Another round

I missed last round of Bake-Along as I just baked chicken pie and didn't want to do another one so soon.

The theme for this Bake Along #31 hosted by Lena, Joyce and Zoe  is Whoppie Pie. Just perfect timing as it has been on my “to do list” for the longest time.  Many years ago, when I was in San Francisco, I tasted something that looked similar but it was in ice cream form. Thus I am really curious as to whether it is the same that I eaten before.

For this one, I have chosen the recipe from Joy of Baking.

The batter was easily put together. Unfortunately, either I have a big ice cream scoop or a tiny one. Nothing in between! arrgghhhh! A long awaited purchase that I wanted but never had the time to do so.

Thus I make these into really tiny ones, in time for a gathering among my classmates. Boy I am so glad that I reconnected with them as they never failed to make me laugh over our childhood memories.

Personally I find this an interesting recipe. It is like a cross between brownies and soft cookies. I seriously don't know whether whoppie pie is supposed to be like how.
I also fill it up with Lemon and strawberry Mascarpone cheese as I was already serving Tofu Cheesecake on the table.

Will I say it was a success.... I guess not coz my guests were happier commenting on the tofu cheesecake.

 

 

What you need:

230g all purpose flour
75g cocoa powder

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

170g unsalted butter, room temperature

150g granulated sugar

1 large egg, room temperature

1 tsp vanilla extract

1/4 cup buttermilk

1/2 cup lukewarm strong coffee

Method:

Preheat oven to 190 degrees C

In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.

Beat the butter and sugar until light and fluffy.

Add the egg beating well.

Beat in the vanilla extract.

In a small measuring cup, mix the buttermilk and coffee (or water).

With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.

Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
 

Bake for about 9 - 10 minutes or until the tops of the cookies, when lightly pressed, spring back.

Remove from oven and transfer to a wire rack to cool completely.

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Sorry folks, I don't know how to get the link to display everyone's creations so please hop over to the organisers' blog to see the rest.