Wednesday, February 23, 2011

Four More Years, Four More Years

Happy Blogday to me,
Happy Blogday to me,
I can't believe it's been 4 years,
Happy Blogday to me!

Yes, four years ago I timidly entered the world of food blogging. I was not ( and am still not) ambitious, thinking that blogging would launch me into a career as a cookbook author or celebrechef. But in a way, a quiet, unspectacular way, it has done that. Not that any publishing house is knocking on my door, contract in hand, but I've created an online cookbook right here. It's a reference for me and my family to locate favorite recipes. You're welcome to use it, too, free of charge.

As to celebrechefdom (isn't that a great word I just made up?), no, you won't be seeing me filling a time slot of the Food Network. I barely have time to get my laundry done and make my bed. Doing a TV show? I don't need that kind of pressure in my life. Besides, when I'm nervous, my voice gets high and squeaky, like Minnie Mouse on helium. Not a good TV presence. But I do occasionally get a jolt of surprise when meeting a friend of my daughter's or a co-worker of my husband's who says, "I love your blog! I just make your brownies. They were soooooo good!" It always surprises me to learn that someone I don't know reads my blog.

Have I made any money from this venture? No. I'm definitely in the red here. But I have gotten some free stuff and I've gotten the confidence to enter a contest which I won (more free stuff!). And more importantly, there are the intangibles of blogging. I now know wonderful people from around the country and around the world who I would never have met without blogging. And I know that even if I never posted another cookie, we'd still be buddies.

The other interesting thing about blogging is how my skills and confidence in the kitchen have increased. I'm willing to take on new challenges and they're not as daunting as they used to be. Also, as I've become more aware of food possibilities, I've branched out from Rice Krispie treats and chocolate chip cookies. It's been fun to have the blog as my playground, where I could experiment with food, mixing flavors, trying new techniques, and giving free reign to my playful side. My family is very familiar with the phrase, "It's for the blog." And they're OK with that.

One of my most popular posts is my Fluffernutter cake , a tribute to Elvis. It was fun to make and killer delicious. I've been toying with the idea of revisiting the fluffernutter theme, and this time I did it as a Whoopie Pie. Yes, all the fabulous deliciousness of the Fluffernutter cake that you can hold in your hand.

Print out the recipe, make up a batch, and let me know what you think. Your comments are my paycheck. They don't spend well at Costco, but they give me motivation to keep posting.

Fluffernutter Whoopie Pies
- adapted from King Arthur Flour

1/2 cup (1 stick) unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups (3 medium to large) mashed bananas
2 large eggs
2 cups King Arthur Whole Wheat Flour, white wheat or traditional
1 teaspoon baking soda
1 1/2 cups mini chocolate chips


2/3 stick (~11 Tbsp) butter, softened
1/2 cup natural peanut butter
1-1/3 cup powdered sugar
2 tsp milk
1 cup marshmallow fluff

1- Preheat the oven to 350 deg. F with racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.

2- In a large bowl cream together the butter, sugars, and salt until light and fluffy. Add the vanilla and the bananas. The mixture will look curdled; that's OK.

3- Beat in the eggs, one at a time.

4- In a separate bowl, whisk together the flour and baking soda. Add the flour mixture to the banana mixture and mix until evenly combined. Scrape the bottom and sides of the bowl with a rubber spatula and mix for 1 minute more.

5- Stir in the mini chocolate chips.

6- Scoop the dough by Tablespoons onto the prepared cookie sheets. (If you want larger pies, you can use a quarter cup measure, but allow plenty of space for them to spread out.)

7- Bake for 9 to 11 minutes, until the edges are very lightly browned and the tops spring back when lightly touched. (If you're making the larger size, bake for 12 to 14 minutes). Let the cookies rest on the sheets for 10 minutes before transferring to a cooling rack to cool completely.

8- For the filling, cream together the butter and peanut butter. Add the powdered sugar and beat till smooth, adding milk, if necessary to achieve a smooth, frosting consistency.

9- With a rubber spatula, fold in the marshmallow fluff till there are no streaks of marshmallow remaining.

10- To assemble the whoopie pies, spread about 2 Tbsp of the filling on the bottom of one of the cooled cookies. Gently press another one on top.

