Making Whoopie (Pies)

Anyone have experience making Whoopie Pies? Can they be made in advance? What's the best way to store them so they don't get weepy?

Thanks!

I've never made them, but used to eat a ton of them growing up in Pennsylvania Dutch country where they were very commonly available. I always enjoyed them out of the freezer, so that's one way to store them. But they are a bit different once frozen, so that might depend on preferences. They always seem to be wrapped in saran wrap as well.

I made pumpkin whoopie pies for Christmas cookies this year - I think I made the outsides, stored them in the fridge, and frosted and assembled as we ate (hey...wouldn't cranberry fool make a great filling? Hmmm) I thought I'd posted here somewhere...my google-fu must be running into some cryptonite lately. I did a marshmallow fluff filling for some of them that I refrigerated filled to reduce weepiness; they were very soft, it worked OK.

I love Whoopie Pies, and grew up eating them in Massachusetts, but have not had great luck storing them, so I look forward to others' suggestions on that matter. I make small pies (3 cm in diameter) and use a recipe from Jane and Michael Stern that was published in Gourmet a long time ago. They use a regular butter-and-powdered-sugar frosting, rather than the Fluff that is supposedly traditional in the New England version.



I posted the recipe on another site:
http://www.recipezaar.com/recipe/Whoopie-Pies-67828

Good thing, my Gourmet magazines are in the attic. Also, it seems that epicurious does not have the old recipe, which uses vegetable shortening, but has a butter recipe that looks quite good.

http://www.epicurious.com/recipes/food/ ... ies-107615

Maybe time for a whoopie pie tasting.

Cheers, Jen

Pie-love wrote:I love Whoopie Pies, and grew up eating them in Massachusetts, but have not had great luck storing them, so I look forward to others' suggestions on that matter. I make small pies (3 cm in diameter) and use a recipe from Jane and Michael Stern that was published in Gourmet a long time ago. They use a regular butter-and-powdered-sugar frosting, rather than the Fluff that is supposedly traditional in the New England version.



I posted the recipe on another site:
http://www.recipezaar.com/recipe/Whoopie-Pies-67828

Good thing, my Gourmet magazines are in the attic. Also, it seems that epicurious does not have the old recipe, which uses vegetable shortening, but has a butter recipe that looks quite good.

http://www.epicurious.com/recipes/food/ ... ies-107615

Maybe time for a whoopie pie tasting.

Cheers, Jen

If they lack fluff or marshmallow (never a favorite, even when I did eat everything) I would be willing to give it a go. It reminds me of the "fatboys" I think I've seen at Fox & Obel.

They are red velvet cakes w/ some sort of center, I don't know but it definitely sounds like a good idea.