sing along with me :-) first you spread, spread, spread your bread with peanut butter then marshmallow fluff to make a fluffanutter. alexa, they sound good. i saved the recipe. i'll have to try them. nina, in case it's ever pulled from the market, try this. although i would venture to say if you purchased a large jar and it got lost in the pantry for years, it would still be the same when you finally found it. i don't think they aren't going to make fluff anymore, i think there was a lot of hoopla about it having been served in some school cafeterias. Homemade Fluff 3 egg whites 2 cups light corn syrup 1/2 teaspoon salt 2 cups 10X sugar (confectioner's) 1 tablespoon vanilla In a large bowl, combine egg whites, corn syrup and salt beat with electric mixer for 10 minutes, until thick add 10X sugar. Beat on low speed add in vanilla, and beat until blended. Use this in any recipe called for marshmallow creme.

Hey Stacy! When I made them alst year, the cake part held for a couple of days without a problem in an air tight container. The filling can also be made at least a day in advance and covered and refrigerated. Once they are assembled, they are good for about 24 hours - after that they get a little squishy. THey still taste good, but the texture is a little bit suspect. Good luck and let me know how it goes! Alexa

Whoopie Pies with Mint Filling and Chocolate Ganache Cookies: 2 cups all purpose flour 5 tablespoons unsweetened cocoa powder 1 1/8 teaspoons baking powder 1 teaspoon baking soda 1/2 cup non hydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature 1 cup sugar 2 large egg yolks 1 tablespoon vanilla extract 1 cup whole milk Mint Filling: 1/2 cup plus 2 tablespoons nonhydrogenated solid vegetable shortening or unsalted butter, room temperature 1/2 teaspoon peppermint extract 1/4 teaspoon vanilla extract 2 cups plus 3 tablespoons powdered sugar 1/4 cup egg whites (from about 2 large eggs) 3 to 4 drops green food coloring Chocolate Ganache: 3 tablespoons heavy whipping cream 1/2 cup bittersweet or semisweet chocolate chips Special Equipment: Pastry bag or resealable plastic bag Medium-size star pastry tip preparation Cookies: Position rack in center of oven and preheat to 375�F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition. Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature. Mint Filling: Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth. Ganache: Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes. Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet. Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature. This is just one recipe I found by searching. There are a lot of recipes out there. Sue

Yes, the rounded shape is characteristic of Whoopie Pies. I use Whoopie Pie pans but the shape would be the same. I have not tried the recipe you used for the filling, but have used the one similar for red velvet cake filling with cooking the flour and milk till thick then adding the sugar and the rest of the ingredients. Mine turned out very well. I don't see why you couldn't just use canned frosting if you like. It is more of a batter than a dough so you can't flatten before baking I don't think. I wouldn't think they would sit on a plate long, at least they didn't with my family. I stored mine in a plastic container with waxed paper between each layer or parchment paper to be able to stack them. Put the lid on and they are ready. Sue