Monday, August 26, 2013

Oatmeal Blueberry Whoopie Pies

Dear baking world,

Finally, I was able to squeeze in some time to do a blog post. It's been a crazy few weeks. Besides being in Germany for a week, I am packing to move back to Madison. It didn't ever seem like the kitchen was available, until yesterday.

See, because Wisconsin was so cool during July, our blueberry season didn't hit full stride until last week. The result? My mom has buckets and buckets of blueberries waiting to be baked into something delicious. 

My grandma visited this weekend and while she made German potato salad, I whipped up this whoopie pie recipe. The "cakes" turned out more cookie-like, but they were delicious.

Combine the flour, oats, cinnamon, baking soda and salt.

Cream butter and sugar. 

Add egg

Add flour mixture to butter mixture.

Oatmeal Blueberry Whoopie Pies

3/4 cup all purpose flour
3/4 cup old fashioned rolled oats
a dash of salt
1/4 tsp. baking soda
1/4 tsp. cinnamon
1/4 cup (1/2 stick) butter
1/2 cup brown sugar
1 egg
1 Tbsp. pure maple syrup
1 cup of blueberries (or to taste)

Mix together the all purpose flour, oats, salt, baking soda and cinnamon in a bowl and set aside. Cream the butter and the sugar. Add the egg, then add the maple syrup. Slowly add in the flour mixture. Then, carefully stir in the blueberries. 

Next, spoon the batter onto a sheet lined with parchment paper. I used a cookie scoop. The cakes/cookies came out perfect sized.

Bake for 9-11 minutes, or until golden brown.


Typically, a whoopie pie has more whippy frosting, but I love cream cheese as a compliment to oatmeal so that was my choice of frosting.

4 oz. cream cheese
1/2 stick (1/4 cup) of butter
2 cups of powdered sugar
5 Tbsp. heavy whipping cream

Cream the butter and cream cheese. Add in the powdered sugar and whipping cream simultaneously. Whip until desired consistency. Add more or less powdered sugar to create your perfect texture of frosting.



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