Whoopie Pie Love

A whoopie pie's a wondrous thing,

Like newborn pups or early spring.

It fills the mouth with rapture sweet,

This yummy chocolate sandwich treat

Anonymous (from book "Making Whoopies")

Have you ever had a Whoopie Pie?  They are like devil dogs but the cake is moister - a rich chocolaty cake, and the cream is more decadent- a vanilla marshmallow buttercream.  They are addicting!  For me, it was love at first bite, the forever kind of love :)  The best ones I've had were at Hershey Farm Inn in Lancaster Pennsylvania.

 

Fancy Whoopie, Raspberry filling and Raspberry Rose topping

 

A cornucopia of whoopies ~ original chocolate with vanilla filling and pumpkin with cream cheese filling

I even tried a Strawberry Shortcake Version, vanilla cookie cakes with fresh strawberry buttercream mixed with chunks of fresh strawberries

If you love whoopies like me you will love them in a whoopie pie cake, lots of that chocolately cake with the sweet cream in the middle and as a topping, it doesn't get better then this!

100 Mini's

Patriotic Mini Whoopies

 

My favorite recipe for whoopies is:

Whoopie Pies on the Food Network, from Moody's Diner

http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/whoopie-pies-recipe/index.html

For more flavors and recipes check out my store for whoopie cookbooks - in the cookbook section!  http://rosiescountrybaking.blogspot.com/p/rosies-amazon-baking-store.html

Raspberry Crumb Bars

These Raspberry Bars are rich, buttery and crumbly.  Try them with cool whip or vanilla icecream too!

Recipe
Crust
15 Tbsp unsalted butter (1 stick + 7 Tbsp), melted
2 cups flour
Filling
3/4 cup raspberry preserves, mixed smooth with a fork
Topping
1 cup plus 1 Tbsp flour
3/4 cup light brown sugar
8 Tbsp unsalted butter (1 stick), at room temp, cut into small cubes


Preheat oven to 350 degrees.  Line a 9 X 13 " baking pan with parchment paper or aluminum foil, overhanging the sides for easy removal of bars later.  Crust: mix the butter and flour with a fork until combined and forms a dough. 

 Spread crust on bottom of pan, use a large piece of waxed paper to evenly press down crust.

 Bake crust for 15 mins until lightly golden and let cool completely.  Topping: Using a pastry blender, food processor or your fingers, mix together the flour and brown sugar, then cut in the butter until mixture resembles coarse crumbs. 

 Spread the raspberry preserves onto the cooled crust, leaving about a 1/4 in of the crust on edges showing.  Sprinkle crumbs over the preserves ~ it will seem like a lot of crumbs, but get 'em all on there for a nice crumbly top

 Bake for 15 mins or until golden brown.  Allow to cool, then cut with a serrated knife.  Sprinkle with Confectioners sugar if desired.

Enjoy!