Saturday, June 26, 2010


It can be difficult to live with your adult children that come home from college for the summer. No time for stories…enough said. On Friday afternoon, in a moment of frustration, I left the house headed for a place where I knew my addictions would get the best of me. And I got caught. While browsing my favorite section of Barnes and Noble,  my good friend Jennifer walked right up to me and asked, almost in that intervention sort of tone, “do you really need another cookbook?”
The real answer is NO. I do not NEED another cookbook. But we have a tendency to let our addictions take over in moments of frustration. So…yes, I did buy a new cookbook. This is it.
booze cakes

And I made this recipe today….

Rum & Coke Whoopie Pies
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 teaspoons vanilla extract
2 1/2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup cola
Fluffy Cream Filling
1 stick unsalted butter, softened
1 cup marshmallow fluff
2 cups confectioners’ sugar
3 tablespoons light rum
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper or silicon liners.
For the cakes:
  1. In a mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla.
  2. In a bowl, combine the flour, cocoa, baking powder, baking soda, and salt.
  3. In another bowl, combine the buttermilk and cola.Add the buttermilk mixture to the creamed butter and egg mixture. Add the dry ingredient mixture, and beat until well blended.
  4. Drop batter by the tablespoon full onto baking sheet, leaving plenty of room for the cakes to spread (8 per baking sheet) and bake 10 minutes or until set.
  5. Remove from oven, and let the cakes cool on racks completely before filling.
For the filling:
  1. In a mixing bowl, beat together the butter and marshmallow fluff until light and creamy. Mix in the rum. On low speed, beat in the confectioner’s sugar. Once all added, turn speed up to high and beat until light and fluffy.
  2. Spread an even amount of filling on the flat side of half the cooled cakes.
  3. Place another cake, flat side down, on top of each filled whoopie pie. To glamorize, dust the tops with confectioners’ sugar, or roll them in mini chocolate chips or sprinkles.

They are very, very tasty good.
And I am bringing them over to your house Jennifer….so look out. They might be addicting!
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