| 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. |
