I just tried a book that is all about Whoopie Pies. One of the authors of the book (Amy) is also the publisher of my book, Pops cake. Amy sent me a copy to check and I could not be happier for her.
I did and fell in love with these sugar-filled sandwiches. They are delicious! They are like small cakes shaped biscuits ... (pie-like but ... not so much.)
It's funny ... when I gave these goodies there, everybody loved but we did not know what to call them. Everyone asked, "What are they?" It made me wonder how they are common to other places. Have you made whoopie pies? Heard of them? Seen one in nature ?
no worries if you do not have it. Now you can make your own. the book is organized for easy reading.
There is a section devoted to cakes ...
and a section on fillings. Ideal to mix and match and make whoopies.
many, many whoopie.
Yum!
I decided to do the classic chocolate whoopie (surprise) and matched with peanut butter filling. the recipe called for dark brown sugar. I used this dark muscovado instead because that's all I had on the hand. He made them extra tasty.
Once you mix the dough, drop by spoonfuls onto a baking sheet covered with parchment.
After bake and cool for a few minutes carefully remove the parchment paper.
Place the flat side up on a baking rack. Then you can spoon the topping over ...
Or hose.
I like piping on. It is much more fun.
And prettier to look at.
sandwich filling between two cookies.
and press gently. Here.
Whoo-hooo for whoopies. Now go make some.
Classic Chocolate Whoopie
of Whoopie Pies
1 2/3 cups all-purpose
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons of baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons tablespoons vegetable fat
1 dark brown packed sugar cup
1 egg
1 teaspoon vanilla coffee
1 cup milk
- Preheat oven to 375 degrees .
- Line baking sheets with parchment paper.
- In a bowl, sift together flour, cocoa, baking soda and salt.
- In another bowl, beat butter, shortening and sugar with a mixer at low until just combined. Increase speed to medium and beat for about 3 minutes.
- Add egg and vanilla and beat for two minutes.
- Add half of the flour mixture and half the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until smooth.
- Using a tablespoon, place dough on a baking sheet two inches. Bake for about 10 minutes each or until the cakes spring back when pressed gently.
- Remove from oven and let cool for about five minutes before transferring to wire racks to cool completely.
1 tbsp of dough should be about 48 cakes of two inches or 24 pies.
2 tablespoons of dough should be about 30 cakes of four inches or 15 pies.
Salty Peanut Butter filling
of Whoopie Pies
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners' sugar
1/2 teaspoon salt
- beat peanut butter and butter over low until smooth using a blender.
- Add sugar and salt and beat to incorporate low. Increase speed to medium and beat for about four minutes until topping is light and fluffy.
- Spread the filling on the flat side of a cooled cake. Top with a second cookie and press gently.
whoopie pies Store in an airtight container.
You can also roll the edges in sprinkles, chopped chocolate, nuts, etc., or in this case, pieces of peanut butter.
Hmmm ... I can tell these are just the most fun things to eat. They are if you feel a bit like you're wrong when you sink your teeth into them.
Want to make whoopies?
Amy sent me a second copy to do with what I want. And I want to give one of you. You want it?
- Leave a comment on this post and tell me if you ever did ... whoopies heard of them? ... Knowing the best place to get them? Or just want to learn more about them.
- Deadline to enter is Monday, July 12th at 17:00 ET Sorry, Time Up. Winner announced below.
- One winner will be randomly selected and announced on Monday evening sometimes this post.
Good luck!
Whoopie !!! We have a winner and a boy are they in for a treat.
Congratulations Neddy (# 1413). Now you can try a lot of whoopie pies.
