MasterChef Guest Post – Carrie Peterson’s Whoopie Pies

Today’s guest blog entry is from one of the closest friends I made from the whole MasterChef ordeal ADVENTURE – Carrie Landry Peterson.

In LA, she and Carrie Stevens shared the room next to mine. During our downtime, Carrie and I would hang out – Boozy disposable coffee cups in hand – and swap conspiracy theories and observations about the general nonsense that surrounded us.

Since getting home… well, things are more or less the same. Swap out a hot, humid hotel hallway for our respective homes, add a couple phones, and change out the paper cups for real glasses. You know, except when we’re feeling nostalgic!

Love this girl!

Hello Everyone! My name is Carrie Peterson and I’m an Airline Pilot who loves to cook!

By now, you all know that Marie appeared on the FOX show MasterChef! This is how she had, I mean..I had the pleasure of meeting her! Marie has asked me to share with you, my “wicked good” Whoopie Pie recipe.

Whoopie Pies you ask?!? Yup, this would be the dessert that I have made since the ripe age of 8! I can make these scrumptious desserts in my sleep. So what better dish for me to make on my MasterChef TV audition, right?!?! Right…

So here is a little history on my beloved dessert…The Whoopie Pie was created in 1925 by Labadie’s Bakery in Lewiston, Maine. It’s the official state treat, does your state have an official treat? No? Well, what are you waiting for? Get on it!!

I’m not sure what Marie has shared with all of you fabulous people about her experience on MasterChef. Lets just say…it was interesting! We have all made 99 new friends for life! We have also learned that boxed wine served in to go coffee cups is like a glass of heaven after a long day of filming! I wish we could share more with you… Like who won, but you will have to watch yourselves!! Sorry!

Ok, enough of my rambling on….may I present to you, my “wicked good” Whoopie Pie recipe.

WHOOPIE PIES

Cakes:

3 c sugar
1 c butter (room temp)
4 eggs
1/2 c vegetable oil
1 tbsp vanilla
6 c flour
2 c unsweetened cocoa powder
1 tsp baking powder
1 1/2 tbsp baking soda
1 tsp salt
3 c milk

Filling:

1 1/2 c shortening
3 c confectioners’ sugar
1 1/3 c marshmallow topping
Dash of salt
1 tsp vanilla
1/3 to 1/2 c milk

Preheat oven to 350′ or convection oven to 315′.

In a large bowl using a mixer, beat sugar, butter, and eggs. Add the oil and vanilla and beat again.

In a separate bowl, combine all of the dry ingredients. Add half of the dry ingredients to the egg mixture, stir or beat to blend. Add 1 1/2 c milk and beat again. Add the remaining dry mixture, blend until incorporated. Add the remaining 1 1/2 c milk and blend.

Depending on what size cake you would like (I make several sizes, depending on what it is for) you can use a large spoon or a measuring cup. Scoop your desired size cake batter on a cookie sheet (I line mine with parchment paper). Bake for 10-12 minutes. Let cool on wire rack.

In a bowl using an electric mixer, combine all of the ingredients except the milk and beat well. Add just enough milk to achieve a creamy frosting. Spread the filling on one cake half and top it with another cake half.

This recipe makes either 16 LARGE Whoopie Pies or 50 or so small Whoopie Pies.

Let me know what you all think!

Carrie xx

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