Another 27th of the month, much awaited time of the month, once you have successfully finished making your daring baker’s challenge recipe. This month’s challenge was hosted by Bourbonnatrix, of Bourbonnatrix Bakes and she challenged us to make Whoopie Pie. She allowed us to chose any recipe with whatever filling or flavor. The only condition she put was to make whoopie pie from scratch. This month I made this quite early knowing this would be a busy period.
As usual I opted for a healthy recipe with beetroot, whole-wheat flour and little sugar but taste has to bring so I added white chocolate ganache. This was my first time experience of making white chocolate ganache and that too I made, to give a contrast to the pink color of the beetroot but that’s a another story, that it turned out brown after baking.
I made them bite size so that you can pop them into your mouth. Actually, from where I have taken the recipe, they have used pumpkin puree instead of beetroot but last month a baked a lots of desserts with pumpkin (recipe still to be posted) and wants to try something different. So I used with this pungent tasted vegetable
I adapted the recipe of Nestle very best baking with little changes
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cocoa powder
- 100 g butter, softened
- 3/4 cups granulated sugar
- 2 eggs, at room temperature, lightly beaten
- 1 cup beetroot puree(made by roasting beetroot for 1 hour at 200 degree C.)
- 1 teaspoon vanilla essence
For filling or White Chocolate Ganache
- 150 g white chocolate
- 100ml single cream
Method of cookies
Preheat oven at 350° degree C. Line a baking tray with butter paper or grease it with butter. Sieve flour, baking powder, baking soda, cocoa powder in a bowl. With a hand blender beat butter and sugar in large mixing bowl till pale in color. Combine eggs, beetroot puree and vanilla essence. Fold in flour mixture. In a piping bag fill the mixture and pipe small circles onto prepared baking sheets and bake for 7 to 8 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely
Method of filling
Chop the white chocolate into pieces and put them into a bowl. In a pan heat the cream on low heat and when bubbles start to appear on sides, switch off the gas and pour this hot cream over chocolate and let it sit for a while then with a spoon stir the mixture until well combined. Let this ganache cool in the refrigerator for about 2 hours then a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.
Thanks Bourbonnatrix for this lovely challenge and Merry Christmas and Happy New Year to you and your family.