Send your kids to school with healthy, tasty treats

1. If necessary, warm the wrap in a 350° F oven for 2 minutes to soften before filling.

2. Lay the wrap on a work surface and spread the mayonnaise all over. Sprinkle the spinach leaves, cranberries, and carrots evenly on top. Arrange the Swiss cheese and turkey in even layers over the vegetable layer. Fold in the side edges and then roll up snugly from the bottom.

3. Cut crosswise into 4 even pieces and wrap tightly in plastic.

Cooks' Note: This is a great way to make use of holiday turkey leftovers.

1. Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425° F. Line 2 large baking sheets with parchment paper.

2. Make the cakes: Whisk together the flours, cocoa, baking soda and salt in a medium bowl.

3. Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.

4. Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).

5. Make filling: Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.

6. Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)