Recipes

Whoopie Pies

My long time childhood friend Allie came over to teach me and my sister how to make whoopie pies.  We used the recipes found in this Whoopie Pies book.  I’ve been seeing whoopie pies everywhere and I was curious about them.  They are not as chewy as a cookie and not as crumbly like a cake…it’s somewhere in between.  I found out that they’re really easy to make and you start getting addicted to the fact that you can make so many different combinations.  We made 2 kinds: classic chocolate with salty peanut butter frosting and pistachio-cardamom with vanilla buttercream.  I had a blast making whoopie pies and reminiscing over memories with an old friend.  Life is good.

{Allie is so smart! she used an ice cream scoop to create uniform shapes}

          {Hard at work at the whoopie pie station}

{Scoop PB frosting back and forth in a small bowl to incorporate air. This helps loosen the frosting so it’s easier to apply to the cakes}

{Place a dollop of PB frosting on top of the flat side of the cake}

{Time to eat!}

{Pistachio-cardamom with vanilla buttercream whoopie pies are so addictive!}

Classic Chocolate 

  • 1 2/3 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, at room temperature
  • 4 tablespoons vegetable shortening
  • 1 cup (packed) dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup milk

Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking soda and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart.

Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently.

Remove from oven and let the cakes cool on sheet for about 5 minutes before transferring them to a rack to cool completely.

Pistachio-Cardamom 

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup (packed) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup ground pistachios

Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, cardamom, and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the egg, beating well. Add the vanilla.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined. Add the pistachios and mix until just combined.

Using a 2-tablespoon scoop, drop the batter onto a prepared baking sheet and repeat, spacing them about 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until cake begins to brown.

Salty Peanut Butter

  • 3/4 cup creamy or crunchy peanut butter
  • 3/4 cup (6 tablespoons) unsalted butter, at room temperature
  • 3/4 cup confectioners’ sugar
  • 1/2 teaspoon salt

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter and butter on low speed until smooth and creamy. Add the confectioners’ sugar and the salt and beat on low to incorporate. Increase the speed to medium and beat until the filling is light and fluffy, about 4 minutes.

Vanilla Buttercream

  • 3 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter
  • 3 to 4 tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract
  • Pinch of salt

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the sugar with the butter, starting on low and increasing with medium speed, until the mixture is crumbly, about 1 minute.

Add the heavy cream, vanilla and salt and beat on high speed until smooth, about 3 minutes.