I wanted to make Whoopie Pies today to take away with us skiing, and couldn't find our family recipe. I used this recipe from allrecipes.com: http://allrecipes.com/Recipe/Whoopie-Pies-VIII/Detail.aspx, it came highly recommended. But the cakes came out so flat, I can't possibly fill them. They looked more like chocolate pancakes or cookies. (Glad I hadn't already make the filling.)
Sisters, does anyone have our childhood recipe on hand ... or can anyone see what might be wrong with this one?
I'll have to look. Erin and I were just at the eye dr and looking in an old magazine I saw a recipe for red velvet Whoopie pies. Looked interesting. I just found this link but it looks flat too. http://crumblycookie.wordpress.com/2008/12/13/red-velvet-whoopie-pies/
ReplyDeleteGood luck.
Here is what I have from the cookbook Bridget put together a few years ago.
ReplyDeleteCookie
2 c flour
1/2 hot water
1 c sugar
2/3 cocoa
2/3 milk
1 egg
1 tsp baking soda
1/2 c shortening
Heat oven to 350. In a med bowl, stir together flour, cocoa, set aside. In a small bowl dissolve baking soda in hot water, then add the milk set aside. In another bowl beat shortening and white sugar until fluffy. Add egg and beat 1 min. Mix in 1/2 of the dry ingredients and 1/2 of the wet. Mix. Repeat. Drop by heaping tsp about 2 '' apart on ungreased cookie sheet. Bake 8 min. Cool thoroughly.
I'm guessing you don't need the filling. I'll add that later if you do.
Dawn has one... it's pumpkin on MB!
ReplyDeleteAnyone have the Pocantico Cookbook from when we growing up? I think Mrs. Jenkins and Mrs. Shaul put it together if I remeber correctly. I wanted to make David Eyer Pancakes, have tried several recipes, but none seem the same:)
ReplyDeleteI made Red Velvet Whoopie Pies for a Dec Bake Sale. They were a huge hit. I believe it was from BH&G!
Katie, here is my recipe I got from Bon Appetit in 2006. My family loves Whoopie Pies so the pressure was on but these were a hit:
ReplyDeletehttp://www.epicurious.com/recipes/food/views/Whoopie-Pies-107615
Let me know what you think......
I found Dawn's recipe today while transferring our Mom's group recipe's over to a new site. Better late than never?
ReplyDeletemakes 12
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar
Directions
1. Preheat the oven to 350°. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
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