Tag Archives: Marshmallow

Candied Sweet Potato Whoopie Pies with Toasted Marshmallow Filling

Sweet Potato Whoopie Pies with Toasted Marshmallow Filling

written by Becky

Until about 4 years ago, I had never had the candied sweet potato dish that so many people love as part of their holiday meals. My Christmas/Thanksgiving dinner sometimes included sweet potatoes (actually more likely yams since they are actually the sweeter tasting!) but never the dish with the marshmallow topping. My mom came across the recipe and thought that maybe it was time to try it. I don’t think she had ever had it either. And although it really was absolutely delicious, it belonged at the end of the meal rather than as a side dish. It is so sweet and tasty but really, does that count as a veggie? I argue that it does not and we have tried other sweet potato/yam dishes instead in recent years.

Chunky Batter! The marshmallows make it that way!

However, that sweet side dish was the muse for these Whoopie Pies. Like I said, I really think the flavours are more suited for a dessert and since it is the time of year for big turkey dinners (between Canadian and American Thanksgiving and Christmas coming along shortly!) I figured it was a good time to try out these Whoopie Pies! I thought this recipe was better the day I baked it. By the next day, the Whoopie Pies were so moist that they were on the verge of being too soft. It was a good thing that the marshmallow filling is denser than the usual buttercream so that it could balance with the ultra-soft cookie.

I put marshmallows right in the batter as well even though I knew that this would make “craters” in the cookies. I was hoping this would add character as well as a bit of a caramel’y taste since the marshmallow becomes sort of candied but the taste wasn’t as obvious as I would have liked.

Sweet Potato Whoopie Pies

adapted from http://www.sprinklebakes.com/2010/08/sweet-potato-whoopie-pies-with-maple.html

  • Getting the batter ready

    3 cups flour

  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tb butter, room temp
  • 3/4 cup packed brown sugar
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla.
  • 1  cup cooked mashed sweet potatoes (I used canned but feel free to make your own)
  • 1/2 cup milk
  • 1 1/2 cup mini marshmallows
  1. Ready for the oven

    In a bowl, whisk together flour, spices, baking powder, baking soda and salt.

  2. Using a stand mixer or a clean bowl with a hand mixer, beat the butter with the sugars until light and fluffy, about 3-4 minutes. Beat in oil and then eggs, one at a time.
  3. Add the vanilla and the sweet potatoes and beat some more.
  4. Add the dry ingredients alternatively with the milk and blend until well mixed. Stir in the marshmallows.
  5. Chill batter for 1 hour.
  6. Preheat oven to 350°F and line baking sheets with parchment paper.
  7. Scoop batter onto baking sheets. I did pretty big scoops (2 tablespoons each) to make sure that each cookie had a few marshmallows in it.
  8. Bake 14 minutes or so (depends on the size you make) making sure that the tops bounce back when lightly pressed (there may be a slight indent since they are so moist).

After baking. The marshmallows then went pretty much see-through after they cooled

Toasted Marshmallow Filling

  • Toasted Marshmallows: I just let them get all puffy and hot, not super brown

    3 cups mini marshmallows

  • 3/4 cup butter, room temp
  • 4 cup icing sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • milk if needed
  1. Put marshmallows on a cookie sheet lined with parchment paper. Broil in the oven until lightly browned. Do not walk away from them while you do this! They burn quickly! When they are done, take them out of the oven and slide the parchment paper off of the cookie sheet so the marshmallows cool quickly.
  2. Once the marshmallows are around room temperature, beat the butter. Add the marshmallows and continue beating the sticky mess! Add icing sugar 1/2 cup at a time and then add the vanilla and cinnamon.

Assemble by putting filling between two equally sized Whoopie Pies. The filling I made didn’t make quite enough so I have tried to change the recipe to reflect what should be the right amount but I can’t make promises! Hopefully it is the right amount.


S’mores Whoopie Pies

written by Becky

S'mores Whoopie Pies!

It seems that summer should never pass by without enjoying at least one S’more. Somehow it is just part of summer. Between the gooey marshmallow, the melted chocolate and the crispy honey-like graham crackers, the sweet makes for perfect camping treats!

