On our recent trip to San Francisco, the Chronicle (yes, it's paper and you can touch it and turn the pages just like the old days!) - had an article on Whoopie Pies and their resurgence in poplularity on the East Coast. Kate, our almost 16 year old daughter, who LOVES to cook, brought it home and today, we made the Dark Chocolate Whoopie Pie to celebrate Brent's birthday at our Big Fat Family Sunday Dinner tonite.  Here's how it went:  Preheat your oven to 375 degrees and line two cookie sheets with parchment paper.

Ingredients:

whoopie-105.jpg 
For the Pies:  8 oz dark chocolate round drops or chopped; 1/2 cup unsalted butter, room temp; 1 Cup + 1 TBS sugar; 2 large eggs; 1/2 Cup whole milk, 1 tsp vanilla extract; 1 Cup + 1 TBS All Purpose Flour; 3/4 Cup unsweetened cocoa powder; 2 tsps Baking powder; 1/4 tsp salt AND 1 recipe Classic Whoopie Pie Filling (below)

Melt the chocolate in a double boiler (you can also use a glass bowl in a hot water bath): Kate asked for this double boiler for Christmas when she was 10. She is a chef in her soul!

whoopie-115.jpgwhoopie-112.jpgstir chocolate often until just melted; remove and set aside.

Use a mixer on medium to med-high speed to cream the butter and suger together until light in color. Add one egg and thoroughly incorporate - stopping to scrape the sides of the bowl as needed; repeat with second egg.  Add the warm melted chocolate andmix completely, scraping sides of bowl.  Combine milk and vanilla extract into the mixture.  In a separate bowl, stir together the flour, cocoa powder, baking powder and salt. Add to the chocolate mixture and blend in thoroughly.  

whoopie-118.jpg
Portion the dough with a 1-oz scoop and place about 2 inches apart on a prepared cookie sheet.  We used a pastry bag/press. (another one of Kate's toys)  You should have 24 cookies (enough for 12 whoopie pies).  Bake until tops spring back - about 8 minutes but switch shelves and rotate sheets after 5 minutes.  They will appear cracked on the top.  Take them out and let them cool completely before assembling.  Make the filling now!

Ingredients:

whoopie-110.jpg1 Cup (2 sticks) unsalted butter; 3/4 Cup powdered sugar; 1 (7-oz) jar marshmallow fluff; 1/4 tsp salt; and 1/4 tsp vanilla extract

whoopie-125.jpgUse a stand mixer with the paddle attachment to cream the butter and powdered sugar at med-high speed until thoroughly combined - about 2-3 minutes (longer if you are using a hand mixer). Add the Marshmallow Fluff, salt and vanilla and mix on medium speed until combined. Place in a pastry bag with a big tip.

whoopie-130-2.jpgWhen cookies are completely cooled, match up evenly shaped pairs. Spread or pipe 1 1/2 or 2 TBS filling onto each flat bottom of a cookie, then top with its mate.

whoopie-147.jpgOUR PERFECT WHOOPIE PIES!  (kate is a good photographer too!)

whoopie-150.jpg

On our recent trip to San Francisco, the Chronicle (yes, it's paper and you can touch it and turn the pages just like the old days!) - had an article on Whoopie Pies and their resurgence in poplularity on the East Coast. Kate, our almost 16 year old daughter, who LOVES to cook, brought it home and today, we made the Dark Chocolate Whoopie Pie to celebrate Brent's birthday at our Big Fat Family Sunday Dinner tonite.  Here's how it went:  Preheat your oven to 375 degrees and line two cookie sheets with parchment paper.

Ingredients:

whoopie-105.jpg 
For the Pies:  8 oz dark chocolate round drops or chopped; 1/2 cup unsalted butter, room temp; 1 Cup + 1 TBS sugar; 2 large eggs; 1/2 Cup whole milk, 1 tsp vanilla extract; 1 Cup + 1 TBS All Purpose Flour; 3/4 Cup unsweetened cocoa powder; 2 tsps Baking powder; 1/4 tsp salt AND 1 recipe Classic Whoopie Pie Filling (below)

Melt the chocolate in a double boiler (you can also use a glass bowl in a hot water bath): Kate asked for this double boiler for Christmas when she was 10. She is a chef in her soul!

whoopie-115.jpgwhoopie-112.jpgstir chocolate often until just melted; remove and set aside.

Use a mixer on medium to med-high speed to cream the butter and suger together until light in color. Add one egg and thoroughly incorporate - stopping to scrape the sides of the bowl as needed; repeat with second egg.  Add the warm melted chocolate andmix completely, scraping sides of bowl.  Combine milk and vanilla extract into the mixture.  In a separate bowl, stir together the flour, cocoa powder, baking powder and salt. Add to the chocolate mixture and blend in thoroughly.  

whoopie-118.jpg
Portion the dough with a 1-oz scoop and place about 2 inches apart on a prepared cookie sheet.  We used a pastry bag/press. (another one of Kate's toys)  You should have 24 cookies (enough for 12 whoopie pies).  Bake until tops spring back - about 8 minutes but switch shelves and rotate sheets after 5 minutes.  They will appear cracked on the top.  Take them out and let them cool completely before assembling.  Make the filling now!

Ingredients:

whoopie-110.jpg1 Cup (2 sticks) unsalted butter; 3/4 Cup powdered sugar; 1 (7-oz) jar marshmallow fluff; 1/4 tsp salt; and 1/4 tsp vanilla extract

whoopie-125.jpgUse a stand mixer with the paddle attachment to cream the butter and powdered sugar at med-high speed until thoroughly combined - about 2-3 minutes (longer if you are using a hand mixer). Add the Marshmallow Fluff, salt and vanilla and mix on medium speed until combined. Place in a pastry bag with a big tip.

whoopie-130-2.jpgWhen cookies are completely cooled, match up evenly shaped pairs. Spread or pipe 1 1/2 or 2 TBS filling onto each flat bottom of a cookie, then top with its mate.

whoopie-147.jpgOUR PERFECT WHOOPIE PIES!  (kate is a good photographer too!)

whoopie-150.jpg



Comments
melissa Key says:

Oh my those look amazing ! Gotta try some for myself. This looks like the Pioneer Womans blog. By the way she will be at my art show. I'm so excited you are going to document it for me.

(07.11.10 @ 06:16 PM)
kjp says:

oh, i am so excited to make these! i hear they are the new thing, as well.

(07.12.10 @ 05:12 PM)
Libby says:

These look delicious! And ps- I think Kate and I would get along great! Too cute!

(07.14.10 @ 09:03 AM)