The garden miracle...

Look at all the amazing produce that my garden presented me! Yet not. As my students say,"Oh Mrs. Longoria, quit clowning me."

I have to admit that only about 1/3 of the tomatoes are mine and pretty much nothing else came from my garden. The rest is from the lovely little German grandmother who lives next door to us. What did I do wrong? Which gardening god did I tick off? What can I do to appease the universe's karma?

It is finally hot enough for tomatoes to start taking off, but wait, it is Sept. which means in 2 weeks the frost date will arrive andgrowing season will be over.

I digress...

In good news, my back to school whoopie pies are delicious. I made a bunch, wrapped them individually and keep them in my freezer to put in my lunch each day (and, of course, I shared with other fellow teachers). I used an official whoopie pie pan, which looks sort of like a shallow muffin pan. However, I have been told by many people that you can scoop out the batter like cookie dough and drop it on a sheet pan for a more free-form pie. The middle (or the whoop of the pie as Daniel likes to call it) is good 'ole fashion marshmallow fluff straight from Beantown.

Here is what I used for my "back to school red velvet whoopie pies":

3 c. flour

1/3 c. cocoa powder

1 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 c. unsalted butter

1/2 c. crisco

1/2 c. brown sugar

1 c. regular sugar

3 t. vanilla extract

10 drops red food coloring (more or less if you prefer)

1 c. buttermilk

Preheat oven to 350 degrees. Grease whatever sort of cookie sheet or pan you are using.

Mix together: flour, cocoa, baking powder, baking soda, and salt in a bowl and set aside. Beat together in a separate bowl: butter, crisco and both types of sugar. Mix on low until just combined then increase the speed to medium and beat until fluffy (4-5 minutes). Next, add one egg at a time while beating the batter. Add food coloring and vanilla. Next, add half of the flour mix and 1/2 c. buttermilk to the batter, after it has incorporated into the batter, and the rest of the flour mix and buttermilk.

Use a cookie scoop and put about 2 tablespoons of batter into each cup of the whoopie pie pan (or see above if you do not have this pan). Bake for 10 minutes. Here is my warning as I over baked about 1/4 of my pies :( Check at 8 minutes and do a toothpick test. As oven is on longer, the latter batches will cook faster. Burnt whoopies=a sad baker.

Fill with marshmallow fluff, jam, or cream cheese.

Enjoy!