whoopie pies and a moby wrap

My little Kyleigh is 6 weeks old!

Having her has truly been the most rewarding and exciting thing that's ever happened to me.  Already she's baked quite a bit with me... Well usually she sleeps through it but she's with me none the less.  How? I love my moby wrap.  It really has made doing everything so much easier with a newborn because she's on me while I do it, which is how I've been able to bake with a 6 week old.  I felt it only appropriate to celebrate how awesome it is with whoopie pies.  I've never made whoopie pies before and I've only eaten them a few times but they are so delicious. Makes the fact that essentially they're just differently shaped cake so much easier and more convenient to eat.

Vanilla Whoopie Pies

from can you stay for dinner?

 

2 cups plus 2 tablespoons all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
½ cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon vinegar
2 teaspoons vanilla extract

 

Preheat the oven to 375°F. Line two cookie sheets with parchment paper.

Whisk the flour, baking powder, and salt in a large bowl. Set aside.

In a separate large bowl, cream butter and sugar together until light and fluffy.

Add eggs and buttermilk and beat until combined.

In a small bowl, combine the milk, baking soda, and vinegar. Stir this mixture into the butter-sugar-egg batter.

Add the flour mixture. Beat on low speed until just incorporated.

Stir in vanilla extract and give the batter one final stir to make sure no lumps remain.

Drop batter by heaping tablespoons onto the prepared cookie sheets, leaving 2 inches between each.

Bake for 10-12 minutes. The whoopie pies should spring back when you press them gently. Let the cakes cool on the cookie sheets for 5 minutes before removing to a wire rack to cool completely

Vanilla Filling

from joy of baking

1/4 cup  vegetable shortening

1/4 cup unsalted butter, room temperature

1 cup  confectioners' sugar, sifted

1 1/2 teaspoons pure vanilla extract

1/2 cup  light corn syrup

Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners' sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like soft mayonnaise. 

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. 

 Isn't everything just that much better with sprinkles?