Wednesday, March 16, 2011


I got a text from Jessica at 7:02 am this morning asking for my whoopie pie recipe. Now normally I would be ready to walk out the door at this time of day.  But my 8:00 appointment cancelled at the end of the day yesterday so I was able to actually sleep in this morning- Thanks Jess for not allowing that to happen-haha. 
Well here is the recipe, it is kinda sad that we are seeing this little gem so often here in the west.  We all kinda wanted to keep it a new england secret.  It is similar to an oreo cakester, but sooooo much better.  The key to the filling is marshmallow fluff-which we cannot get here in Utah.  You can use the marshmallow creme in a pinch. 

Whoopie Pies -  Recipe from Celeste Freeman
Cream together:
2 cups white sugar
1/2 cup crisco shortening
2 eggs
Add 1 cup sour milk& 1 cup boiling water  to creamed mixture

4 cups flour
1 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1/2cup cocoa powder

Add flour mixture to creamed mixture, stir in 1 1/2 tsp vanilla. 
Drop by tbl on ungreased cookie sheet, they spread quite a bit so leave plenty of room (if doing tbl I only do 6 cookies at a time)  for mini whoopie pies, drop by tsp.   Bake at 375 for 10 minutes or until center springs back when touched. 

Cooked Filling
6 tbls flour, 1 cup milk             Cook until it becomes a thick paste and cool
Beat until creamy:
1 cup shortening
2 cups powdered sugar
1/4 tsp salt
1 tsp vanilla

Add paste to cream mixture, beat till creamy

Turn 1 cookie upside down, put thick layer of frosting, top with another cookie  (this is a sandwich cookie with the frosting in between two cookies).
Enjoy!!  Fabulous with a tall glass of cold water

Fluff filling recipe  ( I prefer this filling to the cooked mixture)
1/2 cup butter or margarine
1 cup powdered sugar  (I find I have to add some extra to make it thick enough to not run)
1 cup marshmallow fluff
mix at med speed until light and fluffy