the corner off. Pipe generous amount of frosting onto bottom of one cookie, then top with an unfrosted cookie to form the whoopie pies. Enjoy!