Tuesday, 2 October 2012

Whoopie Pie cookies

The love for Whoopie Pies began in 2010 and have not died down.  In fact, I find I go nuts trying to find more and different recipes and flavours.

There are many stories on where there were originated from, why they are named Whoopie Pie and as there are many variations on how to make them.  Some people use a Whoopie Pan, some use a scoop, I use a Tablespoon and try to wing it.

For the history, please see...



See below for the 1st recipe I tried. 
It is from the book The Great Bake Sale Cookbook from Good Housekeeping.  Copyright in 2009.

These are delicious!  Very appealing and can't stop at just one.  Time consuming to bake but well worth it.  You won't be disappointed and your friends will love you (forever).

The recipe below is for the original Whoopie.  Black cake and Marshmallow-Creme Filling.

Whoopie Pies

Cookies:     2 cups all-purpose flour
                   1 cup granulated sugar
                   3/4 cup milk
                   1/2 cup unsweetened cocoa
                   1 tsp baking soda
                   6 Tbsp (a little over 1/4 cup) butter, melted
                   3/4 cup milk
                   1 large egg
                   1 tsp pure vanilla extract
                   1/4 tsp salt (I did not use because I used salted butter instead)
*Preheat oven to 350F
*Grease cookie sheets.  (If using the Whoopie Pie pan, please grease.  Or use Sil-Pat)
*In a large bowl, combine flour, sugar, cocoa and baking soda.
*Stir in melted butter, milk, egg, vanilla and salt until smooth.
*Drop dough by heaping Tablespoons (I used teaspoons), 2-inches apart, on prepared cookie sheets.
*Bake until puffy and toothpick inserted in center comes out clean, 12-14 minutes. (I found they had really spread).
*With wide metal spatula, transfer cookies to wire racks to cool completely.

*When cookies are cool, prepare filling.

Marshmallow-Creme Filling:   6 Tbsp butter, slightly softened
                                                  1 cup confectioners' sugar
                                                  1 jar (7 ounces) marshmallow creme
                                                  1 tsp vanilla extract

*In large bowl, with mixer at medium-speed, beat butter until smooth.
*Reduce speed to low; gradually beat in confectioners' sugar.
*Beat in marshmallow creme and vanilla until smooth.
*Spread 1-rounded Tablespoon filling on flat side of cookies.
*Top with remaining cookies.

**The filling makes a lot therefore spread generously.

*** These were made before I started taking pictures and started my blog.  Therefore, I have no pictures to show you.  Let me to tell you, you won't be dissappointed.

These should be called "Divine Cookies!"

*****I made Whoopie-Pie Cookies again for my daughter's Sweet 16 Birthday Party as favours to give out to her guests.
See below for the pic.
Finally as picture!


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