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Almond Joyous

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I have had a hankerin for whoopie pies since my return from Maine last week.  And without further ado:

A fabulous combination of the Classic Chocolate Whoopie and Coconut Cream filling from Sarah Billingsley and Amy Treadwell.  Don’t forget to roll the edges in sliced almonds.  Actually, the almonds were a lot of work, so I stopped after the first six.

I did learn a little whoopie lesson tonight:  make sure you spray the pan.  I forgot on the first round and they were a little tougher to remove.  Nothing detrimental, but I don’t like leaving any crumbs around.

Eat Well and Savor.

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About Monica

A court reporter who likes to cook, and travel, and go to the spa, and read, and spoil her dog.

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