@@posnegtruth “the way life should be”😍 I kind of grew up on peaks Island. My uncle had a cottage there, and then my dad‘s side of the family is from Downeeast,Jonesport….AY-UH
This looks great! I m a Midwest girl and you'd better believe I grab a whoopie pie every time we go and visit my in laws in New Hampshire! I appreciate you sticking to the OG recipe!
I live in New Hampshire and order online from Labadie's Bakery in Lewiston, Maine. VERY good whoopie pies. I know there's debate on whether or not whoopies should have shortening or marshmallow, and I like both. They should NEVER, ever have frosting. That's for sure!
Great video, thank you! And I can't wait to make these! Also, thanks for sharing the recipe! 🧡🧡🧡 Odd question, I've made whoopie pies before and they got "sticky" on the surfaces of the cakes/cookies. Do yours get that way? Is there a way to avoid it without dusting then with powdered sugar? Thank you!🧡🧡🧡
Yes, these will get "sticky". Here's what I do. Plate them in a single layer. I wrap extras individually in plastic wrap that way they won't stick to each other. Wrapped individually, they freeze well. Thanks for your comment!🙂
Maaan would LOVE a recipe that does knot use crisco/lard or whatever that shit is?!🤷♀️ It looks good and I know it taste good but I think it's a bad idea ! I have the best fried haddock when I lived in Gloucester, and rented from a commercial fisherman that I thought I would never eat food out of his hands that cooked it ! He used Crisco to fry it in and it was the best fried phish i ever ate. HANDS DOWN!!!!
There are great alternatives. You can use like a little unsalted butter and the rest smart balance or such that works. For milk, unsweetened almond milk is good. It’s healthy but it’s creamier than skim milk.
Yeah, I agree with you, but in some applications, you just can't beat shortening. I follow a few popular pastry chefs and even they use it on occasion. Moderation, right? 👍🧡👍
This is the first video I've seen where someone makes the old fashioned cooked filling, like my mother always did. Can't stand the frosting or fluff kind.
Hi, I'm addressing both of your questions. First, yes, I agree the filling is not too sweet. For my taste, the filling is the perfect balance when eaten with the cakes. You'll find other whoopie pie recipes with fillings that are either buttercream or Marshmallow Fluff-based. Those are much sweeter and IMO, too sweet. You may prefer them. Second, the filling requires a lot of beating. Feel the filling between your fingertips. It's ready when the grains of sugar are completely integrated. Thanks for your questions.
According to online research...The Amish or Pennsylvania Dutch are generally credited with the original whoopie pie in the early 1900s using a homemade filling. Many in Maine like to claim the whoopie pie originated there, too. It was named Maine's state treat in 2011. Marshmallow Fluff was developed in Somerville, Massachusetts in 1917. The first recipe for whoopie pies with Marshmallow Fluff filling was in a 1930s cookbook called The Yummy Book, published by the manufacturer of Marshmallow Fluff, the Durkee-Mower company. The recipe was called "Amish Whoopie Pie". It makes sense to me that many in Massachusetts would have adopted the Fluff filling as an easy alternative. My recipe is a long-time family recipe from Maine. While I love a good Fluffernutter, IMO Fluff does not belong in a whoopie pie.
Western PA's original and we call them Gob's and make them with Cooked Icing..... Whoopie Pies where always made in Eastern PA and are made we the gross sweet fluff icing. Gobs with less sweet cooked icing are Good....Whoopie pies with extra sweet icing are gross. That's the deference and where the Gob and Whoopie Pies originated in PA and You're Welcome!! From PA
@@jax43We are not disputing the origins of the Amish making them first. The title of this video is "New England" whoopie pies. Pennsylvania is not New England, so that's not part of the conversation. This recipe is much too similar to the Amish recipe and doesn't necessarily represent New England as a whole. Adding fluff to the mixture does not really make it that "sweet"..we add shortening to the filling. You have to worry more about the fattiness than the "sweetness".
@@mattyice4264 What I'm Saying is the Icing Recipe that is used IN THIS recipe IS the EXACT SAME recipe that originated in Western PA and we love it here. IN Eastern PA they used the Marshmallow Fluff to make their Whoopie PIES...So it sounds like "your" New England fluff icing that you like is the SAME as the Eastern PA Fluff is. That's the point I was making. IF you want THAT icing...You can find it ONLINE there are Millions of those extra sweet examples all over the internet. This type of 'cooked" version is NOT. YOU may like YOUR's Sweeter, which is great, I don't. I think it's sickening. The fact I live IN PA I've had ALL the versions of Gob and Whoopie pies..!! Can you imagine US here in PA trying to claim we have a great PA Main Lobster ?? lol ;) Wonder what New Englander's would say?? hahaha
Maine is my home state and I'll take the "marshmallow fluff" recipe any day!
@@posnegtruth “the way life should be”😍 I kind of grew up on peaks Island. My uncle had a cottage there, and then my dad‘s side of the family is from Downeeast,Jonesport….AY-UH
This looks great! I m a Midwest girl and you'd better believe I grab a whoopie pie every time we go and visit my in laws in New Hampshire! I appreciate you sticking to the OG recipe!
