Chocolate Marshmallow Whoopie Pies

Chocolate Marshmallow Whoopie Pies

Chocolate Marshmallow Whoopie Pie

The history of the whoopie pie is surprisingly sordid, full of drama and general confusion. With an unusual name like whoopie pie, it seems destined to have an interesting story behind it. Whoopie pies are essentially two soft chocolate cookies sandwiched together with a sweet filling. Interestingly, whoopie pies were originally known as "gobs," a name I find both humorous and nondescript (Hey, do you want a gob?). I have no trouble understanding why the name was changed somewhere along the way.

Nevertheless, the true controversy begins with the origin. Depending on which source you choose to believe, a very different tale will be spun. Everybody wants a piece of the (whoopie) pie.

Chocolate Marshmallow Whoopie Pie Chocolate Marshmallow Whoopie Pie

First, we'll hear out the food historian. In medieval Germany, long before electricity and marshmallow fluff, they were making cake-like pastries with filling over roaring fires—the ancestors to the whoopie pie. This pastry was passed down over generations, eventually reaching the United States and finding a home with the Pennsylvania Amish. The Amish women, in turn, would make these pies as a treat for their husbands and children. Legend has it, when they would spot these chocolate pies packed neatly in their lunch pails, they would let out a whooopie! with a shout.

Thus, the whoopie pie was born.

Maine also claims ownership over the pie, claiming it was invented within their state lines. Rumor has it that a woman working in a bakery in the 1920s ended up with extra batter after whipping up some cakes. Instead of tossing it out, she scooped spoonfuls of the batter onto a baking tray and popped them into the oven. When they were done, she stuck the small cakes together with leftover frosting and created the first ever whoopie pie. While there is little to no evidence to this tale (the proof was inconveniently burned in a bakery fire), it didn't sway Maine's steadfast belief, especially when they legally made it the state treat.

Chocolate Marshmallow Whoopie Pie

Boston also claims ties to the whoopie pie, but their evidence is even less substantial than Maine's or Pennsylvania's. Boston claimed the first whoopie pie recipe appeared in a cookbook created by one of their own bakeries in the 1930s. It didn't. Though the same bakery went out of business in the 1970s, the name of the bakery was painted long ago on the side of the building and still remains, though faded. If you ask the right people, they'll wistfully recall there was another sign painted below that read "Whoopee!" Pies—proof of whoopie pie's rightful heritage.

Whether you choose to believe the food historians in Pennsylvania, the governmental body of Maine, or the nostalgic patrons of long gone bakery in Boston, the real heritage of the whoopie pie doesn't really matter in the long run. The important part is that the whoopie pie is here to stay.

Chocolate Marshmallow Whoopie Pie

These Chocolate Marshmallow Whoopie Pies are soft, sweet, and filled with a hidden history. Two soft chocolate cake-like cookies are sandwiched together with a marshmallow creme. Since I don't believe in the one purpose whoopie pie pans, these can be easily made on a standard baking sheet. Whoopie pies are very similar to a soft Oreo cookie (and are equally at home with a glass of milk). Give these a try, if only to taste the hints of its sordid and surprisingly complicated past.

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Arborio Rice Pudding

Arborio Rice Pudding

Arborio Rice Pudding

The changing of the seasons is always an uncertain time in weather and in food. Lately, I fear the former simply is incapable of making up its mind. Like a Katy Perry song, one day the weather can be warm and sunny, swelling with new life, and the next it can be dark and damp, cutting with a miserable wind. This last week the mornings have been so gloomy, one look towards the window and I am apt to pull the covers over my head and go back to sleep. Yet, as soon as I get to work in the afternoons, the weather perks up, the sun shines, and the wind disappears.

It's just not fair.

Arborio Rice Pudding Arborio Rice Pudding

Until the erratic weather eases into a regular pattern, it seems my attempts at menu planning won't either. When the weather feels like spring, all I want to eat is fruit and greens and cold cereal. Light foods are welcome (as well as the occasional bowl of chocolate ice cream). But when the weather turns for the worst, I cling to winter's casseroles and hearty filling soups. Cream and butter become most desirable (though my waistline may not agree).

It's a ridiculous dilemma, but nevertheless one I run into when filling the pantry from the supermarket.

Arborio Rice Pudding

This week, however, I tried to beat Mother Nature at her own game with a little bowl of rice pudding. It's an innocuous dessert, but one that can be enjoyed warm or cold, perfect for when the weather—and I—cannot make up its mind. For a twist, I sprinkled a little sugar on top and bruleed it until golden. It's a simple way to take a classic dessert and turn it something truly special.

When eating this by the spoonful, I like to imagine that just once I beat Mother Nature at her own game.

