I was feeling nostalgic on Mother's Day, so I decided that instead of making my usual cupcakes, I would make Whoopie Pies.
For those who have not had these homey treats, they consist of two cookie-shaped cakes filled with creamy white vanilla frosting. Apparently they have Amish origins, and worked their way up the east coast. I remember eating them on summer trips to Maine - you can find them in just about every corner store. They're soft, sweet, simple and delicious - sort of like a cupcake's less sophisticated country cousin.
As far as the name, according to a couple of history accounts that I have read online, Amish women would pack them in their husbands' or kids' lunches, and when they were opened, the receiver would shout "Whoopie!"
Most of the recipes today call for marshmallow fluff as a key ingredient in the filling. Not having that on hand, I decided to do a peanut butter filled Whoopie Pie instead. I had some leftover buttermilk that I wanted to use up, so I used the Gourmet recipe for the cakes, and the Martha Stewart recipe for the filling.
They were a lot of fun to make and even more fun to share. The cool thing about them is that they are very easy to transport, either layered in a container, or individually wrapped in plastic wrap. To a baking adventure that's easy, delicious, and a link to memories of east coast summers, I say "whoopie!"
