The Official Hurricane Pies (otherwise known as Whoopie Pies)

When hurricane Irene was coming through, our family was getting struck with cabin fever (we live in Virginia Beach).  Having been inside all day, my wife turned to me late in the afternoon and said, "Can't you make something?"  Looking though my list of ideas, I came upon a recipe that I had not made yet for Whoopie Pies, using my recently purchased Whoopie Pie pan.

The Whoopie Pie is basically a cookie-cake (a cookie made with a cake-like batter) with a cream filling in the center.  Its roots are possibly Amish, and it is the official state treat of Maine.  I have formally now changed the name to Hurricane Pies, since I experienced a hurricane while making these treats.  (Apparently, you are entitled to do this kind of thing when you go through a hurricane.)

The recipe I used was included with the pan, although I chose to use my favorite filling recipe instead of theirs.  Overall, it was good, except for the fact that I did not add buttermilk or baking soda.  This was not on purpose...I just did not read the directions well and used plain milk instead and just completely blanked on the baking soda.  The Hurricane Pies would probably would be a little more fluffy than they are, but all things being equal, I am satisfied.  (I was expecting a bigger reaction from the hurricane as well...)

Whoopie Pies (now officially called Hurricane Pies)


Ingredients

1/2 cup (1 stick) butter, softenend
1 cup firmly packed brown sugar
1 egg
1 tsp vanilla extract
2 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1 teaspoon baking soda
1/2 tsp salt
1 cup buttermilk (do as I say, not as I do)

Instructions

1. Preheat oven to 350 degrees.

2.  Lightly grease Whoopie Pie Pan with shortening or nonstick cooking spray.

3. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes.

4.  Add egg and vanilla; beat until well combined.

5.  In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.

6.  Add half the dry ingredients into the butter mixture and mix on low speed.

7.  When dry ingredients are almost incorporated, stop the mixer and add the buttermilk.  Continue to mix on low speed until all ingredients are almost incorporated.

8.  Stop the mixer and add the remaining dry ingredients.  Mix on low until just combined.

9.  Spoon 2 tablespoons of batter into each cavity: with the bottom of a spoon spread batter to the edges using a circular motion, then reverse direction until filled evenly.  Cavity should be about 2/3rds full.

10.  Bake for 10 minutes or until the top springs back when touched. 

 11.  Allow cakes to cool in pan several minutes before removing them.  Place in Tupperware container so they do not get stiff.  Separate with parchment paper so they do not stick together.

Hurricane Pie Filling

This was my taste-tested favorite filling recipe for my Twinkies recipe.

Ingredients

4 Tbls all-purpose flour
3/4 cup milk
3/4 Tsp vanilla extract
6 Tbls salted butter
6 Tbls shortening
3/4 cup granulated sugar
Dash of salt (optional)

Instructions

1.  In a small saucepan cook flour and milk over medium heat until a paste forms. Stir constantly and do not allow mixture to brown. Remove from heat and let cool 1 minute.

2.  Add vanilla and stir until smooth. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.

3.   In the bowl of your mixer beat butter, shortening, and sugar until fluffy, scraping bowl to fully incorporate ingredients.

4.  Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy. 

5.  Spoon the mixture into a 1 gallon Ziploc back and cut one bottom corners out. 

Building the Hurricane Pies

Instructions

1.  Turn all the pies upside down (flat side up).

2.  Apply a generous amount of the filling using the Ziploc back.

3.  Put the other pie on top.

During your next hurricane, give these a try.  Your family will appreciate them...and make sure you have electrical power to finish them...

Lesson learned during this process:  Get all the ingredients out while reading the list.