Remember those pumpkin whoopie pies I made last year? Well, my dad does! He hasn't stopped talking about whoopie pies since then. He mentions them to me at least a few times each month. I guess I'm a terrible daughter, because it's taken me this long to make them for him again! But never fear... these chocolate whoopie pies were worth the wait! The filling recipe needs a little work, but the cookies themselves are fantastic! I can definitely see these as a regular item at my future bakery! Now, if I could only figure out why they call them "pies"...
Sorry, I've been getting really bad at skipping the step-by step photos. I promise I'll bring them back soon!!Whoopie Pies (from Recipe Hall of Fame Dessert Cookbook)
#30 scoop makes 24 cookies (12 pies)
COOKIE:
1/2 cup salad oil
1 cup sugar
1/2 cup cocoa (I used 1/4 cup regular + 1/4 cup dark)
1 cup milk (I added 1/2 teaspoon instant coffee)
1 egg
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla
Mix ingredients in order and beat until well mixed. Drop on ungreased cookie sheet from a tablespoon. Bake for 7-10 minutes in a 375 oven or until done (Most of mine were done at 6 minutes). Spread filling between 2 cookies (I used a piping bag with a #32 tip).
FILLING:
1 cup milk
4 tablespoons cornstarch
1/2 cup margarine (or butter), softened
1 cup Crisco (reduce to 1/2 cup)
1 cup sugar (replace with 2 cups confectioners’ sugar)
1 teaspoon vanilla
1/4 teaspoon salt
Cook milk and cornstarch together. This will be very thick. Cool completely. Cream together the margarine, Crisco, and sugar. Add vanilla and salt. Add cooled, cooked mixture and beat with electric mixer on high speed for at least 5 minutes. Will be very creamy. (These instructions are kinda vague. Here’s what I did. Bring the milk and cornstarch to a simmer over medium heat. As soon as it begins to thicken, turn the heat off and stir for another minute. It should become thick like glue. Transfer to a bowl and let cool to room temperature (do not refrigerate). I changed a few things about the next part. First, I used butter instead of margarine and reduced the amount of Crisco because, well, I just don’t like Crisco. Second, I would change the sugar next time to confectioners’ sugar because the regular sugar was just too grainy and not nearly sweet enough. Other than that, the directions for the last steps are pretty straightforward. PS: This recipe makes a GINORMOUS amount of filling. I only used about 1/2 of it!)
27 comments:
I absolutely love Whoopie Pies!!! Yours look so amazing!!
BTW: I grew up in Yorktown VA and went to school at ODU! While I'm in FL now, I wish you luck opening your bakery and will definitely be stopping by when I visit my family!!
Jessica
I need to make a whoopie pie.. but I still can't decide on a recipe yet for the cake part!
I have not eaten whoopie pies...these look good... :)
oh these look nice and yummy. I like whoopie pies but it seems I never get to do them
you have to try my recipe. i have been told they are the best
I was introduced to whoopie pies when I came to Maine, and I have to admit, they aren't my fave. They are just toooo sugary for me. I think just about everyone in the state disagrees with me though. :)
Until I started blogging, I had never even seen or heard of whoopie pies...I am glad I have! I really need to try making them so I know what they taste like. Yours look so perfect and I bet they taste delicious!
Yum! Your dad is a lucky man. These look delicious!
Which ones did he like best? the choc or the pumpkin? :)
Um, I'd say you're a great daughter. These whoopie pies look incredible. I'm sure your dad was totally in heaven. Mmm, I could totally scarf about 3 of these right now--okay, maybe more.
the filling from the "wicked whoopie" recipe is awesome. I'd try that one http://wwwcdn.oprah.com/recipe/food/recipessides/food_20070416_whoopie
These look great. I am sure you saw the NY Times article on whoppie pies recently (I think it was NY Times). I have never eaten or made these, probably time to try. Just finished eating some of the April Cake Slice project - yummers. Thanks for the hook-up.
They look wicked good! I have never had one of these in my life - maybe I'll have to make them one day (I need to add them to my never ending list of things to bake).
your whoopie pies look wonderful but i can see right away why your filling isn't right. you need marshmallow fluff or it just wont work, at least in my dealings with whoopie pies. i grew up and still live in maine and for the time that i went to school in upstate new york i used these as bartering pieces with my friends. it got so that i couldn't return back from maine without a few dozen in tow.
on a side note, my mom still uses her marjorie standish cookbook that she had as a text book from college for her whoopie pie cake.
kendra
http://www.amazon.com/Cooking-Down-East-Marjorie-Standish/dp/0892723718/ref=sr_1_1?ie=UTF8&s=books&qid=1240151632&sr=8-1
These look delicious! I love Whoopie Pies!
Wow! They look like giant Oreos (which I love more than my hubby) so I will have to make them!
Thanks!
They look fantastic! Yours are so perfect looking and I like the cream piping around the edge :)
I saw your link to your future bakery! I'm sort of in the same boat...want to open a bakery but no clue where to start...I just LOVE to bake! thanks for sharing the books you found. I enjoy your blog and know you'll be successful because your passionate about it!! I look forward to following your journey :)
These look so delicious! I can envision a Whoppie Pie Cake in your bakery.
Tell me about it. Why are they called pies? Yours look really cute :)
Cassie I'm a terrible mommy, like you I drag my feet making anything twice but for me it's my kids that are making requests.
Good luck with your bakery! I hopped over on your previous post and checked it out. Loved the photos of all the cool pans & stuff that you've bought!
~ingrid
Such a sweet thing to do for your father :)
What can I use in the place of the Crisco?I didnt find Crisco in Brazil
Crisco is a brand of shortening. If you can't find shortening, you can use butter. :)
you can use just about any good plain icing that you like as the filling for your whoopie pies. i have tried a few different recipes and the one everyone always wants is a plain butter cream icing as a filling. the husband's family is from maine, and 2 of the local resturants they like up there use a buttercream icing for the filling. i usually make them small as i don't need that much sugar at once. they are also good with a peanut butter frosting/filling.
i grew up in p-town, gradutated from CHS. kinda neat finding someone from p-town with a food blog :)
those look wonderful
Oh, I want one, which is better, the pumpkin or chocolate, I made the chocolate once and they were easy and great!
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