Young At Heart Mommy

Managing Motherhood Through Love & Laughter

Recipe: Firecracker Whoopie Pie Bites With Pop Rocks

I wasn’t going to let the 4th of July come and ago without whipping up something sweet in the kitchen. What better way to celebrate a patriotic holiday than with a plate of Firecracker Whoopie Pie Bites? These may look like your typical whoopie pies but these yummy cakes have a bit of sparkle to them. The secret? Pop Rocks. A candy that most of us remember from our childhood can make any recipe fun. These are also the perfect treat if you are having a BBQ or get together for the holiday. Kids will love that pop and crackle in each bite they take!
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Oatmeal Whoopie Pies With Buttercream

 In hopes of completing my Whoopie Pie journey I decided to turn to the other end of the spectrum- SWEET! The last whoopie pie I made was Jalapeno Cornbread and while it was delicious, it didn’t satisfy the sweet tooth. Moving from savory to sweet, this time I went with Oatmeal and butter cream. 
Oatmeal Whoopie Pie
Ingrediants: 
4 tbs unsalted butter ( room temp)
½ cup (packed) brown sugar
¼ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 ½ cups rolled oats (not fast-cooking)
¾ cup all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
1 tsp salt
½ cup raisins (optional)
½ cup chopped pecans (optional)
Directions: 

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Beat in the eggs one at a time. Add the vanilla dn beat until light and creamy, about 3 minutes.
In a food processor or blender, process ¾ cup of the oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon, and salt. 
Add the oatmeal mixture to the butter-sugar mixture and beat on low speed until just combined. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. I used a mini ice cream scooper but  realized that this made the whoopie pies too large. I suggest using a spoon to make them smaller because they expand quickly. Also, using an actual whoopie pie pan will make this ten times easier because you can control the size. I have no idea why I didn’t use one this time!


Bake one sheet at a time for about 11 minutes each or until the cookies begin to brown around edges. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack to cool completely.

 


Classic Buttercream Filling
Ingrediants: 

3 cups confectioners’ sugar
1/2 cup (1 stick) unsalted butter, at room temperature
3 to 4 Tbsp. heavy (whipping) cream
1 tsp. vanilla extract
Pinch of salt

Directions: 

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners’ sugar with the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla and salt and beat on high speed until smooth, about 3 minutes.

Assemble! 
 

Click here for  Jalapeno Whoopie Pies

Whoopie Pies Galore!

This book is the Whoopie Pie lover’s dream come true! It has over 20 different Whoopie Pie recipes along with almost 30 filling recipes to pair with them. Some of them include Gingerbread, Peanut Butter, Banana, Graham Cracker, and Carrot Cake. If those sound yummy then you will not be disappointed by the fillings. You can choose from Honey, Caramel Salted, Root Bear, Maple Bacon, and even Candied Ginger Buttercream. After having this little treasure in my house for a few months now I am finally going to attempt my first recipe from the book. I’m hoping to try at least every recipe once. Wishful thinking? Maybe.. but we do have a house full of Whoopie Pie lovers! First on my list is Jalapeno Cornbread with a Honey Buttercream filling.

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