Whoop Whoop! A Recipe

Let me start off by saying it's been an interesting week thus far in my head. I've had days where I just sit and read all these blogs from creative geniuses who are so much better at this than me, and all I want to do is crawl inside their imaginations and soak up the juices so I can become an awesome writer like them. I've had days where I just want to post something but nothing inspires me (hence the ipod game). And more often now I'm getting these days where I'm having religious experiences that are really digging at the core of my soul, chipping away like I'm an ice block being formed into a beautiful sculpture. I'm growing ... but not every feeling I get during this process is a happy one. So for some reason tonight I'm left with the non-ability to blog about anything personal or important.

However, Danielle and I did make some awesome treats today which I will now share the recipe for. It is courtesy of the Everyday Food Magazine, which is part of Martha Stewart's amalgam of money sucker products that together are slowly taking over the world. But I must say, if the world is going to be taken over with delicious desserts like this, I'm all for it. I do not take credit for any of the following information. Please, someone try making these because they are amazing, and pretty easy, too.

Raspberry-Lemon Whoopie Pies

Ingredients

Makes 15

• 1/2 cup (1 stick) butter, room temperature
• 1 cup plus 3 tablespoons light-brown sugar
• 1 tablespoon grated lemon zest
• 1 teaspoon pure vanilla extract
• 1 large egg
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup whole milk
• 3/4 cup heavy cream
• 1 cup fresh raspberries (4 ounces)

Directions

1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
2. Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
3. In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.