I was at the library this Saturday, and I got to languish in the cookbook section for a while. While doing so I came across a cookbook that I have seen off and on at Target called “Deceptively Delicious” by Jessica Seinfeld. She is the wife of famous comedian and writer of the Seinfeld show, Jerry Seinfeld. Evidently, she has found ingenious ways to sneak veggie purees in food to keep her family healthy. I have been curious about her recipes, so I checked her book out. My daughter flipped through it, and saw the delicious looking whoopie pies and wanted me to make them.
The recipe called for homemade spinach puree. In fact, all her recipes call for veggie purees. I am a veteran in making various purees from back when my daughter was a baby, but time these days is short! So, I decided to get a sweet organic blend of baby food to mix into the batter. Time gets cut and yet going organic helps keep the healthy vitamins. The veggie puree adds moistness but you can’t really taste it. It truly is deceptive! I was very surprised. Better yet, so was my daughter!
Jessica goes way, way healthy for her recipes. I decided to not go as far as she did with these. However they are still healthier than typical whoopie pies! A decadent treat that you can feel less guilty about. WHOOP IT UP!
“Whoopie!” Healthier Whoopie Pies
Ingredients:
1 cup flour
1 cup whole wheat graham flour/ whole wheat pastry flour
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup canola or vegetable oil
1 1/2 cup brown sugar
2 eggs
1/2 cup (4.2 oz. roughly) blanched spinach puree (or a baby food mix of spinach with sweet fruit such as apple, pea and pear)
2 tsp. vanilla
1/2 cup low fat buttermilk
Nonstick cooking spray
Filling
6 tbsp. butter, softened
1 cup confectioners sugar
10 oz. Marshmallow creme
3/4 tsp. Vanilla extract
Directions
Preheat oven to 350˚. Line baking sheets with tin foil and spray with nonstick cooking spray. Set aside.
Whisk the flours, cocoa, salt, baking powder and soda in a medium bowl. Set aside.
In a large bowl, whisk or beat with an electric mixer the brown sugar with the oil until creamy. Add the vanilla extract and two eggs and vegetable puree. Whisk until fluffy and creamy. Add the flour and mix. Add the buttermilk, and mix. Continue alternating flour mixture and milk, mixing and ending on flour until well combined. Don’t over mix.
Drop 2 tbsp dollops of batter 2″ apart on the baking sheet. Bake 10 min. Flip sheets and bake another 10. Edges should be slightly brown and pies bounce back in the middle when touched. When done, let cool a few minutes on the sheet, then transfer pies to a cooling rack to completely cool.
Meanwhile, make the filling. Whip the butter and confectioners sugar until creamy. Add the marshmallow creme and vanilla, whip until fluffy.
Spread a few tablespoons on the flat side of a cooled cookie. Then sandwich it to another flat side of a cookie, making a sandwich. Continue until they are all sandwiched. Mixture may be goopy (mine were) but still yummy. If they are too goopy, chill filling for a bit before filling. Enjoy with a cup of milk!
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