It’s been a year since I left the Secret Recipe Club but I’m finally back, baby! So excited! If you haven’t been around here long enough to know what the heck the Secret Recipe Club is, lemme break it down for ya. Once you’re in the club (click the link to sign up), each month that you participate, you’re assigned to another participating blog. Nobody knows who has whose blog, and everyone in the group picks a recipe from their assigned blog and makes it, then everyone posts on the same day and it’s all fun and exciting looking through the posts to figure out who had your blog and to see which recipe they picked. It’s a really fun way to visit new blogs and make recipes you might not usually try.
This month I was assigned to Chris and Amy’s blog, A Couple In The Kitchen. Aww! So sweet – a couple that cooks and blogs together! Their motto is, “The couple that sautes together, stays together.” I just love it. The coolest thing is that they had my blog back in October of 2011 and made my Apple Cider Doughnuts, so it’s neat to finally get assigned to them in return.
I went crazy perusing their blog and pinning the recipes I wanted to try to one of my secret boards. I’ve never made a risotto and really want to try it, so I was very close to picking their Springtime Risotto. Their Corn and Black Bean Salsa Nachos were also calling my name, along with their Seared Scallops with Blood Orange Gastrique and Chicken Piccata. However, my sweet tooth and curiosity drew me to their Flour Frosting and I thought I could use it as a filling in some springtime-y whoopie pies.
I’ve heard of flour frosting before and have wanted to try it for a long time, much longer than I’ve wanted to make a risotto, and I was glad to have the extra motivation to finally make it. But let me tell you, I nearly had as much trouble with this frosting as I did with another SRC post on the whole wheat bread that would never turn out for me, even after 9 loaves. I don’t know what my problem is, but I just could not get the flour mixture right – it was always lumpy and made my frosting lumpy no matter how much I beat it (we’re talking 20 minutes people!). Through trial and error, I devised a fool-proof way to create the smooth and fluffy frosting it’s meant to be, and while it’s a little more tedious because it involves an extra step, it’s worth the effort if you have lumpy thickened milk issues like me. This lightly sweet frosting is incredibly light and fluffy, perfect for sandwiching between sweet, lemony cake-cookies. Get your whoopie on!
Lemon Cream Whoopie Pies
1 (15.25 oz) lemon cake mix
1/2 cup unsalted butter, melted
1/2 cup water
¼ cup (1 1/8 oz) all-purpose flour
1 cup whole milk
1 teaspoon vanilla extract
1 cup (7 oz) granulated sugar
pinch of salt
1/2 cup (3 ¼ oz) vegetable shortening
1/2 cup (4 oz) unsalted butter, softened
Preheat oven to 350F. Line cookie sheet(s) with parchment paper and set aside.
Before starting the cookies, do the first step for the filling: whisk the flour and milk together in a small saucepan and continue to whisk constantly while cooking it over medium heat until it forms a thick paste, about five minutes. Set aside to cool completely.
Combine cookie ingredients in large bowl and beat on low until combined, about 30 seconds, scraping sides of bowl to incorporate. Increase speed to medium and beat for an additional minute. Drop 1 1/2 – 2 tablespoons of dough (preferably from a cookie scoop to make them nicely round) onto prepared baking sheet, 2 inches apart, and bake for about ten minutes or until lightly golden brown on edges and set in the center. Remove onto a wire rack to cool and repeat with remaining batter.
To make the filling, add the cooled milk and flour mixture to the bowl of a food processor fitted with the blade attachment. Add the vanilla and process until completely smooth and no lumps remain, a minute or two. (You can also beat it with a mixer but if there are any lumps, it will ruin your frosting. I couldn’t get the lumps out of mine without using the food processor.) In a large mixing bowl, add remaining filling ingredients and beat on medium-high for four minutes, then add in the flour mixture and beat together until nice and fluffy and no grit from the sugar remains, 3-4 minutes.
To make the pies, turn half the cookies over and spread about 2 tablespoons of filling over the flat side. Top with another cookie, flat side down and press lightly together.
Recipe source: a Veronica’s Cornucopia original, with the filling recipe adapted from A Couple in the Kitchen