Monthly Archives: October 2011

Caramel Macchiato Whoopie Pies

written by Becky

Caramel Macchiato Whoopie Pies

So good… these are. They were also sort of an accident: the plan was just vanilla caramel. As part of the wedding that I made these cupcakes for, I also made a few small desserts for the dessert table and I definitely knew I needed to make Whoopie Pies! Since I was making a BIG batch and I invited my friend over to just hang out with me while I baked. Well, of course when they were done baking, we had to try them and although I had some homemade caramel, the only icing I had was coffee flavoured (I was making the cookies one night and freezing them for a few days – until the day before the wedding when I made the icing and filled them). So, a little caramel plus the  coffee icing and voila: a Caramel Macchiato Whoopie Pie! And since the trial version turned out so well, I decided to change the plan for the wedding Whoopies!

Brown Sugar Whoopie Pies
adapted from Reverse Classic Whoopies in Whoopies!

  • 1/2 cup butter, room temp
  • 1 cup packed brown sugar
  • 1 tsp vanilla
  • 1 tsp caramel flavour (don’t worry if you don’t have it! I did so I used it!)
  • 1 large egg
  • 2 1/3 cup flour
  • 1 1/4 tsp baking soda
  • pinch salt
  • 1 cup buttermilk
  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. Beat butter for 2-3 minutes until light and fluffy. Add sugar and continue to beat another 2-3 minutes. Add the extracts and the egg and beat.
  3. Whisk together the flour, baking soda and salt.
  4. Add the dry ingredients alternatively with the buttermilk to the butter/sugar/egg mix and beat until combined.
  5. Pipe/scoop/spoon batter onto the prepared baking pans. I piped mine with a 1M tip and got sort of flower shaped whoopies. Use whatever tool you want but just remember approximately how much batter you use per cookie as it seems to work well to use the same amount of filling.
  6. Bake 9-11 min until the whoopies bounce back when lightly pressed. Allow to cool a couple minutes before transferring to a cooling rack to cool completely.

Homemade Caramel!

From Martha Stewart’s Cupcakes book . Note: you will have more than you need but it is AMAZING to put on ice cream, in cake, or use it to make a delicious caramel icing!
Of course you could always just buy pre-made caramel. It doesn’t taste nearly as good but it is much less effort!

  •  2 1/2 cups sugar
  • 2/3 cup water
  • 1 Tb corn syrup
  • 3/4 cup whipping/heavy cream
  • 1 tsp salt
  1. Put sugar, water and corn syrup in a medium saucepan. Heat over high heat stirring occasionally until sugar is dissolved and syrup is clear.
  2. Clip a candy thermometer to the side of the pan and continue to cook without stirring. If needed (if you see sugar crystals on the side of the pan), brush down sides of the pan with a wet pastry brush.
  3. Boil, gently swirling pan occasionally, until the mixture turns a caramel colour and the termperature JUST reaches 360°F (I tend to take mine off at about 350-355°F as it continues to hold a lot of heat for a couple minutes and I fear burning it!)
  4. Remove from heat and slowly pour in cream. Be careful – it spatters and bubbles! Stir with a wooden spoon continuously until smooth. Stir in salt.
  5. Allow to cool to room temp. I like to keep mine in a glass jar in the fridge but then it frequently gets too solid for easy spreading. If you find that it is too hard, you can soften it by putting it in the microwave for 10 seconds at a time (or just remove it from the fridge a couple hours before using it).

Coffee Icing

  • 1 cup butter, room temp
  • 1-2 Tb espresso powder (make it to how strong you like it!)
  • 1 tsp vanilla
  • 4 cups icing sugar
  • 2-4 tsp milk/cream/water to thin consistency icing
  1. Beat the butter until creamy and light (at least 3 minutes). Add in the flavourings.
  2. Add 2-3 cups of the sugar 1 cup at a time. Add a bit of liquid. Beat in the rest of the sugar. Add more liquid as needed.

Assembly Line! Caramel on one side, coffee icing on the other!


  1. Line up Whoopies – find two Whoopies of a similar size & shape to pair together.
  2. Spread caramel on one half of each of the Whoopies and pipe/scoop icing onto the other side. Use approximately the same amount of filling as you used of batter for the cookies.
  3. Smoosh together the two sides and place onto serving dish (or into storage container) CARAMEL SIDE UP. This is important as I was originally putting them the other way and they were sliding apart. The caramel on the bottom does not provide enough friction and the coffee icing and the top cookies slides off!


