Same post, different platform, yadda yadda. More pictures, now put a pie in it….a WHOOPIE PIE that is.
I’m like “Hey, whats up, hello”, Thursday you’re looking like a pretty good day to be a good day. Oh these? These here are the Whoopie Pies I promised I would be releasing the recipe too. I hope you don’t think I forgot. Ready to make some Whoopie of your own!?…Pies of course. These are pretty easy to make and maybe lasted a day in the house. I had to freeze one and save for myself. It’s hidden and safe, for now. But I may have just blown my own cover. “BACK OFF I SAY! BACK!!” *Pokes at you with an unnecessarily long spatula in a fencing stance*
ANY WAYS, they are super chocolatey and have the density of a moist, sticky brownie and the middle is fluffy and creamy and oh so dreamy. I got about 14 tops out of this batter so combined you will end up with out 7 devilishly healthy Pumpkin Whoopies
What you will need…
For the cake
Macros 42C 4F 9P
¼ + 1/8 cup Organic Pumpkin Puree (not filling)
1 Cup brown rice flour
½ Cup Chocolate Cake Protizyme
½ cup Truvia Baking Blend
½ tsp Baking Powder
¼ tsp Baking Soda
½ tsp vanilla extract
½ cup 100% pure Cocoa powder
½ Cup Unsweetened Vanilla Almond Milk
Macros 2C 0F 7P
4oz Fat Free Cream Cheese
½ cup Vanilla Cake Protizyme
1 TSP Vanilla Extract
8g SF cheese cake pudding powder
In a medium sized bowl beat together all of the filling ingredients.
But Sasha, how do I make it…?
Pre Heat the oven to 350
First beat together your sugar and eggs. Then add the pumpkin, and vanilla.
Next in a separate bowl, combine all of your dry ingredients.
Begin to incorporate your dry mixture into your wet mixture, ALTERNATING between dry mix and almond milk. Continue to alternate until you have added the full amount of both into your wet mix.
On a well-greased cookie tray scoop about ¼ cup of batter and drop it on pan. (I used a small ice cream scooper) slightly flatten your batter droppings (hehe)
Let cook in the oven for 15-16 minutes, once they are cooked (should be firm to the touch) allow to cool for about 5 minutes before moving to a cooling rack.
Once your whoopie tops and bottoms have cooled off, begin to dollop about 1tsp into the center of one half of each pie, cap it off, and enjoy!