www.meganjoychapman.com

Author of Lion Heart & Alessio: The Victory Ride Series

Grandma Holt’s Whoopie Pie Recipe

Whoopie-Pies 2

In Mission Patience of Lion Heart & Alessio, Book Two, Grandma and six-year-old Ruthie chef-out in the kitchen. But when they attempt to make Grandma Holt’s Chocolate Whoopie Pies, it becomes a recipe for disaster. Here’s a sneak peek . . .

Ruthie finally got the Velcro to stick on her apron. She hiked up the oversized dress and dragged a chair from the kitchen table to the counter. Climbing onto the chair, Ruthie assumed her position as sous-chef (chef’s assistant). Gaining two whole feet as she stood up, the train of the dress cascaded down to the floor. “Now it fits perfectly!” she shrieked.

“What fits perfectly?” Grandma asked, searching for a towel to dry her face. “Now where’d I put my glasses . . .?”

 Ruthie picked up the wooden spoon and began stirring. “Mama’s dress!”

“Oh here they are!” Grandma found her glasses where she’d left them on the counter and rinsed off the cocoa powder. While she was drying them, she heard Jewel’s car speed up the driveway. The tires screeched as she slammed brakes in the garage. Grandma put her glasses on to inspect Ruthie’s progress. When she finally saw that Ruthie had on Jewel’s silk couture gown, she gasped like a freight train. But it was too late. Grandma knew she was toast when she saw Ruthie covered in chocolate.

Find out what happens next by purchasing your discounted signed copy of Lion Heart & Alessio: The Victory Ride! In Book Two of the sequel, kid’s ages 8-12 will learn about discipline and consequences of their actions in this fun educational adventure. They’ll be inspired to use their gifts and talents to honor God and become superheroes of faith. So don’t just sit there, hop on The Ride and order your signed copy today!

Whoopie Pies

Grandma Holt’s Whoopie Pie Recipe

Chocolate Cookie Batter

½ cup shortening

1 cup granulated sugar

1 egg

1 egg yolk

2 cups all-purpose flour

2/3 cup unsweetened cocoa powder

¼ teaspoon salt

1 teaspoon baking soda

½ cup hot water

2/3 cup buttermilk (make sure to shake it up before you pour)

Fluffy White Filling

2 cups sifted powdered sugar

1 egg white

1 teaspoon pure vanilla extract

¼ cup butter softened

½ cup shortening (Crisco is best for white color)

½ cup marshmallow fluff

Directions

Preheat oven to 350 degrees. For the chocolate batter, beat together the first 1/2 cup shortening and granulated sugar on high speed with an electric mixer. Add egg and egg yolk. In a separate bowl, stir together flour, cocoa powder, and salt. Set aside. In a small bowl, dissolve baking soda in hot water and cool slightly.

Add flour mixture alternately with the soda mixture and buttermilk to the creamed mixture. (I add 1/3 of the flour mixture, soda mixture, and buttermilk to the creamed mixture and blend till incorporated, then repeat two more times until well combined). Drop rounded tablespoons of batter 2 inches apart on an ungreased cookie sheet. A medium cookie scoop works best to create even amounts of batter. Bake 8-10 minutes or until they’re set. Cool cakes immediately on wire rack.

Make sure mixer is free from chocolate so you’ll have a nice white filling. For the filling, combine powdered sugar, egg white, and vanilla. With clean mixer, beat at low speed and gradually add butter and remaining shortening. Beat at high speed until light and fluffy. Beat in fluff. Spread some filling on the bottom side of one cooled cookie and then top with another cookie. Repeat with the remaining cookies and filling. Store in fridge. Makes 20-24.

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