K2cakes -

Dreamsicle whoopies? Hey, don't leave me hanging here - are we talking orange cake with vanilla filling, or vanilla cake with orange filling?

Is your entire line vegan, or just certain products?

Theresa

Yes, I only bake vegan as we are a vegan household... No one notices or seems to care, although one person told me they didn't like how they had to lick their fingers clean because of the moist cake... is that bad?

~ Dreamsicle whoopies ala "me".... orange scented vanilla cake with my vanilla whoopie pie filling flavored with pure orange oil.

I charge (wholesale) about $1.00/each for the minis. I charge more when I sell direct, about twice as much. Keep in mind these are 2" pies.

Hope that helps. I get bored with basic real fast, so I've been experimenting..

What does everyone use for a filling ? More of a pastry creme , a marshmallow type or a buttercream ? I think the buttercream is a little to sweet for these( just for these LOL) I like them to be more of a twinkie type filling! Wish I had a filling recipe I was happy with!

Hey, where did everyone go LOL!!!!!!

I'm still here, fiddlesticks! I was hoping that someone would answer your question. I've made Whoopies a few times, and I thought that my filling was cloyingly sweet. So, I was waiting for a response, too.

I use cream cheese buttercream for mine. But, I make carrot, banana, and pumpkin so I think it naturally fits.

Have you tried the milk/flour buttercream in them yet?

No I have not tried that type recipe yet !
I made some with white Choc buttercream, and while we thought it was delicious it was also very sweet, yet everyone thought it was a delicious filling between choc fudge cookies!
I wish someone could share a tried and true recipe for these in choc and other flavors along with a filling ..
I understand no one wants to really give away a secret, but it sure would be nice LOL!
I hate wasting ingredients making things over and over trying to find the best one!

I use a variation of my buttercream recipe, only less sweet and not as thick, easy to spread but not runny. It's fluffier and lighter in texture.

Ok, you've kind of "turned me around" on these a bit. This feels like a "whoopie pie support group", so I'm feeling less anti-whoopie pie.

I even make them square sometimes for a switch-it-up. I'm with that whole "variety is the spice of life" thing...

Fiddlesticks I posted a link to the pumpkin whoopie pie recipe earlier. If you like pumpkin bread you will love these! They are very dense and rich so I make them smaller.

I am still playing around with the others (banana and carrot). I have the taste down, but they bake up too flat.

For the chocolate whoopies I use the recipe on Epicurious.

http://www.epicurious.com/recipes/food/views/Whoopie-Pies-107615

Sweet goodness, my mouth is watering just reading this thread.
I can feel my butt just getting bigger imagining eating these...
I'll make some this weekend.

maryjsgirl.. Thanks and I will look back for your post!

I just found this recipe. I haven't tried it, but a great idea for German chocolate whoopies.

http://southernfood.about.com/od/chocolatecakes/r/r90305e.htm

German Chocolate? Vielen Dank mein Freund !!

sorry to jump in but can someone describe the texture of the whoopie pie and its filling? is it like a cookie or a cake? is the filling fluffy or thick?

Thanks!

It's cake-like but shaped like a cookie. Fillings can be different, but often they are like a sweet twinkie-sort of filling. They are addictive!

I agree ! To me they are like mini cake creations with a twinkie/pastry type filling. The ones I have bought anyway!
Remind me of the Oreo cakesters!

thanks! so definitely cake-like. and what's a twinkie frosting like? cause we don't have those here fluffy?

Ok, I am from PA and we have always called them Gobs. And if I am not mistaken they originated from the PA Dutch...but perhaps were adopted by other states and other names along the way.

You can use a cake mix to make Gobs, just don't add as much water to the mix. You want a thicker batter so that it doesn't run everywhere when scooped onto a cookie sheet, but it will spread some. As for the texture, it is cakey, but not super airy, very slight chew to it, and the outside is sticky, so you end up with the "skin" of the cake on your fingers. It does not have a strong chocolate flavor either.

