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Whoopie Pies : Dozens of Mix 'em, Match 'em, Eat 'em Up Recipes Hardcover – April 7, 2010

128 customer reviews

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Editorial Reviews

About the Author

Sarah Billingsley is a western Pennsylvanian who didn't get enough whoopie pies as a kid. She now lives in San Francisco.

Amy Treadwell was born in Massachusetts and raised on a steady diet of whoopie pies and franks and beans every Saturday night. She lives in San Francisco.

Amy Treadwell was born in Massachusetts and raised on a steady diet of whoopie pies and franks and beans every Saturday night. She lives in San Francisco.

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Product Details

  • Hardcover: 120 pages
  • Publisher: Chronicle Books (April 7, 2010)
  • Language: English
  • ISBN-10: 0811874540
  • ISBN-13: 978-0811874540
  • Product Dimensions: 7.5 x 1 x 8.2 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (128 customer reviews)
  • Amazon Best Sellers Rank: #99,932 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

70 of 71 people found the following review helpful By Katawampas TOP 500 REVIEWER on June 10, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
What a fun, little cookbook! I had never tried a whoopie pie but I've had moon pies - similar to whoopie but another name. None were as good as the ones I made from this cookbook.

The cookbook is organized: Introduction to the Whoopie, general advice, how to make ahead, storage, freezing, fun facts, mix and match whoopie with filling advice, decorating ideas, the cakes (21 whoopie cake recipes), creamy fillings (29 filling recipes).

So far I've made the classic chocolate whoopie and I made up my own filling based on their recipe; a mascarpone filling with coconut extract & shredded coconut. YUM! The recipes are easy to follow & a cinch to make.

Good Points:
-Creative recipes like pistachio-cardamom whoopie, gingerbread whoopie and mocha whoopie, and even a savory whoopie (jalapeno cornbread with bacon-chive goat cheese filling).
-There is something for everyone in this cookbook.
-Nice photos

Needs Improvement:
- The publishers went for style/marketing over ease of use in the layout & printing of this book. The font is too small and the whoopie cake recipes are in pink which makes it hard to read. The filling recipes are in light blue - also hard to read.
-It would have been more helpful to give filling flavor advice on the page with each whoopie cake recipe.
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44 of 44 people found the following review helpful By M. Hill TOP 500 REVIEWER on June 23, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
The Whoopie Pie cookbook has 21 cake, 29 filling recipes and 20 photos. I have some issues with the book, but the recipes are crucial, so I started baking. First, I made the Classic Chocolate Whoopie Pie recipe. I made them a bit larger than the two inch diameter noted in the recipe. The cakes are really good, with the texture a cross between a cake and a cookie. Since it is summer, my intention is to use them to make ice cream sandwiches. I baked the batch and then froze them so they can be used as needed for a quick snack or dessert.

Next, I made the Pumpkin Whoopie Pies and the Classic Cream Cheese filling. The pairing is perfect and both recipes are delicious. I froze the extra pies and have the filling in the fridge, ready to prepare a pie or two. I also decided to sample a couple of the fillings, so I prepared the Tiramisu Cream and Coconut Cream. Both are excellent and either will work well with the Classic Chocolate Whoopie Pie.

While baking I discovered that if truly round whoopee pies are the goal, be careful when dropping the batter from the spoon/scoop onto the baking sheet. If the lump is oblong, the cookie will be oddly shaped, too. I tried to use a cookie scoop, but the batter is so soft it didn't work well without first chilling the batter for 15 minutes.

The recipe gives a time for the pies, after baking, to rest on the cookie sheet before attempting to remove them. Heed this time carefully, in fact, set a timer because if they stay on the sheet or parchment paper too long, they adhere themselves to it and are difficult to remove without breaking. Conversely, if removed while too hot from the oven, they are fragile and easily damaged.
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19 of 20 people found the following review helpful By Anne TOP 1000 REVIEWER on July 12, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This afternoon I made some lemon whoopie pies with the classic cream cheese filling. I discovered that making whoopie pies is a time consuming project--a fun one. But make sure to set aside at least 2 hours if you want to make the cakes and filling at the same time. I did really like all the stuffing, so to speak, in this cookbook--the cake recipes, filling recipes, fun commentary and introduction.

So, those are the pros.

The cons are that the font size is really small and the ingredients are in a pastel font. So, you need to read this cookbook in a good light. The second con is that the recipe I chose--lemon cake was missing a direction. It doesn't tell you when to add the flour in. I added it after the buttermilk. The cakes turned out fine, thankfully.

For me, the difference between a cookbook I love and one I don't has a lot to do with the formatting and how the directions are written. I think the best cookbooks have directions that are clear, font with a size and color that are easy to read, and pictures to make me want to cook the recipes.

This cookbook has fun pictures. The directions are a bit wordy and the font size and color and not very good. Hence, my rating this cookbook at 3 stars. It had lots of potential! Better formatting and editing would have made it an awesome cookbook!
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18 of 20 people found the following review helpful By Laura B on June 3, 2010
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I am not sure that I have ever had a whoopie pie (or moon pie or whatever you want to call them) in my life. I do love to bake, though. I also share treat-making responsibilities with co-workers so I am always looking for something new to take into work.

I made the Classic Chocolate/Marshmallow Creme filling and Lemon/Lemon Mascarpone filling ones and took them into work. Everyone loved them! I got lots of compliments and people asking for the recipes.

The recipes were super easy and only took me a couple of hours to complete the whole process from beginning to end (including cleanup). Most of the ingredients were things I already keep in the house (basics like flour, sugar, milk, cocoa powder, etc.), but finding mascarpone cheese can be a bit of a pain (not every store carries it and my Safeway had it hidden in a random cooler). I'm also not sure where to find graham flour (for the smores cake)--I'm sure my local safeway does not carry it.

They give suggestions for different cake and filling combinations at the beginning as well as options for extras like sprinkles, jams, etc. to add a bit more to the pies. I'm very excited to try lots of different combinations--not only the suggested ones, but ones on my own.

The lemon cake recipe did have an error in it--it said to sift the dry ingredients onto wax paper and mix the wet ingredients in the mixer, but never said to combine the two--obviously it needs to be done, but it was not specified as to when.

Great book with lots of wonderful recipes that are easy to mix and match. I can't wait to try making more! I am thinking of trying out the savory ones for something a little different next time.
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