Arborio Rice Pudding

This Arborio Rice Pudding is sweet, creamy, and comforting. I used Arborio rice instead of white rice because Arborio rice maintains a great firmness and creaminess (as in risotto). I bruleed the top like creme brulee to add a fun and caramelized flavor to the overall pudding. Adding fruit or a sprinkling of cinnamon makes this rice pudding easy to customize to precisely your tastes.

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Blackberry Goat Cheese Tart

Blackberry Goat Cheese Tart

Blackberry Goat Cheese Tart

I was on a flight from Minneapolis back to my hometown after a week long escape to the ocean. I've flown dozens of times over the last few years, heading from here to there over land and sea for various reasons. I love the ease of freedom of flight—the rush of the take-off and the release of landing. This particular flight, however, was different.

It started off conventionally; I boarded the small plane and, after we took flight, ordered an orange juice and settled into a good book. The sun had already set and the interior of the plane glowed softly from the irregular pattern of lights blushing overhead. Midway through the short flight, the captain quietly mentioned we may be running into a bit of turbulence, but not to worry as we would still be arriving on time.

Blackberry Goat Cheese Tart

The seatbelt sign lit up above me. The stewardess hurried up and down the aisle gathering the last of the empty cups and napkins before the commotion began, assuring everyone that everything was all right, but could we please raise our trays and place our seats upright just in case. I set my book aside and looked out the window, spotting a small light here or there on the prairie below.

The plane shook softly. After a short pause, it shook once more. The turbulence had begun. I had flown in light turbulence before and it was nothing to fear. However, unbeknownst to the passengers, we were flying headlong into a vicious lightning storm.

Blackberry Goat Cheese Tart

Staring out the small window, I noticed the lights on the plane's wings were being echoed sharply by the sky. It took a few moments to realize the lights were not reflections from the constant blink of the wing's lights, but were the result of lightning streaking across the sky. The plane's soft, infrequent agitations quickly took a turn for the worse. The plane suddenly shook violently. I was lifted into the air from the force and my seatbelt dug into lap.

The plane jarred sharply to the left and to the right. The lightning created strobe lights in the interior of the plane, alternatively bathing everyone in bright light and darkness. I braced myself against the seat in front of me, sparing a glance out to the other passengers. As the plane plummeted another few feet, the same thought appeared to collectively cross our faces.

Am I going to die?

Blackberry Goat Cheese Tart

The plane grew quiet, as if we had all held in our breaths and had nothing left to spare. A few rows in front of me, a mother was the only one to break the silence as she tried to comfort her young son (Do you remember that time when...). I listened to her weave a story, straining to hear her over the unsettling noise of the luggage moving around overhead. I noticed the older couple across from me also listening to her speak; I doubt she realized she was reassuring more than just her son with her words.

The plane became a wooden roller coaster, jerking the passengers back and forth and up and down. Though many chose to shut the screens to their windows to block out the lighting, I left mine open along with a few others for the same reason—to make sure the ground stayed where it should. Minutes stretched to hours and I grew nauseous, as my stomach flip flopped from the motion of the plane and the dark thoughts running through my head. The older woman across from me began to pray, folding her hands over the handle on the seat in front of her as she bowed her head.

Was I ready to die?

Blackberry Goat Cheese Tart

The ground swelled up quickly to the meet the plane and it took me a moment to realize we were landing instead of crashing. As we hit the runway at a frightening speed, my head flew forward, smashing into the seat in front of me. It was clear we were going too fast. The captain slammed on the brakes, but we skidded along the wet pavement like a car who had lost control on a sheet of ice. After a few long and terrifying moments, the plane jerked to a full stop.

We were safe.

Only after the seatbelt light flickered off, did the passengers let out the collective breath we had been holding. The woman beside me shakily told her husband she would be dead before she set foot on another plane again. My legs shook violently beneath me as I dared to stand. I met my mother in baggage and hugged her tightly, unable to express exactly what I had been through and neither wanting to. To this day, I have never been happier to set foot on solid ground.

The flight often crosses my mind. I later learned I had spent an hour and fifteen minutes being jostled back and forth, both from the plane and from my thoughts. It was the first time I had truly feared for my life—the first time I had anticipated the possibility of my death. While I am not afraid to fly the skies again, the unexpected flight will certainly stay with me, if only to remind me of the rush of gratitude and relief that comes with knowing I am safe.

Blackberry Goat Cheese Tart

This Blackberry Goat Cheese Tart borders the line between savory and sweet. The goat cheese and sour cream filling, sweetened with honey, bakes up and settles like a cheesecake in the basil infused tart crust. Once cooled, the tart is topped with fresh, ripe blackberries and drizzled with warm honey. Perhaps unexpected, the complex flavors of blackberry and basil contrast elegantly against the strong flavor of the goat cheese. This tart has served me both as a dessert and weeknight dinner. This tart is certainly one to impress.

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