Servings: Makes 8 whoopie pies
Traditional whoopie pies (with fluffy domed chocolate cakes and marshmallow filling) are a New England specialty, though they’re now popular all over the country. There’s not a kid in the world, including mine, who doesn’t love whoopie pies; kids seem to love anything they can eat with their hands. And these are a generous size, so little ones feel like they’re getting a real treat. This pumpkin variation can be credited to Patrizia Jonker, whose bakery Amore, in Fairfield, Connecticut, was known for whoopie pies.
Vanilla paste is a viscous, concentrated vanilla flavoring made with the tiny black seeds of long, thin, black vanilla beans. It is more convenient, less expensive, and has a longer shelf life than the beans. Use vanilla paste in pale-colored presentation where the tiny black seeds should show, such as creams and ice creams. Unlike vanilla extract (1 tsp to 1 tsp replacement), the vanilla paste will not lose its potency in hot mixtures. Vanilla paste is available at specialty stores.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?