Knock Me Out

Happy May 1rst to you.

We are roasting here in humid, near 90-degree weather today and during my son's nap time, I've turned on some air, am sipping a cold glass of aqua, and am enjoying the sun from our window. A popsicle would top me off.

And perhaps a banana whoopie with oozing cream cheese filling....

There just isn't a whole lot better out there then a dessert consisting of a sweet cream filling sandwiched by two soft, cake-like layers. Legend has it that whoopie pies come from Amish Country, PA where children, upon finding these treats in their lunch sacks, would gleefully shout "whoopie!". Conversely, Maine claims this dessert as its own, but whomever, wherever they came from, I thank the people.

This recipe I found from Martha's anthology of cookie treasures and after doing a little e-research, it seems like a highly versatile cookie for interchanging various fillings and cake tops and bottoms. My next whoopie cookie will involve a chocolate filling as well as a chocolate top and bottom. Double time it.

I took these to a friend's outing and they were snarfed, so mind you, they are great for a crowd.

Banana Whoopie Pies

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup mashed banana (from 1 large ripe banana)

1/2 cup sour cream

4 ounces (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

1 large egg

1 teaspoon pure vanilla extract

16 ounces cream cheese, softened

1 cup confectioners' sugar, plus more for dusting

Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.

Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and 1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.

Transfer batter to a pastry bag fitted with a 1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.

Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)

Beat cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.

Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar, and serve immediately.