Making Whoopie!!

Got your attention, didn't I? So, today I made whoopie pies! Last August when we had traveled up to PA we ate a sweet little treat called gobs or whoopie pies!

Fun history fact! According to Wikipedia the origin of whoopie pies came from...

While considered a New England phenomenon and a Pennsylvania Amish tradition, they are increasingly sold throughout the United States. According to food historians, Amish would bake these desserts (known as hucklebucks at the time) and put them in farmers' lunchboxes. When farmers would find their treats in their lunch, they would shout "whoopie!". It is thought that the original Whoopie pies may have been made from cake batter leftovers.

Let's get started making whoopie pies!
Our Kitchen is always full of little helpers...Playing match the tops with a bottom of the same size!!! They had a lot of fun doing this!I scooped on some peanut butter crazy amazing filling and then the boys topped them all!Showing off the final product!!Digging in! Caleb kept his eyes closed like it was a little piece of heaven on earth!! My boy(s) loves chocolate!

Recipe courtesy of the Culinary Couple! I am seriously obsessed with this blog...love it and they always have great recipe's to try plus cute stories! http://www.theculinarycouple.com

Chocolate Whoopie Pies with Peanut butter filling....yum!

From The Culinary Couple | Source "Whoopie Pies" via Bakerella Ingredients for Pies 1 2/3 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 4 tablespoons unsalted butter, room temperature 4 tablespoons vegetable shortening 1 cup packed dark brown sugar 1 egg 1 teaspoon vanilla 1 cup milk Directions for Pies Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a bowl, sift together, flour, cocoa, baking soda, and salt. In another bowl, beat butter, shortening, and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg and vanilla and beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely. Ingredients for Filling 3/4 cup creamy peanut butter (or crunchy) 3/4 cup unsalted butter, room temperature 3/4 cup confectioners sugar 1/2 teaspoon salt Directions for Filling Beat peanut butter and butter on low until creamy using a mixer. Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy. Spread filling on flat side on one cooled cake. Top it with a second cake and press gently. _displayNameOrEmail_ - _time_ - Remove _text_ Add comment