Makin’ WHOOPIE Pies
Are you ready? We’re making whoopie today! Whoopie pies, that is. Let’s start with what they aren’t: a pie. Yes, I know, it’s in the name. No, I don’t know why. What I do know is that whoopie pie is a mouthwatering Pennsylvania Dutch Country treat. It’s a staple at bake shops, farmers market bakery stands, and even convenience store checkout counters.
Picture two chocolate sugar cookies, so dark they’re nearly black, and so soft they’re more like little cakes, sandwiching a layer of white vanilla filling. That’s the traditional whoopie pie. No need to stop at that, though. Some variations of classic whoopie pies include peanut-butter-filled whoopies, pumpkin whoopies with cream cheese filling, inside-out whoopies with vanilla cake cookies and chocolate ganache filling, and tiramisu whoopies. (See Pages 53 to 55.) And that’s still just the beginning; the possibilities are endless. What better way to serve cake at a family reunion or backyard barbecue, or slip a piece of cake into a lunchbox without getting icing everywhere?
In fact, that’s where the name “whoopie
