A few weekends ago we held the Central Florida Food Blogger Bake Sale. It was organized by Julie of The Little Kitchen and Aggie of Aggie’s Kitchen. I couldn’t wait to meet many local food bloggers, and was impressed by the spread. Other participants of the bake sale were:
Jaclyn from food + words (@foodpluswords)
Monica from Sweetbitesblog (@sweetbitesblog)
Jim from Comfort In Crumbs @comfortincrumbs
Pearleen from MegaYummo! (@MegaYummo)
Dawn from Wicked Good Dinner (@dawnviola)
Katie from Katie’s Cucina (@katiescucina)
Robin W. (@SimplySoBaking)
Natasha from Thats So Yummy (@thatssoyummy)
Wanda from My Sweet Zepol (@mysweetzepol)
Unfortunately, I couldn’t stay for the entire event. Remember how I mentioned that May was my busy month? Well, that weekend I had a rehearsal and two orchestra performances. I had to dash from the bake sale to our dress rehearsal with violinist Joshua Bell. I managed to snap a few pictures of all the yummy baked goods before I had to leave.
For my part, I made dipped waffle cone bowls and vanilla strawberry whoopie pies. I’ve made the whoopie pies for a few different events recently – bite-sized ones for a reception, and large ones for the bake sale.
I fell in love with these the moment they came out of the oven. The cookie and filling combination tasted like a strawberry milkshake. After one bite, Hubs closed his eyes and murmered, “I’m so glad I married you.”
adapted from King Arthur Flour
- For the whoopie pies: Preheat oven to 375ºF.Line 2 baking sheets with parchment paper.
- In a large mixing bowl, cream together the butter and sugar until fluffy.Beat in eggs, one at a time, until well combined.With the edge of a knife, carefully scrape the seeds from the inside the vanilla bean and add seeds to the butter mixture.Add vanilla extract and beat to combine.
- In a medium bowl, combine the flour, salt, and baking powder.Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.Mix until just combined.
- Drop by scoopfuls (I use an ice-cream scoop) onto prepared baking sheets, leaving a few inches between cookie dough.Bake until the tops are springy and just barely dry, 7-11 minutes depending on the size.Watch carefully to keep from browning.Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the strawberry filling: Place sugar and egg whites in the bowl of a stand mixer.Place the bowl over a pot of simmering water.Heat, whisking constantly, until the mixture reaches 160°F.Mixture will be frothy.
- Remove bowl from heat and attach to the mixer.Fit the mixer with the whisk attachment.Beat on medium-high until stiff peaks form, about 10 minutes.The mixture should be room temperature.Reduce speed to medium and add the butter, 2 Tbs at a time, making sure each addition is well incorporated.If the mixture is soupy, stick the bowl in the fridge, chill for 15-20 minutes, and continue to beat until the mixture comes together.If the mixture looks curdled, just keep beating.Beat in the crushed strawberries.
- To assemble cookies, spread filling on bottom-side of one cookie.Place a second cookie, right-side up, on top to form a sandwich.