Whoopie! It’s the New Year! Fill 2012 with Agave-Sweetened Whoopie Pies!

Happy New Year to you!
May every great new day
Bring you sweet surprises–
A happiness buffet.

Happy New Year to you,
And when the new year’s done,
May the next year be even better,
Full of pleasure, joy and fun.

By Joanna Fuchs

I always get nostalgic at this time of year, thinking about the moments that made the biggest impressions on me during the past year along with hopes for the future. The turn of the calendar marks one year that I have been yeast and sugar free. It’s quite an accomplishment for me, who always used to crave a chocolate candy at 3pm and loaded up on more sugar than I ever realized. With the help of my family, friends, coworkers, acquaintances, cookbook authors, blog readers and authors, and so many others, I am learning how to keep my foods and life sweet while staying cane sugar free. And for that – I thank all of you!

And whoopie for 2012! It’s time to celebrate with some agave-sweetened whoopie pies! Have you ever tasted a fresh, homemade whoopie pie? Just picture two chocolate discs, cookie sized, with a layer of sweet vanilla buttercream frosting in the middle. Yum! I first acquired a hankering for whoopie pies when I went out to eat with two friends and one ordered them for dessert. I looked at her delicious dessert and thought, “I bet I could make that.” So I found a recipe and went to work altering it – I used whole wheat flour, eliminated the Crisco and substituted with plain yogurt and butter, and used agave nectar instead of sugar. The results were phenomenal. I hope that you enjoy this recipe and that your new year is filled with sweetness.

For Cake:
1/4 cup plain yogurt
1 cup milk
2/3 cup agave nectar
1 egg
1 tsp vanilla extract
2 cups whole wheat flour
1/4 cup plus 1 tbsp cocoa powder
1/2 tbsp baking soda
1 tsp salt

Blend the first five ingredients together. Then add the remaining ingredients to complete the batter. Drop by the tablespoonful onto an ungreased cookie sheet. Bake for 8 minutes at 375 degrees or until a toothpick comes out clean.

For Filling:
1 cup butter, softened
2/3 cup agave nectar
1 tbsp  flour
1 tsp vanilla extract
1/2 cup warm milk

Beat with a mixer for approximately 5 minutes until a fluffy, frosting-like filling emerges.

Assembly:
Once the cakes are cool, match each with its closest in size. Spread some filling on the flat side of one, then place the second on top. Repeat with remaining cakes.

I am sharing this recipe with Simply Sugar and Gluten Free, Miz Helen’s Country Cottage, Food Trip Friday, Cybele Pascal Allergen-Free Cuisine, Sweet as Sugar Cookies, This Chick Cooks and Something Swanky.

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8 responses to “Whoopie! It’s the New Year! Fill 2012 with Agave-Sweetened Whoopie Pies!

  1. Dear Sensitive Economist

    The Whoopie Pies look and sound amazing. I just wanted to report that I made my first batch of agave & honey sweetened cookies. Carob-chip oatmeal. They’re pretty darn good but I plan to try again with actual chocolate chips since I think that will make them even better.

    Keep up the wonderful baking. I look forward to trying more of your recipes.

    AGB

  2. Whoopie pies are my absoulute favorite and now that I have launched the New Year with a vow to rid myself of cane sugar, these delights are at the top of my list for ‘treats’! Thank you so much!!

    • Congratulations for choosing to reduce the cane sugar in your diet. I give you a lot of credit for choosing to do so, although I think you will enjoy the results. Let me know what delicious creations you come up with. Enjoy the whoopie pies and happy new year!

  3. I can’t wait to make these Whoopie, they look awesome. The filling is going to be so good. Thank you so much for sharing with our 1st Anniversary Party at Full Plate Thursday. Have a great week end and come back soon!
    Miz Helen

  4. delish…and very sweet, thank you for sharing the recipes too :-) Visiting from Food Trip Friday, hope that you can return the visit too.

  5. Oh these look delicious, and I like the healthier version.

  6. Pingback: Allergy Friendly Friday 1/20/12 | Cybele Pascal Allergen-Free Cuisine

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