Makes 36 mini whoopie pies

cakes

2 Cups             Coarsely grated zucchini (10 ounces)

2 1/2Cups        All-purpose flour

1 1/4t               Baking soda

1 1/2t               Ground cinnamon

3/4t                  Ground ginger

1/2t                  Ground nutmeg

1/2t                  Kosher Salt

3/4Cup           Well-shaken Buttermilk

1t                     Pure Vanilla Extract

1stick               Unsalted Butter, softened

1Cup               Light Brown Sugar, packed

1                      Egg, Large

1Cup               Walnuts (4 oz.), Chopped

filling

2(8 oz. pkg)     Cream cheese, softened

1/2stick            Unsalted butter, softened

2 1/2cups         Confectioners sugar

1t                     Pure Vanilla Extract

1                      Zest of a lemon

Scant 1/4 teaspoon salt

Make cakes:

1.      Preheat oven to 350°F with racks in upper and lower thirds. Spray 2 large baking sheets with non-stick baking spray

2.      Squeeze handfuls of zucchini wrapped in a kitchen towel to remove moisture.

3.      Whisk together flour, baking soda, spices, and salt until combined. Whisk together buttermilk and vanilla in a small bowl.

4.      Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add egg and beat until combined well.

5.      At low speed, mix in flour and buttermilk mixtures alternately in batches, beginning and ending with flour mixture and mixing until smooth. Mix in zucchini and walnuts until just incorporated.

6.      Heat 2 T of batter or 1 small scoop of batter 2 inches apart on baking sheets. Bake, switching position of sheets halfway through, until tops are puffed and golden and spring back when touched, 15 to 17 minutes. Transfer with a spatula to a rack to cool completely.

Make filling:

1.      Beat together cream cheese, butter, confectioners sugar, vanilla, lemon zest and salt with cleaned beaters at medium-high speed until smooth, about 3 minutes.

Assemble pies:

1.      Pipe about 2 T filling in the center of flat sides of half of cakes and top with remaining cakes.

Chefs’ note: Whoopie pies keep, chilled in an airtight container, 3 days. Bring to room temperature before serving.

Purchase items in BOLD in-store at Surfas or online at Culinary District!

Ingredients:
5 oz Small dice of Granny Smith Apple
5 oz Candied Walnuts
Few Drops of Lemon Juice (To Keep the Apple Color)
1.5 oz  honey
¼ oz Fresh Tarragon
Salt and Pepper to Taste

Preparation Method:
Prepare a caramel with honey by heating honey in a pan over a medium heat until just golden brown. Add walnuts and toss quickly. Pour mixture on silpat mat or parchment paper to cool.  When cool, break into small pieces. Toss with small apple dice and chopped tarragon. Adjust seasoning. Keep refrigerated.

Purchase items in BOLD in-store at Surfas or online at Culinary District!