We were up early this morning, out for a bike ride as the sun came up. It was a frosty 38 degrees. You can be sure that we were layered with enough warmth to keep us toasty. When it gets chilly, we often start feeling the urge to turn on the oven, mix up a batch of cookies and fill the house with the aroma of warm, homemade goodness. I thought I'd share two recipes today. One for traditional Maine whoopie pies; another for a pumpkin version that is filled with a creamy, spiced, maple confection. Both versions can be made as tiny or gigantic sandwich cakes OR bake the batter in a cake pan and frost with the filling for an Inside-Out Whoopie Pie. Either way they are Oh So Delicious.
Savor. Linger. Enjoy!
-Cynthia
Whoopie Pies
Woopie Pies are a Maine tradition. They are a combination of fluffy frosting sandwiched between two cake-like cookies. The originals were chocolate on the outside and vanilla on the inside. Most folks agree that the cakey cookie should be moist, yet sturdy enough to hold on to. The filling however is subject to much controversy. There are many secret recipes for creating the luscious, creamy, fluffy white stuff that acts as cookie glue. Some like the kind made with marshmallow fluff, some a buttery frosting and others a tooth-achingly sweet shortening confection. Recipes have sprung up over the years to satisfy the palates of gourmets and gourmands alike. Here are a few suggestions for my favorite versions of insides and outsides. Use your imagination to create the combinations your family will love.
Traditional Chocolate Whoopie Pies
For the cakey-cookie part:
1 cup butter
2 cups sugar
3 eggs
2 egg yolks
2 tsp. vanilla
4 cups flour
3 tsp. baking soda
1/2 tsp salt
1 1/2 cups cocoa
1 cup buttermilk
1 cup sour cream
1/2 cup hot water
Preheat oven to 350. In the bowl of an electric mixer cream together the butter and sugar. Add the eggs and yolks one at a time and beat until combined. Add the vanilla and beat until combined. Scrape down the sides of the bowl. Sift together the flour, baking soda, salt and cocoa. In a small bowl whisk together the buttermilk and sour cream. Add the sifted dry ingredients alternately with the buttermilk mixture. Scrape down the sides of the bowl again. Add the hot water slowly and mix until incorporated.
Use an ice-cream scoop if you have one handy or a tablespoon, to drop the batter 2” apart on a parchment/silicone sheet lined or greased baking sheet. My favorite scoop size for whoopee pies is 2 oz. That's about 3 heaping Tablespoons of batter. Bake for 10-14 minutes or until tops are springy. Remove from the pan on the sheets of parchment to a rack. Cool completely.
Vanilla Cream Filling
12 Tbsp. Unsalted butter
2 1/2 c. confectioners sugar-sifted
Pinch salt
4 tsp. pure vanilla
2 egg whites
2 tsp. fresh lemon juice
In the bowl of an electric mixer cream the butter with the confectioners sugar and salt until light and fluffy. Add vanilla and lemon juice and mix until combined.
Add the egg whites one at a time, beating thoroughly after each one. The filling will seem to break but just keep going and whisk away. It will come right back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy- as long as 5 minutes.
Assembly;
Take one chocolate piece. Using the same size ice cream scoop that you used to make the cookies, place a heaping scoop of filling on one flat side. Top with another chocolate piece. Continue putting the Whoopie Pies together until all are assembled. Hopefully you have made an odd number of chocolate pieces- then you get to top the last one with filling and pop it into your mouth. Ah the sweet rewards.
Peanut Butter Filling
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
a pinch of salt
Place all ingredients in the bowl of an electric mixer. Beat together until creamy. Scrape down the bowl. Beat the filling for 4 minutes on high until the mixture is fluffy and light.
Pumpkin Whoopie Pies with Maple Spice Filling
1 cup sugar
1 cup maple sugar
1 cup melted butter
3 eggs
2 cups cooked pureed pumpkin
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
Preheat your oven to 350 degrees F. Stir together sugars, butter and eggs. Add pumpkin. In a separate bowl, sift together the remaining ingredients. Add to the pumpkin mixture and stir just until incorporated. Scrape down the bowl well and stir again to be sure the ingredients are evenly distributed. Use an ice-cream scoop if you have one handy, to drop the batter 2” apart on a parchment/silicone sheet lined or greased baking sheet. My favorite scoop size for whoopee pies is 2 oz. That's about 3 heaping Tablespoons of batter. Bake for 10-14 minutes or until tops are springy and light brown. Remove from the pan on the sheets of parchment to a rack. Cool completely. These cakes are very moist.
Maple Spice Filling
12 Tbsp. Butter
2 1/2c. Confectioners sugar-sifted
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch salt
1 Tablespoon pure vanilla
2 Tablespoons pure maple syrup
2 egg whites
2 tsp. Fresh lemon juice
In the bowl of an electric mixer cream the butter with the confectioners sugar, cinnamon, nutmeg and salt until light and fluffy. Add vanilla, maple syrup and lemon juice and mix until combined. Add the egg whites one at a time, beating thoroughly after each one. The filling will seem to break but just keep going and whisk away. It will come right back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy- as long as 5 minutes.
Assemble the same as Chocolate Whoopie Pies
