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Pumpkin Whoopie Pies Recipe from the Owner of the Famous Wicked Whoopies Bakery
Pumpkin Whoopie Pies Recipe - A Favorite Sweet Treat for Halloween, Thanksgiving, Kwanzaa and Christmas
Looking for delicious pumpkin Thanksgiving desserts, Christmas dessert recipes, Kwanzaa or other harvest festival sweets, or yummy Halloween party treats for kids and adults alike to enjoy? Then you'll love this awesome Pumpkin Whoopie Pies recipe from Amy Bouchard, the creator, owner and head baker of famous Maine bakery Wicked Whoopies.
With this scrumptious pumpkin whoopie pie recipe you can bake and serve these beloved sweet treats to your family, friends, and holiday guests fresh from your own oven! These individually sized pumpkin cake layers filled with a luscious, sweet cream cheese filling are popular holiday desserts for Christmas and especially harvest festivals or holidays such as Thanksgiving and Kwanzaa. And these homemade miniature pumpkin cakes are perfect treats for a Halloween party for kids or adults, since eating them makes everyone from 8 to 80 feel like a kid.
But you don't need to wait for a holiday or special occasion to enjoy these! Pumpkin whoopie pies are wonderful throughout the fall and winter months. I think they taste best with a hot cup of coffee, a mug of hot mulled cider (hot spiced cider), or a tall glass of cold milk. And mini whoopie pies are the perfect size for just a bite or two of delicious indulgence without all the calories or guilt of a full-size dessert. And the kids will never guess that the pumpkin packs these sweet treats with lots of healthy fiber, vitamins, minerals and antioxidants unless you tell them (but why spoil the fun?)
Wicked Whoopies: Amy Bouchard's SAHM to Inc. 5000 CEO Success Story
I'm incredibly excited to share Amy Bouchard's incredible, fun, and inspiring whoopie pie success story with you! Find out how this former stay-at-home mom turned the delicious homemade whoopie pies she learned to bake in her grandmother's kitchen into a wildly successful, profitable, family-run commercial bakery whose delectable baked goods have been recommended by celebrities such as Oprah Winfrey and whose enormous success over the past 21 years has provided many new jobs and done wonders for the local economy in Amy's small Maine town in the process.
What Are Whoopie Pies?
Never heard of them? Find out what you've been missing!
Whoopie pies, sometimes referred to as gobs, moon pies, hucklebucks, or black-and-whites, are delectable confections consisting of two small, flat cakes (or large, cake-like cookies, if you prefer) that are sandwiched together with a thick layer of creamy filling that often is made with marshmallow fluff.
As you can see in the photo, this small, personal-size layer cake resembles a hamburger on a bun, and it's designed to be picked up and eaten the same way as a burger.
However, that's definitely the only similarity!
A few whoopie pie tidbits:
- The original flavor (sometimes called a classic whoopie pie or a chocolate whoopie pie) is made with devil's food cake or chocolate cake shells sandwiched together with a fluffy white vanilla and marshmallow filling. The cake layers often are called whoopie pie shells, presumably a play on the word pie. Today these treats are made in many different flavor combinations. I have yet to taste one I that wasn't utterly delicious!
- Both Pennsylvania and Maine claim credit for the humble yet much-loved whoopie pie, and their long-standing feud over the true birthplace of the whoopie pie continues unabated.
- Traditionally, the cake shells are domed with flat bottoms, like the top half of a hamburger bun. These days many modern home bakers prefer to use special nonstick whoopie pie pans that make all the cake shells perfectly round and uniform. In fact, these pans have become so popular that you can buy them in different sizes and shapes, including hearts, bunnies, trees, pumpkins, leaves, Christmas stockings, etc., for Valentine's Day, Easter, Halloween, Thanksgiving, Christmas, and other celebrations.
Have you ever eaten (or tasted) this delicious treat?
So How Do You Feel About PUMPKIN Whoopie Pies?
Chocolate whoopie pies with vanilla filling are the traditional flavor combination. What are your thoughts about a pumpkin version with a cream cheese filling? These seasonal flavors are perfect for the cooler autumn and winter months, and of course for fall/winter holidays like Halloween, Thanksgiving and Christmas.
Have you ever tasted a pumpkin whoopie pie?
