whoopie-dee-doo

What you see before you are the very first whoopie pies* to come out of my kitchen. What's more, they're the first whoopie pies that've ever passed between my lips. Why have I avoided whoopie pies all my life, you ask? I have no idea.

*I've just realized that a simple space and some punctuation will turn whoopie pies into whoo! pie pies!. That makes me chuckle.

Here's what I can tell you about my first whoopie pie experience:

*Whoopie pies can be classified as neither pies nor cookies, in my book. They're more like cake than anything else, and not just because there's frosting involved.
*Given my tendency to mix and match, these treats are a dream. Chocolate cookies and chocolate frosting? No problem. Strawberry cookies with vanilla frosting? Delightfully easy. Dulce de leche between coconut cookies? Be still, my heart.
*Don't let these sit on the parchment paper too long to cool or you'll make a mess trying to remove them. If it seems like they're sticking, I found that sliding a small off-set spatula underneath worked very well.
*You may have to store them in the fridge if they become too tacky at room temperature, but it doesn't affect them negatively at all.

Now go make some whoopie...pies. Whoopie pies. Hug a soldier and enjoy your Memorial Day weekend!

Chocolate Whoopie Pies
(makes about 15 sandwiches)

1-3/4 cups all-purpose flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/4 cup buttermilk
1/2 cup lukewarm water

Strawberry swiss meringue buttercream, chocolate buttercream, or whatever frosting makes you smile the most

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the egg and beat well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and water. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture in three additions, beginning and ending with the flour.
Drop heaping tablespoons of the batter onto the prepared baking sheets, spacing about 2 inches apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies. Bake for about 9 - 10 minutes or until the tops of the cookies spring back when lightly pressed. Remove from oven and transfer to a wire rack to cool completely.
To assemble, take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie.