Amish Chocolate Whoopie Pies

Wednesday 17 March 2010

This recipe for Amish Chocolate Whoopie Pies that I am sharing with you today is one that I have been using for a very long time. I adapted the original recipe from one which I round in the book by Marcia Adams entitled Cooking from Quilt Country


I used to watch her program by the same name on our local PBS station many, many years ago.  I have long had a fascination with the Amish and this cooking show was one I really enjoyed. When I found the books from the series, I just had to get them. There are two. This one is the first one.


Amish Chocolate Whoopie Pies 

One might be tempted to ask, do something like Whoopie Pies belong in an English Kitchen. I would say absolutely. Whoopie Pies are becoming very popular here in the UK so why not have one of the original recipes to work from!


Actually this recipe makes prize winning Whoopie Pies!  One year back in the mid 1990's my sister and I both independently entered Whoopie Pies made from this exact recipe into our local County Fairs and won Blue Ribbons with them!   (We lived in different counties.)

Amish Chocolate Whoopie Pies 

Along with the blue ribbons came a cash award and an apron and pot holder set from Fry's Cocoa.  I was thrilled, but not surprised.  These cookies had always been prize winning in my home!  It was just nice to see that opinion validated! They really are the best whoopie Pies!


Whoopie Pies are not without their own controversy!  There are no less than five American states that claim to be the originator of the Whoopie Pie! (Maine, Massachusetts, New Hampshire, Pennsylvania and Virginia all claim to be where they began! You can read more about that here


As far as I am concerned, it doesn't really matter where the came from. It only matters that they taste good!  This is a small batch recipe and makes only half a dozen or so Whoopie Pies.

Amish Chocolate Whoopie Pies 

WHAT YOU NEED TO MAKE CHOCOLATE WHOOPIE PIES

Simple every day baking ingredients. It is rather a lengthy list, but don't be put off by that. There are two parts to the recipe. The cakes and the filling.



For the cookies:
  • 2 cups (280g) plain all purpose flour
  • 1/2 tsp baking soda (bicarbonate)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 TBS cream of tartar
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1/4 cup (60g) butter, softened
  • 1/4 cup (50g) lard, softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 1 large free range egg
  • 2/3 cup (160ml) soured milk (see note)


Amish Chocolate Whoopie Pies 

For the filling:
  • 1/4 cup (35g) plain all purpose flour
  • 3/4 cup (180ml) milk
  • 3/4 cup (170g) butter
  • pinch salt
  • 1 tsp vanilla extract
  • 1 3/4 cups (230g) sifted icing sugar

Amish Chocolate Whoopie Pies 
I have never made these without using both butter and lard, so I cannot attest to how well they would work without using both, or using all of one or the other. I suspect the mixture is the secret to how soft and delicious the cake part is.


I use Fry's cocoa powder. Do not be tempted to use chocolate drinking mix powder. They are not the same thing, and are not interchangeable. The drinking mix has things like sugar and dry milk powder added to it.
Amish Chocolate Whoopie Pies 

HOW TO MAKE AMISH CHOCOLATE WHOOPIE PIES


These are not complicated. You make the cookie parts first and then the filling afterwards.  Maybe a bit time consuming, but worth every minute!



Preheat the oven to 375*F/190*C/ gas mark 5. Line several baking sheets with aluminum foil and set aside.


Sift the flour together with the cocoa powder, soda, salt and cream of tartar. Set aside.


In the bowl of a stand mixer, beat the lard and butter together with the sugar and vanilla until well blended. Beat in the egg, blending well together.


Add the flour mixture to the creamed mixture alternately with the flour mixture, beginning and ending with flour. Do not overmix.


Using 1/4 cup measure for each cookie, drop them onto the prepared baking sheets. One in each corner and one in the middle. (You may need to work in batches.) Make sure they are 4 inches apart from each other.


Bake in the preheated oven for 6 minutes. Reverse the cookie sheets and bake for 10 minutes longer. You will know they are done when you can lightly touch the with your finger and they spring back quickly.