Store the cookies in the refrigerator in a tightly closed container.

(Notes on the filling - I specified natural peanut butter as I'm trying to cut all hydrogenated fats out of my kitchen. I wanted to see if natural would work here. It was fine, but will need refrigeration to keep it from separating. Also, although you'd think I'd know better by know, I read 2/3 next to the butter and added 2/3 cup, not 2/3 stick. It makes a difference. So if you were one of the recipients of these, know that making it as directed won't give you the same taste you had before.)


LizNoVeggieGirl said...

YOU I want for 4 more years, please ;)

Jennifer Jo said...

Happy Blog-day, Lynn! I agree with so much of what you wrote---I don't blog for the money or the fame, either, but I have gotten SO much out of the experience. (Including one very sweet care package with some super-exotic treats from a never-before-met friend who lives the whole way across the country...)

Adam said...

Congrats on year 4! I've been following for quite some time. And have garnered some great inspiration and advice from reading your posts. I've been running a blog for less than a year, but I definitely understand what you mean about branching out. I'm not content with just doing a recipe, I've got to make it my own somehow (no matter how small a change). Congrats again :)

kickpleat said...

Yay! Congrats on 4 years!! I just realized I've had my food blog for 6 which seems old. But I love having a food blog for everything you've mentioned - especially meeting people and receiving emails and general flattery :)

Natalie said...

4 years is something to be proud of! So is this recipe--yum! :)

The Cutting Edge of Ordinary said...

Congrats! 4 years...that's a lot of cookies!

hobby baker Kelly said...

Happy Blogiversary! I think I could sit down with a bowl of that filling and be perfectly happy and not have to share either, heehee! Hubby doesn't do peanut butter. Well, I'd probably have to fight the girls for it. Speaking of PB, I always loved Jif best but gave it up years ago because of the hydrogenated fat. They have a Natural creamy version now that has hardly any separation. Peanuts, sugar, palm oil, salt, molasses. Brown lid, brown label, good old sweet Jif taste!

Hazel - Chicken in a Cherry Sauce said...

Congratulations! Happy 4th Birthday :)

I am also a frequent user of the phrase "it's for the blog!". Mine is just a baby but I hope to make it to 4 years!

Julie said...

Congratulations on 4 years!! I really enjoy your blog!

Happy Homebaker said...

Happy Happy Blogday to you! I am looking forward to reading your blog for another 4 years and more!

Fallon said...

Happy 4 years!!! I'm glad you have this blog to share all your wonderful recipes.

Peabody said...

Yay for four years...and for another four...or eight...or tweleve. :)
Loving your whoopie pies

Debbie said...

Happy 4 years to you!!! I've also enjoyed blogging so much so I know how you feel. Love your blog and those whoopie pies too!!!

Valerie Harrison (bellini) said...

Happy 4th birthday Lynn. I am so happy we were able to meet in person. Your warmth and sense of humour shine through on your blog. Here's to many more years to come as I raise my glass of milk:D

camelia said...


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,


Elle said...

Ah Lynn, four years of cookies and fun and friends...wishing you at least four more. So glad we met through this blog and others. Fame and fortune don't hold a candle to the fun of trying new recipes, tweaking them, and hearing that someone made your version and liked it! Cheers to you my friend!

grace said...

i'm all shook up in my blue suede shoes! :)
congrats--tis a momentous milestone indeed.

Anonymous said...

Happy Blog-day to you! :D I can't believe it's been 4 years since Sarah asked people to read her mom's blog and leave comments if they liked what they read. I remember going over to your blog after you had only written 2 or 3 posts. I think it was your giant cinnamon rolls that won my heart that day. I've made those several times and they are a big hit when I do. I'll keep reading your blog as long as you write it. It's so fun and I love every recipe I've tried so far. :D

Anonymous said...

Oh, those whoopie pies look so incredibly good! I can't wait to try them! Congratulations on blogging for 4 years! That's huge!

Unknown said...

Happy Blogoversary to you!! Can't believe it's been 4 years. I'm sure you'll have tons more :)

Abby said...

Congratulations! I'm so glad I found your blog!