Mark you calendars to stop by downtown Largo’s newest business, Barley Mow Brewing Company at 518 West Bay Drive on Friday December 9th, starting at 5pm. The Deli Diva will be there and Barley Mow will be giving away our sandwiches for happy hour. Here’s a chance to taste some great craft beers, welcome a new business and get some free Deli Diva food! Hope to see you there!
Here’s the original Whoopie Pie recipe. It’s got quite a few ingredients, so if you’re one who likes the quick and easy way, keep reading because below it I added the easy recipe too!
Classic Chocolate Whoopie
from Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
- Preheat oven to 375 degrees.
- Line baking sheets with parchment paper.
- In a bowl, sift together, flour, cocoa, baking soda, and salt.
- In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
- Add egg and vanilla and beat for two more minutes.
- Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
- Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
- Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.
1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.
Salty Peanut Butter Filling
from Whoopie Pies
3/4 cup creamy peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
3/4 cup confectioners sugar
1/2 teaspoon salt
- Beat peanut butter and butter on low until creamy using a mixer.
- Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
- Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.
You can wrap pies individually and store in an airtight container in the refrigerator for several days.
You can also roll the edges in sprinkles, chopped chocolate, nuts, etc. or in this case, peanut butter morsels.
Quick and Easy Mini Whoopie Pies
Your friends and family will feel less guilty about eating sweets if you make them in smaller sizes. Here’s a fast and easy recipe for mini whoopie pies. You can try this with any cake mix like red velvet, spice, etc. 
1 (16oz) box Devil’s Food cake mix 3 large eggs 3/4 cup water 1/2 cup vegetable oil 1 (8oz) package cream cheese, softened 1 (15oz) container vanilla icing
1. Heat oven to 350F. Line cookie sheets with parchment paper. 2. Mix cake mix, eggs, water and oil with electric mixer on medium for 2 minutes. 3. Drop batter onto cookie sheets, using approx. 2 tablespoons batter for each one. Spread the batter into 2 1/2″ circles. Space them 2″ apart from each other. 4. Bake 7 to 9 minutes until center is set. Cool for 1 minute on cookie sheet, then transfer to cooling rack. 5. Beat softened cream cheese with the icing until completely blended. Place half of pies face up and spread with 2 tablespoons of filling, then place another pie on top, press down gently to spread icing. Chill until ready to serve.
Experiment with this recipe; try all different flavors of cake mix and icing. Add your own touches to flavorings to the fillings. Be creative!
