Wednesday, February 1, 2012

Making whoopie (pies)

If you're from Maine (or, I guess, Pennsylvania - the other state that tries to claim these little treats) you're familiar with whoopie pies.  Also, if you're related to me and live west of the Mississippi you might know what they are, owing to the over 100 whoopie pies that I made and sent out for Christmas this year.

Yeah.  That's a lot of whoopie pies.

Anyhoo, I've promised this recipe for some time now, so here goes.

Cake (Pies)
(Cathy Roberts' recipe, from Rockland Branch Relief Society Cookbook)

beat together:
1/2 cup Crisco (I use 1/2 butter, 1/2 Crisco)
1  1/2 cups sugar
2 eggs

1/2 cup hot water
1/2 cup soured milk (or buttermilk)

mix and add:
1/2 cup cocoa
2 3/4 cup flour
1/3 tsp salt
1 tsp baking powder
1 tsp baking soda

Scoop even blobs onto parchment-lined lined baking sheet (or greased sheet or use a silicone baking mat).  Bake at 350 degree for 12-15 minutes or until center springs back when lightly touched.  Don't overbake.

Two options:  the first one is more traditional, I think, but not my favorite:

Option #1
4 tablespoons flour
1 cup milk
Cook/boil until very thick, stirring constantly.  Refrigerate to cool.

Beat together:
1 stick butter
4 tablespoons Crisco
1 cup sugar
1 tsp vanilla

Add to cooled cooked "goop" and beat well for 1-2 minutes or more.  It's done when it is fluffy and you can't feel the granulated sugar.

Option #2 (My favorite)
1 lb Fluff (marshmallow cream)
1 lb butter
2 cups powdered sugar
vanilla to taste (1-2 tsp)
Beat together until fluffy.

Unbutton your jeans and enjoy!

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