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Wow and Whoopies


I have returned from an amazing weekend. A true retreat. My surroundings were luxurious, my friendships deepened and grew, and my spirit has been recharged. I feel equiped to tackle the world. I feel equiped to shine, to share, to make an impact on the world.

I want to thank my “guest blogger”, known as hubby-of-mopsy, for stepping in and writing a truly beautiful post–he is such a gifted writer and poet. I am blessed, and our children are too–their daddy adores them and prays for them. I love that he can see our baby as a future man, and our older kids as former babies…anywhere they are on the spectrum of life, they are the same precious souls entrusted to us.

and Whoopies

Here is the recipe for Edie’s Whoopie Pies:

Whoopie Pies

1 C granulated sugar
½ C shortening
2 large eggs
2 C all purpose flour
½ C baking cocoa
1 ½ tsp baking soda
½ tsp salt
1 C buttermilk*
1 tsp vanilla extract

2 large egg whites
1 ¼ C shortening
1 tbsp vanilla extract
¼ C milk
4 C confectioners’ sugar

Preheat oven to 350°

In a large bowl using an electric mixer, cream together granulated sugar and ½ C of the shortening. Add eggs and mix well.

In another bowl mix together flour, cocoa, baking soda, and salt. Add to the wet ingredients, alternating with the buttermilk. Add vanilla and mix well. Drop by tablespoons onto baking sheets. Bake until tester/toothpick comes out clean (time depends on how big you are making them – I tend to make them smaller and bake approx 6 minutes – 8 if I make them a little bigger – don’t overbake them or they will be dry).

Remove from oven and cool.

In large bowl using electric mixer, beat egg whites until stiff. Add the remaining 1 ¼ C shortening and 1 tbsp vanilla and mix well. Add the milk and sugar, and beat until smooth.

I use a cake decorator to fill the cookies, but you can spoon the filling on as well. Put the filling on the flat side of one cookie, and top with another cookie. I usually have filling left over, but we all like extra filling so I just put it in the fridge. The whoopie pies should be stored in the fridge – they also freeze really well.

*I “make” my own buttermilk by using 1 tbsp vinegar or lemon juice + milk to make 1 C – let stand 5 minutes

When the recipe states “I”, that is Edie from Maine speaking. Not me. It would never occur to me to fill cookies with a cake decorator. Aren’t cake decorators the people that work in the SuperTarget bakery?

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