makin' whoopie pies

A recent New York Times article reports that whoopie pies are the new cupcake. These cakey, sandwich cookie-like sweet treats are apparently becoming the hot new thing in desserts, and are being added to the menus of trendy dessert shops around the country as well as to the shelves of markets like Trader Joe's and Whole Foods.

Fortunately, they're easy enough to make yourself. Here are some recipes for the traditional chocolate-and-vanilla flavor combo:

• Gourmet goes for a rich, classic chocolate cookie with a marshmallowy, creamy center
• Emeril's version skips the marshmallow for an egg white- and vanilla-based cream
• Boxed cake mixes more your speed? No shame in that game. These delicious whoopie-esque sandwich cookies from Annie's Eats are rolled in multicolored non-pareils for a supercute twist that's perfect for kids' parties and girls' nights.

Tips and tidbits:
1. Get a cookie scoop! These handy tools (like ice creams scoops, only smaller) are the key to successful cookies. Scooping your dough is faster than the two-spoon method, and the identical size means your dough will bake evenly and at the same speed, resulting in cookies that are uniform in size and shape.

2. When your cookies have cooled, compare them and find each one's best match in size so the cookies will look as profesh as bakery goods, and you'll have less filling squishing out the ends.

3. Chill your filling before spreading it (or piping it, fancypants) to keep it from oozing out the sides when you press the top cookie down.

4. Did you know that in some parts of the country, whoopie pies are known as gobs? Gob is a fine word, but it speaks more to the amount of cookies I plan to eat rather than the cookie itself.

Comments

How is this treat made?

A certain Evite editor made the Annie's Eats recipe, and I LOVED THOSE WHOOPIE PIES. I thoroughly recommend that recipe.

The NYT doesn't report news, it creates it. No matter how "gourmet" this is supposed to be, it is loaded with unhealthy ingredients. Take out the animal products, and it's a bit better. Use less sugar and organic ingredients, that will help, but whatever you do, KNOW that this is a hi-carb, hi-fat junk food.

ff - did you even read the article? Whoopie pies have been around for decades, and are experiencing a resurgence in popularity. The NYT article points to both the history and the emerging popularity; that's hardly creating news.

It's...a dessert. No one is unclear on the nutritional content. If you like vegan, organic desserts, fine, but the Western palate continues to voice its whole-hearted support for this kind of thing. It's not a choice you have to make, but you don't have to be rude about others' choices, either.

They should be thanking Wicked Whoopies out of Maine, not Annies whatever for making them so popular. Growing up in Maine you were the only ones in the country that even knew about these.

I want some!!! Those look delicious, how have I never seen these before?!? I might have to make those for my sister's bachelorette party...

Perfect for "making whoopie"...ha ha.

Cheers!
-Jaime ;)

These are an old holiday tradition in my family. My great-grandmother used to make them for us when I was a kid over 30 years ago! I'm happy to hear that others can enjoy what I've had for years, but also sad because I always thought of it as only my grammies cookie, now everyone's making them.

and Maine Girl - My Grammie is from Bar Harbor!! They're certianly a Maine Thing, but I belive she made them long before Wicked Whoopies.

They are not just from Maine...:)But I will give you the Northeast... I am a born and raised NewHampshire-ite. My mom and Grandma have been making whoopie pies my whole life. My mom's are the best! We always begged for them!

P.S. No offense to Emeril but they are just not as good with out the marshmallow.