Maine Roots

A blog about all things Maine

Weekly Recipe: whoopie for Whoopie Pies!

4 Comments

You all may note that this is my second weekly recipe that requires baking – and yes, I am feeling more courageous about venturing into the dark and frightening world of baked goods.  I felt it would be very appropriate for my next baking attempt to feature a classic Maine treat – the whoopie pie.

This recipe comes from Maine Home Cooking by Sandra Oliver, and can be found on pages 70-71 under ‘Classic Downeast Dishes.’  According to her inclusion, ‘Whoopie Pie Memories,’ the whoopie pie may be descended from a Pennsylvania Amish confection called “gob,” and they were developed as the Berwick Baking Company’s answer to Drake Cake’s Devil Dogs.

You’ll need:

For the cookies / cakes:

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 cup milk

For the filling:

  • 2 egg whites
  • 2 cups confectioners’ sugar
  • 1/2 cup shortening or butter
  • 1 teaspoon vanilla
The ingredients - all ready to go!

The ingredients – all ready to go!

Preheat the oven to 375 degrees.  Sift together the flour, cocoa, baking soda, and salt.  Cream together the shortening and sugr, beat in the egg and vanilla, then add the dry ingredients and milk alternately.  You will have a fairly stiff cake batter.  Drop by large spoonfuls onto a greased cookie sheet, leaving room for them to spread somewhat.  Bake for 10 to 15 minutes.  Allow to cool slightly before removing them to a rack.  (One great tip she included was to remove them from the oven just before the cookies are fully baked – you don’t want them to be overdone).

Very stiff batter!

Very stiff batter!

For the filling, beat the egg whites until they are fluffy, gradually adding one cup of confectioners’ sugar.  Then, spoonful by spoonful, add the shortening and the rest of the sugar to the egg white mixture until it is smooth and fluffy, and then beat in the vanilla.

Yum - the filling!

Yum – the filling!

When the cookies are cool enough to handle, make pairs of similarly sized ones and spread the filling on one half, top with the other half.  Wrap in plastic wrap or put into an airtight container.  (and enjoy!)

The end result - as I am about to devour it.

The end result – as I am about to devour it.

I enjoyed trying this recipe – it was a pleasant surprise to be competent when baking a more challenging treat (the whoopie pies were really good – verified not only by my taste buds, but my husband’s and those of some friends who joined us for dinner and dessert).  In addition, it was certainly an arm workout (when she says the batter is stiff… it is stiff), and it provided really delicious leftover batter and filling that made my Saturday afternoon delightful.

Next time, I would make my ‘large spoonfuls’ of the batter slightly smaller – I found these to be a little too big to be easily manageable.  I also ran just a little short of vanilla, so the filling wasn’t exactly right.  Regardless, it was a fun way to spend a weekend afternoon with a really rewarding ending!

Happy Friday!

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4 thoughts on “Weekly Recipe: whoopie for Whoopie Pies!

  1. WHOOOOPIEEEEEE love love love it Liza!!! Look out California, you’re about to get whoop-ified! Also, you seem to be a natural baker…sure you don’t need a summer out west??

  2. niiiiiiiiiiiiiiice work Lize! They look picture perfect! And delicious!

  3. Thanks ladies! A summer out west does sound like what I need…. 🙂 And, stay tuned for a blueberry molasses cake recipe I’ll be trying soon 🙂

  4. Pingback: Cooking for Memorial Day: Maine Cookbook Recipes | Maine Roots

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