Makin' Whoopie, Gluten-Free Style

I haven't had a whoopie pie in...probably 4 years.  I've had some of the most delicious food of my life since becoming vegan; but let's face it - I never thought I would have a real, indulgent, cakey, cream-filled, rich, I-shouldn't-have-eaten-that-whole-thing whoopie pie again. 

I thought wrong. 

I set out to make vegan whoopie today, and since my few adventures with gluten-free baking have resulted in a this-is-even-better-than-with-wheat-flour outcome, I went GF to boot.  These pies are moist, rich, and dark like my favorite chocolate cake.

I filled mine with a simple whipped coconut cream, because I was never wild about the over-the-top sugar and shortening thing (or the belly-full-of-yuck-feeling after the fact), but I'm originally from the Live Free or Die state, so stuff these puppies with whatcha like. 

Makin' Whoopie (makes about seven 3-1/2-inch, filled pies):

Preheat oven to 350.  Line a sheet pan with parchment paper. 

Mix dry ingredients in a bowl:
1-1/2 cups white rice flour
1/3 cup Dutch-process cocoa
1/2 cup arrowroot powder
1-1/4 tsp baking soda
1 tsp salt
1/2 tsp xantham gum

Beat wet ingredients in separate bowl:
1/4 cup coconut oil
1/4 cup Earth Balance buttery spread (or more coconut oil), at room temperature
1 cup dark brown sugar
1 tsp vanilla extract
1-1/8 cup almond milk & 1 tsp vinegar
2 Tbsp instant coffee granules

Add dry ingredients to wet in batches, and beat until smooth, scraping down the sides of the bowl.

Using a 1/4-cup scoop, place batter on prepared pan, about six scoops per pan.  Bake for 18 minutes, and transfer to cooling rack.

Filling:

2 cans full-fat coconut milk, that has been in the fridge for at least 6 hours (only use the thick part at the top)
2 Tbsp confectioner's sugar

(I've had the best results with this brand)

Whip with electric mixer until fluffy (will thicken even more in the fridge).

Scoop a quarter cup onto half of your cooled pies, and lid with the other half.

The taste test...

 

Oh my...

 

 Nom....nom...

 

Ummm....
Store the survivors in the fridge...

 

Hubbard & Cupboard Stew

An overnight in Maine with girlfriends...complete with a pub, a great concert in the pouring rain, up-til-2AM chatting, shopping, a stop at Big G's for lunch, and a roadside squash purchase from a cute little old Frenchman...makes for a great start to a 3-day weekend.  Day 3 I've spent in the kitchen, with my girls and the neighbor girls running in and out and eating apples from our tree out front. 

It's a beautiful Autumn-is-near kind of day.  I made a pea soup and a veggie stew and roasted some veggies (eggplant, onion, peppers).  There are whoopie pies in the oven, and apple pie is on deck for this evening.  I love these kinds of Sundays. 

The veggie stew today was inspired by a couple purchases from my girls night away...blue Hubbard squash and Bob's Red Mill Vegi Soup Mix.  I love love love winter squash.  Leave the peel right on if it's local/organic.  I love the texture, and you get the extra nutrients that otherwise would be tossed in the compost. 

Hubbard & Cupboard Stew!  It's chunky, thick, and stick to your ribs.

In a large soup pot, in 2 Tbsp EVOO, sauté 5-10 minutes:

5-6 stalks of celery, sliced
2 onions, chopped
1 red bell pepper, chopped
1-1/2 cups carrots, chopped
S&P and garlic powder (eyeball it)
6 small yellow potatoes, cubed

Add:
8-10 cups water (and/or vegetable broth)
2 cups Bob's Red Mill Vegi Soup Mix (or a combo of split green and yellow peas, barley, lentils, and tiny pasta)

Simmer for 35 minutes, stirring occasionally.

Add 8 cups blue Hubbard squash, chopped into large chunks (about 1 x 2 inches).

Simmer another 25 minutes.

With a bowl of this in hand and the smells of fall treats baking...the thought of Monday just won't seem so bad.