Mint Chocolate Whoopie Pies

Yield: 15 sandwich cookies

Cookie recipe from Joy of Baking

Frosting and Ganache recipe from Jamie Cooks It Up!

Chocolate Cookies:

1 3/4 C flour

3/4 C dark cocoa powder (Hershey's or Gihrardelli are best)

1 t baking powder

1/4 t baking soda

1/4 t salt

3/4 C butter, softened

3/4 C sugar

1 egg, room temperature

1 t vanilla

1/4 C buttermilk

1/2 C lukewarm water

Mint Frosting:

1/2 C butter, softened

1/4 C butter flavored shortening

6 T milk

6 C powdered sugar

1-1/2 t mint or peppermint extract

1 t vanilla

dash salt

green food coloring

Chocolate Ganache Glaze:

1 C semi sweet chocolate chips

3/4 C heavy whipping cream

1/8 t vanilla

dash salt

1. Throw your flour, cocoa powder, baking powder, baking soda and salt into a medium sized mixing bowl.

2. Sift these dry ingredients together and set your bowl aside.  

3. In your stand mixer or with hand held beaters cream together the butter and sugar. You want it to be fluffy and light. 

***TIP: If by some chance you have neglected to take your egg out of the refrigerator so it could come to room temperature

(And who could blame you if that happened?

Seriously!

Life is busy, let's not get in a huff about a cold egg.)

Gently set your egg in a cup and run a bit of warm water (hot water may cause your egg to crack) over your cold egg.

Let it sit in the warm water for about 10 minutes

and you should be good to go.  

Thank you for reading.

END OF TIP***

4. Add your egg and your vanilla to the creamed mixture. Beat for about 1 minute to incorporate.

5. Add the warm water to the buttermilk and stir to combine.

6. Pour a third of the sifted dry ingredients into the creamed mixture and mix on low for about 30 seconds.

7. Pour half of the buttermilk mixture in while the mixer continues to mix. Add another third of the dry ingredients, followed by the rest of the buttermilk and as a grand finale....the final third of the dry ingredients. Beat until combined.

8. Using two spoons (or a small ice cream scoop) drop the batter onto cookie sheets lined with parchment or sprayed with cooking spray.

9. Bake at 375 degrees for 9-10 minutes or until the cookies spring back when lightly pressed. Transfer them to a wire rack to cool when they have finished baking.

10. While your cookies are baking make your Ganache Glaze. (SEE RECIPE AT END OF THIS POST.)

11. Mix all of the frosting ingredients together in your stand mixer or with hand held beaters. If it seems too thick, add a drop or two more milk. If it's too thin add some more powdered sugar.

12. Spoon your frosting into a pastry bag fitted with a 1 M decorating tip and pipe it onto the back side of half your cookies. You can afford a generous amount of frosting here. The recipe makes plenty.

13. Top each frosted cookie with another cookie.

14. Once your Ganache has thickened up a bit spoon about 1 1/2 t onto the top of your cookie sandwich.

15. Spread the Ganache gently to the edges of the cookie top, allowing some of it to drizzle over the sides.

16. Pop them into the fridge to allow the Ganache to set up a bit more. Serve and enjoy! Store leftovers in the fridge. 

Recipe Source: http://jamiecooksitup.blogspot.com/2011/08/mint-chocolate-whoopie-pies.html

 Simple Chocolate Ganache

Time: 10 minutes hands on + 20 minutes to thicken

Yield: About 3 Cups Ganache

12 ounces (2 Cups) semi-sweet chocolate chips

12 ounces (1 1/2 Cups) heavy whipping cream

dash salt

1/4 t vanilla 

Here are the very basic ingredients you will need. Didn't I say it would be simple! Ganache is made from equal parts chocolate and whipping cream. Now beware here..... 

You want to measure your ingredients carefully. 2 Cups of chocolate chips is not equal to 2 Cups of whipping cream. You need the same weight in ounces.

As we see on this glass measuring cup 12 ounces of cream is actually equal to 1 1/2 Cups. If you don't have a kitchen scale to measure your chocolate...read the weight measurement on the package of chocolate chips so you know how much cream to add. Most packages of chocolate chips come in 12 ounces.  

1. Toss your chocolate chips into a microwave safe bowl and pour the whipping cream over the top of them.  

2. Give the mixture a little stir and place your bowl in the microwave and heat it up for 30 seconds.  

3. Stir the mixture together and place it back in the microwave for another 30 seconds.  

4. Stir the ingredients together again. The chocolate should be melting a bit by this point. Don't be alarmed if it looks a little bit creepy and chunky at this point. Smooth chocolate bliss is in your future. 

5. Place the bowl back in the microwave again for 30 seconds then stir. By this point the ingredients should begin to combine nicely and beautifully. Whisk it together until it is nice and smooth.  

6. Toss in a dash of salt a little splash of vanilla and stir to combine.  

7. At this point your Ganache will be very thin. It works well in this form as a dip. Dunk something wonderful in it and you will be a happy soul.  

8. As the Ganache cools it will begin to thicken. If you are planning to use it as a glaze over say something like this you will want to let the Ganache cool so that it resembles the texture of thin pudding. Ganache at this "pudding" like texture is perfect for covering cakes or cheesecakes and letting a portion of the Ganache roll over the side of your dessert. Begin by covering the top of the dessert with a generous helping of Ganache. Then with a spoon, gently push some of the Ganache over the sides of the dessert. It should slowly creep down the sides and most often (if you push it over slowly) it will begin to set up as it drizzles down the sides. This makes for a beautiful presentation.  

9. Leftover Ganache can be stored in the refrigerator. It will set up into a lovely fudge like consistency. (Nothing wrong with that, is there!) To return the Ganache to its glossy glaze texture, just pop it into the microwave for 30 seconds and stir.  

Allow the Ganache to return to its "thin pudding" like texture and you will be ready to use it again as a glaze.

Recipe Source (Chocolate Ganache): http://jamiecooksitup.blogspot.com/2011/08/simple-chocolate-ganache.html