The filling recipe (I have the cake recipe too) I have from my Grandmother's old Grange Cookbooks is one that calls for the cooking of milk and flour like others have posted. The filling is thick and fluffy, and not overly sweet.

I can find these at the Amish bake stands in my back yard, and even the local grocery store bakery makes and sells them.

SugarHighBakery.. You described them perfectly!
Are you sharing the recipes ?
Sounds like the one we are all looking for !
And yes they seem to have several different names!

GOBS--1

2 c. sugar
1/2 c. shortening
2 eggs
1 tsp. vanilla
4 c. flour
2 tsp. soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. cocoa
1 c. sour milk or buttermilk
1/2 c. boiling water

Cream shortening and sugar, add eggs and vanilla. Sift dry together and add alternately with milk and hot water. Drop spoonfuls onto cookie sheet, bake at 400 for 5-7 mins. Put filling between two cookies when cool.

FILLING

5 Tbsp. flour
1c. milk
1c. shortening
3/4c. powdered sugar
1/4tsp. salt
1tsp. vanilla

Cook flour and milk till thick, stirring constantly. Cool. Cream other ingredients together and add cooked mixture 1 Tbsp at a time.





GOBS--2

1/2c. shortening
1c. sugar
1/2c. buttermilk
1tsp. soda
1 egg
1-1/2c. flour
1/2c. cocoa
1/3c. (liquid) (coffee, water, etc.)
1tsp. vanilla
pinch of salt

Mix all together, drop by spoonfuls onto cookie sheet and bake at 350 for 10 mins. Put filling between two cookies when cool.


FILLING

1/2c. milk
2Tbsp. flour
1/2c. shortening
1/2c. sugar
1tsp. vanilla
pinch of salt

Cook milk and flour until a nice paste, stir well, cool.
Cream sugar and shortening, add to cold paste. Add vanilla and salt. Beat about 10 mins.

Oh thanks so much for sharing this !
I appreciate It, as I'm sure others will to!
So these will spread some but will stay on the thick side ?
Which recipe to you prefer?

Another cool one I found on tastespotting. Boston Cream Whoopie Pie!

http://bittersweetblog.wordpress.com/2009/05/17/whoopie-schools-over/

You just HAD to post that, didn't you Maryjsgirl?? Oh, super duper YUM!!

Thanks for the link! look yummy, I clicked on the pumpkin link there also they look delicious!

Help please! How do I chocolate-tize my whoopie pie filling? I'm very satisfied with my filling, but I want to make a chocolate version. Is this possible. It's a variation of a BC recipe, only thinner.

Thanks so much~ I'm making PB cup whoopie pies this evening and they're due tomorrow.

K2cakes.. Those sound amazing!
Can you add melted choc to you filling ?
Depending on what type of b.c. recipe your using..
I know I can add melted choc to my B.C.!

Fiddlesticks~ Thanks. I probably could, although I don't know how much to add and was hoping to just add cocoa. Any ideas on that?

Tonight I made~ Coconut-carmel-shortbread bars dipped and drizzled with dark chocolate. I made the carmel, so this was WAY to much work, but hey came out well. (a lot like those "samoas" GS cookies)

I made stawberry whoopie pies last night, they were a bit dense, but other than that pretty good. Next time I'm just going to fold the strawberries into my white cake recipe... it's much lighter.
Oh, I also make Mocha whoopie pies... with espresso filling.

K2cakes, I have to remind myself to NOT read your posts when I am hungry! LOL!

How far in advance can unfilled whoopie pies be made? After there cooled, can I store them in tupperware?

K2cakes.. I add 8oz of melted choc to my B.C.
I have a seperate choc B.C recipe I use and it calls for 3/4 of a cup of cocoa in it . You might want to just start adding cocoa to your recipe and make it as chocolately as you want it to be?
I agree your post makes me hungry . You can post pictures on the thread to ( hint hint ) to all you that have been making these already!