Meet the Creator of this Delicious Wicked Pumpkin Whoopie Pies Recipe
Amy Bouchard is the owner and head baker at Isamax Snacks and creator of famous, award-winning Wicked Whoopies
Wicked Whoopies founder Amy Bouchard of Gardiner Maine has been baking whoopie pies ever since she was a child in her grandmother's kitchen. Amy had been looking for a way to leave her job at Bath Iron Works and work from her home so she could be with her two young children, 8-year-old Maxx and baby Isabella. It was Amy's brother who suggested that she start selling her homemade whoopie pies as a home-based business. According to a December 2005 article on Boston.com, Bouchard said "I thought he was crazy at first. . . But I experimented with my recipe, and what I ended up doing was kind of bringing back that childhood memory and making people smile." Amy's delicious whoopie pie recipes — and her passion for baking and sharing them — has turned this energetic WAHM into a hugely successful entrepreneur. Read on to learn about her extraordinary success story!
When Amy first started selling her delicious homemade goodies, she could make only three pies at a time using the hand-held mixer and small oven in her home kitchen. Amy added more equipment to her kitchen and increased her production to 12 whoopies per hour...still painfully slow for a commercial baking operation...but the mixers weren't up to such heavy use. Amy says she burned out the motors of four mixers in a week, and she is quoted in an interview with Modern Baking as saying she burned out the motors of 10 of them per week!
But Amy's determination, passion, and hard work made up for her lack of business experience. "Four times a week, with baby Isabella under my arm and a basket of Whoopies in the other, I set off to make deliveries. Customers knew my schedule and often met me at the door, eagerly awaiting a freshly baked Wicked Whoopie Pie."
There's much more to Amy's incredibly inspiring success story, and believe me, you won't want to miss it! But before I share the rest of it with you, here is her mouthwatering Wicked Pumpkin Whoopie Pies recipe. Enjoy!
Pumpkin Whoopie Pies Recipe
From the Creator and Owner of Wicked Whoopies Bakery in Maine
Amy Bouchard, who started her selling her now famous baked goods from home using her grandmother's original whoopie pie recipes, shared this fantastic recipe on WCHS6 TV's popular show "207". She says these pumpkin whoopie pies are "wicked good" (a New England expression meaning "fantastic"), and I have to agree!The cream cheese filling pairs perfectly with the spiced pumpkin cake shells.
Mini whoopie pies also make a fun Halloween dessert and they're great to have on hand to serve to drop-in holiday guests and visitors throughout the cool and cold weather months. If I'm having guests I often make a Crock-Pot full of hot cider spiced with cinnamon and orange peel (call it "witches brew" around Halloween), and offer mugs of hot coffee and/or glasses of cold milk as alternative beverages to enjoy with these lovely single serving pumpkin cakes.
The cake shells and filling can be made ahead of time. You can freeze them and then just thaw and assemble as few or as many as you want, whenever you want. And adults love them as much as kids do.
This recipe is a bit different than the one used for the Pumpkin Wicked Whoopies made in Amy Bouchard's bakery in Maine, Isamax Snacks. Those are made without any dairy to prolong their shelf life. I've adapted the directions from the recipe on WCSH6.com (the NBC TV affiliate in Portland, Maine). I have not changed the substance of the recipe, but I have revised the directions for clarity and added my own helpful tips and notes.
Prep Time: 20 minutes
Total Time: 30-33 minutes
Serves: Varies depending on size
- FOR THE SPICED PUMPKIN CAKE SHELLS:
- 1 15 oz can of pumpkin, not pumpkin pie filling
- 2 large eggs
- 1 cup vegetable oil
- 2 cups (firmly packed) brown sugar
- 2 tablespoons molasses
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 3 heaping cups (or 3 1/2 level cups) all-purpose flour
- FOR THE CREAM CHEESE FILLING:
- 6 oz. cream cheese
- 1/2 stick (1/4 c.) unsalted butter, softened
- 2 cups confectioners sugar
- 3 heaping tablespoons (or 4 level tablespoons) marshmallow creme (such as Marshmallow Fluff)
- 2 teaspoons water
- Preheat the oven to 350 °F (177 °C). Grease a large cookie sheet or line it with parchment paper and set it aside. TIP: I always use two cookie sheets to leave ample room between the mounds of cake shell dough and line the sheets with baking parchment to release them easily and reduce clean up.
