WHOOPIE PIE WHERE TO BUY RECIPES

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
• Combine 2 1/2 cups flour, baking powder and salt in bowl; set aside.
• Combine 1 cup sugar and 1/2 cup butter in bowl; beat until creamy. Add eggs, vanilla and almond extract; beat until well mixed. Add half of flour mixture; beat until well mixed. Add buttermilk; beat until well mixed. Add remaining flour mixture; beat until well mixed. Stir in nonpareils just until mixed.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto prepared cookie sheets. Bake 10-12 minutes or until tops spring back when lightly touched. Cool completely.
• Combine milk and 2 tablespoons flour in 1-quart saucepan; beat with whisk until smooth. Cook over medium heat, whisking constantly, 3-4 minutes or until mixture thickens and just comes to a boil. Remove from heat; cool 15 minutes.
• Combine 1/2 cup butter and 1/2 cup sugar in bowl; beat at medium speed until creamy. Add flour mixture; beat 5 minutes or until light and creamy and all sugar is dissolved.
• Spread about 2 tablespoons frosting onto bottom of 1 cookie; top with another cookie, bottom-side down. Press together lightly. Roll frosted edges in additional nonpareils, if desired.

Steps:

• Preheat oven to 375°F. Spray a baking sheet with nonstick spray.
• Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl. Microwave on HIGH 1 minute. Stir well and return to microwave for 30 more seconds. Stir until chocolate is completely melted. Cool for 5 minutes.
• In another bowl, whisk together the sugar, eggs and vanilla. Set aside. Separately, sift together the flour, cocoa powder, baking powder and salt.
• Stir the egg mixture into the cooled chocolate. Add in the flour mixture
• Preheat oven to 350°F. Roll the first batch into as neat a shape as possible while keeping the waxed paper in place. Avoid creasing or cracking the dough as you roll it to about a ?-inch in thickness. When the first batch is rolled, refrigerate it and repeat the same process for the other two.
• Scoop the batter by scant ¼ cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter). Leave room between each one because they will spread as they bake. Bake about 4 minutes. If they seem a little soft in the centers, Leave in the oven an additional 1-2 minutes. Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface.
• “Sandwich” ½ cup of ice cream between two of the chocolate rounds. Roll the edges all around in the pecans. Repeat for remaining rounds. Serve immediately or freeze until ready to serve.
• Note: Try this recipe using the Butter Pecan Ice Cream recipe on fishernuts.com