Oh, the over indulgences of the weekend. New recipes tried and sampled a bit too much. Football season in full gear, so lounging more than we normally might, our comfies donned, windows snapped shut against chilly and unexpectedly damp breezes. Projects stalled while we stay indoors making like house potatoes.
Thank goodness for Monday morning and snapping back to a schedule. For thinking about all that might be accomplished in a week’s time. Promising myself to get back to healthy eating.
In the meantime, smoothies help. I’ve become addicted to them — especially the green ones.
So very, very good.
What ingredients do you like in your green smoothies?
If you’re from the West Coast, and don’t happen to be a food blogger, then you probably haven’t heard of a Whoopie Pie. I could be wrong, but I’ve never seen one here, and when I mentioned that I’d made a batch of my own recently, more than one person asked, “What’s a Whoopie Pie?” Although at times it feels as if I’ve lived just about everywhere, and did spend some time living on the East Coast when I was a child, I hadn’t heard of them, either. I figured they were Moon Pies even if the only connection I could make was that each was called a pie — a pie that neither resembles. I know what Moon Pies are and it didn’t take me very long to decide they’re nothing like Whoopie Pies. Sure they can both be considered sandwich type cookies, but I can’t say that very loudly around Whoopie Pie purists who claim they’re absolutely not cookies, either. Like Moon Pies, Whoopie Pies have three parts: a top, a bottom, and cream in the middle. I have to add that the outside is traditionally chocolate, and the filling, white and creamy. But a Moon Pie has a chocolate coating and a Whoopie doesn’t.
I haven’t tasted a real Whoopie Pie, so I’ll get in trouble for mentioning the “cream” is anything but if you consider that cream comes from a cow. Actually Whoopie Pie “cream” is more of a marshmallow based filling made with shortening and more fluffy than what you might find in a Moon Pie. The exterior is more cake like and fluffy. Your teeth sink right into its sweet softness, and you just may end up with a bit of filling on your face as you take that first bite, because it has a tendency to squish out the sides a bit as you savor it. But wait. I said I hadn’t tried a Whoopie Pie before.
So yes, I tried my own. And true to form, I sort of changed things a bit. I couldn’t help myself. Besides, I had a ripe banana just waiting to be baked into something, so that’s where I began. Banana Whoopie Pies? Sure, why not? And then I saw this Salted Caramel Buttercream and knew the two together would be irresistable.
I was right, of course.
I will subtley not mention just how many I’ve sampled.
As the morning unfolds on this the day of the February Daring Baker’s reveal, I’m proud to say I finished my challenge a few weeks ago, which could imply that this post was written and ready to auto publish at midnight. But no. I guess that with respect to me, it is possible to be too organized. Best laid plans, right?