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!)
