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Eggnog Cranberry Whoopie Pies

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Today I’m participating in the Improv Cooking Challenge, hosted by Kristen of Frugal Antics of a Harried Homemaker.  It is also day 11 of our Christmas Treats series.
A review of our treats so far:

Day 1: Glazed Eggnog Cookies         Day 7: Toffee Crunch          
Day 4: Rolo Pretzel Turtles                Day 10: Naniamo Bars
Eggnog… YUM!  Cranberry… YUM!  When I found out that I needed to make something incorporating both of those ingredients I first thought it may be challenging.  Then last month when I posted the Pumpkin Chocolate Whoopie Pies, I had a lightbulb moment.  As I typed, “But I do think that it is a must to have a whoopie pie for each season.”  IT HIT ME!  I must have a winter whoopie pie.  I set out to create an Eggnog Whoopie Pie with a cranberry filling (for the pies that I was going to serve right away I actually put a layer of jellied cranberry sauce between the frosting layer).  This is what I came up with and I LOVED it.  And if you don’t like Eggnog or Cranberry, I think that these things seperately could be combined with other flavors to make a great whoopie pie.  Such as an Eggnog pie with a chocolate filling or a Lemon Pie with a cranberry filling.  In my opinion, the sky is the limit when it comes to Whoopie Pies!

EGGNOG CRANBERRY WHOOPIE PIES
Recipe by Crumbs and Chaos

Ingredients
For the pies:
1/2 cup BUTTER, room temperature

1 cup  BROWN SUGAR
1 teaspoon VANILLA
1 large EGG
2 1/4 cups FLOUR
3/4 teaspoon BAKING POWDER
1/4 teaspoon BAKING SODA
1/2 teaspoon COARSE SALT
1 cup EGGNOG
For the filling:
4 Tablespoons CRANBERRY SAUCE
dash of SALT
1 lb POWDERED SUGAR
3 oz CREAM CHEESE, room temperature
Directions
Preheat oven to 350. In a large bowl, using an electric mixer, beat butter and brown sugar 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 eggnog and ending with flour mixture (scrape bowl as needed). Beat well to combine.
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.
In a large bowl, beat cream cheese with cranberry sauce and salt.  Gradually add powdered sugar, beating until creamy.  Divide cranberry filling evenly among bottoms of half the pies, then sandwich with remaining pies.

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Comments

  6. Carolina HeartStrings says

    Hello fellow ICC blogger. Love whoopie pies. These look delcious. Come visit and check out our cookie. Also be sure to register to win the wonderful book we are giving away. Today is the last day. Look for the Southern Fried Women post.

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