Yesterday was the annual Whoopie Pie Festival held at the Hershey Farm in Lancaster, PA. And, wow, if you had the chance to go to this celebration of this gooey, creamy confection, you won’t go away hungry. My friend Christina McDermott was lucky enough to attend the festival yesterday and reports that 48,000 whoopie pies were made for the occasion. Wow! Christine reports that she came away with two mint-filled whoopie pies, 1 peanut butter, one original with chocolate shells, one orange shell with chocolate cream cheese filling and an oatmeal with cream cheese filling. Yum! Also, an offbeat one she got: coconut shell with pineapple filling. Hmmmm, not sure if I’d like that one or not….
And look at this massive whoopie pie sponsored by the Sight & Sound Theater in Lancaster…this apparently weighs in at around 750 pounds! And that is what I will weigh at if I continue to sample whoopie pies everywhere I go! If you are inspired, though, to make your own a classic whoopie pie recipe from The Amish Cook archives appears below:
- ¾ cup butter, softened
- 2 cups packed soft light brown sugar
- 2 large eggs
- ½ tsp salt
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 2 cups quick cooking oats
- 2 tsp baking soda
- 3 Tbs boiling water
- 1 large egg white
- 1 Tbs vanilla extract
- 2 Tbs milk
- 2 cups icing sugar, sifted
- ¼ cup vegetable shortening, softened
- Pre-heat the oven to 425F.
- Lightly grease a couple of baking sheets and set aside.
- Cream the butter and sugar together until fluffy.
- Beat in the eggs. In another bowl, sift together the flour, salt and baking powder.
- Beat this into the creamed mixture.
- Stir in the oats and cinnamon.
- Mix all together well.
- Stir together the baking soda and the boiled water.
- Stir this mixture into the rest of the batter, mixing it in well.
- Drop by the tablespoon onto the baking sheets, placing them at least 2 inches apart.
- Bake until the cookies are firm and just starting to turn golden around the edges, some 10 to 15 minutes.
- Remove from the baking sheets to wire racks to cool completely when done. Combine the egg white, vanilla, milk and 1 cup of the icing sugar. Cream well together.
- Add the remaining icing sugar and the shortening, beating all together until smooth.
- Spread 1 Tablespoon of the filling on the bottom of one cookie and top with a second cookie.