I'm not sure how in my 44 years I'd never heard of a Whoopie Pie, but they are completely new to me. While searching for pie recipes last week I kept stumbling over Whoopie Pie recipes and then received my latest Costco Connection magazine only to find yet another Whoopie Pie recipe featured.
Maybe I've been unaware of these little pies because they are a New England phenomenon and a Pennsylvania Amish tradition. A whoopie pie (alternatively called a gob, black-and-white, bob, or "BFO" for Big Fat Oreo) is a baked good made of two round mound-shaped pieces of chocolate cake, sometimes pumpkin cake, with a sweet, creamy frosting sandwiched between them. Evidently, it is not uncommon to find roadside farm stands offering these desserts - sounds good to me! I guess in Maine that they are sometimes made the size of hamburgers for several people share.
According to food historians, Amish women would bake these (known as hucklebucks at the time) and put them in farmers' lunchboxes. When farmers would find these treats in their lunch, they would shout "Whoopie!"
I found recipes with chocolate cookies as well as vanilla, pumpkin and banana! Here is the Basic (and traditional) Whoopie Pie Recipe. Scroll down for a link to a website with variations on this classic recipe...oh, yeah...have fun and enjoy!
1/2 cup solid vegetable shortening
1 cup firmly packed brown sugar
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)
1) Preheat oven to 350 degrees F. Lightly grease baking sheets.
2) In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
3) 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.
4) 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.
5) Make Whoopie Pie Filling. 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
2 cups Marshmallow Fluff**
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.
1) In a medium bowl, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended.
Visit WhoopiePies.org for more history & recipes.