Boston Cream Whoopie Pies
For the Cookie or Pie part
Box of yellow cake mix
1/2 cup water
1/2 cup vegetable oil
Heat oven to 400 degrees. Prep baking sheet by lining with parchment paper
Mix the cake mix, eggs, water, and oil with an electric mixer until well combined.
Drop by Tablespoonfuls (or use your small cookie scoop) Leave plenty of room to allow for spreading cookies.
Bake for 5 -9 minutes -depends on your oven. Bake until the edges are golden and tops spring back when touched.
Cool for 5 minutes on pan, remove and set aside.
To make Filling:
1 box (4 oz serving size) French vanilla instant pudding
1 cup milk (I use 2% milk)
1 cup Heavy Cream (not milk or half-n-half but heavy cream)
Whisk pudding mix, milk, and cream in a medium bowl for 2 - 3 minutes. Place in refrigerator to set.
Once the cookies have cooled, spread a spoonful of pudding on the flat side of one cookie, top with a second cookie.
When they are all finished - set aside.
Now make a glaze. My favorite glaze is a simple chocolate ganache. You can use other means (like from a can) but homemade ganache is so simple.
Heat 1 cup of heavy cream just to a boil. Pour the cream over 1 cup of chocolate (you can use what ever type of chocolate you like - semisweet chocolate chips or chopped dark chocolate). Now pour the just boiling heavy cream over the chocolate and gently stir mixture. Once it is all combined the let it set for about 10 minutes. Dip each cookie into the ganache or spoon some of the ganache over each cookie sandwich. Let the cookies set up.
Store in container in refrigerator.
|In the bowl|
|ready to bake|
|Cooling on the racks|
|with the french vanilla filling|