today, Winnie the English bull terrier turns 98. that’s 14 in people years. she’s as spirited and demanding as she was at three months, when she first became a member of our family. yeah, sometimes she forgets things. like why she was walking down the hallway. but who doesn’t? she’d rather snatch a little nap before dinner, instead of gnawing on some rubbery-tasting toy. but who wouldn’t? and if she can look pitiful and manipulate someone into giving her part of his/her dinner, well, who could blame her?

Winnie spent the afternoon sunning on the deck and taking a spritely jaunt around the yard. tonight we’re serving her an appetizer of flax treats, followed by a course of organic dog chow sprinkled with pieces of  organic flank steak. for dessert? a slurp of vanilla ice cream. only a slurp, so she can retain her girlish figure. she’ll be in bed by 7:00. but who wouldn’t, after such a glorious day?

the humans took their hats off to Winnie by baking and consuming a few too many whoopie pies; you’ll find the delightful recipe below.

many happy returns of the day, pumpkin! my life and cherry coffee table wouldn’t have been the same without you.

Chocolate Whoopie Pie with Mint Buttercream Filling
a variation on a recipe found in whoopie pies by Sarah Billingsley and Amy Treadwell
a really cool whoopie pie cookbook 

makes about 40 2-inch cakes = 20 2-inch whoopie pies

INGREDIENTS

for the cakes
1 2/3 cups organic all-purpose flour
2/3 cup unsweetened cocoa powder (i use Scharffen Berger)
1 1/2 teaspoons baking soda
1/4 teaspoon salt
4 tablespoons organic butter, at room temperature
4 tablespoons organic vegetable shortening (i use Spectrum)
1 cup dark brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup buttermilk

for the filling
2 cups confectioners’ sugar
4 tablespoons organic butter, at room temperature
3 tablespoons heavy whipping cream
2 teaspoons vanilla extract
1/2 teaspoon mint extract
1/4 teaspoon salt

DIRECTIONS

1. preheat oven to 350F.
2. line two baking sheets with parchment paper; set aside.
3. in a small bowl, sift together the flour, cocoa powder, baking soda and salt; set aside.
4. in the work bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening and brown sugar on low speed until just combined.
5. increase the mixer speed to medium and beat until fluffy and smooth, about 3 minutes.
6. add the egg and vanilla; beat for another 2 minutes.
7. add half the flour mixture and half the buttermilk to the batter in the work bowl and beat on low until incorporated.
8. scrape down the sides of the bowl.
9. add the remaining flour mixture and the last 1/2 cup of buttermilk, then beat until completely combined.
10. using a 1-tablespoon cookie scoop, drop the batter one tablespoon at a time onto the prepared baking sheets, spacing the cakes at least 2 inches apart.
11. bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently.
12. remove from the oven, and let the cakes cool on the baking sheet for about 5 minutes, before transferring to a rack to cool completely.
13. to make the filling, in the work bowl of a stand mixer fitted with a paddle attachment, beat together the confectioners’ sugar and the butter, beginning on low and increasing to medium speed, until the mixture is crumbly, about 1 minute.
14. add the heavy cream, vanilla, mint extract and salt.
15. beat on high until smooth, about 3 minutes.
16. to assemble the cakes, spread the filling onto the flat side of one of the cakes using a knife, spoon or pastry bag with a round tip to pipe the filling.
17. top with another cake, flat-side down.
18. repeat with the rest of the cakes and filling.