"The combination of cakey chocolate and creamy vanilla was sublime—like a cross between a cupcake and an Oreo cookie." After reading the whoopie pie piece in last week's New York Times, I couldn't stop thinking about the pillowy pastries. Visions of moist chocolate cake moons and mounds of sugary cream filled my head. And I wasn't alone—inspired by the piece, a friend opted to serve whoopie pies instead of cupcakes at her birthday party last weekend. The whoopie pies she had—from Glaser's Bakery on Manhattan's Upper East Side—more than fulfilled my fantasies. The cakes, each about the size of a diner-style pancake, were light and fudgy, and left a trail of soft crumbs across every napkin they touched. The cream...
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