Authentic Whoopie Pies

  • Serves: Makes about 2 dozen 3-inch
  • Baking Temp (degrees F): 350
  • Views: 9776
  • Comments: 30


Whoopie Pies food styling and photos by kake © Sarah Phillips

I inherited this recipe for Whoopie Pies from Tami Smith, which I slightly modified and added a filling recipe to. This recipe has been passed from her mother's side of the family (Pennsylvania Dutch descendants) to her. It's as authentic as you can get.
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Sarah Phillips writes in the NY Times blog post: http://www.nytimes.com/info/cake/
Aug. 2, 2010 12:12 PM ET Gaining in popularity once again, the whoopie pie is not a pie at all, but is thought to have evolved in Depression-era New England and Pennsylvania Amish country from left-over cake batter, traditionally chocolate. Dropped onto a cookie sheet and spread into round circles a few inches in diameter, the batter bakes into a mound shape, with a flat side. Two mounds are matched and sandwiched together with a fluffy white frosting or marshmallow fluff in between.
—- Sarah Phillips, founder, CraftyBaking.com, a baking advice and recipe site

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