Whoopie Pies.

There are a couple of classic baked goods that weren’t on my radar until I was in my early 20’s — Monkey Bread was one, Whoopie Pies was another.  I know, I know.  How did I go so long without knowing about the deliciousness that is Monkey Bread and Whoopie Pies?  Clearly, my taste buds were deprived

I had tasted a few Whoopie Pies, but didn’t try making any until last year.  I saw a feature on them on Food Network and it sent me on a hunt for a good whoopie recipe.
I found this one and ended up making these last year for a Super Street Fighter party at my friend’s house (yes, my friends are that nerdy/awesome).  They were a total hit — gobbled up promptly upon my arrival.

I hadn’t made them again until now.  And good grief — I can’t figure out why!  They’re so soft and delicious — pillowy, chocolaty cookies with a fluffy cream filling.  Can you think of anything better?  Me either.

Classic Whoopie Pies

Recipe from Omnomicon

Makes about 14 whoopies

For the cookies, you will need:

1/4 c. Crisco

1 c. milk

1 c. sugar

1 egg

1 t. vanilla

2 c. all-purpose flour

1/4 c. plus 1 T. unsweetened cocoa powder

1 and 1/2 t. baking soda

1 t. salt

1. Preheat oven to 375 degrees.  Line two baking sheets with parchment paper and set aside.

2. In the bowl of an electric mixer with the paddle attachment, cream together the Crisco and sugar.  Add in the milk, egg, and vanilla.  Mix well.

3. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.

4. Slowly incorporate the flour mixture into the wet ingredients.  Combine until no flour bits remain, careful not to over-mix batter.

5. Scoop batter onto parchment by the heaping tablespoonful, keeping cookies 1-2 inches apart.  Bake for 8 to 10 minutes.

6. Remove from oven and immediately transfer hot cookies (still on parchment) onto a cooling rack or heat-safe surface too cool completely.  Once cooled, remove from parchment with a spatula.

To make cream filling, you will need:

1/2 c. unsalted butter, at room temperature

1/2 c. Crisco

1 c. sugar

1 T. all-purpose flour

1 t. vanilla

1/2 c. warm milk (20 seconds in the microwave should do it)

1. In the bowl of an electric mixer, with the whisk attachment, cream together butter, Crisco, and sugar until light and fluffy.

2. Add in flour, milk, and vanilla.  Beat for about 5 minutes — to quote Omnomicon:

“Beat with a mixer for-freakin-ever. It will start out just like, well, lumps of Crisco floating in milk, then bits will get smaller and smaller, then it’ll slosh around for a little bit, and you’ll be wondering if this will ever become anything or if you maybe messed it up somehow. Suddenly, about five minutes later, your mix will look weird for a second, and within moments your slushy mess will turn into a glorious white creme, smooth and perfect in a way rarely seen outside the confines of uber-processed food with chemicals you can’t pronounce that are not even available to the consumer in their pure form.”

3. Take a large dollop of cream mixture and spread on the bottom of a cooled cookie.  Top with another cookie.  Repeat.

Whoopies will keep, in an airtight container at room temperature, for up to 2 days.

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