Slide the foil off the baking sheet and leave to stand for 2 minutes. Then carefully scoop off with a spatula to a wire rack. You can trim them to an even roundness if you like with a pair of scissors.




Amish Chocolate Whoopie Pies 


To prepare the filling, whisk the flour and the milk together in a sauce pan until smooth. Cook over medium heat, whisking constantly until the mixture becomes thick and bubbly in the center. Reduce to a simmer and simmer for 2 minutes over low heat. Remove and set aside to cool.


Place the butter in a large mixer bowl and beat until softened. Add the salt, vanilla and sugar gradually and beat for 2 minutes. Beat in the cooked mixture, adding it 1 large spoonful at at time. Once its all been added, beat for 1 minute at high speed. It should be smooth, light and fluffy. If it seems a bit too soft, chill it until it firms up.


Sandwich the cookies together in pairs with some of this filling in the middle, dividing it equally amongst the cookies, and pressing them gently together.


Chill and then wrap each cookie individually. Store in the refrigerator, but do bring to room temperature before eating.

Notes

If you do not have sour milk, add 3/4 TBS of cider vinegar to the milk and leave to stand for half an hour.

Amish Chocolate Whoopie Pies




These are totally delicious.  You get  lovely rich chocolate cake cookie layers and a rich and creamy filling.  When put together these lovely bakes are like an Oreo Cookie on Steroids!  I really hope you will be tempted to give them a go!  You won't be sorry. I promise!


Some other Whoopie Pie Recipes on here that you might enjoy are:



BAKEWELL WHOOPIE PIES - My thoroughly British version of a Whoopie Pie. These tasty little cakes have all the characteristics of a traditional Bakewell tart . . . an delicious cake batter, containing ground almonds . . . raspberry jam, the almond icing on top and the glace cherry. Totally tasty!


APPLE CIDER DONUT WHOOPIE PIES -  A very autumnal version consisting of two sweet apple cider reduction cakes, rolled in butter an cinnamon sugar and then sandwiched together with a cream cheese frosting!  Again, totally delicious!




Yield: Makes about 6 or7 large double cookies
Author: Marie Rayner
Amish Chocolate Whoopie Pies

Amish Chocolate Whoopie Pies

Prep time: 20 MinCook time: 16 MinTotal time: 36 Min
More like little chocolate cake sandwiches rather than cookies, I don't know anyone that doesn't love these.

Ingredients

For the cookies:
  • 2 cups (280g) plain all purpose flour
  • 1/2 tsp baking soda (bicarbonate)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 TBS cream of tartar
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1/4 cup (60g) butter, softened
  • 1/4 cup (50g) lard, softened
  • 1 cup (200g) granulated sugar
  • 1 tsp vanilla extract
  • 1 large free range egg
  • 2/3 cup (160ml) soured milk (see note)
For the filling:
  • 1/4 cup (35g) plain all purpose flour
  • 3/4 cup (180ml) milk
  • 3/4 cup (170g) butter
  • pinch salt
  • 1 tsp vanilla extract
  • 1 3/4 cups (230g) sifted icing sugar

