Tag Archives: Vanilla

Victoria Sandwich Whoopie Pies

Victoria Sandwich Whoopie PieI was suddenly reminded the other day when my British friend told me she had made a Victoria sponge cake that I had forgotten to post these! And really they were one of my favourite Whoopie Pies so I am not sure how I forgot!

I made these awhile ago for a Pride and Prejudice marathon watching day. We watched all of the BBC series in a row one rainy day (6 hours I think?) and I figured we needed a fun sweet for the day. We actually had a huge feast of food… and because it was an all-day event, it allowed for many rounds of eating… which may have been why we all overate.

Victoria  Sandwich (or Sponge) Cake was named by Queen Victoria. Although I first saw this cake on the Food Network somewhere, from Wikipedia, I learned that “a typical Victoria sponge consists of raspberry jam and whipped double cream or vanilla cream. The jam and cream are sandwiched between two sponge cakes; the top of the cake is not iced or decorated apart from a dusting of icing sugar.” Seemed like a great idea for a Whoopie Pie!

Nov 2012 010

These went over quite well! Even though I am a huge fan of some of the more interesting/exciting flavour combos on here, I really loved these and they would rank up there as one of my favourites. I do have to say, I think the homemade raspberry jam from my mom truly made them special. Homemade jam is so much more amazing: I definitely recommend it in this recipe over a store-bought version. The other important ingredient would be the vanilla bean in the vanilla filling – yes, you can just use vanilla instead but vanilla beans offer so much more in the vanilla department! They are in their own league for flavour!

Vanilla Whoopie Pies

adapted from Vanilla Whoopie Pies in Whoopie Pies by Sarah Billingley and Amy Treadwell

  • Vanilla Raspberry Whoopie Pies2 1/4 all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 Tb milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  1.  Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder & salt in a bowl
  3. In the bowl of a stand mixer, beat the butter for a minute or so and then add the sugars. Continue beating for another couple of minutes until light & creamy. Add the vanilla and the eggs one at a time.
  4. Add the buttermilk slowly with the mixer on low.
  5. In a small bowl or measuring cup, add the baking soda and then the vinegar to the milk (it will foam!!)
  6. First mix in about half the flour mixture, then the milk mix, then finally the rest of the flour.
  7. Drop, scoop or pipe about 1-2 Tb of batter onto the baking sheets.
  8. Bake 8-10 min or until the cookies just start to brown. Allow them to cool a few minutes before transferring them to a drying rack.
Very Vanilla 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!

Raspberry Jam (preferably homemade. Sorry I don’t have a recipe to suggest! I usually just go with the one in the package of pectin!) (make sure it isn’t a watery variety)

Assembly:

  1. Line up the cookies so that they are beside a matching partnerFillings!(similar size and shape).
  2. Spread half of the whoopie pies with raspberry jam. Add a dallop of very vanilla filling to the top of the jam (use about as much filling as you used for each cookie – about 1-2 Tb).
  3. Smoosh the other side of the cookies on top!
  4. Eat! yum!

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Marbled Whoopie Pies

Although things vary depending on the country, school and program, there are two major hurdles during a science PhD: the comprehensive exam and the thesis defense. The exam (usually just referred to as the ‘comps’) is usually within the first couple years of a PhD while the thesis defense essentially marks the completion of the degree. This past week, Courteney (the long-lost-partner of Let’s Make Whoopie blog) completed her comps and ended the what-seemed-like-endless studying that she had been so focused on for the past 4-5 weeks.

It seems there are two groups of people: those that become so engrossed and focused on studying and the fear of failing that they cannot fathom discussing anything else or planning any activity during the entire study time and those that need to plan other activities to keep sane in an otherwise bleak time! I have never done a PhD but I can only assume I would be the latter. Although I did well in school, I never liked studying and needed to take mental breaks. Either way, I always look forward to when my friends/co-workers finish their comps. And although I am sure the ‘examinee’ is happy just because it is over and they passed and they can move on, I am happy to no longer have to hear about the all-important-mind-consuming exam and to have a normal conversation with the person again!

Anyways, with all of that said, these Whoopie Pies are a congratulatory treat for Courteney! Good Job! (I had meant to actually have these done for her right after the exam but I got sick… and so they provided a nice treat to go with our standard Friday morning coffee the next day!) The flavour is not meant to reflect Courteney in any way! Although it does beg the question of “if Courteney were a Whoopie Pie flavour, which would she be??”

