WHOOPEE!!!!

Before

Regular school day. Gifts for teachers. Grandparents arrive! Haircuts. Lunch. Swimming. Squirting. Playing dinosaur chase. Baths and hairwashing. Favorite pink dress. Pants and white shirt. Dinner. Requisite tension and breakdown (me). Traditional Chinese gift of gold--necklaces from Thailand. Pictures. And more pictures.

During

There was pomp and circumstance. And "Pomp and Circumstance." The Pledge of Allegiance and "God Bless America." And even more singing, including "the silliest song in the world" and "You've got a Friend in Me." Diplomas. Hugs and kisses. Flowers and thank yous. Tears and tissues. Family, friends, teachers. Video cameras. Photographs.

After

Posing for pictures together. And with teachers. Silhouettes to take home. Graduation plates and napkins. Punch. Strawberries and watermelon. Flower petit fours. Carrots and dip. And Whoopie Pies . . . .

Happy Graduation, Sis and Bud!

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Classic Chocolate Whoopie

1 2/3 cup flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter at room temperature

4 tablespoons vegetable shortening

1 cup dark brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup milk

Position rack in center of the oven and preheat the oven to 375F. Line two baking sheets with parchment paper.

Sift together the flour, cocoa, soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together buttter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.

Using a spoon, drop about 1 tablespoon batter onto one of the prepared cookie sheets and repeat, spacing them at least 2" apart. Bake one sheet at a time for about 10 minutes each or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

Makes 48 two-inch cakes

Chocolate Buttercream

1 1/2 cups confectioner's sugar

1/2 cup cocoa

4 tablespoons unsalted butter, at room temperature

3 tablespoons heavy whipping cream

1 teaspoon vanilla extract

1/2 teaspoon salt

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioner's sugar, cocoa, and butter, starting on low and increasing to medium speed until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, and salt and beat on high until smooth, about 3 minutes.

Vanilla Whoopie

2 1/4 cups flour

1 1/2 teaspoon baking powder

1//2 teaspoon salt

4 tablespooons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1/2 cup sugar

1/2 cup brown sugar

2 large eggs

1/2 cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon white vinegar

1 teaspoon vanilla extract

Position rack in center of the oven and preheat the oven to 375F. Line two baking sheets with parchment paper.

Sift together the flour, powder, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together butter, shortening, and both sugars on low speed until light and creamy, about 3 minutes. Add the eggs and buttermilk and beat until combined.

In a measuring cup, combine the milk, soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla nad beat on medium for about 2 minutes until completely combined.

Using a spoon, drop about 1 tablespoon batter onto one of the prepared cookie sheets and repeat, spacing them at least 2" apart. Bake one sheet at a time for about 10 minutes each or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

Classic Marshmallow

1 1/2 cups Marshmallow Fluff (or other marshmallow cream)

1 1/4 cups vegetable shortening

1 cup confectioner's sugar

1 tablespoon vanilla extract

(plus 1/4-1/3 cup strawberry jam, optional)

In the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and incresaing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioner's sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more. Mix in jam.