Chocolate Whoopie Pies

By hefk -
Here is a recipe in honor of the bride-to-be, Kel-baby and her wildly popular birthday whoopie "pile." Her pile included pumpkin and red velvet pies too - I'll be on the lookout for those recipes.

Rachel Keller's mom's Chocolate Whoopie Pies

2 cups sugar

1 cup shortening

1 cup cocoa

2 egg yolks and 2 whole eggs (save the egg whites for the filling)

2 teaspoons vanilla

1 cup sour milk or buttermilk

2 teaspoon baking soda

1/2 teaspoon salt

4 cups flour

Cream sugar and shortening together in a large bowl. Add eggs and mix. Sift dry ingredients together and add to the creamed mixture alternatively with milk. Batter will be stiff. If it is too thin, add more flour. Drop by tablespoon onto greased sheets. Bake at 350 for 8 to 10 minutes, until a toothpick inserted in the cookies comes out clean.

Filling:

2 egg whites

1 box 10X sugar

1 cup shortening

4 tablespoons milk

1 teaspoon vanilla

Beat egg whites till stiff. Add shortening and vanilla and blend. Add milk and then add the sugar. Beat until smooth. Spread some filling on the bottom side of one cookie; top with a second cookie. Repeat with the remaining cookies and filling. Store in the refrigerator or freezer. Yields approximately 5 dozen.

Note: You can buy a powdered buttermilk mix to make your own buttermilk or you can substitute 1 cup yogurt for either the buttermilk or sour milk. To make sour milk, place 1 tablespoon lemon juice (or vinegar) and fill with milk to make 1 cup. Let stand for 5 minutes.

Comments

Anonymous said…
This comment has been removed by a blog administrator.
5:09 PM
gwen said…
This is so funny -- Alissa and I were just looking at whoopie pie recipes to see if they had lard in them... shortening, yes, but no lard...
6:25 PM
Anonymous said…
I had no idea what whoopie pie was until I read Angie's blog earlier today.
Shortening, and lard, sort of terrify me. I try to stay away from them.
9:42 PM
Kelly said…
Yes, but so very VERY good.

Yum!
12:22 PM
Anonymous said…
Even as I was posting it, I thought to myself, this is one of those "I'll eat it and love it when someone else makes it - better not to know what might be in it" recipes. I knew we'd get going on the ingredients, but my next thought was "but it's a WHOOPIE PIE!!" Some things are outside the rules of reason...like whoopie pie gestalt.

What's the difference btwn shortening and lard?
9:08 PM
Anonymous said…
I've never actually had a whoopie pie, so I don't know this nirvana you all are speaking of.
I do know lard is rendered animal fat and shortening is vegetable fat. Of the two, I'd rather use shortening. Not, mind you, that I actually like either...but shortening makes oatmeal raisin cookies taste good.
9:26 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more