The cakes are pretty good. Moist and tasty. The filling is on the lighter tasting side because of the whipped cream. The ganache filling adds a little richness that enhances every bite!

Marbled Whoopie Pies

(adapted from Whoopie Pies) Makes 12 filled Whoopie Pies

  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 3/4 cup sugar
  • 1 egg
  • 2/3 cup buttermilk
  • 1 tsp vanilla
  • 1 tsp espresso powder
  • 2 Tb cocoa
  1. Preheat oven to 350° and line baking sheets with parchment paper.
  2. Beat butter and sugar together well until fluffy and light (3-4 minutes). Beat in the egg  and vanilla.
  3. Whisk together flour, baking soda and salt in a separate bowl. Remove 1-2 Tb of it and reserve. Add to the butter mixture alternatively with the buttermilk.
  4. Remove half of the batter and add the reserved flour to it. To the other half, add the cocoa and espresso powder.
  5. Put both batters back in the same bowl and swirl. DO NOT OVERMIX! You want them to look marbled!
  6. Scoop/spoon or pipe the batter onto the prepared sheets. Bake 10-12 minutes or until they bounce back when slightly pressed (your finger indent should spring right back up!) Cool 3-4 minutes before transferring them to a cooling rack.

Mocha Chocolate Ganache

  • 1/2 cup whipping cream
  • 1 tsp espresso powder (or more! you can’t really taste 1 tsp)
  • 3/4 cup chocolate chips
  1. Place chocolate chips in a small bowl.
  2. Warm the whipping cream in a small saucepan. Once it is slightly warm, add the espresso powder and stir to help it dissolve. Heat until small bubbles form but it does not boil.
  3. Pour over the chocolate chips. Allow to sit for 2-3 minutes and then stir for a few minutes until it becomes smooth.
  4. Allow to cool until it becomes thick (it takes longer than you expect! Put it in the fridge/freezer to speed it along!)

Whipped Cream

  • 3/4 cup cold whipping cream
  • 1 tsp vanilla
  • 2 Tb icing sugar
  1. Beat whipping until soft peaks form.
  2. Add vanilla and sugar and beat until stiff peaks (don’t make it into butter though!)
First match up your Whoopie pies by finding ones that are equally sized & shaped. Spread ganache on the Whoopie that will be the BOTTOM of your Whoopie Pie. Then top with 1-2 Tb of Whipped Cream. Press together lightly and refrigerate. Eat directly from the fridge.


The Inverted Whoopie Pie

Classic is considered a compliment normally. Here is one definition: Judged over a period of time to be of the highest quality and outstanding of its kind. Sounds pretty good, right? And yet I am not normally one to make a classic dessert. Sure I love chocolate cake, or chocolate chip cookies, or carrot cake with cream cheese icing (I do love the recipe I have for this!), or whatever you consider a classic dessert but I like to mix it up! Add something special to the recipe. So even though my friend demands a chocolate cake with plain vanilla icing for her birthday, I insist on making chocolate with toasted marshmallow filling (and vanilla icing on the outside). And chocolate chip cookies are delicious but throw some toffee bits in there and they are so much better (actually I just made these cookies again on the weekend but this time I threw in pieces of Mr Big bars! I think they turned out pretty good! A little caramel, a little crisp, and a little more chocolate!)

Anyways, back to Whoopie pies. I have only made the classic flavour of chocolate filled with white (marshmallow) filling once. (I guess it was really twice since I tried two recipes.) It was alright but I really found it kind of unimaginative and thought they would be so much better in about a hundred other flavours. And I will make every one of those flavours and more! But this time, I was making Whoopie pies for a large group of people that I would not be talking to & explaining the brilliance of Whoopie Pies to & wouldn’t be able to discuss the flavour combination with them. So I needed something safe. But not as boring as chocolate with white (uh oh, maybe that is what I don’t like about classic? It seems boring??) What about Vanilla with Chocolate Filling? Yes, ok it is really not that different but it seemed different enough for me to give it a shot! And I thought they turned out pretty good! Then again, I really loved this filling!!

