Sunday, April 26, 2009

Let me Share a Little Whoopie.......


Let me share a little WHOOPIE....
Pie that is!


Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. They're one of Maine's best known and most loved comfort foods. Mainers will even claim that they were weaned on whoopie pies. In Maine, these treats are more like a cake than a pie or a cookie, as they are very generously sized (about hamburger size). They're so big that you'll want to share one with a friend. And a big glass of milk is almost mandatory when eating a whoopie pie.

A whoopie pie is like a sandwich, but made with two soft cookies with a fluffy white filling. Traditional whoopies pies are made with vegetable shortening, not butter. The original and most commonly made whoopie pie is chocolate. But many like to experiment, and today they come in many flavors. Step over the border of Maine, and you will find Whoopie Pies everywhere. Most will have the filling of Marshmallow Fluff, which is also a staple here. Actually invented in Sommerville, MA near WWI.

CHOCOLATE WHOOPIE PIE
1/2 cup solid vegetable shortening
1 cup firmly packed brown sugar
1 egg
1/4 cup cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)

DIRECTIONS


**Preheat oven to 350 degrees F. Lightly grease baking sheets.
**In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
**In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
**Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.
**Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.

Whoopie Pie Assembly
When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
To freeze, wrap each whoopie pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped whoopie pies in the refrigerator.
Makes 9 large whoopie pies.

Whoopie Pie Filling:
1 cup solid vegetable shortening
1 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted, instead of this recipe.
**In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.


They make a great lunchbox treat!

2 Others Say::

Julie said...

I have a Peanut Butter Whoopie Pie recipe that is also heavenly!

Alisa@Foodista said...

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