Welcome and Vegan Whoopie Pies

Many of you who know I love to cook have asked that I start a blog chronicling my cooking adventures. Well, your wish has been granted although I do ask for your patience as I figure out how to create printable copies of my recipes, upload photos and do all those things which make a blog great. 

I thought I would start off with the Vegan Whoopie Pie recipe I developed over 5 years ago by modifying another recipe I found on-line while searching for the Weight Waters Pineapple Angel Food Cake recipe. Don't let the lack of eggs, milk or butter scare you. The applesauce and molasses creates a moist shell and the filling adds just the right amount of sweetness.

Vegan Whoopie Pie (yield: 12 - 26 pies)

Adapted from "Applesauce spice cake or gingerbread" from www.fatfree.com
Pie Shell:
1/2 cup molasses
1 cup applesauce
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp baking powder
1/2 tsp baking soda
4 tbsp. cocoa powder
1 1/2 cup - 1 3/4 cup flour, whole wheat pastry flour recommended

Pre-heat oven to 350 degrees farenheit. Combine molasses and applesauce in large bowl. Add cloves, cinnamon, baking powder, baking soda, cocoa powder and 1 cup flour. Combine. Continue to add flour in 1/4 cup increments until batter defies gravity,-- i.e. sticks to spoon when spoon is held upside down. Shape even number of similiar size pie shells onto non-stick cookie sheet. Bake for 10-20 minutes or until toothpick inserted in center of shells comes out clean. Remove from oven and cool completely.
　
Pie filling:
1 cup shortening at room temperature
1 cup confectioner's sugar
1 tsp vanilla extract

In medium size bowl, cream sugar and vanilla extract into shortening until blended. For fluffier filling, cream using hand mixer.

Whoopie Pie Assembly:
With pie filling at room temperature and pie shells completely cooled, use a knife or small spatula to place 1-2 tablespoons of filling on flat, bottom side of a whoopie pie shell. Spread evenly and top with another whoopie pie shell. Repeat until all pies assembled.

Store pies in airtight container or wrap pies individually.