Just Like Mom’s Pastries
353 Riverdale Rd.
Weare, NH
603-529-6667; justlikemomspastries.com
Although Maine lays claim to this confection (as do other regions of the country), Just Like Mom’s whoopie pie is true to its name: a large cakelike cookie, dense with chocolate flavor; slightly crispy on the edges; cut in half and slathered with a marshmallow creme filling, not white frosting. A melt-in-your-mouth “pie,” worthy of the whoop.
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Whitney’s Farm Stand in Cheshire, MA has the best homemade pumpkin whoopie pies I have ever tasted.
I WOULD LOVE TO TRY THE RECIPE, BUT I GUESS THEY FORGOT TO PUT THE RECIPE HERE. WHERE’S THE RECIPE??
I buy my whoopies from Wicked Whoopies in Maine and they are fabulous. They have many flavors and even giant cake-sized ones and their service is great.
http://www.wickedwhoopies.com/index.php
Here in Johnstown, PA we call them “GOBS” but they sound like the same recipe. I make the chocolate ones all the time and occasionally the pumpkin ones.
GOB RECIPE
1 cup shortening
1 cup sour milk (add 1 TBL vinegar to 1 cup milk)
2 eggs
1 cup unsweetened cocoa powder
2 tsp vanilla
2 cups sugar 3 cups flour 2 tsp baking soda 1/2 tsp salt
1/2 cup water
In large bowl of mixer, blend shortening and sugar. Add eggs and vanilla. Mix together dry ingredients and blend into shortening mixture, alternately with milk and water. Stir well. Preheat oven to 400 degrees. Drop batter onto greased baking sheets by spoonfuls. Bake 10-12 minutes. Remove from baking sheets and cool cookies completely on wire racks. Once cool sandwich 2 cookies together with filling, as follows.
Filling recipe: In small saucepot, cook 1 cup milk and 5 TBL flour. Stir continuously over medium heat until thick. Remove pot from heat, set aside covered to cool completely.
In bowl of mixer, beat together 1/2 cup butter and 1/2 cup shortening. Add 1 cup sugar to this. Beat well, then add the cooled flour/milk mixture. Blend well so filling in not gritty. Add 1 tsp vanilla and blend well. enjoy!
Gobs are NOT whoopie pies! There is no marshmallow in the filling, which is a requirement for a REAL whoopie pie. The following recipe is one of my favorites:
WHOOPIE PIES
1 egg
1/3 c. vegetable oil
1 c. sugar
2 c. unsifted all-purpose flour
1/3 c. unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
1 tsp. vanilla
Filling (recipe follows)
Heat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling and two cakes to make sandwiches. Makes 15.
FILLING
1/2 c. butter or margarine
1 c. confectioners’ sugar
1 c. Marshmallow Fluff (about 1/2 of a 7 1/2-oz. jar)
1 tsp. vanilla
In a medium bowl with mixer at medium speed, beat butter and remaining ingredients until light and fluffy.
The “gob” recipe is the original whoopie pie recipe. My mother and grandmother, both New Englanders, have been making those for years. They’re richer than the marshmallow filled type, and not so cloying.
Either way it’s a whoopie pie – there are just two ways to make them: before the 1920′s and after the advent of Marshmallow Fluff.
I did try the marshmallow filling recipe and it is so delicious. I actually saw a chocolate marshmallow filling recipe in a magazine that I want to try.