Monthly Archives: November 2011

Snickerdoodle Whoopie Pies

Snickerdoodle Whoopie Pies

I have a weird obsession with cinnamon. I love the warmth it adds to things and the tasty spiciness! It is one of my favourite flavours for sure (up there with peanut butter and of course chocolate). So when I was thinking through the flavours of Christmas Whoopie Pies that I had to make this year, I obviously decided I needed to make Snickerdoodle ones!

Snickerdoodles are pretty basic white cookies that are rolled in sugar and cinnamon prior to baking them. According to Wikipedia, there are several suggestions for where the name originated. The word “snicker” may come from the Dutch word snekrad, or the German word Schnecke, both of which suggest a “snail-shape”. This makes no sense to me since the cookies have absolutely no resemblance to a snail! Others suggest there is no real meaning and it is just a random name for a delicious cookie! Snickerdoodles can either be crispy or soft depending on preference (I like mine soft & chewy as I like all my cookies) and are traditionally made with baking soda & cream of tartar. Of course many recipes also just use baking powder instead to get the proper leavening.

Dipped Batter: in the cinnamon sugar and then onto the sheet

So that is the traditional Snickerdoodle. I love them and often make them at Christmas (actually I love making maple Snickerdoodles instead – there is maple syrup in them and maple sugar on the outside with the cinnamon). The Whoopie Pies capture their flavour and make for a tasty treat! Since the batter is soft, it is obviously impossible to roll them in the same way but what I did was take the batter in the cookie scoop and dip it into a cinnamon-sugar mix. This then became the bottom of the Whoopie once I released it from the scoop. I sprinkled the cinnamon sugar (I used a little tiny strainer to ensure that it dusted evenly) over the top of each and baked them. They came out well and a few even cracked on the top like real Snickerdoodles!

Snickerdoodle Whoopie Pies – makes 22 filled Whoopie pies

adapted from Whoopies! (mini Vanilla Whoopies)

  • Before baking: sprinkle with more cinnamon-sugar

    1/2 cup butter, room temp

  • 1 cup white sugar
  • 1/2 tsp vanilla
  • 1 egg
  • 2 1/4 flour
  • 2 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • pinch salt
  • 1 cup milk
  • 2 tsp cinnamon
  • 2 Tb white sugar
  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Beat butter, sugar and vanilla for about 3-4 minutes until it gets fluffy. Add the egg.
  3. In another bowl, whisk together flour, baking powder, cinnamon, and salt.
  4. Add about 1/3 of the dry ingredients to the batter, then half of the milk, then another 1/3 of the dry, the rest of the milk and finally the remaining dry. Beat a little more to ensure it is well mixed.
  5. In a small bowl, mix the 2nd amount of cinnamon & sugar together.
  6. Baked Whoopies

    Scoop out batter for the Whoopie pies but before placing them on the pan, dip the batter that is “showing” into the cinnamon-sugar mix. Release from the scoop. When you have the sheet filled, sprinkle more of the cinnamon-sugar over the top. Keep them about 2 inches apart (or more if you are making big Whoopies!)

  7. Bake 8-10 minutes or until they bounce back when pressed but before the edges start to brown.
  8. Allow to cool 2 minutes on the pan before transferring to a cooling rack to cool completely.

Vanilla-Cinnamon Filling

Filling on the bottoms, tops waiting to be added!

I used cinnamon extract but feel free to use cinnamon if you prefer. I wanted to keep the filling nice and white!

  • 1 cup butter, room temp
  • 1/2 tsp clear vanilla
  • 1/2 tsp cinnamon extract
  • 4 cups icing sugar
  • 2 Tb cream/milk/water
  1. Beat the butter until creamy and light (at least 3 minutes). Add in the flavourings.
  2. Add the sugar and milk & beat well. Add more liquid as needed. Beat a2-3 minutes at the end to get it nice and light
Assemble by filling two equally sized Whoopie Pies with as much icing as you used for the batter of the Whoopie. So if you used 1.5 Tb per Whoopie, put 1.5Tb of filling between the cookies. I found that this batter spread out quite a bit making a larger Whoopie Pie, therefore, I filled them with a little more than my usual amount (I might have used an extra 1 tsp in each – if you do a “full-scoop” of filling it should work out well).

