So I adapted. One thing that I appreciated is the recipe for 7-Minute Frosting. It is a labor intensive process of whipping egg whites while cooking sugar to the soft ball stage. This 7-Minute Frosting would be a great stand in for the chemical yuckiness that was the cool-whip based filling for the Ding-Dong Cake I baked in January.
The cookies are very cake like, not too sweet. The frosting is a meringue based with the sugar syrup which makes for a very sweet counterpoint to the chocolate cake whoopie pies. The combination was toothsome, comforting, sweet and filling.
Did I really let my kids have cookies for supper? Sure. They only have one childhood and the occasional bending of societal rules is good for the soul.