A whoopie pie is a sandwich cookie with sweet, fluffy, white, filling in between the layers. The “cookie” is more like a soft cake. It's traditionally chocolate, but more recently they've been made of pumpkin cake. This popular Amish treat is a favorite in New England and other areas where the Amish live.
They are a New England comfort food which probably originated with the Amish of Pennsylvania. Here's one version of how they came to be:
According to food historians, Amish women would bake these (known as hucklebucks at the time) and put them in farmers' lunchboxes. When farmers would find these treats in their lunch, they would shout "Whoopie!"
Another version says it was the Amish children who did the shouting when they found them in their lunchbags.
These delicious sandwich cookies are also known by a few other names. Gobs, black and white, bob or BFO, which stands for “big fat oreo”. A modern commercial version is the Moon pie, a graham sandwich cookie with marshmallow filling.
In Maine they make them about the size of a hamburger. Amish cooks used to make them from left-over cake batter. Now there are recipes especially for these yummy treats. You can make them from scratch or use a box mix for the cookies. I've included a traditional Amish recipe.
1/2 cup solid vegetable shortening
1 cup firmly-packed brown sugar
1/4 cup unsweetened cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pure vanilla extract
1 cup milk
Filling (see recipe below)
1 - Preheat oven to 350 degrees F. Lightly grease baking sheets.
2 - In a large bowl, cream together shortening, sugar, and egg. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.
3 - In a small bowl, stir the vanilla extract into the milk. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth.
4 - Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake.
5 - Bake 15 minutes or until they are firm to the touch. Remove from oven and let cool completely on a wire rack.
6 - Make Filling.
7 - When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling. Top with another cake, pressing down gently to distribute the filling evenly. Repeat with all cookies to make 9 pies. Let finished pies completely cool before wrapping.
8 - Wrap pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick).
9 - To freeze, wrap each pie in plastic wrap. Loosely pack them in a plastic freezer container and cover. To serve, defrost the wrapped pies in the refrigerator.
Makes 9 large whoopie pies.
What's Cooking America
For this recipe, you are basically making a homemade Marshmallow Fluff/Creme. You can alternately buy Fluff to eliminate this step.
3 egg whites, room temperature
2 cups light corn syrup
1/2 teaspoon salt
2 cups sifted powdered (confectioner's) sugar
1 tablespoon pure vanilla extract
1 - In large bowl of an electric mixer, add egg whites, corn syrup, and salt. Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.
2 - On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.
3 - Your homemade marshmallow fluff/cream is now ready to use on your pies or other recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.
Makes a large quantity.
What's Cooking America
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