In this very special installment of The Social Ramble, my lovely partner-in-crime continues her assault on my sex appeal with her endless production of rich foodstuffs. Follow the italics to make your own, or skip to the end for the full recipe. (Don’t do that though.)
For the pies, you will need: 3 cups sugar, 1 cup butter, 4 eggs, 1/2 cup vegetable oil, 1 tbsp vanilla extract, 6 cups AP flour, 2 cups unsweetened cocoa powder, 1 tsp baking powder, 1 1/2 tsp baking soda, 1 tsp salt, 3 cups milk (not pictured)
Diana, wanting to reproduce a regional delicacy featured prominently in my childhood, settled on the Whoopie Pie, a gigantic dessert sandwich that’s omnipresent in Midcoast Maine.
I told her I would help, and did so by rejecting all of her early research efforts into preparing a more sophisticated version of this New England staple. Pumpkin? Bourbon? Rose Water? While Diana’s investigation yielded intriguing and mouth-watering results, I explained that the only course of action, really, was to adhere to the most famous of all Whoopie Pie recipes, that of Waldoboro Maine’s Moody’s Diner.
Combine all wet ingredients, except for the milk, in a bowl and mix. You don’t NEED the stand mixer for this, but if you don’t use one, beat the crap out of your batter.
Loading any ingredients at all into Diana’s KitchenAid stand mixer takes real cojones, as it has been stuck on Ludicrous Speed for some time now. Laying a towel over the top and clearing the hell out of the kitchen, I left Diana to bravely press the button on the speed-demon possessed appliance. I really must take a look inside and see if I can fix it. As the saying goes: If a man says he’s going to do something, he’ll do it. You don’t have to remind him every six months.
So far so good. Diana favours her batter with a demure smile, à la Mona Lisa.
Confusion gives way to terror as a discrepancy in the recipe is uncovered. Conflicting versions of the Moody’s recipe on the interweb offer different measurements for the baking soda required. As Diana explains, too much will lead to overly fluffy pies and too little…well…disaster.
We decide to call Moody’s.
“Hi! I’m Diana and I’m calling from California because I work for a super-famous food blog/tv show/the President and we need to know how much baking soda goes in these famous Whoopie Pies!!!”
A helpful Down-Easter called Linda retrieved the recipe binder from the kitchen and gave us the correct measurement. After checking on the rest of our recipe and pronouncing it fit she bid us a “good one” and hung up. Thanks Linda.
2010 National League MVP Joey Votto looks on while 2012 MVGF adds vanilla extract to the batter.
After combining all of your dry ingredients in a bowl, alternate mixing it into your batter with the milk, back and forth, a little at a time.
A little boyfriend-approved cheating here, 1 tbsp of instant espresso is added to the dry ingredients.
More cheating, Diana simply must be watched at all times. Here, she adds melted dark chocolate to the batter.
An insignificant recipe tweak; Fluff proves impossible to find on the west coast. We substituted JetPuff Marshmallow Topping. A sample confirms that while Fluff is the superior product, all marshmallow toppings are disgusting. I take the opportunity to sneak a taste of the batter while Diana considers marshmallows.
Remember, Maine-iacs have large appetites, so be sure to scoop pretty generously. Also, it is paramount that you make your pies as round as possible, for sandwiching later. An ice cream scoop does the trick nicely.
When scooping out batter onto a lightly greased baking sheet, be sure to leave plenty of room. These things spread faster than a groupie at a Motley Crüe concert.
For the filling: 1/2 cups shortening, 3 cups confectioners sugar, 1 1/3 cups marshmallow topping, dash of salt, 1 tsp vanilla extract, 1/3 to 1/2 cup milk. Put everything in the mixer, but add the milk last and only use as much as you need to make it light and fluffy.
The best advice we can offer when preparing the filling for your Whoopie Pies is to double the recipe. We also substituted 1/3 of the shortening called for with butter, which made us feel smart and stuff.
The recipe calls for 10 to 12 minutes in a 350 degree oven for these bad boys, but 9 minutes did the trick for us. Keep a sharp lookout. Or not, the recipe yields about 400 whoopie pies.
DO NOT attempt to apply filling while the pies are hot. Seriously. Take our word for it. Just DON’T DO IT. ‘kay?
Amazingly, these look just like Grandma’s!
See you next time! And check out the original Moody’s Diner recipe below!
- 3 cups sugar
- 1 cup butter
- 4 eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 6 cups all-purpose flour
- 2 cups unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 1/2
tablespoonsteaspoons baking soda
- 1 teaspoon salt
- 3 cups milk
- Filling, recipe follows
Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for
10 to 12 9 minutes. Let cool.
Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
1 1/2 1 cup s shortening
1/2 cup butter
3 cups confectioners’ sugar
1 1/3 cups marshmallow topping
1 teaspoon vanilla extract
1/3 to 1/2 cup milk
In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.