Saturday, December 4, 2010

Whoopie Pies

Recipe and Photo Courtesy of Omnomicon
Full Tutorial

I searched high and low for the most authentic Whoopie Pie recipe I could find. No marshmallow fluff or frosting on the inside. I wanted the real thing. And I think I found it!

Makes about 15

Cake Outside
1/4 c Crisco
1 c milk
1 c sugar
1 egg
1 tsp vanilla

2 c flour
1/4 c + 1 tbsp cocoa
1 1/2 tsp baking soda
1 tsp salt

Drop by the small tablespoonful onto an ungreased cookie sheet—a tablespoon-sized bakery scoop works best. Bake exactly 8 minutes at 375 degrees, see if a toothpick comes out clean, and if it doesn’t, bake another 2 minutes (10 total). Upon extraction from the oven, using a metal spatula, remove from pan immediately to wire rack to cool.

Creme Inside
1/2 c butter (room temp)
1/2 c Crisco
1 c sugar
1 tbsp flour
1 tsp vanilla
1/2 c warm whole milk (20 seconds in the microwave should do it)

Beat with a mixer (stand or hand, your choice) for-freakin-ever. It will start out just like, well, lumps of Crisco floating in milk, then bits will get smaller and smaller, then it’ll slosh around for a little bit, and, much like the butter making process, you’ll be wondering if this will ever become anything or if you maybe messed it up somehow. Suddenly, about five minutes later, your mix will look weird for a second, and within moments your slushy mess will turn into a glorious white creme, smooth and perfect.

As soon as the whoopie cookies are cool, match each whoopie with its closest brother in size—even if yours didn’t all come out the same size, evenly matched whoopies will look much much nicer. Spread some filling (or pipe it for a cleaner appearance) on the flat side of one, then place the second on top. Repeat. This does not need to be done immediately before serving, as the filling tends to maintain its consistency surprisingly well,.

No need to refrigerate, sealed plastic or plastic wrap will keep them fresh. They are even better the next day!