A word of advice on this recipe..do not...I repeat..do not make these when it is 90 degrees outside and it is so humid that you feel as if you moved to a tropical jungle. Now, if you are having a serious whoopie pie craving, like myself, you could tough it out and deal with melting marshmallow fluff going every which way in your kitchen creating a huge mess which you would have to clean...in the 90 degree heat. But, it would be soooo worth it when you eat one of these.
Also, two things about this recipe that made me say mmmm...
1. On my huge container of marshmallow fluff..it is labeled " FAT FREE!!!" Now, in my opinion..if you are buying this monster size container of marshmallow fluff..fat content is not perhaps a concern of yours. But, it is labeled this way to possibly give the illusion that this is somewhat healthy. Do people really believe that? Interesting.
2. On the page that I found this recipe. These are labeled as a healthy snack for kids. These do 1/2 cup spinach puree in them. But, also, a stick of butter, so, not so sure about the healthy part of it. Kid friendly? Yep..mine fight over them.
Just not to be understood though....these are awesome. You can not taste any spinach and the the filling isn't overly-sugary. A very tasty treat for everyone and your kids do get some veggies from it.
2 cups flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 cup vegetable oil
1-1/4 cup brown sugar
2 egg whites
1/2 cup spinach puree ( I used baby food!)
2 tsp vanilla
1/2 cup buttermilk
1 stick butter
1-1/4 cup powder sugar
2 cups marshmallow creme
1 tsp vanilla
Preheat oven to 350 degrees. Spray cooking sheet with non stick cooking spray or cover with parchment paper. In a bowl, whisk together flour, cocoa, baking soda & baking powder. Set aside. In a separate bowl, mix oil and brown sugar until well combined. Add egg whites. Then, add in spinach puree and vanilla. Alternate pouring flour mixture and buttermilk into wet ingredients. Starting with flour and ending with flour. Mix until well combined. Spoon tablespoons of batter onto prepared cooking sheet about 2 ins apart. Bake for 8-10 minutes or until they spring back when touched. Cool completely before filling.
Mix all ingredients and spoon on half of cooled pies. Top with remaining pies.
Linked up at: Tasty Thursdays Full Plate Thursday Foodie Friday Friday Favorites Flaunt it Friday Something Swanky Weekend Potluck Heavenly Treats Sunday