Local moms Sarah Billingsley and Amy Treadwell’s new cookbook, Whoopie Pies, explores the creative possibilities of the humble treat, starting with a recipe that’ll bring back your campfire days.
S’more Whoopie Pies
makes about 48 two-inch cakes
Graham Cracker Whoopie
1½ c. graham flour
¾ c. all-purpose flour
1½ tsp. baking powder
½ tsp. salt
4 tbsp. unsalted butter, at room temperature
4 tbsp. vegetable shortening
1 c. (packed) dark brown sugar
2 large eggs
½ c. buttermilk
2 tbsp. milk
1 tsp. baking soda
1 tsp. white vinegar
1 tsp. vanilla extract
1. Place rack in the center of the oven and preheat to 375°. Line two baking sheets with parchment paper.
2. In a medium bowl, stir together both flours, baking powder, and salt.
3. In the work bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar until light and creamy, about 3 minutes. Add eggs and buttermilk and beat until combined.
4. In a measuring cup, combine milk, baking soda, and vinegar. Add milk mixture to batter along with flour mixture and beat on low speed until just combined. Add vanilla and beat on medium speed for about 2 minutes, until completely combined.
5. Using a spoon, drop about 1 tablespoon of batter onto one of the baking sheets. Repeat, spacing them at least 2 inches apart.
6. Bake one sheet at a time for about 10 minutes each or until the cakes begin to brown.
7. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.
8. Spread with marshmallow cream and chocolate ganache, but if you’re in a hurry a dollop of Marshmallow Fluff and a square of chocolate will do the job.
1½ c. Marshmallow Fluff
1¼ c. vegetable shortening
1 c. confectioner’s sugar
1 tbsp.vanilla extract
1. In the work bowl of a stand mixer fitted with the paddle attachment, beat together Marshmallow Fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.
2. Reduce mixer speed to low, add confectioner’s sugar and vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
8 oz. semisweet or bittersweet chocolate chips or 8 ounces dark chocolate, finely chopped
½ c. heavy (whipping) cream
1. Put chocolate in a large, heat-proof bowl.
2. Heat cream in a large, heavy saucepan over medium heat just until it bubbles.
3. Pour cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted.
4. Stir until smooth. Allow the mixture to rest until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.
Whoopie Pies is available at Chronicle Books, 680 2nd Street, between Brannan and Townsend Streets (415-537-4200); online at amazon.com.
What: A juggling, beat-boxing, acrobatics and spoken word dazzler from Acrosport’s City Circus, best for 4 years and up.
Why: Show them where gymnastics could take them.
When: Thru May 30. Fri., 8 p.m.; Sat., 4 & 8 p.m.; Sun., 4 p.m.
Where: Brava Theater Center, 2781-24th St., at York St. Tickets at 415-665-2275 or online at inticketing.com. Orchestra seating, $35; reserved, $25; general, $14.
What: A free workbook helps junior entrepreneurs set up and run their own stands.
Why: Give them their first break.
When: Sat., all day.
Where: Locations across the city. To find one online, go to sanfrancisco.lemonadeday.org.
Rock Your Tutu
What: Thirty-minute photo sessions ($125) for bitty ballerinas, with all proceeds benefiting St. Jude Children’s Research Hospital.
Why: Get it done for a good cause.
When: Thru May.
Where: Classic Kids Photography, 315 Lorton Ave., b/t Burlingame & Donnelly Aves., Burlingame (650-348-2100).
Photo: Dan Goldberg / Courtesy of Chronicle Books