Maybe you know them as “Gobs” (especially if you hail from PA) or maybe you know them as “Whoopie Pies”. Whatever you call them, these classic desserts are absolutely irresistible!
They consist of two cakey chocolate cookies sandwiched around an old-fashioned vanilla filling.
Try them frozen for a wonderful summer treat.
Prep Time: 1 hour
Cook Time: 10 minutes
Cooling Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 whoopie pies
Calories: 284 calories
Ingredients
Authentic Amish Whoopie Pies
CHOCOLATE COOKIES
1 cup sugar
¼ cup shortening or lard
1 large egg lightly beaten
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups all-purpose plain flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup very hot or boiling water
CREAM FILLING
1 cup whole milk
5 Tablespoons all-purpose plain flour
3/4 cup unsalted butter
2 Tablespoons shortening
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup powdered sugar
Instructions
CHOCOLATE COOKIES
Preheat oven to 450F (235C) and line several cookie sheets with parchment paper
Set aside.
In a large bowl or in the bowl of a stand mixer, combine sugar and shortening and beat together until well-combined.
Add egg and vanilla extract and stir until mixture is pale yellow and well-combined.
Stir in buttermilk and then set aside.
In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Prepare your boiling water.
Alternate adding the dry ingredients and hot water to the wet ingredients, starting and ending with the dry ingredients and stirring until combined after each addition.
Stir until well-combined and mixture is smooth. Be sure to use a spatula to scrape the sides and bottom of the bowl to ensure ingredients are thoroughly combined. The mixture should be thin like a cake batter rather than thick like a cookie dough.
Drop cookie batter by a heaping Tablespoon onto prepared baking sheets, spacing cookies at least 2” apart (they will spread in the oven).
Bake for 5 minutes in 450F oven, then remove from oven and allow to cool completely.
Meanwhile, prepare your cream filling.
FILLING
This Whoopie Pie filling starts with a flour/milk paste that’s critical to the texture and consistency of an old-fashioned Whoopie Pie.
Pour milk into medium-sized saucepan over medium/low heat and then sift/whisk flour into milk until smooth.
Continue to whisk constantly until mixture is thickened to a near paste-like consistency that wants to cling together.
Remove from heat and allow to cool completely before proceeding (if it’s warm and you proceed you’ll melt your filling and have a runny mess).
To speed up the process you can pour the mixture into another container but it will take at least 30 minutes.
Flour mixture will thicken even more as it cools.
Once flour/milk mixture has cooled, add to a medium-sized mixing bowl along with butter, shortening, salt and vanilla.
Use an electric mixer to beat until creamy and well-combined.
With mixer on low speed, gradually add powdered sugar until completely combined.
Pair up your cooled chocolate cookies so that you have evenly-sized pairs.
Pipe or spread filling onto the bottom of one cookie then top with another cookie to make a sandwich.
Amish Buttermilk Biscuits
Fresh, homemade buttermilk biscuits are the perfect complement to your dinner!
Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Serves: 10 servings
Ingredients
2 cups flour
¾ teaspoon salt
3 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons shortening
1 cup buttermilk Instructions
Combine the dry ingredients together in a bowl. Mix in the shortening until the mixture is crumbly. Add the buttermilk and mix just until combined. The dough will be sticky. Turn out the dough on a floured surface. Roll out to ½ inch thickness. Use a biscuit cutter to cut about 10 biscuits, rerolling the dough as needed. Place biscuit on a greased baking sheet. Bake at 425 degrees for 15 minutes.
Notes
If you’re in a hurry, drop these by rounded tablespoons into a greased pan. They won’t be a perfect biscuit shape, but they cook up just as nicely and tastes just as good!
Delicious Chocolate -covered cherries with a wonderful filling. Bring a little Amish Country sweetness to your kitchen.
A simple Amish recipe for chocolate-covered cherries.
Just four ingredients!
These delicious candies are easy to prepare. They include a creamy cherry filling wrapped around a cherry. The stem provides for an easy to use handle while also creating a wonderful visual appeal.
Great for gift giving or just for enjoying yourself.
An authentic Amish recipe from Ohio’s Amish Country.
I enjoy these made with a dark chocolate and sometimes for adventure, I’ll sprinkle them with a little coarse salt before they harden.
1 jar maraschino cherries with stems (10 ounces, with the juice reserved)
4 cups powdered sugar
4 tablespoons salted butter (softened)
16 ounces semi-sweet chocolate chips
Directions
Drain the cherries, reserving the juice.
Dry cherries gently with a paper towel.
In a mixing bowl, mix 3 cups powdered sugar, butter and 1/4 cup of the reserved cherry juice together.
Add in the last cup of powdered sugar, a little at a time, until the mixture forms a soft dough.
Refrigerate the dough for 20 minutes.
Roll the filling into 1 inch balls.
Flatten the dough balls between the palms of your hands.
Fold the dough over the cherry to completely cover it, t
Shape it into smooth ball.
Refrigerate the covered cherries for 20 minutes.
Melt the chocolate in a double boiler or in the microwave.
Holding the cherry by the stem, dip it in the melted chocolate and allow the excess to drip off.
Place the chocolate covered cherry on a baking pan that has been covered with parchment paper or wax paper. Repeat with the remaining cherries.
Allow the chocolate to set completely before storing the cherries in an airtight container.
Roll the filling into 1 inch balls.Flatten the dough balls between the palms of your handsFold the dough over the cherry to completely cover it.Shape it into smooth ball.
