Snow Day!

In case you hadn’t heard, the East Coast got pounded with snow last night. The snow in New York began about 7 pm with 8”-12” forecast by morning for the area. At dinner last night, the kids were squirrelly and desperate for “the call” to come- the one that would free them from school today. And at 8:30 pm, as I was tucking Julia into bed, the call came in: there would be no school today. Julia’s tuck in became a “no school” dance party with everyone getting into the act.

Now, here we are in the morning- with a gorgeous blanket of snow covering the landscape and the sun up and shining. It looks like a perfect day for sledding and snowman building and I am reminded of my friend Annie’s Snow Day tradition. She is a firm believer that freedom from school due to a lot of snow requires a special homemade treat, one that captures the magic of a day of drudgery turned into fun.

And, nothing says fun quite like a Whoopie Pie. She sends her troops out to play and gets busy baking. And when they come in, cold, tired, and rosy cheeked, they are greeted with wonderful smells and, if they holler “WHOOPIE!” loud enough, a homemade Whoopie Pie as well.

So, on this snowy day in the North East and because snow is blanketing some part of 49 states, (crazy, but true!) I give you Annie’s Whoopie Pies. Annie just asks that your kids “Whoopie!” loud enough to be heard down the block.

Whoopie Pies– adapted from Bon Appetit
Makes 8
Active time: 30 minutes, start to finish: 1 hour

For the cakes:
2 c all purpose flour
2/3 c good quality cocoa powder
1 ¼ t baking soda
1 ½ t salt
1 c well-shaken buttermilk
1 t vanilla
1 c packed brown sugar
1 large egg

For the filling:
1 stick unsalted butter, softened
1 ¼ c confectioners sugar
2 c marshmallow cream such as Fluff
1 t vanilla

Make the cakes:
1. Preheat oven to 350.
2. Whisk together flour, cocoa, baking soda and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
3. Beat together butter and brown sugar in a large bowl with a mixer at medium-high speed until pale and fluffy, about 3 minutes, then add egg, beating until well combined. Reduce speed to low and alternatively mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down the side of the bowl occasionally and mixing until smooth.
4. Spoon ¼ c mounds of batter about 2 inches apart onto 2 large baking sheets covered with parchment paper. Bake in the upper and lower thirds of the oven, switching position of the sheets halfway through baking, until the tops are puffed and cakes spring back when touched, about 11-13 minutes. Transfer to rack to cool completely.
5. Beat together the butter, confectioners sugar, marshmallow and vanilla in the bowl of an electric mixer at medium speed until smooth, about 3 minutes.
6. Spread a rounded tablespoon of filling on the flat sides of half the cakes and top with remaining cakes.

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