Red Velvet Whoopie Pie Sandwich Cookies Recipe (2024)

FAQs

Why do whoopie pies get sticky? ›

Why are my whoopie pies sticky? Since these whoopie pies use pumpkin puree, they're quite moist and can become sticky when left at room temperature. Keep the whoopie pies in the fridge once they've cooled to room temperature to prevent them from becoming sticky.

It can be considered a cookie, pie, sandwich, or cake. It looks like a sandwich, and is made of two round mounds traditionally made from cake batter, filled with a sweet creme between the two, either frosting or marshmallow creme.

Fresh Bakery Red Velvet Whoopie Pies (1 cake) contains 22g total carbs, 22g net carbs, 13g fat, 2g protein, and 207 calories.

Experts agree that the biggest difference between a Maine whoopie pie and a Pennsylvania gob is the use of commercial marshmallow Fluff in the Maine version, versus homemade marshmallow fluff in the Amish version.

Ingredients for Whoopie Pie Marshmallow Cream Filling:

Marshmallow Creme or Marshmallow Fluff work here. Marshmallow creme has a slightly thinner consistency than fluff, so you may need to add a bit more powdered sugar to sufficiently stiffen it up. Butter – This helps create the creamy filling.

The whoopie pie, alternatively called a black moon, gob (Pittsburgh area), black-and-white, bob, or BFO (for Big Fat Oreo), is an American baked confection that may be considered either a cookie, pie, sandwich, or cake.

Whoopie Pie vs Moon Pie - Let's start by clearing up a common misperception: Whoopie Pies are not the same thing as a Moon Pie. A traditional moon pie has marshmallow filling sandwiched between graham cracker cookies, and then dipped in chocolate. Sounds good...but it's definitely not a Whoopie!

Whoopie pies are a beloved dessert all around the world, but their history is rooted in the Northeastern United States. These delightful treats have been enjoyed for generations, and their origin story is as rich and sweet as the dessert itself.

enjoy immediately, or place the whoopie pies in a freezer-safe tupperware, layered with parchment paper between each – enjoy out of the freezer, frozen! FYI: Yes, these can also be enjoyed refrigerated, rather than frozen, should you desire – the frosting layer will soften a bit, but they're still delicious!

Outer Layers: The cakey, soft outer layers of a Whoopie Pie are primarily made from flour, sugar, eggs, cocoa powder (for a chocolate whoopie), and buttermilk or similar. These ingredients contribute to the overall calorie count of the dessert.

What state is known for whoopie pies? ›

In 2011, the Maine State Legislature designated the whoopie pie as Maine's official state treat. This confection traditionally consists of two chocolate cake-like rounds surrounding a white cream filling. The popular treat is reported to have been baked in Maine since 1925.

therefore must be kept refrigerated or frozen until use. – Best enjoyed at room temperature. – The Whoopie stays fresh refrigerated for ten days and up to two months frozen. Must be kept in an airtight container.

A: They are good for 7-10 days not refrigerated, 14 days refrigerated, and may be frozen for up to a year.

According to Eating Well, sticky pie dough is the product of too much moisture. Your knee-jerk reaction might be to simply add more flour into the mix, but think twice. Too much flour, it says, will dry out your pie crust, making it closer to a cracker than a dough.

A perfect pie dough walks a fine line between dry and moist. If you're rolling it out and it's sticking to your rolling pin, your dough has too much moisture. What now? Adding more flour is always an option, but add too much flour and your dough will end up like a cracker—not a pie crust.

Non-stick spray, butter, or shortening in the pie dish, on the other hand, will prevent sticking — but since most pie and tart crusts are pretty heavy on the butter already, you shouldn't need a lot of, if any, grease to get the job done. Using too much, or the wrong kind, can change the texture of your pie dough.

Sticky Dough

If the dough is too wet and sticks to the counter as you roll it, dust your work space with more flour or roll the dough on waxed or parchment paper.