Friday, June 8, 2012
Makin' Easy Whoopie
A few holiday seasons ago, I made my first whoopie pies, though mine were a more modern riff on the traditional version: pistachio flavored cakes, pumpkin-marscapone filling, and a white chocolate glaze.
This recipe, via the Food Network uses the classic combo of chocolate cookie with a white fluffy filling. The cookie batter is much like a brownie base and is mixed by hand, no electricity needed. You drop tablespoons full of the rich brown stuff (unsweetened chocolate, semisweet chocolate, and cocoa powder for extra chocolate flavor) onto baking sheets and bake at 350 for about 7 minutes to get that cakey texture.
Next, rather than use marshmallow fluff or shortening, you simply place a marshmallow on top of one of the cookies and put it back in the oven to melt slightly, and then sandwich. Presto--you've got your pie!
The upside: easy to put together. No muss, no fuss with the filling. The marshmallow is nice with the chocolate cake. The final product is very, very good.
The downside: if your cakes aren't quite big enough, the marshmallow tends to seep out all over the place. Also, the top portion of the sandwich tends to slide off, so you may need to adjust it a bit until the cakes have set. Finally, traditional fillings are a bit more rich, like a frosting, and have an added payoff that this pie, as delicious as it is, lacks.
My verdict: A+ for the cakes. B+ for the marshmallow. A for the final product. But if you want an A+, go for a more traditional filling.