One Last Taste of Summer

I can hardly believe that summer is almost gone. We've had a relatively mild summer here in Texas, which has been pretty enjoyable, but i'm just wondering where my blistering summer was? Without it my summer feels incomplete. It really feels like August never even happened. 

Still, now that school has started and Starbucks got it's pumpkin spice latte back its time to say goodbye to another warm season. Personally, I'm ready for those leaves to change and the crisp air to make it's way back. The scents and flavors of fall are pretty hard to beat.  That being said I'm pretty annoyed that Starbucks already has it's Pumpkin Spice Latte back. It is one of the most wonderful of treats (even though facebook likes to tell me how gross it is). I do not care, I will drink them frequently this season. But, to me, it really takes the fun out of the season and the PSL excitement when it comes early. If we had a pumpkin spice latte all year it wouldn't make the fall so special. It's not fall yet so Put. It. Away.

 It is still summer until September 22nd people. And since I've really enjoyed the little citrus kick I've been on the past few months. So I thought I'd share one last recipe for summer for you to enjoy. These lemon Raspberry Whoopie Pies are delightful. They are a wonderful treat to end your day...or start it if you're anything like me ;).

I'm fascinated by the whoopie pie. It's basically like a cake sandwich. And you don't need a fork, so that's always nice. It makes them a great food for a party. You just have to be careful not to let the icing get too runny, which was my problem. To do that just make sure you add more powdered sugar to get a thicker consistency.

This recipe can be adjusted for a number of flavors (and seasons if you insist on switching to fall). Just switch the cake recipe to whatever you want, and adjust the icing to match it. Some good combos would be red velvet with cream cheese frosting or pumpkin with maple buttercream. And you can always stick with the basics like white cake/white icing, yellow cake/chocolate icing, etc.

**Note: to make this recipe you ideally need a whoopie pie pan, but it's not a necessity. You can buy one on amazon or bed bath and beyond if you desire.

Lemon Raspberry Whoopie Pies

Ingredients:

For the cake:

• 1 C. Unsalted Butter
• 1 1/2 C. Flour
• 1/2 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 tsp. salt
• 1 Tbsp. Lemon Zest
• 2 C. Sugar
• 2 Eggs + 3 Egg Yolks
• 2 Tbsp lemon juice
• 1 C. Buttermilk

For the filling:

• 6 Tbsp. Butter, room temp.
• 2+ C. Powdered Sugar
• 1/8 tsp. Salt
•  1 Jar of Marshmallow Creme
• 1 tsp. Vanilla Extract
• 1 C. Fresh Raspberries

How To: 

Step 1: Preheat your oven to 350 degrees. whisk together the flour, baking powder, baking soda, salt and lemon zest in a medium bowl and set aside. 

Step 2: Beat the butter and 1 1/2 cups of your sugar together until light and fluffy. 

Step 3: Beat in your eggs and yolk one at a time just until combined. Add the lemon juice and beat until combined. For a stronger taste add a bit more lemon.

Step 4: You are going to alternate adding the flour mixture and buttermilk, starting and ending with flour (so the pattern should be 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour). Don't over beat you just want these to be combined in with your batter.

Step 5: Pour the batter into your pans (I would grease them with melted butter first). Or if you do not have a Whoopie Pie Pan. Use a cookie sheet covered in parchment paper. Scoop the batter onto the cookie sheet. Don't make your circles too too big though! Bake for 10-12 minutes or until golden yellow and the edges slightly browning.

Step 6: After they come out of the oven let them cool to room temperature before you start filling them.

Step 7: While your pies are baking. Beat the butter until creamy. Add the sugar and salt and mix well.

Step 8: Add the marshmallow creme and vanilla and beat until well blended. Then add the raspberries. Beat until your icing turns pink and there are no longer chunks of raspberries left. Your filling should be thick. If it's not add some more powdered sugar until you get the consistency you ant.

Step 9: Refrigerate your icing until the pies are ready to be filled.

Step 10: When ready to ice (I used an icing bag you can use a knife if you want) begin icing the pie from the center. You don't want to go to far to the edge because when you sandwich the sides together it will over flow. After you stick the second side on you're good to go!!

No harder than making a cake or cupcakes just handheld! And having the icing in the center is a real game changer.

Hope you like them!

Happy Eating! xoxo

Tan