NYT Whoopie Pies
Hi-did anyone try the whoopie pie recipe in the New York Times a few Wednesdays back? At first, I wasn't really sure I liked them, but they have grown on me. I think next time I will try to make them a bit smaller as they were awfully big for one serving. What did you think?
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13 Comments:
Am I the only person who grew up calling them gobs instead of whoopie pies?
joyyy at 4:15PM on 03/30/09
My roommate made them and they didn't quite rise up as expected, and we both thought the flavor of the cakes was a little too subtle. She made a different filling, though, from another whoopie pie recipe we had tried before. How was the filling?
Laurel E at 4:42PM on 03/30/09
The filling was creamy and on its own, not very tasteful, but when sandwiched with the cookies which also were not that tasteful on their own, it seemed to work. The big pain to the filling was the heating of the sugar and egg whites to a certain temp. Think it is time to buy a different kind of thermometer.
suschef at 5:09PM on 03/30/09
Made them and added espresso powder to the batter and made a traditional French buttercream for the filling. They were delish, but generally whoopie cookies don't taste that great on their own. The sum of parts is most definitely better.
lesliepariseau at 5:14PM on 03/30/09
I didn't make them but after reading the article, I was inspired to make salted caramel buttercream whoopie pies from another blog. Now they were yuuuumy.
jenh718 at 8:38PM on 03/30/09
I have never had a Whoopie Pie. I'm kind of glad, given that as a kid I was the sort of child who would fantasize about eating frosting. They remind me of Hostess' Suzy Qs.
These things look like they should be called 'Freebasing Frosting.' I'm sort of afraid to make them, for fear I might like them....
HeartofGlass at 5:16AM on 03/31/09
@jenh718 - I have made two batches of the salted caramel cream pies, each time to rave reviews from both coworkers and family. I loved them myself, and I highly recommend them.
mollykate678 at 9:25AM on 03/31/09
where is the recipe for the salted caramel cream pies? would love to try them.
suschef at 12:41PM on 03/31/09
I never had one till I visited Maine last fall where every quick mart sells them. Must be a Yankee invention but if so it's a darn good one!
They beat our Moon Pies by a country mile.
Poultrygeist at 2:56PM on 03/31/09
@suschef - I got to the recipe via a posting on SE. Here's the link to that story:
www.seriouseats.com/2009/02/blogwatch-whoopie-pies-with-salted-caramel-bu.html
As I am still a relative noob here, I'm not quite sure if I did that properly to activate the link. Sorry if you have to copy/paste!
mollykate678 at 4:34PM on 03/31/09
Oh yeah, those are sooo yummy! The caramel buttercream is addictive.
jenh718 at 5:25PM on 04/06/09
Yup, I tried these - at least the cake part. The NYTimes buttercream recipe looked complicated, so I oped for a simple powdered sugar buttercream instead. My guests loved them and I loved them. I think they have a better frosting/cake ratio than cupcakes - too many bakeries pile waaay too much frosting onto their cupcakes. It's much harder to do that in a whoopie pie.
You can see my pics here: http://moderndomestic.wordpress.com/2009/04/06/the-whoopie-pie-revolution/
ModernDomestic at 11:28PM on 04/06/09
I tried the cake part and it spread out way too flat. I did use the buttercream recipe which is delicious. I had another recipe from my Maine friend which was so much easier and puffed up just enough. I used less batter though because 1/4 cup makes a gigantic whoopie pie that is way too big for one person. Here's the recipe. Super easy and no buttermilk required. I was a bit worried that the cakes wouldn't rise because there is no acid in the batter but they were perfect.
Ingredients:
2 cups flour
1 tsp baking soda
1/4 tsp. salt
1/3 cup cocoa
1 cup sugar
1 egg
1 tsp. vanilla
3/4 cup milk
1/3 cup oil
Filling: 1 can of vanilla frosting or your favorite recipe (I used the NY times buttercream recipe)
Directions: Preheat oven to 350. Mix dry ingredients. Separately, beat egg. Add vanilla and milk. Combine with dry ingredients. Add oil and mix. Drop by teaspoonful ( I used a 2 oz scoop) onto lightly greased cookie sheet. Bake at 350 for 8-10 minutes. Cool on wire rack. Once completely cooled, spread with a thick layer of filling and sandwich together.
MollyAbuDhabi at 1:52PM on 07/05/09