Oh, Fluff!

So, there's something about Sunday that makes me want treats.

Basically every week I come home from church and start thinking about baking. Who wants pot roast if you can have pie? Oh, everyone but me? Okay.

This week I decided I should make Whoopie Pies.

Whoopie pies are amazing little chocolate cakes with a creamy filling. Especially if you find a good recipe that doesn't use shortening. Which I finally have. Hooray!

They can be pretty much any flavor cake, really. But chocolate is traditional.

Whoopie Pies are local to New England you know. Maybe that's why I needed to make them.

In an effort to connect with my new place.

Anyway, they are in some way associated to a Broadway play, where an actor threw these little filled cakes into the audience, and the play was named after the cakes, or the cakes were named after the play, or something like that.

Don't get me started on the decline of live theatre. I go to Broadway shows as often as possible, and no one has thrown any delicious cakes my way.

I'm just saying.

But, my point is, that in order to make real Whoopie Pies you need Fluff. Also an East Coast thing. Marshmallow cream would be your best substitute if you live on the other side of the country.

The problem was, I did not have any Fluff. There are no fluffernutter eaters in my house any more, and fudge season is over.

If that is possible. I feel like fudge shouldn't really be restricted to a season.

So, being the dedicated baker I am. And really, really wanting a Whoopie Pie, I decided to make my own Fluff.

It wasn't the most logical decision of my life. It might have made more sense to make brownies, but that's not how I roll. I'm very committed to a good craving.

There are no recipes for Fluff online.

No matter how creative you are in your googling.

And I am a very creative googler.

So, I decided to just make marshmallows, and use the mixture before it set up.

It was very promising up until the part where I just used the mixture before it set up. It went downhill pretty quickly after that.

This is the extra marshmallow mixture I did not need for my Whoopie Pie Cream:





It became perfectly respectable marshmallows by morning.

My homemade fluff, however, just disintegrated into my butter and powdered sugar when I beat it together.

It was very thin. Perfectly delicious, but in no way capable of providing beautiful pictures of perfectly filled Whoopie Pies.

Oh, Fluff!

But, do not despair. In my best professional baker mode, I have diagnosed the problem.

I will try again.

Recipe and pictures will follow soon!



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Location:Hull, Ma