Whoopie Pies, if you have never heard of them, are something like a sandwich cookie on steriods. Big, cakey gobs (in fact Gobs isyet another name for them) of (usually) chocolate with a creamy filling. A kinder, gentler Oreo.
The word on the street is that they evolved in the Amish community and were sent to school with the children. Upon opening their lunch pails the delighted children would cry “Whoopie!” and the name was born.
Who knows? I remember them as being called Devil Dogs. There are many different recipes and variations. Classic is chocolate cookie with vanilla cream filling but I have seen and created all sorts of flavors from pumpkin and spice to white chocolate pomegranate. They are not that time consuming to make and the results are worth it.
If you want you can use the cookie and fill it with ice cream or another filling. This filling works for me, comes out lighter than air, flavorful, and perfect every time. If you live in a very hot climate and your kitchen is a steam bath you might need to chill the filling before using it. It will get melty in that kind of weather.
Whoopie Pies
- 2 2/3 c flour
- 1/2 c Hershey’s Dark cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 c sugar
- 1/2 c shortening (I use spectrum organic)
- 2 eggs
- 1/2 c buttermilk
- 1/2 c coffee-hot
- Cream Filling -recipe follows
Instructions:
- Preheat oven to 350.
- Put parchment or silicone liner on a large cookie sheet.
- Combine dry ingredients.
- Combine coffee and sour milk
- In another bowl beat sugar and shortening until fluffy; add eggs and vanilla. Beat well.
- Add flour mixture and sour milk mixture alternately, beginning and ending with flour.
- Drop by generous tablespoonfuls onto baking sheet, flatten slightly with wet fingers.
- Bake 10-12 minutes or until cookies spring back when touched.
- Remove and cool completely.
Cream Filling:
In microwave safe bowl mix :
- 1 c milk or half and half
- 1/4 c flour
Whisk until no lumps remain.
Microwave, stirring every minute until it becomes like a thick paste.
Set aside to cool completely.
In a medium bowl beat :
- 1 c sugar
- 1 tsp vanilla
- 1/2 c butter
- 1/2 cup shortening
When the mixture is well blended and fluffy beat in the cooled flour mixture.
Whip until light and doubled in volume, about 5 minutes.
On a hot day it may not whip up exactly right. If this happens just chill and and whip again. You want it to mound on a spoon.
Assemble Whoopie Pies:
Put a spoonful of the filling on the flat bottom side of one of the cookies and top with another cookie, so that the flat parts are against the filling. Refrigerate.Dust tops with confectioners sugar before serving or drizzle with melted chocolate if desired.
About 16 cookie sandwiches.
Image: (c) 2009 Restless Chipotle