Liza, I hope you'll give these a try. If you are looking for authentic, this recipe is the bomb!
I live in New Hampshire and order online from Labadie's Bakery in Lewiston, Maine. VERY good whoopie pies. I know there's debate on whether or not whoopies should have shortening or marshmallow, and I like both. They should NEVER, ever have frosting. That's for sure!
Great video, thank you! And I can't wait to make these! Also, thanks for sharing the recipe! 🧡🧡🧡
Odd question, I've made whoopie pies before and they got "sticky" on the surfaces of the cakes/cookies. Do yours get that way? Is there a way to avoid it without dusting then with powdered sugar?
Thank you!🧡🧡🧡
Yes, these will get "sticky". Here's what I do. Plate them in a single layer. I wrap extras individually in plastic wrap that way they won't stick to each other. Wrapped individually, they freeze well. Thanks for your comment!🙂
Yum
Maaan would LOVE a recipe that does knot use crisco/lard or whatever that shit is?!🤷♀️
It looks good and I know it taste good but I think it's a bad idea !
I have the best fried haddock when I lived in Gloucester, and rented from a commercial fisherman that I thought I would never eat food out of his hands that cooked it ! He used Crisco to fry it in and it was the best fried phish i ever ate. HANDS DOWN!!!!
There are great alternatives. You can use like a little unsalted butter and the rest smart balance or such that works. For milk, unsweetened almond milk is good. It’s healthy but it’s creamier than skim milk.
Yeah, I agree with you, but in some applications, you just can't beat shortening. I follow a few popular pastry chefs and even they use it on occasion.
Moderation, right? 👍🧡👍
This is the first video I've seen where someone makes the old fashioned cooked filling, like my mother always did. Can't stand the frosting or fluff kind.
Oh, Deborah, we are the same! THIS is the all-time BEST! I hope you love the recipe!
I just made the filling for these and it isn’t very sweet. I’ve never had authentic whoopie pies so I wanted to see if that was typical?
I also can very much taste the lard and I just wanted to see if that was normal or if I didn’t mix right . Thanks!!
Hi, I'm addressing both of your questions. First, yes, I agree the filling is not too sweet. For my taste, the filling is the perfect balance when eaten with the cakes. You'll find other whoopie pie recipes with fillings that are either buttercream or Marshmallow Fluff-based. Those are much sweeter and IMO, too sweet. You may prefer them. Second, the filling requires a lot of beating. Feel the filling between your fingertips. It's ready when the grains of sugar are completely integrated. Thanks for your questions.
Who doesn't use a marshmallow based filling?!? That's not authentic New England.
According to online research...The Amish or Pennsylvania Dutch are generally credited with the original whoopie pie in the early 1900s using a homemade filling. Many in Maine like to claim the whoopie pie originated there, too. It was named Maine's state treat in 2011. Marshmallow Fluff was developed in Somerville, Massachusetts in 1917. The first recipe for whoopie pies with Marshmallow Fluff filling was in a 1930s cookbook called The Yummy Book, published by the manufacturer of Marshmallow Fluff, the Durkee-Mower company. The recipe was called "Amish Whoopie Pie". It makes sense to me that many in Massachusetts would have adopted the Fluff filling as an easy alternative. My recipe is a long-time family recipe from Maine. While I love a good Fluffernutter, IMO Fluff does not belong in a whoopie pie.
Western PA's original and we call them Gob's and make them with Cooked Icing..... Whoopie Pies where always made in Eastern PA and are made we the gross sweet fluff icing. Gobs with less sweet cooked icing are Good....Whoopie pies with extra sweet icing are gross. That's the deference and where the Gob and Whoopie Pies originated in PA and You're Welcome!! From PA
@@jax43We are not disputing the origins of the Amish making them first. The title of this video is "New England" whoopie pies. Pennsylvania is not New England, so that's not part of the conversation. This recipe is much too similar to the Amish recipe and doesn't necessarily represent New England as a whole. Adding fluff to the mixture does not really make it that "sweet"..we add shortening to the filling. You have to worry more about the fattiness than the "sweetness".
@@mattyice4264 What I'm Saying is the Icing Recipe that is used IN THIS recipe IS the EXACT SAME recipe that originated in Western PA and we love it here. IN Eastern PA they used the Marshmallow Fluff to make their Whoopie PIES...So it sounds like "your" New England fluff icing that you like is the SAME as the Eastern PA Fluff is. That's the point I was making. IF you want THAT icing...You can find it ONLINE there are Millions of those extra sweet examples all over the internet. This type of 'cooked" version is NOT. YOU may like YOUR's Sweeter, which is great, I don't. I think it's sickening. The fact I live IN PA I've had ALL the versions of Gob and Whoopie pies..!! Can you imagine US here in PA trying to claim we have a great PA Main Lobster ?? lol ;) Wonder what New Englander's would say?? hahaha
My mother is from Maine and she uses a shorting based filling as well. It's authentic.