Tuesday, October 25, 2011

Halloween Vegan Delight! - "Whoopie Pies"

Whoopie Pies

Whoopie Pies are what is responsible for your very favorite Oreo cookie. This, my friends, is the delicious dessert that changed thing for the better. (in my opinion) and the best part is you can mix it up. Listed below is a traditional Chocolate Cake with Ricemellow frosting in the middle. BUT, you can use the up coming Pumpkin Bread Recipe, or maybe even make some Red Velvet Cake and sandwich this deliciousness in between. 

It's a great little treat for when you have a holiday party, be it Halloween, be it Christmas - it doesn't matter, heck, maybe it's just Saturday night and you deserve a treat after a long hard week!


  • 2 C HOT Coffee (boiling if you can manage)
  • 1 C unsweetened cocoa powder
  • 2 3/4 C all-purpose flour
  • 2 tspn baking soda
  • 1/2 tspn baking powder
  • 1/2 tspn salt
  • 1C Earth Balance, softened
  • 2 1/4 C Florida Crystals sugar
  • 4 portions Ener-g Egg Replacer
  • 1 1/2 tspn vanilla extract

  • Filling:
  • 1/2 C Earth Balance, room temp (or vegetable crisco - it is vegan, but it is crisco...)
  • 1 C confectioners sugar (aka power sugar)
  • 1 C Suzanne's Ricemellow Fluff 
  • 1 tspn vanilla

3 drops Red Food Coloring *OPTIONAL*2 drops Yellow Food Coloring *OPTIONAL* to give your filling a pumpkin glow!


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets and set aside. 
  2. As the oven is pre-heating (takes about 10 minutes) in a bowl blend together 1/2 Cup Earth Balance (or crisco), 1 Ricemellow Fluff and begin to add the confectioners sugar 1/4 Cup at a time. Once blended, add the vanilla (and food coloring if using) and set in refrigerator to cool up a bit.
  3. In a separate bowl pour Hot Coffee over the Cocoa power and whisk until smooth - set aside and let cool .
  4. Third BOWL your biggest bowl (IT'S A BOWL EXTRAVAGANZA!!) Cream Butter, Sugar, Egg Replacer & vanilla
  5. And the last bowl - Flour, Baking Soda, Baking Power & salt. If you don't have a sifter use a DRY whisk to blend the dry Ingredients. 
  6. Add the Flour Mixture and the Cocoa Mixture into the Creamed Butter mixture in alternative batches. (1/4 C Flour - a scoop of Cocoa Coffee - 1/4 C Flour = a scoop of Cocoa Coffee - repeat until it's all nice and smooth)

Place a dollop of chocolate cake batter (about 2 tablespoons worth) onto greased cookie sheets. Be sure to leave space in between each dollop allowing the cake room to grow. Bake for 8-10 minutes. Remove from oven, place on cooling rack, repeat until you use all the Cake Batter.
Once the cakes have cooled, scoop a pleasurable amount of filling onto one Cake and top with a second cake - BAM! AWESOMENESS IN YOUR HAND - now eat it and thank me later. 
Tomorrow... spoooookkkieeeee Pumpkin Bread! ;)

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