Blueberry Whoopie Pies

 
Staying at my in-laws, sleeping in the basement with my baby on two twin mattresses pushed together, and strange things start to go through my head.

Side note:  My husband used to sleep in the same bed with us, but he has sleep apnea and snores like a gutted boar. 

I once heard him go without breathing for 30 seconds between snores.  That should get looked at.
 
So I made an ultimatum and told him he couldn't sleep in the bed until he went to the doctor. 

Now he cheerfully sleeps in the other room and I am lonely and cold. 

Ultimatums, right?  At least I get sleep now.

Anyway, back to the thoughts that flit through my mind while I'm holding my napping baby draped across my tummy and staring out the huge window above us.

Why do all the clouds look like scary clowns?

Fireflies are neat.

Baby loves my squishy fat tummy.  He's drawn to it like moth to flame whenever he senses it is nearby. 

'S his fault it's like that anyway, so I'm glad he's getting some use out of it.

Sucker spiders and moths on the window outside, you can't get in!

Ah!  Spider! 

(kill it)

(wake up at every itch throughout the night certain its clan has come to wreak horrible vengeance)

Why do people walking around in a perfectly reasonable manner upstairs sound like a crashing herd of water buffaloes from the basement?

Ah, yes.  Baby is asleep.  Back to reading old-fashioned marriage manuals (you know the ones I mean) found on my in-laws shelves.

I love vacation.

Blueberry Whoopie Pies (taken from www.oprah.com, of all places)

1 cup washed blueberries
3 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups light brown sugar
2/3 cup canola oil
1/2 cup plain yogurt
2 large eggs

For filling:
1 cup washed blueberries
5 egg whites
1 1/2 cups granulated sugar
4 sticks butter , cut into cubes, at room temperature

Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.

Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in blueberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.

Preheat oven to 350°. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.

To make filling: Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes. Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add blueberries, and beat again until well combined, about 1 minute more.

To assemble: Generously frost the flat side of half of the cookies, then top each with an unfrosted cookie to form sandwiches. Transfer to a platter and serve.