Making Whoopie!

Pies…..Whoopie Pies.  But since I got your attention, you may as well read a little further, right?  Since you are here and all.

In the Northeast, they are called Whoopie Pies.  The theory is that Amish cooks would spoon the dollops of leftover cake batter into little globs, and bake them to test the temperature of their ovens.  When they emerged, the kids got to eat them, resulting in happy shouts of “Whoopie!”.

In Pennsylvania, they are called Gobs, presumably due to their resemblance to piles of leftover coal bits of the same name.  It IS a big coal mining area, so that sounds plausible enough to me.

In the South, we call them Moon Pies, and they go famously well with RC Cola.  The song says so, and so do southern Grandmas.  I also read it in “The Southern Belle Primer”, so I know it’s true.

Whatever you call them, who can resist the idea of them?  The soft tender cookie cakes, with marshmallow fluff filling…That’s the idea of them anyway.  The unfortunate reality is that the mass-produced, store-bought kind are rather like two cardboard discs–with a rubber glue filling.  Devoid of any real flavor, and like most foods prepared for long shelf life, pretty unimpressive texture.   But if you have never had a fresh, homemade one, then why not now?  They are super simple, very yummy, and the possible combinations of cake and filling flavors are so endless, it boggles the mind.  This creates a bit of a dilemma for someone who gets a bit ADHD in the kitchen.

Of course, the traditional chocolate with marshmallow filling, when homemade, is sheer bliss. But think of Pumpkin Cakes with Eggnog filling, and Ginger Cakes with Lemon Cream, Chocolate with Peppermint filling, or Coffee filling, or Peanut Butter filling…..Green Tea, Lavender, Lemon Poppy-seed, Champagne! Please, somebody stop me! And then you can really sass up the sides by rolling them, after they are filled, in crushed candy, chocolate shavings, sprinkles, sanding sugar….It’s enough to my head spinning.  Again.

In typical fashion, I went a little nuts this weekend, and created  several Holiday inspired flavors.  For goodness’ sake, it did finally get below 70 degrees here. Even with a house full of 13-year-old boys, though, it was overkill.  But they were so good,  and I cannot emphasize this enough, so easy.

Of Whoopie Pies, Moon Pies, and Gobs....

Chocolate Whoopie Pies

  • 4 cups all-purpose flour
  • 1 cup high quality Dutch-process cocoa powder (I use Valrhona)
  • 2 1/2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 2 cup buttermilk, at room temperature
  • 1 teaspoon vanilla
  • 2 stick unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
Preheat oven to 350 degrees.
Mix flour, cocoa, baking soda, and salt in a medium bowl. Beat butter and sugars together until light and fluffy.  Add eggs and beat well, scraping down the sides of your bowl.  Mix in vanilla.  Add half the flour mixture, followed by half the buttermilk, beating on medium.  Add remaining buttermilk, followed by the remaining flour, beating until thoroughly mixed.  Using a regular sized ice cream scoop (the kind with the dasher/lever), drop 6 scoops of batter onto a parchment lined cookie sheet.  Bake in middle of oven for 11 minutes.  Remove, and cool completely on wire rack before filling.
Marshmallow Creme Filling
  • 2 sticks unsalted butter, softened
  • 2 1/2 cups powdered sugar
  • 4 cups marshmallow cream
  • 2 teaspoon good quality vanilla bean paste, or vanilla
Beat butter for 1 minute.  Add sugar, and beat for 1 minute.  Add marshmallow, and vanilla, and beat for 2 minutes.
To assemble:
Place filling into an icing bag, and squeeze a large dollop (about 2 tablespoons) of filling onto half of the cookies (on the flat side).  Top with remaining cookies.  Wrap individually in plastic wrap, and store at room temp for 5 days.  May be refrigerated or frozen.
Variations:
For Peppermint filling, add 1 teaspoon of peppermint extract, and 1/2 cup finely crushed red and white peppermint candies to the filling.
For Coffee filling, add 1 tablespoon Espresso powder with the sugar before proceeding.
For Orange filling, add juice and zest of one small orange to the filling.  Omit the vanilla.
*********************************************************
Pumpkin Whoopie Pies, with Eggnog Cream
  • 2 cups packed light  brown sugar
  • 1 cup vegetable oil
  • 1 15 oz can Organic pumpkin puree (yes, it matters)
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 tablespoon ground ginger
  •  1 teaspoon ground cloves
Preheat oven to 350 degrees.  Beat together oil and sugar, then add eggs and pumpkin.  Sift together all of the dry ingredients, and add in thirds to the pumpkin mixture.  Beat in the vanilla.  Using a regular sized ice cream scoop, drop 6 scoops of batter onto parchment lined baking sheet.  Bake in center of oven for 12 minutes.  Cool completely on wire rack before filling.
Eggnog Butter-Cream Filling
1 cup eggnog
1/4 cup all-purpose flour
1 stick butter
2 pounds powdered sugar
1/2 t salt
1 t grated (fresh is best) nutmeg
In a small saucepan, whisking constantly, bring eggnog and flour to a simmer.  Simmer until very thick.  Set aside to cool completely.
Beat butter for 1 minute.  Add cooled eggnog mixture, and beat well for 30 seconds.  Add sugar, salt and nutmeg, and beat until thoroughly incorporated.  If it is too thick, add a little milk or eggnog to thin.  It should be the consistency of mashed potatoes.  Follow the directions for filling listed above.
****************************************************

