1.10.08

Let's Make Whoopie

...pies that is. (Stop thinking smut, sheesh!)

I might have mentioned in a previous post (or not) that I go to Boston quite a bit. When I go there, I end up spending a good amount of time in the North End and a good amount of money in the various bakeries and other food related establishments there. Needless to say, I wear my "comfortable clothes" when I head to the North End.

There's this one unpretentious bakery I go to (I don't remember the name, just the location) where I buy Whoopie Pies from and cart them back to NYC for my brother's to devour. The other day when I was thinking of marshmallow treats, I thought about attempting to make these overblown versions of Oreos and found myself a pretty sweet recipe on my favorite recipe site - epicurious.com.

Of course, I modified it to meet the needs of my pantry and I think they came out pretty swell.

Take a looksee:




My brother's declared that they were 10 times better than any Whoopie pie they've had. So I guess I have some extra space in my duffel bag the next time I go up to Boston.

So here's the recipe (modifications included):

For Pie part:

2 cups all-purpose flour
1/2 cup cocoa powder (I used Hershey's here, but epicurious liked fancier Dutch-processed cocoa)
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk*
1 teaspoon vanilla
1/2 cup of vegetable shortening
1 cup packed dark brown sugar
1 large egg

For Filling:

1 pint of heavy cream
1 1/2 tsp vanilla
1/3 cup confectioner's sugar

Directions:

1) Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl until light and fluffy. Add egg, beating well. The alternatively add buttermilk mixture and dry mixture, beginning and ending with the dry mixture until the batter is smooth and well incorporated.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 greased large baking sheets. Bake for 11 to 13 minutes until the cake is set. Remove from oven and cool completely before filling.

To make the filling, simply whip the heavy cream, vanilla and sugar until very stiff. Refrigerate until use.

To assemble, simply spread the filling on the flat side of one cake and sandwich together. Enjoy immediately or refrigerate until you get time to.

* If you don't have buttermilk on hand (like most people) you can make it by mixing together lemon juice and whole milk. It also works with 2%, but you get a more buttermilk like substance with whole milk. What I did for this recipe was use 2 TBSP lemon juice and added enough milk to make the 1 cup.
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