Vegan Whoopie Pie with Crisco!

Vegan Whoopie Pie with Mascarpone Cream

 Adapted from these recipes:
AARP Baking with Melissa Whoopie Pie
Savor Harvest Rich Chocolate Vegan Gluten Free Whoopie Pies
Vintage Mixer Homemade Mascarpone Cream with Cannoli Recipe  

  

 

 

 

 

 

 

 After trying the traditional Whoopie Pie, and purchasing the tub of Crisco, it was tough to not want to continue using the Crisco with the new Vegan directions. 

And giving into temptations and the local Italian bakery, we also really wanted that rich Cannoli filling experience for the center of the Whoopie Pie as an extra treat. This is definitely one of the modern foods that Edwin has been hearing about that is hard to quit because it's engineered to be more addictive, so my apologies in advance if you, like me, are trying to stop eating poorly, and this is just one of those naughty things you shouldn't be reading late at night, like "food porn", as one of our favorite Magic Castle hosts likes to mention before every show.

So I basically used exactly the same ingredients as the vegan directions say except that instead of

• 1/2 cup vegetable oil

I substituted 1/2 cup of crisco shortening.  Looking back at it, since I know how I tend to be a bit sloppy about my measurements, and I especially tend to be on the dry side with too much flours for the most part, I would probably have done better to have had really double checked for a more cake like batter, and less cookie like one like I ended up with when I finished this time around, having extra hot water or oils on hand to help get that batter to the right consistency.  I see how in their picture, they have a greasier looking cookie compared to mine.  I'm wondering also if coconut oil would have been a better substitute here.

In general, I do like the cannoli filling better than the regular cream filling, but to be honest, the regular cream filling is sweeter, and sometimes you just don't need fancy.  It's just doing too much.  In this case I swirled both together so that we didn't lose all the sweetness but had the best of both worlds.

And this article is exactly why I shouldn't be sharing recipes like this with you. My apologies again.