"whoopie pie" news and stories

Zucchini whoopie pie! Zucchini tequila slushie!

Those nutty Gourmet chefs, of the insane toasted avocado marshmallows, recently went head to head in their third Test Kitchen Challenge, all about zucchini.

In the savory round, watch Gina Marie Miraglia Eriquez make zucchini shoestring "fries" as a decadent topping for a "zucchini three ways" salad and competitor Andrea Albin whip up some spicy zucchini fritters with basil-mayo dipping sauce. We'll leave it up to you to decide whether or not Albin's performance-enhancing drug -- bacon -- gave her an unfair advantage over her opponent.

In the sweets round Eriquez appeared to have a stronghold on Albin when she "pulled out the guns" with her zucchini whoopie pies. (Click the video to see how she pulled it off.) But what better way to wash down a zucchini whoopie pie -- or five -- than with Albin's zucchini lime tequila slushie?

Check out the video, vote for your favorite and let us know who you think won and why in the comments.

[Via Gourmet]

I have always been a huge fan of deliciously rich and creamy whoopie pies. So, when I read the recent New York Times article about its current popularity among New Yorkers, I was not too surprised.

The article traces the history of this delectable to pockets of New England, Pennsylvania and Ohio. And, it explains that due to their gaining popularity, supermarkets like Whole Foods, Trader Joe's and (specialty deli) Zingerman's sell them. But, my favorite spot for whoopie pies is at One Girl Cookies in Cobble Hill, Brooklyn.

As food historian Sandra Oliver states, the cake part that sandwiches the cream is not especially sweet and is often dry, because the frosting, the heart of the whoopie, is full of sugar and a gooey consistency. This characterizes One Girl Cookies' luscious whoopie pies. There is an amazing balances between the frosting in the center and the light fluffy dry cookie/cake.

Perhaps, one of the reasons why they're so special is that cream cheese frosting is sandwiched between pumpkin cake (see the photo above).

You can purchase a dozen whoopie pies from One Girl Cookies online for $27. The Times mentions another pastry shop in Brooklyn with whoopie fever called Trois Pommes Patisserie.

Whoopie pie -- a regional Maine/Pennsylvania/Midwest cookie with two round cakes and a frosting center -- is having its moment in the sun. With recipe!

With restaurants closing left and right due to the economy, chef jobs are really, really hard to come by. Like, 300 people will apply to a single $25,000-a-year, no-benefits job.

Eric Asimov reviews the wines of Spain's Bierzo region.

The Temporary Vegetarian offers a recipe for cauliflower with raisins, almonds and capers guaranteed to woo even die-hard cauliflower haters. I happen to recall that Slashfood readers have a few cauliflower recipes up their sleeves too.

Recipe for a blood orange olive oil cake with yogurt.

The Minimalist tunnels through pork loins with a wooden spoon and stuffs them full of figs.

Eating "mountain oysters" at the International Comstock Mountain Oyster Fry. Hint: Mountain oysters are NOT oysters.

Source

If you are lucky enough to live in one of the five boroughs of New York City, then you are within tasting distance for these delicious-looking treats from Baked in Red Hook, Brooklyn. For the rest of us, at least there's a picture at which to gaze. There's also a blog entry that goes along with this image, all about how painfully difficult (because there's just so much to eat and photograph) it is to be a food blogger. Vanessa, I feel your pain!