- Beat the pumpkin, eggs, oil, and brown sugar together until fluffy with an electric mixer. Then stir in the molasses. TIP: A handheld electric mixer will work if you don't have a stand-type electric mixer.
- Combine the dry ingredients together and mix them into the pumpkin mixture until well blended. The batter will be thick (it should hold its shape when placed on the cookie sheet). TIPS: Make sure you measure 3 HEAPING cups of flour and 2 FIRMLY PACKED cups of brown sugar. Also, feel free to use substitute some of the spices if you wish.
- Scoop large, rounded spoonfuls of the cake batter onto the prepared cookie sheet(s), spacing them at least 2 inches apart. TIPS: You can make your cake shells larger or smaller if you wish just by changing the size of the mounds of batter. Remember to adjust the baking time accordingly and keep a close eye on the cakes so you don't under- or over-bake them. Also, Amy Bouchard recommends (as do I) using an ice cream scoop to portion out the batter and form it into evenly sized and shaped mounds.
- Bake the whoopie pie shells for 10-13 minutes (depending on the size scoop or spoon you used to portion the batter).
- Cool the whoopie pie shells on a large wire cooling rack.
- While the shells cool, make the cream cheese whoopie pie filling. Place all ingredients in a mixing bowl and beat with an electric mixer until fluffy. Note: 3 heaping tablespoons of marshmallow creme is equal to approximately 4 level tablespoons. TIP: Spray both sides of neck and bowl of the measuring spoon or scoop with nonstick cooking spray before you dip it into the jar of Marshmallow Fluff.
- Turn over half of the cooled cake shells (flat side facing up) and place a scoop of cream cheese filling in the center of each cake shell. Top with the remaining cake shells. TIP: Use the same ice cream scoop you used to portion out the cake batter to portion out the mounds of cream cheese filling on half the cake shells. This will give you the perfect amount of filling in each whoopie pie.
- Serve to friends, family and guests and watch the smiles on their faces as they bite into them!
Love This Recipe for Pumpkin Whoopie Pies? Please Rate It!
See Amy in Baking Action
Watch Amy Bouchard show Evette Rios how to make classic chocolate whoopies with creamy vanilla filling on the ABC TV network show "The Chew". It's fun to see the size of the enormous electric mixer and the machine that dispenses the filling!
Bonus Recipe - Amy Bouchard's Original Classic Whoopie Pie Recipe That Launched Wicked Whoopies
Get Amy's recipe for the original Classic Whoopie Pies she use to bake in her home kitchen in my review of The Best Whoopie Pie Pans. These classic chocolate whoopie pies with vanilla filling are simply scrumptious!
Helpful Kitchen Tools and Equipment for Making Whoopie Pies
A One-Piece Slim Silicone Spatula Is a Must-Have for Sticky Ingredients Like Marshmallow Fluff
Marshmallow creme is super sticky stuff, and getting all of it out of the jar can be a messy and challenging task. If you try to scrape out Marshmallow Fluff from the sides and bottom of the jar with a traditional rubber scraper or spatula with a separate head (even a silicone head), chances are good that when you try to pull it out again the business end of the spatula/scraper will get stuck while the handle comes off in your hand. (Ask me how I know!)
The entire is coated in silicone, so that the handle as well as the spatula end resist sticking. And there are no seams to trap food and bacteria, so it's more hygienic than most other silicone spatulas. iSi Silicone Basics Slim Spatula
Other reasons I love this slim silicone spatula include the fact that it has a thin, sharp edge to scrape every last bit of marshmallow creme (or peanut butter, molasses, etc.) out of the jar cleanly. And I can just toss it in the dishwasher when I'm through using it.
It is available in a few different colors.
Tip: Even though it is covered in silicone, you'll want to mist nonstick cooking spray over the business end of this spatula and partway up the handle before using it to scoop out the marshmallow creme, etc., so it will release from the spatula cleanly and easily.
Scoop Uniform Portions of the Cake Batter and Filling With Stainless Steel Scoops
I Recommend High Quality, Durable Stainless Steel Scoops with Scrapers That Release Batters, Fillings, Ice Cream, Etc. Easily and Neatly
In order to get attractive, evenly-sized cake shells with the traditional mounded shape, the cake shell batter needs to be placed in neat, uniform mounds. No matter how neat and precise you are, if you scoop the dough with spoons the mounds won't be perfectly round and probably will have little bits of batter sticking out (see the photo). And when the cake shells come out of the oven with somewhat uneven shapes and sizes, it can be a challenge to match up all of them in pairs. That's why I highly recommend using an ice cream scoop to portion out both the thick cake batter and the creamy filling. The neater and more uniform the mounds of dough are, the rounder and more uniform the cake shells will be.
