Product Description: This brand new Shea Butter whip is a jarful of joy! Lightly scented with fond memories of white velvet cream and moist layer cake, it is hard to resist as a start to each morning... or a sweet farewell to each day. Inspired by the famous comfort treats -Whoopie Pies. Farmers would find these handmade creamy cake-like delights in their lunchbox and shout "Whoopie!" We hope this every day cream becomes your every day delight, too... The supple butters and Vitamin E packed Jojoba and Soybean oils calm even the severest of dry skin. A giftably gorgeous 10 ounce glass jar and fun box makes a pretty keepsake.
AHS Thoughts: This cream is more like a lotion than a cream as far as consistancy goes. It's slightly thicker than lotion, but sinks right in to moisturize even the driest skin. The scent is what I especially love, I catch myself just sniffing the pretty little glass jar. If you have never had a real Whoopie pie, I feel for you you need to click the read more tab (below the link within widget) for a recipe from Emeril. The cream smells sweet, with a hint of cinnamon or nutmeg and it lasts longer than I expected it to.
Whoopie! is available at FarmHouseFreshGoods.com for $30.00
Ingredients
- 1 cup granulated sugar
- 1 3/4 cups shortening
- 2 large eggs*
- 2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 2 large egg whites*
- 1 tablespoon vanilla extract
- 1/4 cup whole milk
- 3 cups confectioners' sugar
Directions
Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.
To make the cookies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add eggs and mix well.
Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes.
Remove from the oven and cool on wire racks.
To make the filling, in a large bowl using an electric mixer, beat the egg whites until stiff. Add the remaining 1 1/4 cups of shortening and 1 tablespoon of vanilla, and mix well. Add the milk and sugar, and beat until smooth.
Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Serve immediately, or cover tightly and refrigerate before serving.
Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.
To make the cookies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add eggs and mix well.
Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes.
Remove from the oven and cool on wire racks.
To make the filling, in a large bowl using an electric mixer, beat the egg whites until stiff. Add the remaining 1 1/4 cups of shortening and 1 tablespoon of vanilla, and mix well. Add the milk and sugar, and beat until smooth.
Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Serve immediately, or cover tightly and refrigerate before serving.