Instructions

  1. Preheat the oven to 375*F/190*C/ gas mark 5. Line several baking sheets with aluminum foil and set aside.
  2. Sift the flour together with the cocoa powder, soda, salt and cream of tartar. Set aside.
  3. In the bowl of a stand mixer, beat the lard and butter together with the sugar and vanilla until well blended. Beat in the egg, blending well together.
  4. Add the flour mixture to the creamed mixture alternately with the flour mixture, beginning and ending with flour. Do not overmix.
  5. Using 1/4 cup measure for each cookie, drop them onto the prepared baking sheets. One in each corner and one in the middle. (You may need to work in batches.) Make sure they are 4 inches apart from each other.
  6. Bake in the preheated oven for 6 minutes. Reverse the cookie sheets and bake for 10 minutes longer. You will know they are done when you can lightly touch the with your finger and they spring back quickly.
  7. Slide the foil off the baking sheet and leave to stand for 2 minutes. Then carefully scoop off with a spatula to a wire rack. You can trim them to an even roundness if you like with a pair of scissors.
  8. To prepare the filling, whisk the flour and the milk together in a sauce pan until smooth. Cook over medium heat, whisking constantly until the mixture becomes thick and bubbly in the center. Reduce to a simmer and simmer for 2 minutes over low heat. Remove and set aside to cool.
  9. Place the butter in a large mixer bowl and beat until softened. Add the salt, vanilla and sugar gradually and beat for 2 minutes. Beat in the cooked mixture, adding it 1 large spoonful at at time. Once its all been added, beat for 1 minute at high speed. It should be smooth, light and fluffy. If it seems a bit too soft, chill it until it firms up.
  10. Sandwich the cookies together in pairs with some of this filling in the middle, dividing it equally amongst the cookies, and pressing them gently together.
  11. Chill and then wrap each cookie individually. Store in the refrigerator, but do bring to room temperature before eating.

Notes

If you do not have sour milk, add 3/4 TBS of cider vinegar to the milk and leave to stand for half an hour.

Did you make this recipe?
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 Amish Chocolate Whoopie Pies  

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15 comments

  1. Oh Yum! Marie, these look amazingly delicious! My girls will LOVE these! I got your email--thanks so much!

    Hope things are going well with packing and all that you've been going through...you're always in my prayers!

    Love and hugs sent to you tonight, dear friend...all will be well again!

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  2. never heard of these before! Recipe going straight to my daughter who I KNOW will adore it!

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  3. Marie, these are my hubby's favorite- and he never heard of them before he met me! I tell him he was deprived. YUM!
    xoxo Pattie

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  4. Heard of them, but never made them....an Easter treat in my house me thinks!!! Haven't got a themometer, but might go and get one so I can have a go at making the marshmallow cream!!!

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  5. I think your spot on these are so going to be the next big thing. I tried a recipe a month or so ago but this one looks and sounds loads better. I'm going to make these next week! Thanks so much for posting your award winning recipe I'm really chuffed!

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  6. Goodness..Lulu and Max would be in heaven!

    ReplyDelete
  7. I just looove whoopie pies! They are always a treat when I go home to Pennsylvania. I've not actually made them before though...LOL!...Must try your great recipe. Oh, I could eat one of these now, I feel homesick! LOVE YOU, Marie :o) ((HUGS))

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  8. Que maravilla de dulce. Me lo copio. Gracias.

    ReplyDelete
  9. I've never tired a whoopie pie but love the sound of them. They do seem to be becomming more popular, will have to hunt one out and then bake some. Love the pic of the gooey centre

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  10. Marie your whoppie pies look awesome and delicious, so tempting!! hugs my dear, Love Ya!!
    gloria

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  11. WHOPPIE PIES!!!!! What a conecpt. Love the name just as much as the actual item, the nerd in me wants to keep saying the name over and over hehehe. Another of your recipes that has been added to my 'must try' list!

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  12. I made pumpkin whoopie pies a year or so ago, I love whoopie pies! :)

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  13. Just love dropping by every day to see what you have cooking...you have such YUMMY looking food!! Thanks for sharing your ideas and recipes!!

    I was so sad to hear about your sweet doggie on top of the other troubles of late. Troubles usually come in threes, so you should be on the upward swing from here. We have a dog of almost 16 whose days are undoubtedly limited...we just dread the end. I hope you are doing ok!!
    Blessings, Elizabeth

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  14. Whoopie Pies, a New England favorite...and a personal favorite as well.

    ReplyDelete
  15. Hey, love the recipe.
    The reason I decided to leave this comment was because of the music player you have at the bottom of this page. Even if you are not the one controlling it I would just love to say something; I was scrolling down the page just about to turn of that unexpected racket but before I got there I realise how great the song was. Thank you for making me fall in love with Tim Myers <3 You truly have great taste in music ^^
    The recipe was fantastic by the way.

    ReplyDelete

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