What a weekend! I am back from a fantastic time in the North Georgia Mountains. I cheered on my husband and my brother in their second BBQ competition in Young Harris, Georgia. They did well, 3rd in ribs! Then my hubby and I got some much needed R&R for our 6th wedding anniversary. Then we drove back to reality after picking up the kids.
I want to give a big shout out to Heather from Gourmet Meals for Less for guest blogging while I was away. Those beans look awesome. I am making those very soon.
We won’t be around for long though, we will be headed to Hot Springs, Arkansas in a few days to spend the week with my in-laws at the lake. I will be packing lots of food for us to take and these Old Fashioned Whoopie Pies are going to be stashed in the cooler, right next to the hot dogs.
These things are awesome. The cookie is soft and cake-like, the filling is sweet and creamy. Put it all together and you have a moan-inducing treat. Think Little Debbie Cream Pie meets chocolate/marshmallow heaven.
You will thank me with your mouth full.
- 6 T butter softened
- 1 cup confectioners sugar
- 1 - 7 oz. jar marshmallow cream
- 1 t. vanilla extract
- Preheat oven to 350 degrees.
- Stir all of the cookie ingredients together in a bowl.
- Drop batter by heaping tablespoons onto greased cookie sheets about 2 inches apart. Bake until puffy and a toothpick comes out clean, 12-14 minutes.
- Transfer cookies to a wire rack to cool. Meanwhile, beat together marshmallow cream ingredients until well blended. If it is hot in your kitchen, put cream in the fridge for a couple of minutes to firm up the filling a little.
- Cut cookies with a large round biscuit cutter.
- Spread a cookie with some filling and then place another cookies on top. Eat and/or refrigerate