You may have noticed that whoopie pies are all the rage these days – big, soft sandwich cookies like two cupcake tops, sandwiched with creamy filling – they’re like the best of both cupcake and cookie worlds. Most of them are chocolate – not that there’s anything wrong with that.
These fruity spiced whoopie pies have been brilliantly morphed with s’mores, using toasted marshmallows in place of the frosting or other typical filling. Genius, no? In this version, soft, pillowy, gently-spiced molasses ginger cookies marry well with juicy, tart, fresh mango; they’re equally delicious on their own or sandwiched with cream cheese frosting. Add a drizzle of caramel sauce for an extra-decadent treat – especially if you’re serving them for a sit-down, knife-and-fork dessert. No need for a campfire – marshmallows can be roasted using a blowtorch or by running them under the broiler. Watch them carefully! Marshmallows burn quickly indoors, too.
Mango Whoopie Pie S’Mores
8 large marshmallows
8 (3-inch) soft molasses cookies (recipe below)
1 large ripe mango, peeled, pitted and sliced
Toast marshmallows on long metal skewers over hot coals until golden brown on the outside and soft on the inside. Place marshmallows on four cookies (2 marshmallows per cookie) and top with mango slices. Drizzle with caramel sauce and sprinkle with coconut and nuts, as desired. Top with remaining cookies.
Optional toppers: caramel sauce, toasted coconut, chopped macadamia nuts
Double Ginger Chews
1/4 cup butter, softened
1/2 cup sugar
3/4 cup dark molasses
1 large egg
2 cups all-purpose flour
1 Tbsp cocoa
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/4 cup finely chopped crystallized ginger (optional)
Preheat the oven to 350°F.
In a large bowl, beat the butter and sugar until creamy. Add the molasses and egg and beat until smooth.
In a medium bowl, combine the flour, cocoa, cinnamon, ground ginger, baking soda and salt. Add the flour mixture to the molasses mixture and stir by hand until the dough starts to come together. Add the crystallized ginger (if using) and stir just until combined.
Drop large spoonfuls of dough about 2 inches apart on a cookie sheet sprayed with non-stick spray. Bake 12–14 minutes, until set around the edges but still slightly soft in the middle. Transfer to a wire rack to cool.
Makes 2 dozen cookies.
Per cookie: 109 calories, 2.3 g fat (1.3 g saturated fat, 0.7 g monounsaturated fat, 0.1 g polyunsaturated fat), 21.3 g carbohydrates, 14.2 mg cholesterol, 1.4 g protein, 0.5 g fiber. 19% calories from fat
Photo © 2008 National Mango Board and used by permission of the National Mango Board. All rights reserved.
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