Let’s Make Whoopie (Pies)

One of my favorite activities when visiting with family back in Maine is feasting on local food that I simply cannot find here in Tucson. I mean, yes, I can get fairly good lobster and shrimp and scallops; at the risk of demeaning some fine local establishments, what they serve is just not the same as the direct-from-the-boat versions so prevalent along that part of the East Coast. But beyond fresh seafood, there are a number of other unique items I generally go out of my way to ensure I’ve noshed on before returning home.

I mentioned a few posts back that many of the fictional locations showcased in Windeport (and Rancho Linda) are amalgams of places I’ve visited in my lifetime; the bakery that inspired some of the offerings at Calista’s is an exceptional example of favorite delights, including the bismark donut I’ve already gushed about. Getting to it wasn’t in the cards this year, sadly, but I was reminded of them when I was presented with an incredibly good whoopie pie that could well have come from their own ovens. (It wasn’t quite the same, of course, but as they say, any port in a storm.)

In their truest form when made in Maine, whoopie pies are essentially two small cakes, generally chocolate, that are put together like a sandwich with a rich creme filling, usually vanilla but often marshmallow. While there are variations with different fillings or types of cake, the chocolate-and-vanilla-creme is the one that both my wife and I are the most familiar with, so that’s what we look for when we’re back East. A few years ago, I tried one that was chocolate with peanut butter filling, and it was pretty good; the vanilla cake with chocolate filling was a bit rich for me (oddly), but not enough I wouldn’t have it again at some point.

As I licked the last of the vanilla creme from my fingers, it occurred to me that my lovely wife had spent years trying to obtain a written version of a family recipe for whoopie pies that had been in her family for generations. It was one of those oral history things, made by touch with a pinch of that and a cup of something else — measurements that only made sense to the person who knew the secret in whole. My German grandmother had many of those in her mental cookbook; whenever asked for specifics, she would often frown, for unless she was in the moment, she had no idea what was needed. I’ve never been that kind of cook; maybe it’s because I’m a tech nerd who grew up on LEGOs, but I need instructions. They don’t have to be good, but they have to be enough; once I get going, I can fill in the blanks. Kind of.

I called my wife later that evening, and to my great delight she reminded me that a cousin had actually come through with a photo of an old handwritten recipe card, one that had the well-used look of a favorite dish served often. My first weekend back in Tucson, we dug out the photo and I tried my hand at it; the photo at the top of this entry was my first result, and if I do say so myself, they turned out pretty well. My only mistake was in making them so large; a single pie (as made) runs eight hundred and fifty calories(!), likely more than the main dish you had to bolt to get to the heavenly dessert awaiting you. My next round will be to halve or even quarter the cakes, making them more hand-sized (and snack friendly).

In the pursuit of advancing human knowledge, I thought I would share this super-secret-not-to-be-divulged recipe on the off chance my readers might be interested in literally tasting a slice of life for my character, Sean Colbeth. While he may not speak of them in the books (at least, so far), you can be sure he sneaks down to Calista’s when he knows a fresh batch is about to be placed into the display cabinets. If you decide to make the recipe, let me know what you think in the comments.

One note: this is an old recipe and as such uses such things as margarine and shortening. If you wish to experience the indulgent delight that is the original, don’t adjust the ingredients; however, if you do decide to make some changes, I can recommend swapping butter for the margarine. Unfortunately, you just can’t get the same texture for the filling without using shortening, but others have had success swapping in whipped cream or marshmallow instead. You might want to make it once by the book, and then adjust after you’ve seen the entire process.

Maine Whoopie Pies

Ingredients

Pies

• 1 cup margarine
• 2 cups sugar
• 2 teaspoons vanilla extract (pure if possible)
• 2 eggs (large)
• 1 cup cocoa (I prefer Hershey’s Dark)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups milk
• 4 cups flour

Filling

• 2 cups shortening
• 2 cups sugar
• 1/2 cup flour
• 1/2 teaspoon salt
• 1 cup milk (warm ~170 degrees)
• 4 teaspoons vanilla extract (pure)

Process – Cakes

1. Preheat oven to 400 degrees.
2. Cream sugar, eggs, vanilla, margarine together using hand or stand mixer.
3. Slowly mix in remaining ingredients.
4. Lightly grease three baking sheets or line with wax paper.
5. Drop dough in 1/4 cup amounts, evenly spaced, on the baking sheets. (Halve this for smaller cakes.)
6. Bake in oven for up to 15 minutes; check at ten. When toothpick comes out clean from center of cake, baking is done.
7. Remove from oven and allow to cool slightly. While still warm, carefully remove from the pan using a spatula and allow to cool completely on wire racks.

Process – Filling

1. Cream shortening and sugar using hand or stand mixer.
2. Slowly beat in remaining ingredients.
3. Mix until well combined.

Final Construction

1. Generously spread filling on the flat side of half of the cakes.
2. Top with remaining cakes, flat side toward the filling. The final pie should have a slightly rounded appearance.
3. If not serving immediately, wrap each pie individually with cellophane and store in the refrigerator.
4. Pies may be frozen for later serving – up to six months. Do not thaw using the microwave; allow to come to room temperature on a kitchen counter or overnight in the fridge.

Makes twelve generous portions at 850 calories each (using base recipe)