Snickerdoodle Whoopie Pies with Vanilla-Cinnamon filling

written by Becky 


Candied Sweet Potato Whoopie Pies with Toasted Marshmallow Filling

Sweet Potato Whoopie Pies with Toasted Marshmallow Filling

written by Becky

Until about 4 years ago, I had never had the candied sweet potato dish that so many people love as part of their holiday meals. My Christmas/Thanksgiving dinner sometimes included sweet potatoes (actually more likely yams since they are actually the sweeter tasting!) but never the dish with the marshmallow topping. My mom came across the recipe and thought that maybe it was time to try it. I don’t think she had ever had it either. And although it really was absolutely delicious, it belonged at the end of the meal rather than as a side dish. It is so sweet and tasty but really, does that count as a veggie? I argue that it does not and we have tried other sweet potato/yam dishes instead in recent years.

Chunky Batter! The marshmallows make it that way!

However, that sweet side dish was the muse for these Whoopie Pies. Like I said, I really think the flavours are more suited for a dessert and since it is the time of year for big turkey dinners (between Canadian and American Thanksgiving and Christmas coming along shortly!) I figured it was a good time to try out these Whoopie Pies! I thought this recipe was better the day I baked it. By the next day, the Whoopie Pies were so moist that they were on the verge of being too soft. It was a good thing that the marshmallow filling is denser than the usual buttercream so that it could balance with the ultra-soft cookie.

I put marshmallows right in the batter as well even though I knew that this would make “craters” in the cookies. I was hoping this would add character as well as a bit of a caramel’y taste since the marshmallow becomes sort of candied but the taste wasn’t as obvious as I would have liked.

Sweet Potato Whoopie Pies

adapted from

  • Getting the batter ready

    3 cups flour

  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 Tb butter, room temp
  • 3/4 cup packed brown sugar
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla.
  • 1  cup cooked mashed sweet potatoes (I used canned but feel free to make your own)
  • 1/2 cup milk
  • 1 1/2 cup mini marshmallows
  1. Ready for the oven

    In a bowl, whisk together flour, spices, baking powder, baking soda and salt.

  2. Using a stand mixer or a clean bowl with a hand mixer, beat the butter with the sugars until light and fluffy, about 3-4 minutes. Beat in oil and then eggs, one at a time.
  3. Add the vanilla and the sweet potatoes and beat some more.
  4. Add the dry ingredients alternatively with the milk and blend until well mixed. Stir in the marshmallows.
  5. Chill batter for 1 hour.
  6. Preheat oven to 350°F and line baking sheets with parchment paper.
  7. Scoop batter onto baking sheets. I did pretty big scoops (2 tablespoons each) to make sure that each cookie had a few marshmallows in it.
  8. Bake 14 minutes or so (depends on the size you make) making sure that the tops bounce back when lightly pressed (there may be a slight indent since they are so moist).

After baking. The marshmallows then went pretty much see-through after they cooled

Toasted Marshmallow Filling

  • Toasted Marshmallows: I just let them get all puffy and hot, not super brown

    3 cups mini marshmallows

  • 3/4 cup butter, room temp
  • 4 cup icing sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • milk if needed
  1. Put marshmallows on a cookie sheet lined with parchment paper. Broil in the oven until lightly browned. Do not walk away from them while you do this! They burn quickly! When they are done, take them out of the oven and slide the parchment paper off of the cookie sheet so the marshmallows cool quickly.
  2. Once the marshmallows are around room temperature, beat the butter. Add the marshmallows and continue beating the sticky mess! Add icing sugar 1/2 cup at a time and then add the vanilla and cinnamon.

Assemble by putting filling between two equally sized Whoopie Pies. The filling I made didn’t make quite enough so I have tried to change the recipe to reflect what should be the right amount but I can’t make promises! Hopefully it is the right amount.

Pumpkin Whoopie Pies with Spiced Maple Cream Cheese Filling

written by Becky

Pumpkin Whoopie Pie with Spiced Maple Cream Cheese Filling

And so it begins, the holiday flavours! I love it! In fact I have already planned Whoopie Pies to make up until Christmas almost! I have one week where I don’t know what to make so if you have a suggestion for a Christmas/holiday themed Whoopie Pie,  send the suggestion this way! I have no idea what I will do with all these Whoopies but I want to make them anyways!

