Chocolate Whoopie Pies with Vanilla Cream Cheese Fluff
Food and Wine Magazine, Dec 2014, p. 200
Food and Wine Magazine really needs to test their recipes. If you click the link above to this one, the recipe has a 'stamp' next to it that says "perfected in our test kitchen." I think not. (I've found that more often than not, their recipes aren't as accurate compared to Bon Appetit's.)
In any case, this recipe was ok -- I need to test the baking time and some things tomorrow when I bake the rest of the cakes.
- The recipe says to use a 2-tablespoon ice cream scoop and scoop 10 level mounds of batter on to each baking sheet about 2 inches apart. Um, do they use baking sheets made for giants? 10 mounds? Thank goodness I followed my instincts and only put 6 scoops of batter on to each sheet. The cakes STILL ended up touching each other. Tomorrow, I'll try small scoops of batter.
- The cakes were NOT done cooking at 12 minutes. I baked them for 14, and they were perfectly done, but I'll test baking them for 16 min to see if the cakes harden up a little bit -- they were almost too soft to hold.
- The cakes also didn't come out round like cookies (not at all -- they looked like blobs). I had to use a cookie cutter.