Saturday, July 24, 2010

Two whoopies go Asian: Sesame toffee whoopie pies and introducing the whochie


When a Pennsylvania Dutch tradition heads to the far east, can it possibly be good? Well we've seen whoopie pies take over the internet. This inside out cupcake cookie hybrid has been turned into all sorts of things, from chocolate and peanut butter to pumpkin to matcha. Like cupcakes the options are endless, so the boys and I had a great time brainstorming options of playing with this goodie. I did nix the tomato whoopie pie, and they did suggest grasshopper - with real grasshoppers for crunch. Hey they think outside the box. But we did come up with two winners.

The first, a gluten-free chocolate cake embraces a sesame buttercream stuffed with English toffee. The dark chocolate and bitter sesame are a wonderful foil to the sweet buttercream, and the toffee adds just the right crunch. For extra texture, the tops are dipped in caramelized sugar and sesame seeds.

But we couldn't stop there. What we came up with next is a revelation in whoopie pies. Mixing together mochi cake with whoopie pies we have a wonderfully moist, rich and slightly chewy whoopie pie. And it's naturally gluten free. This is like no other whoopie pie you have had, so I can't call it a whoopie pie. It deserves it's own name, so we renamed this goodie the whochie.







Sesame Chocolate Whoopie Pies (Gluten Free)

  • 2 cups gluten free flour blend
  • 1/2 cup dutch process cocoa
  • 1 1/4 t baking soda
  • 1 t salt
  • 1 cup yogurt
  • 1 stick softened butter
  • 1 cup packed brown sugar
  • 1 t vanilla
  • 1 egg

  1. Preheat oven to 350 degrees. Line two baking sheets with silpats. 
  2. Mix together flour, cocoa, baking soda and salt and set aside.
  3. Cream the butter and sugar in the bowl of a stand mixer until light and very fluffy, several minutes. 
  4. Add vanilla and the egg and mix well. 
  5. With the mixer on low, add 1/3 of the flour cocoa blend, followed by 1/2 of the yogurt, and repeat until all of the ingredients are incorporated.
  6. Using a cookie scoop, place the batter on the cookie sheet in 2 T portions. Allow room for them to spread. 
  7. Bake for 10 minutes or until the cookies spring back when you touch them, cool for 5 minutes, and then transfer to wire rack to cool. 

Sesame frosting

  • 3/4 cup tahini
  • 1/2 cup butter, room temperature
  • 3/4 cup powdered sugar
  • 1/2 t roasted sesame oil 
  • English toffee bar, finally chopped

  1. Beat together tahini and butter, add in the powdered sugar 1/4 cup at a time, then beat in the sesame oil. Beat on high until very fluffy.  Fold in toffee bits


Whochies

For the mochi cake cookies

  • 1 cup sweet rice flour
  • 1/2 cup cocoa
  • 1 t baking powder
  • 1 t kosher salt
  • 2 T melted butter
  • 1 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 can coconut milk
  • 2 eggs, beaten
  • 1 t vanilla

  1. Preheat oven to 350 degrees. 
  2. Grease the bottom half of 2 muffin tins with butter.
  3. Whisk together sweet rice flour, cocoa, salt and baking powder. Set aside. 
  4. Mix together butter, sugars, coconut milk, vanilla and eggs. 
  5. Add in the rice flour mix and stir until well blended. 
  6. Place 2-3 T of batter in the bottom of each muffin tin.
  7. Bake for 12-15 minutes, until the cookies spring back when touched. 
  8. Remove from oven and allow to cool on a wire rack. DO NOT REFRIGERATE.
Whochie Filling

  • 3/4 cup coconut milk
  • 2 T heavy cream
  • 2 T sweet rice flour
  • 3/4 cup sugar
  • 1 t kosher salt
  • 1 1/2 sticks butter, room temperature
  • 2 ounces cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 1/2 ounces 72% chocolate, melted and cooled to room temperature.


  1. Mix together coconut milk, cream, sugar and sweet rice flour in a small saucepan. Bring to boil, stirring occasionally, and allow to boil until thickened, about 10 minutes. Remove from heat and cool completely to room temperature. 
  2. In the bowl of a stand mixer with a paddle attachment, beat coconut milk mixture with butter and cream cheese until light and fluffy.
  3. Add in powdered sugar, beat until fluffy. 
  4. Add in chocolate and beat again until well incorporated. 

4 comments:

  1. ooooohhh la la my mouth in watering.

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  2. Oh wow how unique!! Those whochies sound so good!

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  3. OMG YESSSSSSS. Whochies! These look AMAZING! Thank you for posting this!

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  4. This looked so good... I included it in my linky love! Thanks for the great post! :D

    http://onecookandtwochefs.blogspot.com/2010/07/cookies-curry-and-zucchini.html

    ReplyDelete