Loco for Coconut Whoopie Pies

written by Becky

Loco for Coconut Whoopie Pies

A good friend of mine recently was asked to bring dessert for a family lunch and decided that it was time for her family to try Whoopie Pies. So she called me up (actually she texted me… almost the same thing, right?) and asked if we could make them together, at my place so that we could use my fabulous Kitchenaid mixer! Of course this sounded like an excellent night of baking to me! But then it was the dilemma of flavours. She knew it had to be pleasing to kids so I suggested Peanut Butter & Jam, Classic Chocolate with Marshmallow, Neapolitan, lemon and other such classic flavours. After a bit more text-discussion, my friend decided she really needed to do two flavours: one being coconut (both her mom and Grandma LOVE coconut) and then a chocolate-y kids type one. I suggested Cookies-and-Cream with Oreo pieces in the batter and we had our decision! Of course the Cookies & Cream Whoopie Pies will be in a separate post.

Coconut is one of those flavours that people either love or hate. As with many flavours, I hated it as a kid but love it now. In fact I really hated it until I started loving Pina Coladas! Even weirder than that I loved these drinks (virgin ones as a kid in Mexico and now of course with the tasty rum added) despite the flavour of coconut is that I actually hated (and still do) pineapple! So I hated coconut and I hated pineapple but for whatever reason you put the two together and get deliciousness! (As a sidenote, Pina Colada Whoopie Pies will have to make an appearance on here at some point!)

So since we were making these creations for definite coconut lovers, we figured we would go crazy with the coconut: coconut milk, unsweetened coconut and coconut extract in the batter, all three also go into the icing, and the outside is rolled in toasted coconut. The toasted coconut was the kicker! Added a little crunch to the outside and the taste of it was amazing!



Coconut Whoopie Pies

  • 1/2 cup butter, room temp
  • 1 cup white sugar
  • 1 tsp vanilla
  • 1 tsp coconut extract
  • 1large  egg
  • 2 1/3 cup flour
  • 1 1/4 tsp baking soda
  • pinch of salt
  • 1/3 cup coconut milk
  • 2/3 cup buttermilk
  • 1/2 cup unsweetened shredded coconut (fine is best but medium shred should be fine)
  1. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, beat the butter for about 1-2 minutes until fluffy. Add the sugar and beat another 2-3 minutes until fluffy and light. Add the egg and then the extracts.
  3. In a separate bowl, whisk together the flour, baking soda and salt.
  4. In a measuring cup, measure the two milks together and stir.
  5. Prebaked & baked! My friend brought her Silpat liner, which I had been interested in trying!

    With the mixer on low and allowing to mix between each addition, add about 1/3 of the flour mix, 1/2 of the milk mix, another 1/3 of the flour mix, the rest of the milk, and finally the rest of the flour.

  6. Mix in the shredded coconut.
  7. Spoon or scoop batter (about 1 tablespoon per cookie) onto the prepared cookie sheets.
  8. Bake 10-12 minutes or until the spring back when lightly touched (they shouldn’t start to turn brown). Allow to cool a few minutes on the sheet and then transfer to a rack to cool completely.

Whoopie Shells - awaiting their filling!

Creamy Coconut Filling

  • 1/4 cup butter, room temp
  • 1 3/4 cup icing sugar
  • 3 tablespoons sweetened shredded coconut
  • 2 tablespoons unsweetened shredded coconut
  • 3 tablespoons coconut milk
  • 1/2 tsp vanilla
  • 1/2 tsp coconut extract
  1. Beat the butter for 2 minutes. Add the sugar and beat until well combined.
  2. Add the rest of the ingredients and beat until smooth, about 5 minutes.

1/2 cup medium shred sweetened coconut, toasted
Be careful when toasting it not to burn it! You just want it lightly browned!


Rollin' in the delicious toasted coconut!

  1. Find matching sides for each Whoopie Pie – you want your top & bottom to match!
  2. Scoop filling onto what will be the bottom of your Whoopie Pie. The amount of icing should be the same volume as you used for your cookies – so if you used 1 tablespoon then, use the same amount.
  3. Squish the top on but don’t push so hard that the filling oozes out!
  4. Roll the outside edge in the toasted coconut – you may need to actually pick up some of the coconut and place it along the edge.
  5. Indulge in Coconut Goodness!

