Whoopie pies seem to be popping up everywhere now, and after having one of West Egg Cafe’s amazing red velvet whoopie pies, I haven’t been able to get them out of my mind.
With such a fun name, I wondered where whoopie pies got them namesake… so, I did a little research:
“According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers’ lunch pails or lunch boxes. When farmers would find the treats in their lunch, they would shout “Whoopie!” It is thought that the original Whoopie pies may have been made from cake batter leftovers.” – Wikipedia.
These whoopie pies combine a slight hint of pumpkin pie with the texture of cake. You can make them a day ahead of time and bring them to a tailgating party. Just make sure to grab one before they all gone!
I made these pumpkin whoopie pies from this recipe by Bon Appétit. I halved the recipe and ended up with 12 pies. And even though Paul and I could have easily eaten all of them on our own, I decided that 6 pumpkin whoopie pies each, might be a bit much.
So we did what any suburban family would do. We brought some goodies over to our new neighbors, a sweet couple who had just moved to Georgia from Houston with their two adorable dogs. And I came across yet another fun discovery, the wife is a big foodie! Ahhh, I see many dinner parties in our future.
I wonder if I can talk her into starting a blog?
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