Evil Yumminess in the Land of Giant Cupcakes

October 27, 2010

Mmm…(Translation: Whoopie Pies)

Yes, it’s true…”Mmm” now means Whoopie Pie. Growing up near an Amish community meant that there were almost always Whoopie Pies close at hand. They are soft, sticky, yummy cake sandwiches. If you’ve never had one, you don’t know what you are missing. Traditionally, Whoopie Pies consist of  marshmallow fluff sandwiched between domed circles of chocolate cake. Recently, I saw a post that Pioneer Woman had made on Facebook regarding some spectacular-looking Pumpkin Creme Pies. Normally, I’m not much of a pumpkin person, however, these looked fabulous and I HAD to try them.

I went to the store, bought the ingredients, waited for my husband to go to work (key step in the process), and got busy. The recipe was easy to follow, but requires that you pipe the batter in concentric circles onto parchment paper. No problem for me, but if you’ve never wielded a pastry bag before it might be a bit of a challenge. The end result was tastier than I could have ever hoped. I was hooked and so was everyone else that came into contact with them.

Once again, I didn’t take pictures of the process, but I didn’t figure it was really needed since the original information was pretty dang complete. I ended up with WAY more finished product than the recipe said it should make, but that’s a good thing, right!

I periodically window shop at Amazon.com for new and interesting cookbooks. Not too long ago, I had come across a book dedicated to the Whoopie Pie. The day after I made the pumpkin creme pies, I bought the book. The next day it arrive and that same day I was baking from it. The book is called “Whoopie Pies: Dozens of Mix ’em, Match ’em and Eat ’em Up Recipes.” So far, I’m in love with this book. It has a ton of recipes for both the pies and for the fillings, as well as lots of pictures.

I really wanted to make the s’mores version of the whoopie, but didn’t have ANY of the ingredients. So I opted for the oatmeal one. I’ve been searching for an oatmeal cookie recipe that yields are really soft, thick cookie. Since the cake part of a whoopie pie is usually very moist and soft, I figured that the oatmeal recipe in the book would get me what I wanted. It did, almost. The cookie was very, very soft and yummy, but it was pretty dang thin. After doing some research, I think it would have been thicker if I had chilled the dough for a little while before baking it. We’ll see. I definitely plan on making them again. I opted for a maple buttercream filling since I had recently purchased a small bottle of pure maple syrup at the Covered Bridge Festival. I also added some vanilla bean paste, about 1 teaspoon worth.

This time, I ended up with fewer of the finished product than the recipe indicated that it would produce. The book said it should make about 48 2-inch cakes, meaning 24 completed whoopie pies. I ended up with 16 completed pies. I used a 1 tablespoon scoop to keep the size uniform. One tablespoon was the amount suggested in the book to get the 48 cakes; however, it just didn’t work out that way. It worked out in the end, though, since the recipe for the maple buttercream out of the book only made just enough to fill the number cookies that I had made.

Once again, Mmm…

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