Having just visited Borders book store located on North Highland Road in Bethel Park, it was especially sad to hear of the news that the company is filing for Chapter 11 bankruptcy and expecting to close about 30 percent of its stores. This particular store is one slated to close. The reason for my visit was to purchase the much talked about and long awaited, The Cake Mix Doctor Bakes Gluten Free by Ann Byrn.
Being a gluten free baker, somewhat of a cookbook addict and having way too many gluten free cake mixes sitting in my cupboard, this book became a “must have”. The book was released in December, 2010. Anxiously searching through the cooking section of the store felt like an addict must feel when looking for their fix. Once the clean, colorful book was in in my hands it was off to the register to pay and go bake.
The book contains 76 recipes and includes such goodies as classic cakes, brownies, cupcakes and frostings. After perusing through the book, an idea came to me. Not to do a review of the book like other people have done but instead to become a “cake doctor” myself and create a new gluten free cake mix recipe. What follows is a recipe for Gluten Free Whoopie Pies. It is based on the gluten recipe which was posted last week on her website. Many people argue that the Whoopie Pie has a Pennsylvania Amish origin, they are known as “Gobs” in Western Pennsylvania and according to Ms. Byrn, they are this year’s version of the cupcake. No matter what you call them, they are a gob of something delicious which when eaten, makes your mouth want to say “Whoopie”!
Gluten Free Cookie Whoopies
1 -15 ounce box GF Betty Crocker Devil’s Food cake mix
2 medium size eggs (or 1/3 C of egg substitute)
5 TBS melted butter
1 C confectioners’ sugar
1/2 cup vegetable shortening
1 C marshmallow fluff
1 tsp. vanilla extract
2 TBS hot water
Pinch of salt
Place all cookie ingredients in heavy duty mixing bowl; mix well. Using a scoop, shape batter into 1” balls and place 2” apart on parchment-lined baking sheets. Bake at 350 for 8-10 minutes or until set. Allow cookies to cool 5 minutes on baking sheets before removing to a wire rack to cool completely. Once cookies are cool, make filling by placing all the ingredients in a mixing bowl and beat on LOW until smooth. To make Cookie Whoopies, spread a heaping TBS of filling onto the flat side of one cookie. Top with a second cookie to make a sandwich. Repeat with remaining cookies and filling. Yield: 15 Whoopies