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alyssa Nov 2, 2006 01:48 PM

whoopie pie recipe without shortening

I am looking for a whoopie pie recipe without shortening.

Thanks!

  1. s
    Smokey Nov 3, 2006 02:22 PM

    I made something like this from a recipe in, I think, The Last Course. Not sure where, I'll try to remember. Maybe the KAF Cookie Companion? They weren't listed as whoopie pies, but it's basically what they were.

    I'll admit, in the end, i didn't much care for the cookies (tooth-achingly sweet, I think they had a vanilla buttercream in the center). However, the +1 thought they were the bee's knees!

    1. Chocolatechipkt Nov 2, 2006 06:21 PM

      Marcel Desaulniers has a good recipe in Death by Chocolate Cookies.

      4 Replies
      1. re: Chocolatechipkt
        oakjoan Nov 2, 2006 06:26 PM

        Three questions. I never heard of Whoopie Pies before today and can't help visualizing a Boston matron setting down a plate of them and saying "May I offer you some Whoopie Pies?" Where did this name come from?

        What are they like. I see the photo on the Epi. site, but can't tell if they're wafer-type or cakelike cookies.

        Is Marcel D's book called "Death by Chocolate Cookies"? What a specialized subject.

        1. re: oakjoan
          Robert Lauriston Nov 2, 2006 07:32 PM

          They're an Amish thing, a sort of cake or cookie sandwich filled with frosting or marshmallowy goo.

          1. re: oakjoan
            Chocolatechipkt Nov 2, 2006 09:10 PM

            Yes, that's the name of his cookbook. He also has Death by Chocolate and Death by Chocolate Cakes, among others.

            Imagine very soft cookies with a fluffy icing-like filling. The Amish market near me sells them with chocolate, oatmeal, choc. chip, and oatmeal choc. chip cookie outsides, but the chocolate cookie (which, once again, is soft/cake-like) is the most common, I think

            1. re: oakjoan
              chowser Nov 2, 2006 09:28 PM

              If you made a cupcake w/ dense cake batter and pulled the top off, the top is what it's like. The batter is like extra thick cake batter, only you scoop it like cookie batter.

          2. Robert Lauriston Nov 2, 2006 04:37 PM

            http://www.epicurious.com/recipes/rec...

            1 Reply
            1. re: Robert Lauriston
              chowser Nov 2, 2006 05:10 PM

              I just made this. It's not very chocolatey but I didn't use the Droste they suggested. Also, I used more buttercream than fluff (half the fluff). Just enough fluff to give it that gumminess to hold it together. Good texture, insides were good so I would use the same recipe, just use different chocolate.

            2. s
              sugarbuzz Nov 2, 2006 03:34 PM

              The Good Cookie by Tish Boyle.

              1. Becca Porter Nov 2, 2006 02:29 PM

                Chocolate American Style by Lora Brody has a great recipe.

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