Cardamom and Pistachio Whoopie Pies: The New Macarons

While I was in California I bought a Whoopie Pie recipe book. I bought the book not because I love Whoopie Pies, but because it is the one thing that I found in California that is local to New England. HA HA HA. So being the obsessive person I am I decided to make Whoopie Pies for others. I don't even like sweets. I have to admit that these where pretty darn good though. I would suggest any sweet lover to try them.



This cookbook is terrific. There are lots of recipes for the whoopie pie outsides and then recipes for the filling. You can mix and match them as you like.



I think I have said it before, but I hate baking. I hate the flour part.


Even the batter tasted good. How do I know? Because I had to taste the dough of course. Someone else was waiting for a taste.




She didn't like the cardamom.



Instead of slapping the filling into the cake part I "piped" it in with a makeshift gizmo (plastic baggie). It actually does work.

I am not going to wax poetic over Whoopie Pies. To tell you the truth I think the Cupcake craze and the Macaron kick and yes, even the Whoopie Pie thing is stupid. I wish that as many people were into Lamb as they were into sweets. Hmmmm, then again lamb doesn't go too well with coffee. I will have to work on another substitute.



Pistachio-Cardamom Whoopie Pies (with Orange Cream Cheese Center)
Adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell
3 cups flour
1 1/2 teaspoons baking soda
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 lrg 1 egg
1 cup buttermilk
1 teaspoon vanilla extract
3/4 cup ground pistachios

Position a rack in the center of the oven and preheat the oven to 350 F. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, cardamom, and salt.

In a stand mixer (with paddle) beat together the butter and both sugars on low until just combined. Increase speed and beat until fluffy and smooth, about 5 minutes. Add the egg, beating well. Add the vanilla.

Add half the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined. Add the pistachios and mix just until combined.

Using a small ice cream scoop (or 2 tbl scoop), drop batter onto baking sheet and space at least 2 inches apart. Bake one sheet at a tie for about 10 minutes each, or until the cakes begin to brown (mine took 15 minutes). Let the cakes cool on the sheet for at least 5 minutes. Transfer to rack to cool.

Orange Cream Cheese Frosting

1/2 cup (1 stick) butter, softened
1 1/4 cups confectioners’ sugar
6 oz cream cheese, softened
Grated zest of 1 orange
1/2 tsp vanilla extract
1 tsp fresh orange juice

Sift confectioner's sugar. Using a stand mixer (fitted with paddle), beat together the cream cheese and sugar on low until combined. Add the orange zest, butter, vanilla, and orange juice. Increase the speed to medium and beat until creamy and smooth. About 4 minutes