I have to confess something. A couple weeks ago I was out and organic canned pumpkin was on for a good price so I bought 4. Well right after doing that, I read this article that said that Libby’s Pumpkin is so much better than the Farmer’s Market that I had just bought. Apparently the Farmer’s Market stuff can be “chalky” & vegetal… Well that gave me an excuse to not only by first 2 cans of Libby’s Pumpkin but also the Trader Joe’s brand when I went to the States last weekend for some fun grocery shopping (I LOVE Trader Joe’s!). So that means I bought 8 cans of pumpkin in the last month or so! Craziness! Who does that?? So now I have lots of pumpkin baking to do! The good news is that I had already used one can for this snack cake and some scones, and I used a 2nd can for these Whoopie Pies &… uh… I don’t actually remember what I used the first half of the can for! What is wrong with me? Seriously I cannot remember except that I made whatever it was before I made these Whoopies… maybe by the end of the post I will remember again! Anyways, so far I have only used the Farmer’s Market organic stuff so I’ll let you know in the future if there really is any difference!

Cooling Whoopies

This recipe came from a new cookbook – no, I didn’t buy ANOTHER Whoopie Pie cookbook (yet) – that is called “Bake Me I’m Yours…Whoopie Pies: Over 70 excuses to bake, fill and decorate“. What a great title for a book! I love that it is “excuses to bake”. Just what I need! Anyways, on Amazon you can “Click to Look Inside” and there are about 10 recipes that you can see. I have actually tried 3 different pumpkin Whoopie Pie recipes now and I know there are more out there but I liked this one because it didn’t require any buttermilk (which I don’t have right now) or anything too special. In fact, it doesn’t use butter. This is the first Whoopie Pie recipe I have made so far that uses oil and I was curious to see how it went. Well let me tell you that I thought it was delicious! I loved that you could taste the pumpkin quite well and the amount of spices was perfect. It gave a nice warmth but it didn’t overwhelm the pumpkin. Also, they were perfectly moist and lovely and fluffy. Very very tasty! I definitely recommend them (although I still have to make another recipe to make sure they are the BEST ones!)

Oh, right! I made a loaf! A quick and healthy pumpkin loaf! That is what I made with the first half of the can of pumpkin!

Pumpkin Whoopie Pies

(adapted from “Bake Me I’m Yours…Whoopie Pies”, makes about 17 medium sized Whoopie Pies)

  • Dry Ingredients: Mmm... yummy spices!

    2 cups all-purpose flour

  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 3/4 cup pumpkin puree
  • 1/4 cup whole milk
  • 1 large eggNote: the batter sits for 30 minutes in the fridge after making it so don’t preheat your oven yet!
  1. Finished batter. I almost forgot to take a picture of it!

    In a large bowl, whisk together the flour, baking soda, baking powder, spices and salt.

  2. In another large bowl or in the bowl of a stand mixer, mix/whisk together the brown sugar, oil, pumpkin puree and milk. Add the egg and mix.
  3. Gradually stir in the dry ingredients until well combined.
  4. Chill for 30 minutes. Preheat your oven to 350° and prepare two baking sheets with parchment paper.
  5. Spoon/Scoop 2 tablespoons for each Whoopie Pie onto the baking sheets. Space them about 2 inches apart.
  6. Bake 8-10 minutes or until the cakes mostly bounce back when pushed with a finger (a slight indent may be left).
  7. Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack to cool completely.

Spiced Maple Cream Cheese Filling

  • 4 oz (1/2 of a package) of cream cheese, room temp
  • 1/2 cup butter, room temp
  • 1 tsp vanilla
  • 1 tsp maple extract
  • 3 1/2 cups icing/confectioner’s sugar
  • 1/2 to 1 tsp pumpkin pie spice (add amount depending on the spice level you want!)
  1. Beat the butter and cream cheese a minute or so until well combined. Add the extracts (it may not look great at this point, just keep going).
  2. Add the icing sugar 1/2 cup at a time and then the spice. Beat well after the final addition. You could also put a couple of tablespoons of real maple syrup in but I find the extract is the only way to really taste it.


As I always say, there should be a 2:1 ratio of cookie to icing so put the same amount of icing that you used for each cookie between two cookies and carefully “smoosh” together. Because they are so fluffy and moist, they may squish if you push too hard.

Finally, I tried a “Real” Whoopie Pie.

Yes, you read the title correctly, I am saying this was my first “real” Whoopie Pie. I say that because it actually came from somewhere besides my kitchen. Although I do make excellent Whoopie Pies (am I allowed to say that?) I still had yet to actually have one that wasn’t made by me! So really I wasn’t all that sure that I was even making them “traditionally” or if I was anywhere near the right texture etc. I should add, that I have had 1/2 of a Starbucks Red Velvet Whoopie Pie… and I wasn’t that impressed.