 Gingerbread Whoopie Pies with Lemon Cream Cheese Filling

  • 1 3/4 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 6 tablespoons unsalted butter, softened
  • 2 tablespoons vegetable oil
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1/4 cup buttermilk
  • 3 tablespoons finely diced crystallized ginger
Preheat oven to 350 degrees.  Mix all dry ingredients together in medium bowl.  Beat butter, oil, and sugar together until fluffy.  Beat in egg.  Beat in molasses, and then half of the dry ingredients (just until combined).  Beat in buttermilk, and then remainder of the dry ingredients (just to combine).  Beat in ginger.  Using a small (1 1/2″) cookie dough scoop, drop  batter 3″ apart on parchment lined baking sheet. Bake for 11 minutes in center of oven.  Cool completely on wire rack, and follow filling and storage instructions listed above.
Lemon Cream Cheese Filling
1 8 oz block of cream cheese
1 stick softened butter
1 pound powdered sugar
1/2 t salt
1 teaspoon vanilla
juice and zest of one lemon
Beat butter and cream cheese together until fluffy. Beat in remaining ingredients, thinning if necessary with milk to attain a very thick, mashed potato-like consistency.  Follow above referenced filling and storage instructions…

Whoopie! Moon Pies!

From left, Mason, Brennan, and Max (that one belongs to me), scarf Moon Pies.

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Categories: BAKING, Cupcakes, Food, Texas, Uncategorized

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4 Comments on “Making Whoopie!”

  1. Suzanne Banfield
    2011/11/06 at 7:43 pm #

    After a pretty crappy day. you’re blog made me smile! Thanks for that! Also, I’ll be whipping up a batch of pumpkin whoopie pies for Bryce. He loves anything pumpkin-this will make him so happy! Keep blogging!

    • 2011/11/06 at 9:43 pm #

      Strangely, my kids loved the pumpkin ones…I really thought they would eat the chocolate ones first, but nope. The pumpkin are gone. It’s okay, I really love the chocolate with marshmallow! I am a sucker for tradition….Hope your day got better!

  2. 2011/11/06 at 9:04 pm #

    These look yummy, I will definatety try them – especially the pumpkin ones

    • 2011/11/06 at 9:41 pm #

      Oh, the pumpkin are my boys’ favorites! Luckily they left me the chocolate! Enjoy!

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