We heart Whoopie!!!
Nope we are not talking about this Whoopie...
Or even this Whoopie
Or this Whoopie
THIS WHOOPIE!!!!
Oh dear sweet sugary dessert fairy in the sky...how we uber heart thee for your delish and delicate and oh so decadent
whoopie pies.
Sooo sweet...sooo fluffy...soooooooo yummy!
A marshmallow-y vanilla-y frosting smooshed between 2 smooshie chocolate cakes...sounds too good to be true? Portable heaven?
Yup...read on....
As the legend goes, Whoopie Pies started on the East Coast by the Amish. The ladies would make these super cute "pies" with left over cake mix for the farmers and when they would reach into their lunch boxes and pull these treats from heaven...they would scream..."Whoopie!"
We have searched high and low for the best Whoopie Pies around and we found out the best are the ones you make at home!
And PS...they are really easy and super fun to eat!
Choo Choo....all aboard the Whoopie Train!!! (oooh sounds kinky!!!!)
First stop...Martha Ville....queen of all that is good...
Here is her recipe for the
Classic WP straight from the East Coast baby!
Lookin for more of a cakey frosting (yummmmmm!!!!) version?
Ohhh you know what sounds good and will for sure get me on Miss Me's good side?? (not that I'm not but maybe it will butter her up to help me with more decor stuffs)
RED VELVET WHOOPIE PIES!!!
Sorry to yell...just got super excited...
ingredients
- 2 cups all-purpose flour
- 2 Tbsp. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 1 1-oz. bottle red food coloring (2 Tbsp.)
- 1 recipe Whoopie Pie Filling, recipe below
directions
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
Don't have time to bake anytime soon? Then save this lil slice o' goodness for the holidays...
Hello hostess with the mostest! Or best guest in the world...and everyone can enjoy cuz they are vegan!
Music to our Indian food lovin bellies!!!
Don't feel like DIYing it???
They also have a
WP Pan (say that 5 times fast) for the perfect pie tops and bottoms...
Want a chocolate version?
Stonewall Kitchen has a great one...yup we were the lucky recipients of this mix and it is pretty delish...
Or you can
order some straight from the source...they have OGs and even have vanilla raspberry with coconut!!! YES PLEASE...and ASAP...PMS is coming!!
P.S. Whoopie Pies are sooo yummy they have a
website dedicated to them!
P.P.S. They also have their own
festival!!!
Go make some whoopie!!
xoxo things we heart
Music to our Indian food lovin bellies!!!
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