Hey, everybody! It’s been a long two weeks without blogging, but we are finally back from Thailand and ready to get back into the swing of things. In short, our trip was incredible. If you are interested in reading about it we will be publishing separate posts in the near future that will talk about all of our adventures, with lots of pictures, so stay tuned. Today we are kicking off our return by talking about whoopie pies! I’m not sure if whoopie pies are just a New York thing or what, but every time I have uttered the words to anyone not from the area, I am given the ‘look’. The ‘what the hell are you talking about?’ look. Did she just say the word whoopie? Is she speaking in tongues? Basically, if you are unfamiliar with the dessert, it is pretty much a cake sandwich. Delicious cream filling smooshed between two pieces of cake.
For some reason, we own a whoopie pie pan. It was buried deep in the abyss of our baking supplies closet, but we found it. However, we understand that most people probably do not have one of these pans. They are also not completely necessary, so have no fear! You can make these without a special pan. Just spoon the batter out onto a cookie sheet. You can make them as large or as small as you want, just try to make your circles as uniform as possible so that the tops and bottoms of the sandwich are the same size. I made some each way so you can see the difference. The sandwich on the left was made in the special pan. The one on the right was made on a cookie sheet. Pick your preference!
These are so easy to make, and they are also very versatile. There are a ton of different flavors and variations you can try and that is part of what makes them so fun. Get creative and see what you can come up with! We really like these because they are different than regular old cake. Not that there’s anything wrong with regular old cake. We have a long and beautiful relationship with regular old cake. I’m just saying that if you’re in the mood for cake, but you want something a little different, then give these a whirl!
Recipe adapted from Floating Kitchen