This post is in collaboration with Oakhurst.
Halloween may look a little different this year but doesn’t mean the boys and I aren’t making the best of it! It also means we needed to get a little bit more creative to get in our share of Halloween fun. So this past weekend I told the boys to go get their costumes on as we were going to spend the day baking in character!
We all know Hunter’s love of being in the kitchen. And as soon as I saw these little chef jackets I just knew we needed them. Not only will they be fun for Halloween activities but they are the type of costume my boys will use to play dress up with throughout the year. I always love a double duty costume! The boys usually like to match or coordinate costumes…we’ve been everything from bee + beekeeper, dinosaur + paleontologist, and Rubix cubes!
This year we’ve done so much baking that they agreed they needed to be little chefs. Well until half way through baking and Carter announced that being a chef just wasn’t for him and soon emerged from his room dressed as a surgeon. Remember my post this summer about celebrating what my kids are naturally drawn to (Iced Oatmeal Cookies with Oakhurst Dairy)? Hello putting actions to my words.
Despite the mid baking costume change, our afternoon filled with Oakhurst Chocolate Milk and whoopie pie baking was a blast! Speaking of whoopie pies…this New England speciality is going to become a Halloween tradition in our family starting now. I can’t believe I’ve never made whoopie pies before! This recipe is from the mother of a dear elderly friend of ours. You know when I recipe is from years past it just has to be good…and it truly is!
Whoopie Pies
Ingredients
- 2 cups flour
- 1 tsp soda
- 1 tsp salt
- ⅓ cup unsweetened cocoa powder
- 1 cup sugar
- ⅓ cup vegetable oil
- 1 egg
- ¾ cup Oakhurst milk
- 1 tsp vanilla
Filling:
- 1 stick softened butter
- 1 cup powdered sugar
- 3 TBSP marshmallow spread
- ½ tsp vanilla
Instructions
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Preheat oven to 350. Mix together dry ingredients. Add remaining ingredients and mix until combined. Spoonfuls on cookie sheet and bake 12 minutes....I used a small cookie scoop to get even whoopie pies and scooped onto parchment lined cookie sheets.
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While the whoopie pies cool, beat together your filling ingredients. Once fully cooled, spread the filling between two cookie cakes to make a whoopie pie! To store, wrap each individually in plastic wrap to keep from drying out. Can also freeze!
