Wednesday, September 4, 2013

When Artists Cook

Whoopie Pies

I recently had a birthday and the only thing I really wanted my Mum to bake was Whoopie Pies.  
What's a Whoopie Pie I hear you ask??  

Well, it's unique to the US and when I first tasted one, I was GONE!!  Totally hooked!!  So, I bought my mother, who loves to cook, a book dedicated to the glorious Whoopie Pie in the hope that I could be the lucky recipient of her many enjoyable hours in the kitchen.

Whoopie Pies

According to Wikipedia, the Whoopie Pie is known by many names; a black moon, gob (term indigenous to Pittsburgh), black-and-white, bob, or "BFO" for Big Fat Oreo.

Whoopie Pies

Quite simply, it's a cross between a cookie, a pie, and a cake.  It's made of two round mound-shaped pieces of a delicious and unique cake that are sandwiched together by a sweet, creamy filling or frosting.

Whoopie Pies

You can make a Whoopie Pie is a gazillion different flavors, but my absolute favorite is vanilla with chocolate cream filling.  They are wonderfully simple to make and will WOW anyone who tries one.  Serve them for any occasion and your guests will be shouting "WHOOPIEEEEE" from the roof tops...lol.

So in the spirit of "When Artists Cook", I am sharing my favorite Whoopie Pie recipe.

Whoopie Pies

VANILLA WHOOPIE PIES

1 3/4 cups all-purpose flour
1 tsp baking soda
Large pinch salt
1/2 cup butter
3/4 cup superfine sugar
1 large egg (beaten)
2 tsp vanilla
2/3 cup buttermilk

Preheat oven to 350 F/ 180 C.  Line 2/3 large cookie sheets with parchment paper.  Sift flour, baking soda and salt.  Place butter and sugar in a large bowl and beat until pale and fluffy.  Beat in the egg and vanilla extract, followed by half the flour mixture and buttermilk.  Stir in the rest of the flour.

Pipe or spoon 24 mounds of batter onto the cookie sheets. Bake for 10-12 minutes until firm to touch.


Whoopie Pies

CHOCOLATE BUTTER CREAM FILLING

4oz/115g milk chocolate pieces
3/4 cup butter, softened
2 cups confectioner's sugar, sifted

Place the chocolate in a heat proof bowl, set over a pan of simmering water, leave until melted.  Reove and let cool for 20 minutes, stirring occasionally.  Add butter and beat until pale. Gradualy beat in the confectioners sugar, then chocolate.  Assemble your Whoopie Pies by spooning or piping the chocolate cream filling onto a cake piece and sandwiching with another piece of the cake.  

ENJOY!


Whoopie Pies

This page in my recipe journal was done usomg watercolor pencil in my Stillman & Birn Alpha Series Sketchbook.  

Whoopie Pies

Thanks for checking in. xx