Mount Holyoke College Choral Forces Chocolate Fudge Whoopie Pies with Strawberry Balsamic Chevre Filling

Mount Holyoke College Choral Forces Chocolate Fudge Whoopie Pies with Strawberry Balsamic Chevre Filling

Every time my daughters have a concert at their college, I make Whoopie Pies for their Director. I don’t quite remember how this started.  Somehow I knew Lindsay Summers Pope loved them.  I got into a habit of showing up to concerts like a bag lady.  I was THAT mom, winding her way through the crowd with eggs, bakery boxes and flowers to find Lindsay and Tian, the Orchestra Director, to share the farm’s love.  

Lindsay is a Mount Holyoke College alum that shares her intellect, talent & brilliant spirit with the Choral Forces of Mount Holyoke College season in and season out.  Sarah Jane & Char have been so fortunate to have her lead them for every shining performance.

Sarah Jane is graduating soon, and this special recipe was a tribute Whoopie Pie, of sorts, to 4 years of amazing music and community and excellent tutelage of devoted professionals such as Lindsay. 

Whoopie Pies

6 oz unsalted butter (12 tablespoons)

1 ½ cups light brown sugar, packed

12 oz semisweet or bittersweet chocolate chips

4 eggs

2 teaspoon vanilla extract

3 cups all purpose flour

½ teaspoon baking soda

½ teaspoon salt

In a medium saucepan over low heat, melt butter, chocolate chips and brown sugar. Let cool for a few minutes.

In a large bowl, beat the eggs with vanilla dn then whisk in chocolate mixture.

In a separate bowl, whisk flour, baking soda and salt together, then combine with wet ingredients to make a thick, brownie like batter. Refrigerate bowl while making Strawberry balsamic reduction.

Strawberry balsamic reduction:

3 cups fresh strawberries

4 tablespoons of brown sugar

4 tablespoons of balsamic vinegar

In a saucepot, cook fruit, sugar and vinegar until reduced to a syrupy mixture. The strawberries will slowly soften. This process takes about 45 minutes to achieve reduction. Let cool in a separate bowl and then puree in food processor or blender. 

After dough has rested and chilled(a half hour or longer), shape spoonfuls into golfball sized balls and flatten slightly on parchment lined cookie sheets. I was able to fit 12 per cookie sheet and made 22 whoopie pies altogether(2 per pie.)  Preheat oven to 325 degrees.

Bake cookies for 10 minutes being careful not to overcook. They will be slightly soft and chewy in texture, so let the trays sit or slide the parchment paper & cookies onto a rack to cool. You do not want the cookies to be overly hard.

Cool completely.

Make filling:

 Chevre & Cream Cheese Frosting:

16 oz cream cheese, softened

1 cup fresh chevre, softened

½ cup brown sugar

6 tablespoons of the strawberry balsamic reduction (or a little more if you can’t get enough, like I couldn’t…but not too much or the frosting will be too soft.) 

Beat cream cheese til smooth and then add in chevre and brown sugar. I use a mixer, but if you beat it by hand, make sure the texture if light and fluffy before incorporating the Strawberry Balsamic Reduction. Mix to a creamy consistency.

Pipe frosting filling into Whoopie Pie middles, not needing to go to the outer edge as pressing the cookies together will compress frosting. I pipe to within ¾ inch of outer edge before sandwiching. 

They are the most decadent and delicious Whoopie Pies I think that I have ever made. Enjoy!

MHC Choral Forces at conclusion of Spring 2015 Concert

MHC Choral Forces at conclusion of Spring 2015 Concert at Abbey Chapel in South Hadley, MA

 

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