Portion control 🙂

Anyways, thanks to my friend, I was able to try a “Pumpkin Wicked Whoopie Pie” from a grocery store just south of the border and not far from us. My first impression was “yep, it is HUGE!!” In my post on sizing options for Whoopie Pies, I had said the following thing about the largest size: “Man-sized”, “Shareable Size” or “American Sized”. Now I don’t mean the last name as a slam on Americans – I am just pointing out that this is the size that is sold in the States and shown in every picture I have seen of someone eating a Whoopie Pie. Without going to the other post, I will point out that this “Man-sized” Whoopie is the size of a hamburger! Seriously! I cut this one in half and still found that to be a lot for one sitting. I somehow did ‘manage’ to get through it though 🙂

These were good, moist enough and nice and cakey but maybe not quite pumpkin’y enough! We shall see if I can do better with my pumpkin Whoopie Pies that will be made & posted shortly!


Cookies and Cream Whoopie Pies

I first want to start this post with a BIG welcome to new subscribers! I love it when someone new joins & there have been quite a few lately! Yay! 🙂

Cookies & Cream Whoopie Pies

Ok, now on to the post. As a child, my first choice of ice cream was ALWAYS cookies & cream. It was just the perfect combination of chocolate and vanilla. I like the texture: a little crunch contrasting perfectly with the cold, creamy ice cream. Also, it wasn’t too crazy of a flavour – and it didn’t make your mouth blue like a lot of other people’s favourite flavour: Bubble Gum (I also really didn’t like getting the chunks of gum in there because it was so confusing – are you chewing gum or eating ice cream?). Oddly enough, it is now very rare for me to get cookies & cream ice cream even though I do still think it is delicious.

My friend filling the Whoopies!

So that was the inspiration for these Whoopie Pies that I made with my friend for her family dinner. They turned out great and were definitely reminiscent of the ice cream. We used the chocolate whoopie recipe from Martha Stewart’s Cookies booksince it required buttermilk & we didn’t have any whole milk as other recipes required. This time I was pretty happy with this recipe. It is quite moist and chocolatey. I still need to do more direct comparison’s of the chocolate whoopie to find the one that is my favourite but this one is definitely good. I do recommend that you don’t underbake them at all. The first cookie sheet I underbaked by accident and they fell flat after. They tasted good still but did not look pretty.

Chocolate Whoopie Pies

(these make roughly 3 dozen medium sized ones – half it if you want less)

  • Making the batter

    3 1/2 cup flour

  • 1 1/2 cup cocoa
  • 1 Tb baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup butter, room temp
  • 2 cups sugar
  • 2 eggs
  • 2 cups buttermilk, room temp
  • 2 tsp vanilla
  1. Preheat oven to 400°F. Line two baking sheets with parchment paper.
  2. In the bowl of a stand mixer (or a regular bowl and use a hand mixer), beat the butter 1-2 minutes until fluffy. Add the sugar and beat another 2-3 minutes until light. Add the eggs, one at a time, and continue to beat. Add the vanilla.
  3. In a separate bowl, whisk together the flour, cocoa, baking soda, baking powder and salt.
  4. Add the dry ingredients alternatively with the buttermilk (so add flour mix, buttermilk, flour mix, the rest of the buttermilk, and then the rest of the flour mix).
  5. Spoon, scoop, or pipe about 2 tablespoons per cookie onto the baking sheet. Bake until they hold their shape when you press lightly on them (a finger print should not remain!) – about 8 minutes.
  6. Allow to cool 2 minutes on the baking sheet and then transfer to a rack to cool completely.
  7. When they are cooled, fill them with the filling below (I like a 2:1 ratio so if you use 2 tablespoons per cookie, use 2 tablespoons of filling – a cookie scoop is great for this). If you want, roll them in cookie crumbs!

Breaking Oreos! I used my Slap Chop...

Cookies and Cream Filling

  • 1 cup butter, room temp
  • 4 cups icing/confectioner’s sugar
  • 1 tsp vanilla
  • 2-4 tsp cream/milk/water to get a good consistency
  • 8-10 Oreos, chopped into smallish pieces
  1. Beat the butter 3-4 minutes until light and fluffy. Add the sugar half a cup at a time & continue to beat on low. Add the vanilla and cream/milk. Beat on high for 2 minutes after.
  2. Stir in the Oreos.
written by Becky

Oreo Filling - stirring it up!

Finishing up: after filling them, we rolled them in more Oreo crumbs (optional)