Today I had the immense pleasure of getting a glimpse into a "soccer Moms" life and let me tell you it looks pretty stressful to me. One of my good friends has two sons who play soccer and they are both  beyond cute so I decided to go out and cheer them on. The oldest one kind of has a crush on me so I really needed to make an appearance to stay in the heart of this 9 year old. Since I was going out to watch I decided to bring snacks, in the form of Blueberry Whoopie Pies.




Now let me say before I start talking about food, this whole soccer process is pretty high stress. I learned all about banners, every team has it's own banner, which is either made or purchased by the team, and they do banner competitions. Hmmmm. I also didn't realize that there is a "Team Mom," who is responsible for all things organizational dealing with the team, including snack, communicating schedules, organizing pictures, team parties, etc. I need a "Team Mom," to help me organize my life!


And the most important lesson I learned is that sometimes if your feelings are hurt, you are bummed out or disappointed in your performance you can drop to the ground and claim a "feeling injury." Seriously wouldn't you love to do that in real life or in the work force? Ya know you had a really crappy day, your boss is being an ass or you just got in trouble....just drop to the ground, start rolling around on your back and covering your face. Everything and everyone stops! You get a personal time out and then you can get up, dust yourself off and start back with your day. I may just have to try that next week at work and let you know how it goes. That is the coolest ever!

Ok so back to food, since this is a food blog. Blueberry Whoopie Pies remind of blueberry muffin tops with filling inside. Awesome! Or in the words of my bestie,"Ahhh-mazing," which I take to mean that she liked them. The filling is a cream cheese, powdered sugar and lemon filling, which is perfect with the moist blueberry cake cookie. These truly were decadent and perfect for any time of the day.


The cookies are easy to make, creaming the butter, sugar and vanilla in a mixer. Adding in the egg. Next alternating the dry ingredients, which are mixed together in a separate bowl, with the milk into the mixer. Finally carefully fold in the blueberries, you can be rough with them, if you don't care if your cookies turn out purple, that is totally your prerogative.

The batter is placed in mounds on a cookie sheet that is covered with parchment paper and baking spray. I learned a cool technique to smooth out cookie batter, wet your finger and run it over the batter, which creates a nice finish.

Yes, I know they look like blueberry pancakes

Refrigerate the batter for 30 minutes and then bake for 10-12 minutes in a 375 degree oven.


The filling is also made in the mixer, combining softened cream cheese and butter. Next add lemon zest, lemon juice and vanilla. Finally mixing in the powdered sugar.

Once the cookies are out of the oven let them cool completely before icing them. Spread 2T of icing over the flat side of 6 cookies and top with another cookie.


For the cookies:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
5 tablespoons unsalted butter, softened
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/3 cup milk
3/4 cup blueberries
Cooking spray

For the filling:
4 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, softened
1 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 cups confectioners' sugar
Directions
Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.

Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.

Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.

Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.

Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight


These truly were awesome snacks! They are huge, that is my only words of warning, but I have no problem with big cookies! They would be great as a portable super sweet breakfast, an afternoon snack or a fun dessert. Have fun with your kitchen this weekend! Cheers!