I love the professional quality Norpro Stainless Steel Scoops. They're made of high quality, non-corrosive 18/8 stainless steel polished to a mirror finish that makes them look great and perform really well, too. They have smooth, spring-action mechanisms, rather than levers, that release batter, ice cream, marshmallow creme, and other foods cleanly. They're also dishwasher safe for easy clean-up. I use them frequently for scooping ice cream, frozen yogurt and sorbet and for making perfectly shaped, evenly sized cake shells, cookies, muffins, muffin tops, meatballs, and more.
The versatile 4 Tablespoon Norpro stainless steel scoop is the perfect size for making traditional, large size whoopie pie shells and many other uses, such making large, evenly sized meatballs, filling jumbo muffin cups, and mounding cooked rice attractively on plates.
Will This Be Your First Time Making Homemade Whoopie Pies?
Will this be the first whoopie pie recipe you've made?
Have You Ever Made a Pumpkin Whoopie Pies Recipe Before?
Have you ever baked homemade pumpkin whoopie pies?
Pumpkin Packs a Powerful Nutritional Punch!
One of the people who read this article left a comment asking, "Is there anything healthy in this pie?"
The answer is a definite "YES!" These individual-sized pumpkin layer cakes obviously don't fall into the category of healthy, low-calorie treats...but the nearly two cups of pumpkin puree adds a big nutritional boost including significant amounts of protein, fiber, vitamin A, vitamin C, calcium and iron.
How Much Nutrition Does the Pumpkin Add to This Recipe?
Here is the USDA nutritional data for 15 oz. of canned pumpkin puree (without added salt):
Total Fat: 1g
Total Carbohydrate 37g
Dietary Fiber: 13g
— Source: USDA Nutrient Database, Release 25
The USDA nutrient database does not provide % Daily Value, which manufacturers calculate based on the USDA's dietary guidelines for a 2,000-calorie diet, so here is the % Daily Value for the vitamins and minerals in just 1 cup of canned pumpkin puree (without added salt) from the Self Magazine NutritionData database. Keep in mind that this recipe uses 15 oz. (1-7/8 cups) of canned pumpkin puree, so it provides nearly twice the following amounts of these vitamins and minerals!
Vitamin A: 763%
Vitamin C: 17%
So while the butter, sugar and marshmallow fluff in these pumpkin whoopie pies mean that they're best served as a special treat rather than a routine dessert, it's nice to know that you're also getting more than a full serving of a healthy, nutrient-rich vegetable in every full-size pumpkin whoopie pie.
Make Pumpkin Whoopie Pies in Different Sizes or Holiday Shapes
Wilton makes nonstick whoopie pie pans with different size cavities, so you can bake your choice of traditional medium-size whoopie pies, jumbo whoopie pies, and/or mini whoopie pies (my favorite!).
There also are Wilton Nonstick Whoopie Pie Pans in a variety of holiday and seasonal shapes, so you can make fun whoopie pies shaped like hearts, bunnies, pine trees, Christmas stockings, gingerbread men, leaves, and pumpkins as well as traditional round whoopie pies.
Keep in mind that each whoopie pie needs TWO cake shells, so a whoopie pie pan with 12 cavities will make only 6 whoopie pies, and the jumbo whoopie pie pan with two cavities will make one jumbo whoopie pie. So depending on how many whoopie pies you want to bake at a time, you might want to get two pans of the same size and shape. (And, of course, double your whoopie pie cake shell and filling recipes, if appropriate.)
Important Tip on Making Whoopie Pies with Asymmetrical Shapes
Some of the seasonal and holiday whoopie pie pan shapes, such as pumpkins with curved stems, bunnies and Christmas stockings, are asymmetrical. Since the cavities all are identical, when you pair these cake shell shapes back-to-back, they won't match up. The solution is to sandwich these asymmetrically-shaped whoopie pie shells with both shells facing up so they'll match perfectly.