Only one problem though, I am really not much of a camper. I like the idea of being outdoors and enjoying the simpler life but in reality I like to be able to have a shower daily (a clean lake to swim in will do though), I like to not be covered in mosquito bites, I don’t like hot dogs, and although I really hate outhouses, I require at least that (no peeing in the bush for me)!! Additionally, I don’t have all the gear and so the idea of trying to get organized enough to actually go on a camping trip seems exhausting. I used to enjoy going along with my friend’s family when I was in high school but they would always go somewhere with flushing outhouses, a beautiful lake, and they would do all the prep work in their camper van! When I was even younger than that, we had a tent trailer and that was fun. Again, flushing toilets, lakes to swim in and someone else organizing… so as you might guess, I don’t always get my campfire S’mores.

Enter the S’mores Whoopie Pies. I made this on August 10th – this is important because S’mores day is always on August 10th! I needed to make some Whoopie Pies for a friend I was seeing that had NEVER had a Whoopie Pie and I had recently read about S’mores Day on someone else’s blog  so I figured I may as well take advantage of it and make some S’mores Whoopie Pies!

Ready for delivery.

The Whoopies are made with graham flour (this is difficult to find but Bob’s Red Mill sells it and I had previously bought to make S’mores cupcakes). It is a tasty flour that has a coarse texture because the bran and the germ of the wheat is ground separately and more coarse than the endosperm of the wheat. For more info see Wikipedia! That is where I just learned about graham flour! Ok, so next we have some chocolate ganache… mmm. And finally I made some toasted marshmallow filling! And voila, a S’mores Whoopie Pie! Oh, and if I can just brag a little – mine looked better than the ones in the book 🙂

Prep work

Graham Cracker Whoopie (from Whoopie Pies by Sarah Billingsley & Amy Treadwell)

  • 1 1/2 cup graham flour
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, room temp
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 Tb milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp vanilla
  1. Preheat oven to 375°F and line baking sheets with parchment paper.
  2. Whisk together flours, baking powder and salt.
  3. With a mixer (hand or stand), beat together butter & brown sugar until light & creamy – about 3 minute.s Add the eggs, one at a time. Add the buttermilk and vanilla.
  4. In a small bowl, mix the milk, baking soda & white vinegar (it should foam!).
  5. Add half of the flour mix to the batter, then the milk-foam, then the rest of the flour. Beat on medium about 2 minutes until totally combined.
  6. Drop, pipe or scoop the batter onto the sheet spacing the Whoopies a couple inches apart. I used my 1.5 oz scoop and they were a lovely size and make perfectly circular Whoopies!
  7. Bake 8-10 minutes or until the Whoopies bounce back when lightly pressed. Remove from oven and allow to cool for 3-4 minutes before moving to a rack to cool completely.
Chocolate Ganache
  • 1/2 cup whipping (heavy) cream
  • 4 oz semi-sweet chocolate, in small’ish pieces
  1. Heat cream in a small saucepan until it starts to bubble around the edges. Don’t boil it!
  2. Pour hot cream over chocolate in a bowl. Leave for a couple minutes and then stir. Continue stirring until it becomes smooth and delicious!

Toasty Marshmallows

Roasted Marshmallow Filling

  • 2 cups mini marshmallows
  • 1/2 cup butter, room temp
  • 1 tsp vanilla (preferably clear)
  • 2 1/2 cups icing/confectioner’s sugar
  1. Lightly grease a baking sheet with butter. Spread marshmallows in a single layer and place under broiler. WATCH CLOSELY! Remove from oven as soon as it starts to brown! Remember what happens when you overcook marshmallows? They burn and are nasty!
  2. Allow to cool slightly.
  3. In the bowl of a mixer, beat butter. Add marshmallows and continue to beat until smooth. Add vanilla. Beat in sugar. Depending on how soft your butter is, this may be too soft still. You can either add more sugar or put the mix into the fridge. I don’t like it being too sweet so I let it cool some.

A double sided Whoopie Pie lineup! Marshmallow on one side, chocolate ganache on the other.


  1. Pair up Whoopies so that the tops and bottoms are roughly the same size.
  2. Spoon chocolate ganache on one side of the Whoopies.
  3. Scoop/spoon marshmallow filling on the other side.
  4. Sandwich together the two Whoopies! Squish slightly to evenly distribute the fillings!
  5. Mmm… enjoy!

S'mores Whoopie Pies... I'd like s'more please!

The satisfied customer 🙂

Chocolate Chip Whoopies with Chocolate Marshmallow Mousse Filling

written by Becky

Chocolate Chip Whoopies With Chocolate Marshmallow Mousse

My best friend from high school and I share the same birthday! Although we aren’t nearly as close as we were in high school, it has always been sort of fun to share the day with her (and rub in that I am a few hours older!) This year, we both turned 30. While I made a fun cake for my birthday, I was unable to see her as she had planned some time away at her parents cabin up north to celebrate the big day. Since her husband wanted to surprise her with a special treat but didn’t think he would be able to hide a cake from her, he thought she would enjoy having some delicious Whoopie Pies instead! So the plan was made!

The Sloppy Chocolate Filling - pre-fixing it!

Although my friend, and I for that matter, is a big chocolate fan, I decided on chocolate chip Whoopie Pies because I wanted to put a tasty chocolate filling in the middle rather than make the straight chocolate Whoopie Pies. After making them, I dipped them in dark chocolate melting wafers and then into Skor bits. Mmm… it was tasty.

I want to comment on the filling here because it is AMAZING!! I started out following a recipe for homemade Chocolate Marshmallow Filling from the Whoopies! cookbook but strayed completely. First of all, it used raw egg whites. I think this can be ok but since I wasn’t in charge of storage etc, I didn’t want to take the chance. Secondly,

The finished Chocolate Marshmallow Mousse

when I got to the end of the recipe, the filling was sloppy – at which point I read the end of the recipe which said that it needs to be refrigerated 3-4 hours and it is suitable for spreading instead of piping. Well I like a nice thick filling and I needed it right then! I was supposed to deliver the Whoopie Pies the next day (and it was already later in the evening) so there was no time to wait. So I got creative. I included the recipe below but I just wanted to layout my thought pattern so if you get into trouble with filling, you have some ideas how to fix it!

  1. I heated the egg whites with the corn syrup to 150ºF to ensure that I killed all bacteria. (By the way, egg whites still beat very well – some say better – after heating).
  2. I added butter to thicken the filling without sweetening it (that would be the other option: more sugar).
  3. I melted chocolate chips with marshmallows to add to the filling to both thicken it and add more chocolate flavour.

Chocolate Chip Whoopie Pies (from Whoopie Pies)

  • 2 1/4 all purpose flour

    Making batter

  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 Tb milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1+ cup of chocolate chips
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder & salt in a bowl
  3. In the bowl of a stand mixer, beat the butter for a minute or so and then add the sugars. Continue beating for another couple of minutes until light & creamy. Add the eggs one at a time.
  4. Add the buttermilk slowly with the mixer on low.
  5. In a small bowl or measuring cup, add the baking soda and then the vinegar to the milk.
  6. First mix in about half the flour mixture, then the milk mix, then finally the rest of the flour. Mix in the vanilla.
  7. With the beater on low or with your hand, stir in the chocolate chips.
  8.  Drop, or scoop (piping won’t work with those big chunks of chocolate in the batter) about 1-2 Tb of batter onto the baking sheets. Space them well as these cookies spread!
  9. Bake 8-10 min or until the cookies just start to brown. Allow them to cool a few minutes before transferring them to a drying rack.

Chocolate Marshmallow Mousse Filling (my own creation!)

  • 2 oz semisweet or unsweetened chocolate

    Cooking the egg whites to 150F to kill bacteria!

  • 2 egg whites
  • 1/3 cup corn syrup
  • 1 3/4 cup icing sugar
  • pinch of salt
  • 1 tsp vanilla
  • 3/4 cup butter, room temp and cut into tablespoon size pieces.
  • 1/2 cup chocolate chips
  • 1 cup mini marshmallows
  1. Melt the chocolate in the microwave at medium heat (don’t overdo it!) and set aside to cool.
  2. Before adding the chocolate the filling was a good sticky consistency!

