Makin' Whoopie

Yes, today we went retro and finally made the NY Times whoopie pie recipe from a couple of weeks back. In truth, these can hardly be placed in the pie category, but hey that's the name, so I'm sticking with it and making it the pie of the month for crying out loud. These suckers are tasty let me tell you and easy breezy too.

The kids had fun. Finn was much more interested in the raw batter as you can see. Mom and Dad both like to eat raw cookie dough and cake batter so no surprise there. Both their faces were covered with chocolate by the end of our baking lesson - that's the way it should be, right?

Hopefully, ya'll can read this. The only change I made is that I added chopped semisweet chocolate to the batter because it just didn't seem chocolaty enough for me, which turned out great I think. Oh, and I didn't have a full cup of buttermilk so I added a little plain yogurt and heavy cream to top it off and that seemed to be a suitable substitute.

Basically, the cake part tastes like a chocolate muffin top - but once you add the buttercream frosting it rises to a whole other level of goodness. You just kinda sink into it's soft cloud-like texture. I don't know, maybe I'm swayed by the cooky, inexplicable name, but I loved it.

Also, these babies turned out "ginormous" as Finn would say. It makes much more than six and I would actually make the scoops of batter smaller next time. I also wanted to use a piping bag and a star tip to make the frosting a little more attractive, but I oddly don't have any piping bags at home.

The preparation time says 1 hour, but I don't think it even took us that long so this is a great last minute treat if you already have all the ingredients. You can always make time for whoopie I suppose.