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PIECES OF VERMONT
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Candy Cane Flavored Whoopie Pies
Cake Tops/Bottoms Ingredients
Filling Ingredients
Recipe Instructions: Cream shortening and sugar. Add egg, vanilla, and milk. Sift dry ingredients. Mix with creamed mixture. Drop onto ungreased cookie sheet and bake at 400 degree for 20 minutes or until cakes pass toothpick test. Let cool for 10-20 minutes then remove cakes from cookie sheet and place on wax paper. Prepare crushed candy cane or peppermint extract filling. Remember, candy cane is hard candy so it MUST be thoroughly crushed, else use peppermint extract for a safer mixture for soft teeth. Spoon filling mixture onto one cake, top with a second. Cover with plastic wrap. Yield: 1 dozen whoopie pies **Be sure to also check out our Pumpkin Muffins with Maple Cream recipe. Original recipe modified from: Post-Gazette.com Magazine, In the Kitchen.
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We love whoopie pies, so this year we've created a Christmas dessert recipe that we know you'll enjoy - it's the festive flavor of Christmas cane candy
blended into the creamy whoopie pie filling with a smidge of red food coloring. Wow! That will surely bring out the YUMs! Now there is one VERY IMPORTANT NOTE
for this recipe, the candy cane MUST be thoroughly crushed into almost a powder. Candy cane hard candy, and we don't want people biting down into
big hard chunks of candy and hurting their teeth. If your concerned that your guests have soft teeth, no problem, simply substitute peppermint
extract for the crushed candy cane. You'll still get a wonderful holidayish flavor and the red food coloring, along with a few candy cane
table decorations will keep the cakes looking festive!
