Rosé Whoopie Pies

For the shared love of rosé in the heat of summer, for the stars that shine over Tucson, Arizona, for a creative soul full of adventure, for a mother's love for her husband and daughter:  I dedicate this post to Ellen Michele Burke Van Slyke

Ferris Bueller once told us that life moves fast. I laugh at myself a little for making this reference, but I must admit that those three words are probably the most stand-out of yes, (embarrassingly) one of my favorite 80's comedies. At the young age of (almost) 23, I can't help but notice how true that statement stands to be.

I'm writing this at 9am this Friday morning, noticing the light of early autumn spilling over the kitchen table. The cold weather is coming, again. I'm excited for the change in seasons, but also feel like it was just yesterday that I opened the screen door to the front porch of my Providence apartment and felt fall's first raindrops sprinkle on my bare feet. I remember taking a photo of my cat curiously lurking next to me right before she jumped away from the rain that touched her back and ran back inside to her favorite cozy, cat hair-covered chair. I was twenty; this was three years ago. Where did the time go?

I've been thinking deeply about how to wrap my head around the concept of time and the inescapable loss that creeps along with it. Loss is something that we all are faced with at some point in our lives. I almost feel threatened by a fear of the grief that comes with it. Over the past year, I've stood close to friends who have had their hearts shattered and bruised by it. Life presents us with these crazy imperfect chapters and leaves us in a pool of grey areas without a guide to come back from it all.

Here's the thing: we don't need fixing. We are here to feel, to experience, and to learn. Our memories are sometimes all we have, but we must make a pact to not live in them. I think it's important, every day, to observe the sounds of the birds in the morning, to really taste the flavors of our lunch at 12pm,  to recognize why we sometimes feel sad at 4pm, and to appreciate the company of those around us as we clink our tall glasses together at 7pm. It's one thing to say cheers because everyone else has said it, but it's another to say cheers and really mean, hey, we are in this together.

So let us live in this moment. Let us be real with ourselves. Let us hold a paintbrush and create a life of color. Let us travel to all the places we wish to see. Let us raise a glass of bubbles to whatever, whoever it is that inspires us to roll forward with the change of seasons, and to never forget where we came from.

I didn't get the pleasure of meeting Ellen, but I did make these rosé whoopie pies for her. Her daughter, Tarryen, made a website and this playlist to celebrate her mom's life. Have a listen, and dance a little (that's what she would have wanted). 


Rosé Whoopie Pies 
adapted from: thelittleblondebaker
makes 12 whoopie pies

- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/4 cup rosé wine
- 1/4 cup hot water

- 1/2 cup butter
- 2 cups powdered sugar
- 3 tablespoons rosé wine
- 1/2 teaspoon vanilla extract
- sprinkles (optional)

  1. Preheat oven to 375 degrees. Prepare two baking sheet with parchment paper or a silicone baking mat. 
  2. In a medium bowl, combine the flour, baking soda, baking powder, and salt together. Set aside.
  3. Use an electric mixer to cream the butter and sugar together. 
  4. Add the eggs and vanilla extract and beat until combined. 
  5. Stir the hot water and rosé wine together. Add the flour and wine/water to the creamed butter mixture alternately, beginning and ending with the flour. 
  6. Use a 2" cookie scoop to scoop the pies onto the prepared cookie sheets. 
  7. Bake for 6-8 minutes or until the bottoms are golden. Let cool on a wire rack. 
  8. Meanwhile, make the buttercream by using an electric mixer to cream the butter and powdered sugar together until creamy. Add the rosé wine and vanilla extract and mix until light and fluffy. 
  9. When the pies are cool, pipe the buttercream filling into the center of two pies. Decorate the rim of the buttercream with sprinkles.
*Store in a sealed container in the fridge for up to 5 days. 

No comments

Post a Comment

© A Little Baker
Maira Gall