Whoop it Up this Halloween with Whoopie Pies

Whoop it Up this Halloween with Whoopie Pies

It's crunch time. With Halloween just two days away and parties in full effect this weekend, most people are frantically putting the finishing touches on their costumes, hanging spooky decorations, and making  fiendish party snacks and desserts.

Averse to all the sexified costumes for sale at the temporary Halloween stores, we decided to get creative and make our own costumes. Sexy Snow White? Male stripper? Really? While I cannot divulge what my husband and I are going as this year since we like to retain the element of surprise to friends and family, we do have a flower pot and an "old-fashioned" television set (complete with the rabbit ears antenna and knobs) in the household.

When it comes to Halloween party treats, there are countless cute recipes out there for Witches Brew, spooky spiders, and creepy fingers. I decided to go simple this year and make mini-Halloween whoopie pies. Along with traditional pies and french macarons, whoopie pies are one of the hot dessert trends this year.

This recipe, adapted from Martha Stewart, to be gluten free and dairy free is so versatile. You can change up the frosting color, roll in non-pareils, or add various flavoring extracts to adapt the whoopie for any holiday. I'm thinking whoopie pies rolled in crushed peppermint for Christmas this year. So, go ahead and whoop it up!

Whoopie Pies

1 1/2 cups gluten free flour ( 3/4 cup brown rice flour, 1/2 cup millet flour, 1/4 cup tapioca flour)
1/2 cup Hershey's unsweetened cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 1/4 tsp xanthan gum
1/2 cup Earth Balance vegetable spread
1 cup packed brown sugar
1 egg
1 cup unsweetened applesauce (Musselman's brand is a good one)

Frosting

1/2 teaspoon pure vanilla extract (McCormick brand is gluten free)
1 cup confectioners' sugar (C & H is gluten free)
1/2 cup Earth Balance vegetable spread
Orange food coloring (McCormick brand is gluten free)

Preheat oven to 375 degrees. In a bowl, combine gluten free flours, xanthan gum, cocoa powder, baking soda, baking powder, and salt. In a larger bowl, beat 1/2 cup Earth Balance spread and brown sugar until fluffy. Add egg and continue beating until smooth. Add applesauce and dry ingredient mixture in equal parts until all is added. Mix until all ingredients are combined. Drop by large teaspoonfuls onto two greased, air-baked baking sheets. Bake 12 minutes or until toothpick inserted into cookie comes out clean. Transfer cookies onto a wire rack or plate to cool.

For frosting, beat vanilla and Earth Balance until light and fluffy. Gradually add confectioners sugar, beating until smooth. Add a few drops of orange food coloring or flavored extract until desired color and flavor are reached. Spread bottom of half the cookies with 1/2 tablespoon filling, topping each with another cookie to make a sandwich.  Makes 24 mini-whoopie pies or 12 regular sized whoopie pies.

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