Something I learned this time too: there is a reason why some recipes say not to double them. The Whoopie Pie cookbook specifies this but I couldn’t figure out why. Now I know, doubling means it takes longer to beat in the flour since there is more, which means that the batter gets ‘overbeat’ and the Whoopie Pies are not as soft and fluffy as normal. Now I know. Now you know too!

Vanilla Whoopie Pies

(makes 16 or so depending on size) Vanilla Whoopie Pies in Whoopie Pies by Sarah Billingley and Amy Treadwell

  • 2 1/4 all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 2 Tb milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  1.  Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. Whisk together flour, baking powder & salt in a bowl
  3. In the bowl of a stand mixer, beat the butter for a minute or so and then add the sugars. Continue beating for a few minutes until light & fluffy. Add the eggs one at a time.
  4. Add the buttermilk slowly with the mixer on low.
  5. In a small bowl or measuring cup, add the milk and then the baking soda and vinegar. It will froth up! Fun!
  6. First mix in about half the flour mixture, then the milk mix, then finally the rest of the flour. Finally add the vanilla.
  7. Drop, scoop or pipe about 1-2 Tb of batter onto the baking sheets. Space them well as these spread!
  8. Bake 8-10 min or until the cookies bounce back when lightly touched. Allow them to cool a few minutes before transferring them to a drying rack.

Chocolate Filling

(sorry – this makes more  more than you will need but I don’t want to try to adapt it and not have enough for you!)

  • 3/4 cup butter, room temp
  • 3 oz (6 Tb) cream cheese, room temp
  • 2 oz unsweetened chocolate, melted and cooled to room temp
  • 1/2 cup cocoa, sifted
  • 4 cups icing sugar
  • 6-8 tsp milk
  1. Beat together the butter & cream cheese until smooth. Add the chocolate and beat well.
  2. Add about half of the cocoa and icing sugar slowly with the mixer on low. Add a few teaspoons of milk and then the rest of the cocoa and icing sugar.
  3. Add milk slowly until a smooth consistency is reached (a little thinner than toothpaste I would say!)
Assemble by filling two equally sized & shaped Whoopie Pies with 1.5-2Tb filling (generally use as much filling as you used for the batter of each side of the Whoopie). Squish together and refrigerate to allow the filling to firm up a little.

My Blogiversary! Funfetti Whoopie Pies

Well it has already been a year! Actually a year and a week – I made these last weekend and although this isn’t going to be a long post, I still didn’t get around to posting it until now!

Between 25 Whoopie Pie recipes and a bunch of other posts on random other things, I think it has been a good year! I hope you have enjoyed it! I am sure there will be many more years as I still have way too many recipes to try! 🙂

I figured that the best Whoopie Pies for a ‘birthday’ celebration would be Funfetti Whoopie Pies. It seems that most blogs promote that as the ultimate for birthdays (although it isn’t really my fav – Vanilla on Vanilla is sorta boring to me but I thought they would still look fun!) Unfortunately, I tampered too much with the recipe and wouldn’t want to promote it. I wanted a fluffier vanilla Whoopie Pie that was as white as possible. But I should have gone about it a little differently. For unknown reasons to me (I don’t remember exactly what I was thinking really… I bet I had a reason at the time but now it really makes no sense to me!) I did not use my favourite vanilla recipe and I tried using only beat egg whites instead of an egg. I also didn’t have the buttermilk I needed so I substituted greek yogurt… and some milk+vinegar (the alternate to buttermilk) but I should have just used the milk (the yogurt was so thick that of course it wouldn’t give a nice fluffy cookie!). Oh well, they still looked pretty enough for this celebration but I won’t suggest the recipe until I perfect it! Instead, I will suggest trying this vanilla recipe (without the vanilla bean) and add the funfetti sprinkles/jimmies/non-pareils to them and then fill with the below vanilla filling!

Vanilla Filling

  • 3/4 cup butter, softened
  • 3 cups icing sugar
  • 2 tsp vanilla (preferably clear)
  • 3-5 tsp milk/water to medium consistency
  • pink food colouring (maybe not the neon gel stuff that I used… I didn’t really want them THAT pink!)
  1. Beat the butter until creamy and light (about 2 minutes). Add in the vanilla.
  2. Add the sugar 1/2 cup at a time and then the milk. Beat well. Add more liquid as needed and then the food colouring.

written by Becky


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 


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!

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!

Assembly

  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!



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!
Assembly
  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!