As in OSU Cowgirl Whoopie Pies. As in Oklahoma State University Cowgirl Whoopie Pies.
As in “Go Pokes!” Pies.
(No, not cow pies!) You get the idea.
CAN YOU TELL I’M READY FOR FOOTBALL TO START?? Speaking of football…….
Ok, maybe I should start from the beginning. Now that I’m an official foodie blogger and everything, I love looking at food blogs and getting
discouraged inspired by how talented and creative other people are! I kept seeing “whoopie pies” on these blogs and wondered what all the fuss was about, and suddenly all these thoughts started running through my head.
“Is it cake? Is it a cookie? Is it the new cupcake? Why haven’t I had one of these cute little things before?!”
So, a few weeks ago when I was in Chicago with my family, I saw some in a bakery and had to try one! I choose the chocolate whoopie pie with peanut butter filling. I decided we should document my first whoopie pie experience, just in case it was monumental…….
OH MAH GAWD!
Now I’m completely obsessed. Thanks a lot, Chicago!
I started lining these up for their photo shoot when a light went off in my head…..”Chris! I wish I had enough of these to line up an orange vs. black scrimmage!” I was actually being serious, but when I heard it out loud, it sounded a little CRAZY! Needless to say, we got a good laugh out of it!
I actually needed to make these because whoopie pies have been on my Bucket List for like, forever!
So, let’s get down to business. Because OSU, my alma mater, is orange and black, I tried to keep the color theme consistent for the footballs and frosting. I choose classic chocolate cake for the “black” footballs and used red and yellow food coloring to color the basic butter cream frosting; the frosting is not orange flavored. For the “orange” footballs, I made pumpkin whoopie pies and did a cinnamon chocolate cream cheese frosting. Both combinations were scrumptious! I was
worried curious as to how the pumpkin and chocolate combo would be, but wowza! Adding the cinnamon to the cream cheese frosting was dynamite. Chocolate or not, that frosting was good!
To make the football shapes, I used an egg shaped pan from Wilton that I found on ebay. (I know, not very helpful, but you can get a similar version at BakeDeco.) Or, you could always use a small egg/football cookie cutter and cut out the shapes from regular whoopie pies after they are baked and cooled.
Of course, you do not need an egg/football pan to make whoopie pies. I got a regular pan at Williams-Sonoma for around $15.00. I have not tested these recipies with out a pan, so I can’t say for sure if they will hold up or not just on parchment paper. (The chocolate ones for sure won’t).
*In a small dish, beat egg. In a medium bowl, stir together the brown sugar and butter until smooth. Add half of the beaten egg to the butter mixture; discard the rest. Mix in vanilla and stir to combine. In batches, mix in part of the flour mixture, alternating with part of the milk, beginning and ending with flour mixture. Mix just until incorporated.
Fill each well of the two pans about 3/4th the way full, or about 1 1/2 tablespoons of batter in each one. Tap the bottom of the pans on the counter to make sure there are no bubbles in the batter. Bake for 8 minutes, or until a tooth pick comes out clean. Cool in pans, on cooling rack for about 5 minutes, then turn pans over and let cakes fall out; cool completely on racks before frosting.
To assemble: Cut footballs in half, lengthwise with a serrated knife. Spread or pipe frosting on one of the flat surfaces of cake, and place the other half on top. Pipe laces on top of football.
Pumpkin Football Whoopie Pies
adapted from whoopie pies
makes 18 footballs or 9 whoopie pies
1/4 tsp baking soda
3 1/2 T Homemade Pumpkin Pie Spice (or store bought)
1/8 tsp salt
1/2 C light brown sugar
1/4 C butter (1/2 stick)
3/4 C pumpkin puree (not pumpkin pie filling)
1/2 an egg,* or 2 T egg substitute
1/2 tsp vanilla
2 drops red and 4 drops yellow food coloring (optional)
Preheat oven to 350 degrees. Spray pans with Baker’s Joy. In a small bowl, whisk the flour, baking powder baking soda, pumpkin pie spice and salt together. Set aside.
*In a small dish, beat egg. In a medium bowl, stir together the brown sugar and butter until smooth. Mix in pumpkin. Add half of the beaten egg to the butter mixture; discard the rest. Mix in vanilla and food coloring (optional) and stir to combine. Add the flour mixture to wet mixture and stir just to combine.
When you put these in the fridge and they get super cold, they kind of taste like ice cream sandwiches. Yum!
So I just have one question.
ARE YOU READY FOR SOME FOOTBALL? WHOOPIE!!!!