The Inspiring Success Story of Amy Bouchard, Creator of this Wicked Pumpkin Whoopie Pies Recipe
How a Whoopie Pie Bakery Became One of The Fastest Growing Companies in the US
Amy's Wicked Whoopie Pies Business Outgrows Her Home Kitchen
During Amy's first year in business, her whoopie pie sales totaled only $1,900. But her moist, delicious whoopie pies generously filled with creamy fillings quickly gained a loyal following, and within a couple of years her fast-growing baking business had taken over the entire house.
"Tables and ovens lined all sides of the kitchen. Our dining room had become shipping and receiving central, jammed with boxes, bags, and packing slips," Amy explains on the Wicked Whoopies website. "Our den housed sacks of flour, sugar and cocoa. It was a whoopie explosion! I decided it was time to move out of the home and into a commercial bakery...with two van-sized ovens."
So in 1996 Amy converted a 3,000-sq.-ft. former sporting goods store nearby into a 1,700-sq.-ft. commercial bakery and moved her whoopie pie baking operation into it. With the greatly expanded space and production capacity, Amy's whoopie pie business and distribution territory tripled in size. David left his job so he could work with Amy at the bakery full-time. By the end of that year, their sales had grown to $48,000.
The formal business name of Amy and David's company is Isamax Snacks (pronounced "izzamax"), named after daughter Isabella and son Maxx, who also work for the company. "Maxx works on our baking/production team and retail shop, while Isabella also helps out in the shop," she explains. When Amy first started selling her whoopie pies, she made just the traditional version, devil's food cake with vanilla filling. Today, Isamax produces 20 different varieties of Wicked Whoopie Pies along with many varieties of gourmet muffins and cookies. Amy prides herself on buying all the ingredients for Wicked Whoopies locally. In an interview published on WCSH6.com, the web site of Portland, Maine's NBC affiliate, she said, "If we make a blueberry and creme whoopie pie, we buy Maine blueberries."
Their big break came In 2003 when Oprah Winfrey and her O List team gave Wicked Whoopie Pies a coveted spot on Oprah's "O List" and recommended the Bouchards' whoopie pies as a great gift idea. Once Wicked Whoopies made Oprah's O List and was featured on her TV show in November 2003, their whoopie pie sales skyrocketed. By 2005, Wicked Whoopies' sales had grown to a $1 million per year, and in 2006 they moved the business into an 18,000-square-foot building, which doubled the bakery's production capacity.
Oprah has continued to promote their whoopie pies. She recommended Wicked Whoopies again in the August 2008 issue of O, The Oprah Magazine and featured them in the Gift Finder - Hundreds of perfect presents on Oprah.com.) In July 2011, Wicked Whoopies was featured in a Redbook magazine article on guilty pleasures, and Amy appeared on HSN (the Home Shopping Network) to help promote her now-famous whoopie pies.
"Maine woman's whoopie pies made a whopping business", Associated Press, December 25, 2005, via Boston.com
"How Isamax makes whoopie" by Marilyn Odesser-Torpey, Modern Baking, October 1, 2005
"Sweet success | Sales of Wicked Whoopies climb" by Carol Coultas, Mainebiz, July 25, 2011
"Wicked Whoopies (Isamax Snacks)", WCHS6.com, September 20, 2012
Why "Wicked Whoopies"?
"...My whoopie pies were legendary within my circle of friends and family: everyone called them 'wicked.' (In Maine, when something's good, we call it 'good.' When something's great, we call it 'wicked.')"
~ Amy Bouchard
By 2011 Wicked Whoopies Was One of the Fastest-Growing Companies in the US
In 18 Years, Annual Revenues Grew From $1,900 to $2.5 Million
In 2011, 18 years after Amy Bouchard started her dream business, working out of her home and selling less than $2000 worth of whoopie pies that first year, Isamax / Wicked Whoopies was an Inc. 5000 company, ranked #123 in the Food & Beverage Industry. Amy and David sold 2.5 million of their mouthwatering Wicked Whoopie Pies in 2011, and despite the bad economy between 2008 and 2011 their revenues increased by 20% and they hired 13 people!
Financial data: Wicked Whoopies company profile and Inc.com
Amy Bouchard Tells CNN Money the Inspiring Story of Her Whoopie Pie Business's Success
How Much Have You Learned About Amy's "Wicked Whoopies" Whoopie Pie Business? Take This Quiz and Find Outview quiz statistics
Watch the Wicked Whoopies Team Make the World's Largest Whoopie Pie - All1062 lbs. of It!