Amazing Coconut Whoopie Pies!

Apple Pie a la Mode Whoopie Pies!

written by Becky

Mmm... Granny Smiths!

Well it has been a LONG time since my last post. Between just the craziness of life and going away to the Mediterranean for two weeks, I haven’t had a chance to post anything! But now I have four – yep, FOUR, Whoopie Pie recipes that need to be posted! I guess that is what I get for getting behind. So my plan is one a week for October and then I get to make new (& seasonal ones) for November. This is actually probably a good thing since I have been enjoying desserts (and food in general) way too much! It is nice to have amazing cruise food and trying great food in Italy, Greece, Turkey & Spain, it is likely a good idea to take a little break from baking as much!

For those that wonder, yes I did have A LOT of gelato in Italy (and actually Barcelona & Greece for that matter). Oh and we even tried Turkish ice cream – it was really NOT good. But the pasta was amazing in Italy and the Baklava was incredible in Greece! Mmm… oh so good.

Anyways, on to this post! Since it is BC apple season, I figured I would go with posting the Apple Pie Whoopie Pies. I filled them with a creamy vanilla-bean buttercream as the “a la mode” part of the pie! Also, since my favourite apple pies have a crumble topping rather than a second layer of crust, I added some crumble to the top of half of the Whoopie Pies. Although next time I would definitely add more apples (the recipe I was sort of following said 2 grated apples – I grated one and chopped the other but next time I would add 2 chopped as well as the grated one), I think they turned out pretty good and did have a good resemblance to apple pie.

Apple Pie Whoopie Pies

  • 2 peeled apples – 1 grated, 1 chopped (I would add a 2nd chopped next time but I didn’t this time): after grating and chopping, mix with 1/2 tsp lemon juice to keep the apples from going brown
  • The batter & the crumble

    1/2 cup butter, room temp

  • 1 cup white sugar
  • 1 tsp vanilla
  • 1 large egg
  • 2 1/3 cup flour
  • 2 1/2 tsp baking powder
  • 1 tsp Poudre Douce (or pumpkin pie spice or any combo of that kind of spice)
  • 1/2 tsp cinnamon
  • pinch salt
  1. Preheat oven to 375F. Line baking sheets with parchment paper.
  2. Beat the butter until creamy. Add the sugar and continue to beat until light and fluffy. Beat in the egg and then the vanilla.
  3. Whisk together the flour, baking powder, spices and salt in a separate bowl.
  4. With the mixer on low, slowly beat in the dry ingredients. The batter ends up quite thick. Add the apple – it will then still be thick but much more workable.
  5. Scoop the batter (about 1 tablespoon per whoopie if you don’t have a scoop!) onto  the prepared baking sheets. On half of the cookies, press about 1 tsp of the crumble (recipe below) into the top. Don’t squish the cookie but ensure it is going to stick to it.
  6. Bake 10-12 minutes or until firm to the touch. After cooling a few minutes on the baking sheet, move to a wire rack to cool completely.

Unbaked Whoopies: tops on the left with crumble on top

Baked Whoopies: Tops on the left still!

Crumble Topping
  • 1/4 cup butter, room temp
  • 1/2 cup flour
  • 1/4 cup oats
  • 1/2 tsp Poudre Douce (or pumpkin pie spice or any combo of that kind of spice)
  • 1/4 tsp cinnamon
Mix all ingredients until crumbly. If it doesn’t look like loose crumbs (see picture above), add more flour.
Vanilla “a la mode” Filling
  • 3/4 cup butter, room temp
  • 1 vanilla bean, scraped (or 2 tsp vanilla)
  • 3 cups icing sugar
  • 1-2 Tb cream (or milk)
  1. Beat butter until light and creamy. Add vanilla bean.
  2. Add sugar 1/2 cup at a time.
  3. Add cream (or milk) until it is a medium consistency: not too thick but not too thin!
  1. Apple Pie a la mode Whoopie Pies

    Find two cookies of approximately the same size: make sure one is a “top” with crumble and one is a “bottom” with no crumble.

  2. Scoop filling (I use the same scoop I use to make the cookies so approximately 1 tablespoon) onto the bottom cookie.
  3. Put the top on! Smoosh down a little and enjoy!