The Truth About Cops (Whoopie Pies Two Ways)

A few weeks ago, I went for a run. Usually, I see a lot of people on my run. That night, I saw cops. Tons and tons and TONS of cops. I think every cop in the city of New York was hanging out on the Upper East Side that night. Maybe it was because of the UN session week – there are a lot of embassies in my neighborhood. Maybe it was because of some upcoming Jewish holidays, since there are also a lot of synagogues up here. Maybe they were just having a party, spread out over thirty some odd blocks of Park Avenue and chilling at all the intersections. Whatever the reason, every block had at least eight cops ON EACH SIDE – two on the corners and four spread along the middle of the sidewalk.

Owing to the fact that I often watch cop dramas when I’m supposed to be studying (Castle, anyone?), I spent the whole run thinking about cop stereotypes and since I was hungry, I focused on food related stereotypes. First, does cop coffee really taste that bad? I don’t drink coffee, but I worked as a barista for a few years, so I feel like I still know something about it and I assume, since I never see anyone making fresh coffee on the shows, that yes, regular cop coffee is terrible. Second, do cops really like doughnuts that much? My family had a friend once who was a state trooper, and told us about his favorite doughnut shop, which was down the mountain pass, past the resevoir, through a few valleys and farmland pastures, about 60 miles away and how, if it was close to closing time, he could cover the distance to the cafe in 32 minutes, just in time to get a doughnut before a long night shift.

And then, since I had worn out the idea of doughnuts, I thought about whoopie pies, instead, because they are also soft, hand-sized, baked goods with frosting and because someone had mentioned them at work that day and the name makes me laugh a little (does anyone else think of whoopie cushions?)

And that is how these happened. My brain works like a squirrel sometimes.

Banana Caramel Whoopie Pie
63 (4) 
The devil’s food pies are soft and chocolately with a pillowy, marshmallow filling – just like a Ding Dong that went marvelously right instead of frighteningly wrong and the banana-caramel ones illustrate the reason why caramel should be a part of every dessert you ever make. Seriously.

I made a few small tweaks to the original recipes, but nothing substantial, except that I filled my banana pies with caramel filling instead of caramel frosting. In the banana pies, I traded out sour cream for yogurt and coarse salt for sea salt, and decided to fill them with caramel sauce rather than frosting. In the devil’s food pies, I switched out shortening for butter and used a marshmallow filling instead of the one provided by Katy.

Banana Caramel Whoopie Pies

Adapted from Annie’s Eats.

Makes approximately 2 dozen pies. Allow 1.5 hours

Filling:
1/2 cup sugar
10 tablespoons heavy cream
1/2 teaspoon vanilla
1/4 teaspoon sea salt flakes

Cookies:
1/2 cup unsalted butter, room temp
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 cup mashed banana
1/2 cup plain yogurt
1/2 teaspoon vanilla
2 cups flour
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder

Filling:
1) In a medium saucepan, spread the sugar out evenly and heat over medium until the sugar begins to liquefy. Stir the melted edges towards the middle and allow it to continue melting until all sugar has liquefied and the caramel has turned a deep amber color.
2) Take the pan off the heat and carefully whisk in the cream – the sugar will spit and hiss when the cream hits it, so be wary. The sugar might harden and clump up a bit.
3) Return the pan to the heat and whisk over medium-low heat until the sugar and cream are thoroughly combined and completely smooth.
4) Remove from heat and whisk in the vanilla and salt. Allow to cool, then store in an airtight container in the fridge until needed.

Cookies:
1) Preheat the oven to 350 and line two baking sheets with baking mats, parchment paper or non-stick spray.
2) Beat the butter and sugar together on high speed for 3 minutes, or until well combinded and fluffy.
3) In a separate bowl, stir together the banana and yogurt and in a third bowl, combine the flour, baking soda and baking powder.
4) Add the flour mixture to the butter in three additions, alternating with the banana mixture. Stir just until incorporated.
5) Drop by rounded tablespoons onto the prepared baking sheets about two inches apart.
6) Bake just until cookies are set and barely starting to brown around the edges, around 11 minutes. Allow to cool on sheets for 10 minutes, then transfer to wire rack until room temperature.

Pies:
1) When cookies are cool, match into pairs by size.
2) Scoop 1/2 tablespoon of caramel filling onto a cookie and top with another cookie.
3) Store, covered, in the fridge.

Devil’s Food Whoopie Pies

Adapted from Katy Elliot.

Makes approximately 2 dozen pies. Allow 1.5 hours.

Cookies:
1/2 cup unsalted butter, room temp
1 cup sugar
2 egg yolks
1/4 cup cocoa
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla

Filling:
2 egg whites
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
1 teaspoon vanilla

Cookies:
1) Preheat oven to 375 and line two baking sheets with baking mats, parchment paper or non-stick spray.
2) Cream together the butter and sugar until light and fluffy, approximately three minutes. Add the egg yolks and vanilla and beat just til combined.
3) Sift together all dry ingredients.
4)  Add the flour mixture to the butter in three aditions, alternating with the milk. Stir just until incorporated
5) Drop by rounded tablespoons onto the prepared baking sheets about two inches apart.
6) Bake until the cookies are just set and no longer look wet, 7-10 minutes.
7) Allow to cool for 10 minutes on pans, then transfer to wire rack to cool completely.

Filling:
1) Set water to simmer in a sauce pan large enough to hold a metal bowl with all your frosting ingredients. (Keep in mind that the frosting will fluff up considerably.)
2) Combing all frosting ingredients in that metal bowl. Set bowl in a saucepan of simmering water and beat with a mixer until frosting is thick and fluffy. Remove from heat and continue to beat until frosting has cooled slightly.

Pies:
1) When cookies are cool, match into pairs by size.
2) Scoop 1 tablespoon of marshmallow filling onto a cookie and top with another cookie.
3) Store, covered, in the fridge.

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

4 Responses to The Truth About Cops (Whoopie Pies Two Ways)

  1. This comment has been removed by the author.

  2. Bams Kitchen says:

    Wow these whoopie pies are amazing. I have never tried to make them before. So how many miles do we need to run for to compensate for the calorie intake of one of these delicious whoopie pies. Great post!

  3. Joanne says:

    Whoopie pies are kind of some of the best things ever. I'd SO much rather have them than donuts. Especially with caramel filling…uber yum.

  4. betty says:

    the banana caramel whoopie pie sure deserves to be on my to do list

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s