Recipe: Peppermint Cow Pies
Chocolate whoopie pie cakes, Moo-Hoo Mint ice cream filling, rolled in peppermint candy
Cakes:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon salt
4 tablespoons unsalted butter (room temperature)
4 tablespoons vegetable shortening
1 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
Filling:
2 pints Moo-Hoo Mint
Crushed peppermint candy, to garnish
Make the Cakes: Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. Whisk together the flour, cocoa powder, baking soda, and salt in a bowl. In another bowl, beat together the butter, shortening and brown sugar on low speed. When combined, increase the speed to medium and beat until fluffy and smooth (about 3 minutes). Add the egg and vanilla and beat
for another 2 minutes. Gradually add the flour mixture and milk to the batter – beating on low, and scraping down the sides of the bowl until completely combined.
Scoop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 3 inches apart. Bake one sheet at a time for about 10 minutes each (until pies spring back when pressed gently). Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely. Place in freezer once cool to make for easy assembly.
Assemble the Cow Pies: Scoop approximately 3oz ice cream onto the flat side of one cake – use a knife or spoon to smooth to the edges. Top it with another cake, flat-side down. Roll the edges in crushed candy canes. Place in freezer. Repeat with the rest of the cakes and ice cream. Remove
from freezer and let stand 3-5 minutes before serving.
