In the baking world, whoopie pies have been all the rage recently. Having tried dried out and tasteless store bought versions back home in the US, I scoffed at this phenomena when it crossed the pond. I thought, “Why would people get into this ‘treat’ when it wasn’t all that tasty?”.
But then after reading about the origin of whoopies in Baked In America, I decided to see what the fuss was all about.

We’re big fans of gingery type cakes so the Shoo-Fly Whoopies recipe seemed the right place to start. Full of goodness like ginger and black treacle, I was suddenly coming around to the deliciousness that would be the whoopie pie.

Black treacle

If you’re not familiar, whoopies are like big cakey cookie sandwiches, filled with a cloud like creamy filling. They can be made into all sorts of different flavor combinations. The Shoo-Fly Whoopie is a take on the traditional ‘Shoo-Fly Pie’ hailing from Pennsylvania Amish country, also where the whoopie pie is said to come from.

Having lived in England for nearly eight years, I have become interested in the origins of regional baked treats and local traditional dishes. Finding one that celebrated a local tradition in the US was quite exciting. I’m not aware that my hometown in California has a specialty, unless you count chain restaurants… hah!

Whoopies pre oven

Big cake cookies

The recommended filling for the Shoo-Fly Whoopies was a caramel frosting. All I can say – it was YUMMY!

Sugar for frosting

Frosting filling

My whoopies turned out GIANT sized, which I suppose is only a problem if you are watching your caloric intake. I have since halved the size of scoop to make much smaller whoopies so they are still an indulgent treat, but with less guilt.

Whoopies piled up high

Finished whoopie pies

Have you tried homemade whoopies yet? They are in a different league to anything you might find in the store, now matter how much the label says you can taste the difference.

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