Sunday, February 6, 2011

Ode to the Kitchen Aid

I realized recently that my dream of receiveing a Kitchen Aid mixer for Christmas/ my birthday/ surprise gift / Groundhog Day was just not going to happen.  If I wanted one, I was going to have to buy it myself.  And since I do not have $200-300 hanging around, it occured to me that I could check Craig's List for one.  Guess what?  There was one on Craig's List.  Apparently there are people who redecorate their kitchen and decided that their "old" Kitchen Aid mixer does not match and they need a new one.  Really, it's true.  Crazy, but true. So for a mere third of the price, I got myself the mixer that I have always wanted.

Isn't it the cutest thing that you have ever seen?  No, I am not talking about the one in the dress but the white mixer with the cutest red stripe around it.  I would have picked one this exact one if I was buying it new.  As my friend Alison said, it is just so me.  Not 24 hours had passed until I was whipping up my first batch of whoopie pies.  If you don't know what a whoopie pie is then you don't live in New England and you are TOTALLY missing out.  They are little cake sandwiches.  In honor of my new Kitchen Aid, here is the recipe that I used. 

Maple Chocolate Whoopie Pies
Makes about 8 huge whoopie pies, and really why would you want small ones?
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1/2 cup (packed) light brown sugar
1/2 cup regular sugar
1 large egg
1 teaspoon vanilla extract
1 cup milk
1. Position a rack in the center of the oven and preheat the oven to 375 F. Grease two baking sheets lightly with pam.
2. Sift together the flour, cocoa powder, baking soda and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.
4. Using a scoop, drop even big wads of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a rack to cool completely.
Frosting Filling
1 lb. confectionary sugar
1/4 cup water
2 teaspoons (or so) maple syrup
1/2 cup vegetable shortening

Mix the confectionary sugar, water, and maple syrup.  Then add the vegetable shortening until the frosting is smooth.  If too stiff, add water a teaspoon at a time. 
Assembling the Cakes
1. Spread the filling on to the flat side of one of the cakes, using a knife or spoon.
2. Top it with another cake flat side down. Repeat with the remaining cakes and filling.
3. Alternately you can use a pastry bag with a rounded tip to pipe the filling onto the cakes, which will give you a smaller, neater presentation but is probably too much trouble because they will be eaten really, really fast. 
Let's look one last time:

So cute!  And so worth it. 

Bring on the snow days because I am ready to bake more of these.  My last snow day adventure: chocolate cupcakes with cream cheese and regular frosting.  I had to use up the rest of the cream cheese frosting left over from the cake I had made the weekend before.  
Ummmm..... I think that I'm going to need to step away from the carbs slowly. 


    And both the mixer & Miss P are very cute! :)

  2. Love the mixer.

    I just HAD to check out the recipe, but no Whoopie Pies for me. I'm on WW and they are WAY TOO MANY points!

  3. So sorry Barb. I'd let you have a quarter and no more. :)