It always amazes me just how many folks have never heard of Whoopie Pies. "Whoopie what!?" they say. "Whoopie Pies!" we say! (I think it's the word 'whoopie' that makes everyone giggle...lol!) Cakey chocolate cookies and delicious white frosting put together to make a sandwich, of sorts.
There seems to be a neverending back and forth disagreement as to where they first got their start - some say Maine, some say Amish Country in Pennsylvania. Who really knows? Who really cares as long as we get to eat them!?
I want to share with you the best Whoopie Pie recipe I've ever come across. there are MANY versions out there but I find this one to be the best. It is a recipe belonging to Maine chef Sandy Oliver. This is the only WP recipe we use at our bed and breakfast. Our guests always give two-thumbs-up!
Some recipes have the cookie being quite moist while others are on the drier side. I tend to like mine a bit drier. Some recipes have the frosting made with marshmallow fluff and others with egg whites, confectioner's sugar and shortening. I tend to prefer the latter. Just be careful not to overdo the shortening because you can end up with a bit of a greasy texture on your palate. The fluff recipe is just to sweet for me!
If you have ever visited any diner-style restaurants in Maine, it's likely you have witnessed just how ginormous some people make thier whoopie pies. Please do not do this. I repeat, please do not do this!
Size is, of course, a personal preference. I just find the WP is much more pleasing when kept to a modest, tasteful size. The whoopies in the photo above are about 2 1/2" across, give or take. They are easier to eat, not so messy, taste better and are just plain cute!
The trouble I have with the gimundo (yes, that is a word) is that I lose interest after a couple of bites and the frosting oozes everywhere - and who wants to waste frosting!?
Now, without further adieu, here is the recipe. Our motto at our bed & breakfast happens to be "Indulge", so go ahead!
Sandy Oliver’s Whoopie Pie
Makes about 14 to 16 3-inch whoopie pies
2 cups flour
1/2 cup cocoa
1 teaspoons baking soda
1/2 teaspoon salt
1/3 cup shortening
1 cup sugar
1 teaspoon vanilla
1 cup milk
Preheat oven to 375 F. Sift together dry ingredients. Cream together shortening and sugar, beat in the egg and vanilla, then add the dry ingredients and milk alternately. You will have a fairly stiff cake batter. Drop by tablespoonfuls onto a greased cookie sheet, leaving room for them to spread somewhat. Bake for 10 to 15 minutes. Allow to cool slightly before removing them to a rack.
Whoopie Pie Filling
2 egg whites
2 cups confectioners’ sugar
1/2 cup shortening
1 teaspoon vanilla
Beat the egg whites until they are fluffy, gradually adding 1 cup of confectioners’ sugar. Then spoonful by spoonful add the shortening and the rest of the sugar to the egg white mixture until it is smooth and fluffy, then beat in the vanilla. When the cookies are cool enough to handle, make pairs of similarly sized ones and spread the filling on one half and top with the other half. Wrap in plastic wrap or put into an airtight container.