Whoopie Pies

So, I opened the New York Times Food section (Dining) today, to find one of my favorite foods the lead story--Whoopie Pies. According to the article by Micheline Maynard, Whoopie Pies originated in Pennsylvania's Amish country and then migrated to Maine. They're now made in many upscale bakeries all over the nation including the Magnolia Bakery in New York City, and can also be found at comfort food markets such as Trader Joe's and Whole Foods. They're even in the Williams-Sonoma catalogue. Well, I'm in heaven. Of course, the article goes on to cite filling variations, such as cointreau, almond, raspberry, etc. Some bakeries even make the cake in pumpkin or vanilla flavor! Heaven forbid! I like my Whoopie Pies pure!

A whoopie pie is essentially two pies-two round pieces of chocolate cake--with a cream filling in the middle. Oreo makes an Oreo Cakester and Hostess makes the Suzy Q, but those are not real Whoopie Pies, although they can be eaten in a pinch.

I grew up close to Pennsylvania Dutch country (o.k. that's what we called it), and as a child, we often stopped at the Pennsylvania Dutch open markets for all kinds of treats. Whoopie Pies were a very special favorite of mine and one I could only obtain depending on the adult with me. Dietary concerns. The real whoopie pies were two small flattish chocolate cakes with a filling made from Crisco mixed with vanilla, egg whites and sugar, or dare I say it, pure butter mixed with sugar, and egg whites and maybe a little vanilla. Those were the days.

We often spent summers in Maine, and the whoopie pie was there, too. I remember the Maine version as good--well, what kid doesn't think a cream filled chocolate cake-pie is good--but not as good as the Amish whoopie pie. They didn't seem as rich, but don't get me wrong, they were tasty! Probably not made with as much lard, crisco or butter. The chocolate cake was different, too.

The Epicurious recipe for Whoopie Pies uses Droste brand Dutch-process cocoa for the reicipe for a richer chocolate flavor and the filling recipe uses marshmallow cream. The NY Times article has a recipe adapted from Zingerman's Bakehouse in Ann Arbor, MI. With a little more digging, I found an article on the History of Whoopie Pies in What's Cooking America. The article mentions the 1930s cookbook Yummy Book by the Durkee Mower Company, the manufacturer of Marshmallow Fluff. Needless to say the filling was more like marshmallow. I think the whoopie pie goes further back, so if you find something, let me know.

O.K. Whoopie Pies are a lot like Moon Pies, in case you're from another part of the country. I hail from near Lancaster County, so they'll always be those mouth-watering Whoopie Pies to me--and probably made with vegetable shortening or butter filling. Yes, that was the old crisco or the rich butter from local cows. Zing--straight to the arteries, but what a treat!

Here's a filling recipe from that 1930s cookbook

Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons vanilla extract

* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only

What a great comfort food for these troubled times.

Chuao Hot Chocolate

On days like this, I love to sit in front of the fire with a good book and sip some fine hot chocolate. So many choices out there. I tried a lot of hot chocolate, sipping chocolate, and cocoa at the San Francisco Fancy Food Show. One of my favorites was the Abuela Hot Chocolate from Chuao. It was smooth, rich with a lingering finish. I could have drunk the whole vat, but I was trying to leave room for all the other chocolate at the show.


(Photo of Frank Price, VP TeamBuilding Unlimited, and Chef Michael Antonorsi)

I'm not surprised I liked it so much, because I really enjoy Chuao Chocolate. We use the Spicy Maya Bar (pasilla chile and cayenne pepper) in our Chocolate Tastings as an example of the original Mayan chocolate beverage. Of course, the Chuao has sugar in it--much more palatable to our 21st century taste.

Chuao Chocolatier (pronounced chew-WOW) is the first Venezuelan Chocolatier based in the United States (headquartered in San Diego). Chuao was founded in 2002 by master chef Michael Antonorsi and his brother Richard Antonorsi, the company's CEO. Chuao Chocolatier is pioneering “fusion chocolate” by creating unusual, unexpected and delicious flavors using their secret blend of premium chocolate and fresh natural ingredients.

The Venezuelan born brothers, now San Diego residents, named the company Chuao Chocolatier after the legendary cacao-producing region of Chuao located in central Venezuela. Chuao does not boast of single-plantation beans or specific vintages, but they rely on Venzuelan Criollo beans. Chocolate is part of their roots, as their ancestors once ran a small family farm that was an important part of the criollo cacao plantation industry.

If you're not a purist, Chuao makes lots of different types of chocolates including truffles with unusual ganaches such as Zen with Green tea-infused ginger ganache (Talk about healthy!) and Muslu centred around cinnnamon and Grand Marnier (not quite as healthy but delicious). Unusual flavor combinations are at the heart of Chuao Chocolatier’s unique experience including: Firecracker, a chipotle caramel fudge truffle with popping candy, a hint of salt, and dark chocolate and Pan Con Chocolate, a dark chocolate bonbon filled with roasted Panko bread crumbs and olive oil ganache with a touch of sea salt.

But back to hot chocolate. Chuao offers three different types: Spicy Maya Hot Chocolate (pasilla chiles, cayenne pepers and cinnamon with their premium blend of dark chocolate), the Abuela Hot Chocolate (a family tradition made from Grandma's strict recipe blending the rich and deep flavors of Venezuelan bittersweet chocolates) and Winter Hot Chocolate (Venezuelan bittersweet chocolate with ginger, nutmeg, cinnamon, clove and pepper). As I said, my favorite is the Abuela Hot chocolate. If you're a hot chocolate drinker, you must try this. A Real Wow From Chuao!