Wicked Whoopies and Maine's Coast 93.1 radio station collaborated on a huge event in which Amy, Dave, Isabella and Maxx Bouchard assembled the world's largest whoopie pie. Join the fun and festivities vicariously as they construct that whopping 1062 lb. whoopie pie to make Maine and whoopie pie lovers everywhere proud.
The Isamax Bakery Makes Lots of Wicked Whoopie Pie Flavors
Which flavor would you most like to try?
Where Were Whoopie Pies Invented?
Whether you call them whoopie pies, gobs, moon pies, hucklebucks, or even BFOs (Big Fat Oreos), people take the disputed issue of the humble whoopie pie's origins much more seriously than one might expect for something as seemingly inconsequential as a simple, regional cake/cookie hybrid.
Although many states have tried to claim credit for the invention of these old-fashioned sweet treats, most people agree that Pennsylvania and Maine are the only seriously credible contenders for the title...and those two states have been duking it out over this issue in recent years. In fact, this raging controversy has garnered national attention media attention, where it has been dubbed the "Whoopie Pie War."
Many people are unshakable in their belief that whoopie pies were invented by the Amish and that Lancaster, Pennsylvania is the rightful birthplace of the whoopie. But folks who live in the Northeast are just as vocal about their own claim that the whoopie pie was invented in Maine. (There is some evidence that whoopie pies might have originated at the Berwick Cake Company Roxbury, Massachusetts, but it is a much weaker claim than those of the two heavyweights in this rumble.)
Although many consider Pennsylvania's claim to be stronger, Maine certainly has shown its claim to be a force to be reckoned with. In 2011 the Maine legislature passed a bill declaring the whoopie pie to be Maine's Official State Treat, much to the outrage of Pennsylvanians who still insist that Lancaster County, PA is the "true home" of the whoopie pie and that Maine is simply stealing the credit. After Pennsylvania set a record by baking a giant whoopie pie weighing in at 250 pounds, Maine successfully shattered that record in 2011 by assembling its own world's largest whoopie pie that tipped the scales at a whopping 1,062-pounds! And attendance at the annual Maine Whoopie Pie Festival (thanks to Amy and the Wicked Whoopies baking team), which drew more than 5,000 attendees to the 2012 event, about twice as many attendees as the 2012 Whoopie Pie Festival in Pennsylvania.
Neither Pennsylvania nor Maine is likely ever to give up its claim as the legitimate birthplace of the whoopie pie. And since their rivalry seems to be spurring both states on to greater heights in their attempts to outdo one another, it seems like a good thing that neither of them intends to concede!
Join in the Fun at the Maine Whoopie Pie Festival and the Pennsylvania Whoopie Pie Festival!
The Maine Whoopie Pie Festival is the largest whoopie pie festival in the world, drawing more than 5,000 at its 2012 Whoopie Pie Festival. Find out why whoopie pie lovers from across the US (and even farther away) make an annual pilgrimmage to the town of Dover-Foxcroft, Maine each year to celebrate this humble yet beloved treat with great gusto, as evidenced by one of the festival's most popular events, the hilarious Whoopie Pie Eating Contest.
Maine is justifiably proud of being home to the world's largest whoopie pie festival and the world's largest whoopie pie, but Pennsylvania (which has had a long-standing feud with Maine over which state deserves the credit for being the birthplace of the whoopie pie) started its own annual Whoopie Pie Festival in the heart of the Pennsylvania Dutch Country at the Hershey Farm Restaurant and Inn.
While not as large as the Maine Whoopie Pie Festival, the Pennsylvania Whoopie Pie Festival fans and attendees are just as passionate about their own celebration, whose annual events include not only the essential Whoopie Pie Eating Contest but also a Whoopie Pie Yell-Off Contest that has to be seen and heard to be believed. I dare you to watch that video with a straight face! ;)
A Whoopie Pie Cookbook with Mouthwatering Recipes
The delicious gourmet recipes in are from the former pastry chef at Alice Waters' world famous Chez Panisse restaurant. Celebrity chef Jamie Oliver calls Claire Ptak his "favorite baker in the whole world." Now you can make her fabulous recipes in your own home kitchen. Yum! The Whoopie Pie Book: 60 Irresistible Recipes for Cake Sandwiches Classic and New
© 2012 Margaret Schindel