I've blogged before about my quest to find the best whoopie in Maine (still haven't found it). And I couple of months ago I ventured into the make own whoopie pie territory. The other night I put a Halloween twist on my whoopie pie recipe with terrific results, so if you are looking for a last minute Halloween treat to make (somewhere between putting together your costume), this recipe is for you...
I've experimented a bit with whoopie recipes and my go to recipe is still the one from epicurious. The recipe was pretty straightforward. You MUST use Droste Dutch Processed Cocoa. The first time I did it I was a little short on Droste and had to add in a couple tablespoons of Hershey's to make my full half cup. And overall I was disappointed in the chocolatey-ness. The next time I did it I used all Hershey's (because that's was Martha recommended). NO! FAIL! Not chocolatey. Not delicious. This time I used 2/3 of a cup of Droste instead of just 1/2 cup. Just right! I recommend making the pies as minis and doubling the recipe if you are having a crowd. For the minis, use your tablespoon measuring spoon to scoop out little balls of batter and bake for around 10 minutes at 350 degrees.
For the pumpkin filling, I turned to Martha Stewart. Do not be confused! You should use the Epicurious recipe for the base. Trust me. Just trust me.
Overall pretty easy way to make something a little different from the standard Halloween (or Thanksgiving) fare.
Faith Durand's Favorite Cookbooks
4 hours ago