Trend Alert...Whoopee Pies Are Taking Over!

Photo Courtesy of Raisincake.co.uk

 

Whoopee pies are quickly stealing the spotlight from cupcakes and are becoming the "must have" dessert at events. Considered a comfort food by the people of Maine, whoopee pies originated with the Pennsylvanian Amish. The Amish created these divine darlings from leftover batter. Legend has it they were named whoopee pies, because the Amish children would exclaim, "Whoopee!" when finding one in their lunch bag. 

 

Like cupcakes, whoopee pies can be made in an assortment of flavors, satisfying everyone's inner dessert diva. Check out the recipes for Chocolate and Mint Whoopee Pies courtesy of Chef Elgin Woodman from A Joy Wallace Catering Production, as well as, Cousin Jonnies Red Velvet Whoopee Pies from Johnnie Gabriel

Chocolate and Mint Whoopee Pies

Recipe Courtesy of A Joy Wallace Catering Production

 


Serves: 28 


Ingredients:

Cookies

• ¾ cup Unsalted Butter

• ¾ cup Dark Brown Sugar

• 2 Eggs

• 3 cups Flour

• ¾ cup Unsweetened Cocoa Powder

• 2tsp Baking Soda

• 1tsp Salt

• 1 ½ cup buttermilk

• 1 ½ tsp vanilla

• ½ tsp instant coffee

Filling

• ¾ cup unsalted butter

• 1tsp Vanilla

• ½ tsp mint Extract

• ¼ tsp Green Food Coloring

• 2 ¾ cups Confectioners’ Sugar

• 2 ½ cups Marshmallow Fluff

Optional: Chocolate Jimmies to coat the outside of the whoopee pie.
 
Directions:
 
Cookies | Cream butter and sugar in a large bowl. Add eggs one by one until fully incorporated. Follow by adding the vanilla to the mix. In a second bowl, combine all of the dry ingredients. Take a third bowl and dissolve the coffee in the buttermilk. Add ½ the dry ingredients into the butter mixture, then continue by adding half of the buttermilk mixture. Slowly incorporate all of the ingredients together. Finish by adding the rest of the dry ingredients and then the rest of the buttermilk. Scoop the batter onto a nonstick pan forming 56 circles. Cook at 350 degrees for 10 minutes. You are looking for the cookie to be firm on the outside but still be soft in the inside. Allow to cool.

Filling | Make a butter cream by mixing the butter, sugar, vanilla, mint extract and food coloring. Fold in the marshmallow fluff. Place the filling in the cooler to stiffen.

Assembly:
Place a small scoop of marshmallow fluff on a cookie and top with another cookie. Roll the sides with jimmies.

Photo Courtesy of the Seattle Times

Cousin Jonnie's Red Velvet Whoopee Pies

Recipe courtesy of Johnnie Gabriel

Serves: 24

Ingredients:

Pies:

•  3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 teaspoons unsweetened cocoa powder
• 1/2 cups canola oil
• 1 teaspoon white vinegar
• 1 (1-ounce) bottle red food coloring
• 1/2 teaspoon vanilla extract
• 1 1/2 cups sugar
• 2 eggs
• 1 cup buttermilk

Filling:

• 5 tablespoons all-purpose flour
• 1 cup milk
• 1 cup sugar
• 8 tablespoons butter (1 stick), softened
• 1/2 cup solid vegetable shortening (recommended: Crisco)
• 1 teaspoon vanilla extract

Directions:

Pies:
Preheat the oven to 350 degrees F. Lightly grease 2 cookie sheets. Sift the flour, baking soda, and cocoa together in a large bowl. In a separate bowl, combine the oil, vinegar, food coloring, and vanilla.
Using an electric mixer, beat the sugar and eggs together in a large bowl until they turn pale and double in volume. Add the oil mixture and beat to combine. Add the flour mixture and buttermilk alternately in 5 small additions, starting and ending with the flour.
Drop the batter by teaspoons onto the baking sheets, allowing 1-inch between drops, as the cookies will spread. You'll be making 48 cookies. Bake until the cookies are firm but not crisp, about 8 to 10 minutes. Transfer immediately to racks to cool. 

Filling:
Put the flour into a medium saucepan and slowly add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly with a whisk, until very thick, about 3 minutes. Remove the flour mixture from the heat and allow it to cool completely.
Cream the sugar, butter, shortening, and vanilla in a large bowl with an electric mixer. Add the cooled flour mixture and whip until fluffy. Spread some filling onto 1 cookie and top it with another to make a sandwich. Repeat with the remaining cookies and filling. Cover the filled whoopee pies with plastic wrap and store in the refrigerator until ready to serve. 

Live, Love and Eat Lots and Lots of Dessert!

Eileen