Wednesday, November 09, 2011

Chocolate and Meyer Lemon Mascarpone Whoopie Pies

When we moved to Florida 6 years ago, it always amazed me how you would see trees covered in fruit just rotting.  How could anyone let all this wonderful fresh citrus go to waste???   Now I know, that some trees are over achievers.  Our Meyer Lemon tree is still producing fruit, I am just amazed. 
Yesterday I went out, and filled a basket with fruit, still leaving many on the tree. 
I juiced them until my fingers were tired,  
and my sink was full.
I was able to get 18 cups, which I frozen in sandwich bags.
I still had 1/4 of my basket left.  Luckily, I have convinced a friend to take the remaining lemons off my hands, since I probably have about 30 cups frozen.
I did use some of the juice to make Never Fail Lemon Curd.
This was my first blog post, I gotta admit, I did go back and add some pictures, click here to check it out.

 I whisked together flour, cocoa, baking soda, and salt in a bowl until combined and stirred together 1 cup buttermilk with 1 teaspoon vanilla in a small bowl.

I put one stick of butter and 1 cup packed brown sugar in my large bowl of my electric mixer and beat it at medium-high speed until pale and fluffy, about 3 minutes, I then added an egg, beating until well combined. i reduced the  speed to low and alternately mix in the flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Here is where I have to make a confession.  The recipe said to make 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets.  Now normally when I make cookies, I use my cookie scoop, but these are suppose to be larger desserts and my cookie scoop would not be big enough.  The light bulb went off when I opened my utensil drawer, if a cookie scoop is 1/8 cup, what is an ice cream scoop.  IT IS 1/4 CUP, PERFECT!!
 I baked in a preheated oven, for 11 minutes switching position of sheets halfway through baking.  I knew they were done when the tops were puffed and they sprang back when touched.  I transferred them  with a metal spatula to a rack to cool completely.
 To assemble, place a rounded tablespoon of filling on flat sides of one cake
and top with remaining cake.
These whoopie are a wonderful combo of sweet and tart.  The curd really cuts the sweetness of the chocolate cake.
I had no problem finishing mine!!!
I am going to try these next time with Key Lime Curd and make them smaller, using my 1/8 cup cookie scoop.  My Key Lime tree is almost ready for another picking.  I'll keep you posted as to how they turn out.


Chocolate and Meyer Lemon Whoopie Pies

Cake (adapted from Epicurious)
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

Filling
3/4 cup No Fail Lemon Curd
1 Cup Mascarpone Cream

For Cake:
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.


For filling combine lemon curd with mascarpone cream until desired consistency.

To Assemble Whoopie Pies
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

9 comments:

Cake said...

These sound absolutely heavenly. I love a good chocolate-lemon combo. Too many Meyer lemons is definitely a happy problem. Feel free to send some up to Boston! :)

Cake said...

What a heavenly combination! I love chocolate and lemon together. Too many Meyer lemons is definitely a happy problem. Feel free to send some up to Boston! :)

Tina said...

Lucky you to have all those fresh lemons! Those lemons have motivated you to be creative in the kitchen and I like the results. Citrus and sweet-whoopie pies definitely worth trying-yum!

Cucina49 said...

It's now absolutely freezing in Alaska and my Meyer lemon envy has kicked into overdrive! I like the flavor combination you have in this recipe.

Ann said...

Wow - that lemon tree IS an over achiever! My girlfriend does the same with her tree. She freezes them in increments...including tablespoons in ice-cube trays. She also freezes a certain amount of zest to use all year!

Stephanie @ Eat. Drink. Love. said...

That meyer lemon mascarpone is genius!! I bet it is so good paired with the chocolate cake!

Julie at Burnt Carrots said...

I cannot believe you are still getting lemons from that tree!! That's amazing and I'm really jealous. This looks super tasty. Thanks!

Words Of Deliciousness said...

I love the flavor of lemon. You are so lucky to have a Meyer lemon tree in your yard. These whoopie pies look divine.

Grubarazzi said...

beautiful!