photo by pipandebby.com
Do you know how whoopie pies got their name? According to Pip & Ebby: Amish women often baked these cake-cookie treats (then called hucklebucks) and secretly placed them into the lunchboxes of their farmer family members. When they were discovered, the farmers would yell, “Whoopie!”
With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake. Sometimes I substitute canned cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin
Yield: 24 Servings
•2 ounces semisweet chocolate, chopped
•3/4 cup butter, softened
•1 cup sugar
•1/2 cup sour cream
•1 tablespoon red food coloring
•1-1/2 teaspoons white vinegar
•1 teaspoon clear vanilla extract
•2-1/4 cups all-purpose flour
•1/4 cup baking cocoa
•2 teaspoons baking powder
•1/2 teaspoon salt
•1/4 teaspoon baking soda
•1 package (8 ounces) cream cheese, softened
•1/2 cup butter, softened
•2-1/2 cups confectioners’ sugar
•2 teaspoons clear vanilla extract
•White baking chips, melted
•Finely chopped pecans
•In a microwave, melt chocolate; stir until smooth. Set aside.
• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream, food coloring, vinegar and vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in melted chocolate.
• Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
• For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each. Top with remaining cookies. Drizzle with melted baking chips; sprinkle with nuts. Store in an airtight container in the refrigerator. Yield: 2 dozen.
Here are some helpful hints in making the look good.
1. Use a silicone baking mat.
2. Make round cookie cutter cirles on mat with floured cookie cutter.
3. Put the red velvet dough in a icing decorator tube with a very large opening.
4. Dispense out of tube same amount into every circle. The dough is very firm so the opening of the dispenser should be pretty large.
5. When you dispense the dough, it will leave a little nipple on top. This will NOT bake out. You should smooth this down with a dampened finger.
6. DON’T BAKE TOO LONG
Presto, AWESOME! If you want to freeze them, do not use the white chocolate on top, it will crack and fall off. Pipe on the cream cheese frosting and sprinkle with nuts. What a hit!!
Tip: For Christmas add peppermint sprinkles on top