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    Whoopie Pies
    Whoopie Pies
    Whoopie Pies
    Ebook155 pages1 hour

    Whoopie Pies

    By Sarah Billingsley, Amy Treadwell and Antonis Achilleos

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    About this ebook

    “Their book delivers more than (marshmallow) fluff. Their recipes offer new ideas for mixing and matching flavors and fillings.” —Tasting Table

    Is it a cake? Is it a cookie? With such deliciously soft and sweet cream-filled snacks, does it matter? The Internet is abuzz with recipes and stories of whoopie pie folklore, while customers everywhere are descending on bakeries in droves demanding these delectable treats. This adorable volume—the only cookbook devoted entirely to whoopie pies—features more than 40 mix-and-match recipes, including the classic chocolate with marshmallow cream and a range of bright flavor combinations such as red velvet, green tea, pumpkin with a tangy cream cheese filling, and oatmeal with, yes, maple-bacon buttercream. With plenty of color photos and hand-drawn illustrations, dozens of DIY decorating instructions, fun facts and baking tips, Whoopie Pies will make a welcome addition to any baker’s bookshelf.

    “Authors Sarah Billingsley and Amy Treadwell provide you with all the tools necessary to whip up a batch (or two, or three . . . ) of a variety of whoopie pies that will pretty much guarantee your addiction to these retro treats.” —CookThatBook

    “Sarah Billingsley and Amy Treadwell give us a gourmet take on whoopie pies—without sacrificing any of the decadence or childlike delight!” —Errant Dreams

    “The book offers some general tidbits on making, storing and freezing whoopie pies as well as some fun facts . . . I was surprised at how easy these are to make and how tasty even my results were.” —EverythingMom
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateJul 1, 2010
    ISBN9780811878227
    Whoopie Pies

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      Book preview

      Whoopie Pies - Sarah Billingsley

      whoopie pies

      Dozens of Mix ‘em, Match ‘em, Eat ‘em Up Recipes

      by Sarah Billingsley and Amy Treadwell

      Photographs by Antonis Achilleos

      trademarks:

      Bob’s Red Mill is a registered trademark of Bob’s Red Mill Natural Foods; Crisco vegetable shortening is a registered trademark of Procter & Gamble; Ener-G Egg Replacement Powder is a registered trademark of Ener-G Foods, Inc; Fritos is a registered trademark of Frito-Lay North America, Inc.; Heath Bar candy is a registered trademark of the Hershey Company; Hershey’s Syrup is a registered trademark of the Hershey Company; Marshmallow Fluff is a registered trademark of Durkee-Mower, Inc; Nutella hazelnut spread is a registered trademark of Ferrero U.S.A., Inc; Ovaltine is a registered trademark of Associated British Foods PLC; Silpat is a registered trademark of Demarle, Inc.; Pixy Stix is a registered trademark of Société des Produits Nestlé; Red Hots cinnamon-flavored candies are a registered trademark of Ferrara Pan Candy Company, Inc.; Smart Balance Buttery Spread is a registered trademark of Smart Balance, Inc; Tofutti Better Than Cream Cheese and Better Than Sour Cream are registered trademarks of Tofutti Brands, Inc.; Whoppers malted milk balls are a registered trademark of the Hershey Company.

      dedication

      Dedicated to Pennsylvania and Massachusetts, where we ate our first whoopie pies (ahem, gobs!) and became smitten. Let our obsession be your obsession.

      acknowledgments

      Thanks to:

      Amy’s daughter, Maxine, who selflessly taste-tested every whoopie pie we baked.

      Kevin Townsend, for mining his childhood memories so we could re-create the classic marshmallow cream filling. We hope it lives up to his high expectations.

      Joel Rosenblatt, who declared whoopie pies junk but nevertheless encouraged this pastry project when it took over both his kitchen and his woman.

      Ron and Karen Billingsley, for encouraging all childhood baking experiments, even chocolate chip omelets.

      A major shout-out to all the supporters and tasters at Chronicle Books: You flocked from every corner of the building. We are all a bit fatter and merrier now.

      Introduction, storage, equipment, decorating ideas, and more

      makin’ whoopie!

      the cakes

      Classic Chocolate Whoopie

      Red Velvet Whoopie

      Vanilla Whoopie

      Mocha Whoopie

      Marbled Whoopie

      Chocolate Chip Whoopie

      Lemon Whoopie

      Gingerbread Whoopie

      Peanut Butter Whoopie

      Banana Whoopie

      Pistachio-Cardamom Whoopie

      Graham Cracker Whoopie

      Oatmeal Whoopie

      Pumpkin Whoopie

      Carrot Cake Whoopie

      Vegan Chocolate Whoopie

      Vegan Vanilla Whoopie

      Gluten-Free Chocolate Whoopie

      Gluten-Free Vanilla Whoopie

      Whoopie Cake

      Jalapeño Cornbread Whoopie

      the creamy fillings

      Classic Marshmallow

      Chocolate Buttercream

      Classic Cream Cheese

      Classic Buttercream

      Chocolate Ganache

      Whipped Chocolate Ganache

      Mint Buttercream

      Honey Buttercream

      Rosewater Buttercream

      Salty Peanut Butter

      Coconut Cream

      Malted Buttercream

      Salted Caramel

      Candied Ginger

      Dulce de Leche

      Maple

      Maple-Bacon

      Root Beer

      Orange Cream Cheese

      Lemon Mascarpone

      Tiramisù Cream

      Strawberry Buttercream

      Peachy Marshmallow Cream

      Banana

      Matcha Buttercream

      Vegan Chocolate Butter Cream

      Vegan Vanilla Butter Cream

      Bacon-Chive Goat Cheese

      Chocolate Glaze

      Ingredients & Sources

      Index

      Table of Equivalents

      makin’ whoopie!

      Introduction

      What is a whoopie pie?

      For those living in the Northeast (for our purposes, roughly from Pennsylvania to Maine), the whoopie pie (or gob) is a familiar treat. Not quite a sandwich cookie, not quite a cake, whoopie pies are marked by two characteristics: their soft, rounded shape and a generous amount of creamy filling. If your treat is flat or thinly filled, we’re sorry to say that it’s not a proper whoopie pie.

      The origin of both the name and the treat are murky (though we offer some theories throughout this book). What we do know is that the classic and overall favorite variety of whoopie pie is chocolate cake with marshmallow filling. This is the whoopie most likely to be found next to cash registers at mom-and-pop shops, gas stations, and diners throughout the region, wrapped tightly in plastic wrap. (Eating the moist whoopie skin stuck to the plastic is a unique pleasure, especially if your mom makes you share your whoopie pie with your brother or sister.) Flavors such as vanilla, chocolate chip, and especially pumpkin are also common.

      Who are these authors?

      Amy honed her whoopie tasting skills while growing up in Massachusetts. In her small hometown south of Boston, whoopies were featured at every school bake

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