    Put the egg whites and corn syrup in the top of a double boiler and heat to 150°F while whisking continually.

  3. Transfer to the bowl of a stand mixer (or just a regular bowl if you are using a hand mixer). Beat egg whites for about 7-8 minutes with the whisk attachment until the outside of the bowl is no longer hot (the beaten egg whites should be at room temp). Note this is just like making Swiss Meringue Buttercream!
  4. Mix in the melted chocolate. This is when the filling will lose the beautiful puffy peaks you just created! Add vanilla.
  5. Melt the chocolate chips with the marshmallows in the microwave while you wait.
  6. Slowly beat in the icing sugar and salt.
  7. Add butter 1 tablespoon at a time while the mixer is running. Beat well between each addition.
  8. Beat in the chocolate chips & marshmallow mix.
  9. This stuff tastes delicious so eat some!
Fill the the Whoopie Pies with the filling. Squish together. Dip in melted chocolate and then dip into Skor bits! Yum!!


It’s Pi day! In my world, that means Whoopie Pies!

Written by Becky

Aiming to Perfect the Classic Chocolate Whoopie Pie with Marshmallow Fluff Filling in honour of Pi Day! (After making them I realized it isn’t worth perfecting this recipe! Better to just make my own creations!)

To be honest, I had never actually heard about Pi day before – Courteney told me about it and after a moments thought, I realized what she meant: Pi day – Pi as in the “value of the ratio of a circle’s area to the square of its radius” (approximately 3.14159265) – is March 14 (3-14). So I figured this was a great excuse to make Whoopie Pies for a bunch of science “geeks” at work (besides the fact that I had been promising quite  few of them that I would bring some in so everyone could try Whoopie Pies!)

I decided on the Classic Chocolate Whoopie Pies with Marshmallow Fluff Filling for two reasons: I wasn’t that happy with the chocolate Whoopie recipe I had tried before (as mentioned in the post about “A Hot Whoopie Pie Creation“) and wanted to try a new one, and because I bought the original Marshmallow Fluff last weekend I wanted to know what the Original Whoopie Pie tasted like! Problem is, there are quite a few recipes out there… so I decided to try two! I know, I have issues – I may be a little indecisive and a bit of a perfectionist!

The first one was from King Arthur’s Flour and although it had decent reviews, it didn’t actually differ that much from the one in the Whoopie Pie book. But it claimed to be true to the original (although other sources say the cookie/cakes are supposed to be made with shortening).

The second recipe is from Martha Stewart’s Cookies cookbook. A similar recipe is found here although it is not identical (I halved the recipe in the book so it was the same size as the one on the website except that the book one has 1/2 TB baking soda, 1/2 tsp baking powder, 1/2 cup butter instead of butter + shortening, all white sugar, and buttermilk instead of regular milk).

Based on looks, I would say Martha has the better recipe. Furthermore, the smell of these ones are divine! So much chocolatier! Taste – well, a little disappointing actually. Both are a little crumblier than what I would like. Sort of like a cake’ish-brownie. It isn’t bad, just not quite what I wanted! I was hoping for moist, taste, chocolatey goodness. I shall have to see what my co-workers think but I think I am still looking for the perfect recipe!

So onto the filling! To make the classic, it has to be the Fluff + shortening (check out the recipe/blog from King Arthur’s Flour for more info on this if you really care why!) Again, there are many recipes – some have more fluff, some have more shortening. I went with the recipe in the Whoopie Pie book (jar of Marshmallow Fluff + 1 cup shortening + 1 cup icing sugar + 1 tsp clear vanilla). The texture is quite different from what I am used to for icing, I think it is the Fluff/shortening combo. And the taste is uninspiring: it is sort of just a bland white slightly sugary mixture. Blah.

So yes, overall I am not into the classic recipe. I think it was a good experiment to do but I don’t think I will be buying Fluff again and I will have to keep looking for a great chocolate Whoopie Pie recipe so that I can fill them with tasty things like peanut butter icing!

Note: both are on the plate!