Whoopie Pies
I made these a couple of months ago, and so when I decided to post them, I just had to investigate the origin of the name for you...
Of course, I found my answer on Wikipedia.
First, the definition:
"The Whoopie pie (alternatively called a gob, black-and-white, bob, or "BFO" for Big Fat Oreo) is an American baked good that may be considered either a cookie, pie, or cake. It is made of two round mound-shaped pieces of chocolate cake, or sometimes pumpkin cake, with a sweet, creamy filling or frosting sandwiched between them".
The origin:
"According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers' lunchboxes. When farmers would find the treats in their lunch, they would shout 'Whoopie!'"
Anyway, these were DELICIOUS! and sooooo fun to make. It's really more of a cake than a cookie or a pie because its just so moist and soft!
Enjoy!
I wish my photography skills were a little bit better back then... unfortunately, the orange mat I put them on offset the peanut butter horribly, making my whoopie pies look like hilarious little cheeseburgers!
You will need:
Pie:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter, room temperature
4 tbsp vegetable shortening. I don't have shortening so I just used 4 tbsp of softened butter.
1 cup packed dark brown sugar
1 egg
1 tsp vanilla
1 cup milk
2/3 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 tbsp unsalted butter, room temperature
4 tbsp vegetable shortening. I don't have shortening so I just used 4 tbsp of softened butter.
1 cup packed dark brown sugar
1 egg
1 tsp vanilla
1 cup milk
Salty Peanut Butter Filling
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt
Pie instructions:
Preheat oven to 190 C (375 F) degrees.Line baking sheets with parchment paper.
In a bowl, mix the flour, cocoa, baking soda, and salt.
In another bowl, beat the butter, shortening, and sugar with a mixer on low until its just combined. Then increase the speed to medium and beat for about 3 minutes.
Add the egg and vanilla and beat for two more minutes.
Add half of the flour mixture and half of the milk. Beat on low until it's all mixed in. Throw in the rest of the flour and milk and beat until its well combined.
Using a tablespoon (or two... see end of cookie instructions), drop batter onto the baking sheet. Space them 2 inches apart.
Bake them for about 10 minutes. If the cakes spring back when gently pressed, you know they're ready.
Remove the cakes from oven and cool for about 5 minutes before transferring them to a rack to cool completely.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.
Remove the cakes from oven and cool for about 5 minutes before transferring them to a rack to cool completely.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.
Filling instructions:
While the cakes are in the oven, use the mixer to beat the peanut butter and butter on low until they become smooth.
Add the sugar and salt and beat on low to incorporate them. Increase the speed to medium and beat for about four minutes until the filling become light and fluffy.
Using a spoon or a pipe (there's a "how to make a paper pipping cone" vid on my Tips and Tricks page)
Spread the filling on the flat side of a cooled cake, and then top it with a second cake. Press down gently, creating a pie sandwich.
Store whoopie pies in an airtight container.
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