I'd like to think that having an ocean between friends makes their friendship stronger. We skyped regularly, visited as often as we could, and once she started her blog back in 2012, I knew I would never miss a beat. Each new post brought forward an enticing new recipe, and a sneak peak into the life that she (they), were creating in France.
She landed back in Canada yesterday, and to say that I'm excited to have her home would be an understatement. To channel some of this excitement, I reached out to some fellow blogging ladies to throw Jodi a virtual welcome home party. And in true Canadian spirit, its loaded with all things maple.
Check out the other ladies taking part in Jodi's maple infused welcome home party!
Faring Well | Maple Crumb Donuts
London Bakes | Maple Syrup Madeleines
Warm Vanilla Sugar | Maple Pecan Apple Crumble
Gratitude & Greens | Maple Tempeh Sandwiches
Sobremesa | Maple Miso Roasted Vegetable + Quinoa Bowl
MAPLE OAT WHOOPIE PIES WITH MAPLE CASHEW CREAM // makes ~14 cookies
1/2 cup (1 stick) unsalted butter, softened
1/3 cup brown sugar
1/3 cup maple sugar (or white sugar if you can't find maple sugar)
2 T maple syrup
1/2 T vanilla extract
1 tsp baking soda
1/4 tsp baking powder
1 1/4 cup all-purpose flour
1 1/4 cup large flaked rolled oats
maple cashew cream //
1 1/2 cups unsalted cashews, soaked overnight
1 tsp vanilla extract
1/3 cup maple syrup
1 T coconut oil
2-3 T water
What to do:
In the body of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and maple sugar until combined and smooth.
In a small bowl, whisk together the maple syrup, egg and vanilla extract. Pour the mixture into the stand mixture, and beat until combined.
Finally, add the baking soda and baking powder, and beat one last time.
Gently fold in the flours and rolled oats, until everything is evenly combined.
Scoop the mixture using a 1" ice cream scoop, or roll the dough into 1" balls, and place onto parchment lined baking sheets. Refrigerate for 2 hours.
Preheat oven to 350.
Gently press down on the top of each dough ball. Bake for 10-15 minutes, until golden. Let cool for 5 minutes before transferring to a wire rack.
While the cookies are baking, prepare the cashew cream. Combine all the ingredients in a high speed blender and blend on high until smooth. Keep the cashew cream in the fridge until ready to use.
To assemble the whoopie pies, place a spoonful of cashew cream on one cookie, and top with another cookie. Squeeze slightly and enjoy!