"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Whoopie Pies Recipe

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This recipe for Whoopie Pies, by , is from The Dionisio Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Dionisio
Added: Monday, December 31, 2007


2 c. all-purpose flour
3/4 c. unsweetened natural cocoa powder
1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 c. buttermilk
2 tsp vanilla extract
1 stick unsalted butter, at room temperature
1 c. dark brown sugar, packed
1 large egg
1 small box of Jello instant pudding

-Heat oven to 350f. Prepare two sheet pans by lining them with parchment paper.
-Sift together the flour, cocoa powder, salt, baking powder and baking soda into a medium bowl, set aside.
-Cream together the brown sugar, butter and egg until light and fluffy. Turn the mixer down to low and begin to add the flour and milk mixtures alternately. Starting with 1/3 of the flour adding 1/2 of the milk, 1/3 of the flour, the rest of the milk and then the rest of the flour mixture. Mix until just blended.
-Measure the batter out with a 1/4 cup (if you want 9 large pies) or about 2 tbsp each for smaller pies. Drop this batter onto the prepared sheet pans leaving about 2 inches between the cakes. Tap the sheets gently on a counter before baking to remove a bit of the air.
-Bake the cakes for 12-15 minutes (shorter time is needed for the smaller cakes, I'd say 8 to 12 minutes) until they are firm to the touch. Remove from the oven and cool on the sheet pans.




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