Cooking: A Whoopie of a Treat
Growing up, I loved heading over to the local 4th of July celebration. Like every kid, I loved the fireworks, but also enjoyed the fabulous food that all the mothers would put out.
With so many treats, it was hard to choose what delicious item would be my next conquest. Even today, I can still see those yummy slices of pink watermelon sitting on ice. And, I remember the singing of ice cream churns as they strained to make homemade ice cream. But, it was the smells of the fresh baked cookies and cake that got your taste buds going! Oh my goodness!
With the sweltering heat of July upon us, it's time to dust off your cookbooks and find a favorite treat. We've decided to share a 50s classic that the kids (both big and small) will just love.
The whoopie pie was a 50's goodie that looks like a big fat Oreo style dessert. It has two round, mound-shaped pieces of chocolate cake with a sweet, creamy filling. Some people used a marshmallow filling, but others simply used cake frosting between the sweet fluffy pieces of cake.
While it traditionally has been considered a New England or Amish tradition, whoopie pies were increasingly sold throughout the United States in the 1950s. For all you southern folks that like RC Cola and a moonpie, it is said that Amish women would bake these desserts (known as hucklebucks) and put them in farmers' lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout "Whoopie!"
Whether the tale is true or not, they are still a fabulous treat! We like to think these trendy little cakelettes are like the best parts of a cupcake squished into a big delicious sandwich. So, treat your tastebuds to an oldie but goodie this 4th of July!
Neil Daniell, Owner
Chevy’s Diner and Pub
2012 Best of the Big A | Best Burger in Atlanta
2 C. unsifted flour
1/3 C. unsweetened cocoa
1 t. baking soda
1/4 t. salt
3/4 C. milk
1 t. vanilla
1/3 C. vegetable oil
1 cup sugar
2 C. marshmallow spread
1 C. confectioners' sugar
1 stick unsalted butter, softened
1 t. vanilla
- Heat oven to 350° F.
- Combine flour, cocoa, baking soda and salt in bowl; set aside.
- Combine milk and vanilla in measuring cup; set aside. Beat egg and oil in bowl of electric mixer until combined.
- Add sugar to egg-oil mixture; beat until pale yellow, about 3 minutes.
- Add flour and milk mixtures alternately to egg mixture, beginning and ending with flour mixture.
- Drop about 1 tablespoon of the batter onto greased cookie sheets, 2 inches apart.
- Bake until top springs back lightly when touched, 5-7 minutes. Remove to wire racks to cool.
For filling, combine marshmallow spread, confectioners' sugar, butter and vanilla in bowl of electric mixer. Beat on medium speed until fluffy, about 2 minutes. Spread filling between 2 cake halves to make sandwich. Tip: make the filling while the cookies are in the oven.