Makin' Whoopee Pie
Thanks to a recent article in the
NYT, http://www.nytimes.com/2009/03/18/dining/18whoop.html?em,
the whole world is discovering what the Pennsylvania Dutch
have been doing for years. Forget cupcake, suddenly the word on
everyone's lips is whoopee. (No, I'm not talking about the chick who regularly
gives
Elizabeth a beat-down on The View). When
I say whoopee, I mean pie.
Now, I didn't need the High Priests of American Food
Culture to point out to me the merits of these frosting-filled
cookie pies;
whoopee pies were common fodder for schoolroom birthday
celebrations in my childhood stomping grounds. When I was working
on my first book, Fork Me, Spoon Me, I
knew I wanted to share the whoopee pie with the world.
Here's the version I worked up for the aphrodisiac crowd:
make whoopee pie
This do-it-yourself sensual exploration is like a childhood
fantasy sundae bar turned sinfully sweet. And it is best
enjoyed as a shared experience between four hands and two tongues.
1 3/4 c flour
1 eggs
3/4 c sugar
1/2 c dark cocoa
1 t baking soda
1/2 t salt
1/2 c buttermilk
1/2 t pure vanilla extract
Preheat oven to 350 degrees.
In a medium bowl, combine flour, cocoa, baking soda and
salt. Set aside.
In a separate bowl, mix together the sugar and eggs until
fluffy. Add the vanilla.
Add 1/3 of the dry ingredients to your wet mixture, and then add
1/3 of the buttermilk. Continue alternating until everything is
incorporated.
Drop batter by small mounds on cookie sheets to form 16
rounded cookies. Bake for 12-15 minutes, until center is firm.
For the filling:
3 T butter
2 marshmallows
1 1/4 c powdered sugar
1 egg whites
pods scraped from 1 whole vanilla bean or 1 t pure vanilla extract
Melt butter with marshmallows over low heat. Remove from heat
and stir remaining ingredients into the white cream. Beat until
fluffy. Freeze until your cookies are cooled then spread between
cookies to form cream-filled sandwiches.
for more recipes by Amy Reiley, visit http://www.EatSomethingSexy.com
