♥ 1/3 cup canola oil
♥ 3/4 cup packed light brown sugar
♥ 1 large egg
♥1 teaspoon vanilla extract
♥ 1 1/2 cups whole-wheat pastry flour
♥ 1/3 cup unsweetened cocoa powder
♥ 3/4 teaspoon baking powder
♥3/4 teaspoon baking soda
♥ 1/4 teaspoon salt
♥ 3/4 cup nonfat milk
♥ 1/2 cup cold water
♥ 2 teaspoons unflavored gelatin
♥ 1 cup fat free whipping cream
♥ 2/3 cup nonfat plain yogurt
♥ 1/2 cup confectioners' sugar
♥ 1 teaspoon vanilla extract
To prepare cookies: Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. Let the batter stand for 15 minutes.
(get an egg shaped pan, you can find them at most craft stores,.)
Scoop them into your well-greased pan – nearly full, with tops as smooth as you can get ‘em. 18 minutes at 350 w so you might want to start checking them around 16 – 18 minutes – they’re done when a toothpick inserted into the middle of a cake comes out clean.
To prepare filling: While the cookies cool, stir water and gelatin in a small heatproof cup or bowl. Let stand 1 minute. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Let cool for 10 minutes.
Beat cream, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined. Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again until smooth.
To assemble whoopie pies: Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies.Use a pasty bag with a small round tip to pipe on the laces. Chill in the refrigerator until the filling is set, about 30 minutes
♥ serve and enjoy! too cute! :)