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Archive for Halloween

RECIPE: Pumpkin Lasagna

We love any kind of lasagna, but are happy to have this Pumpkin Lasagna recipe in our fall repertoire. The recipe is courtesy caterer and Lenox Home Entertaining Expert Andrea Correale of Elegant Affairs Caterers.

You’ll note in the ingredients list that butternut squash is used instead of pumpkin. This is often done in the restaurant, food service and food manufacturing industries, because it is so much easier to work with butternut squash. Mush of what is sold as “pumpkin pie filling” is butternut squash.

Both pumpkin and butternut squash are orange-fleshed winter squash, members of the Cucurbita genus; they look and taste almost identical in recipes. The rest is, as they say, marketing. (Would you rather have a pumpkin pie or a butternut squash pie?)


Ingredients For 4-6 Servings

  • 1 medium butternut squash
  • 1 (15 ounces) can pumpkin purée
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon dried ground ginger
  • 3 tablespoons light brown sugar
  • 1 tablespoon maple syrup
  • 10 no-boil lasagna noodles
  • 1 (15 ounces) container ricotta cheese
  • 8 ounces fresh mozzarella, chopped 1/2 to 1-inch pieces
  • 1/2 cup finely shredded Parmesan cheese

    Pumpkin lasagna for holiday season. Photo courtesy Elegant Affairs Caterers.


    Cross-section of a butternut squash. Photo
    by Half Gig | Wikimedia.



    1. PREHEAT oven to 400°F. Place the butternut squash directly in the oven, whole. Bake for 20 minutes or until soft enough to cut in half with little effort.

    2. CUT into quarters, place in a baking dish or large cast iron skillet, and roast for 40 more minutes or until the skin can be easily peeled away from the flesh. Cut into chunks about 1/2 inch to 1 inch in size. Set aside.

    3. REDUCE the heat of the oven to 350°F. In a small bowl, mix together the pumpkin and the next 7 ingredients (salt through maple syrup). Set aside.

    4. STIR together the ricotta, 2/3 of the chopped mozzarella, and 1/4 cup of Parmesan in another small bowl. Set aside.

    5. LIGHTLY COAT a baking dish with cooking spray. Spoon 1/3 cup of the pumpkin sauce in the dish. Top with 2 lasagna noodles. Spoon 1/4 of the ricotta mixture over the noodles. Top with 1/4 of the butternut squash chunks. Top with 1/3 cup of sauce.


    6. TOP with two more noodles, continuing to layer like this until all the cheese and squash is used. Add last 2 lasagna noodles, and remaining sauce. Dot the top with remaining chopped mozzarella and sprinkle with remaining Parmesan.

    7. COVER with foil. Bake for 50 minutes. Let stand, covered, on a rack for 20 minutes before serving.



    RECIPE: Pumpkin Pie Yogurt Sundae

    Make your own pumpkin yogurt at home.
    Photo courtesy Pinkberry.


    We’ve been dropping by Pinkberry for an occasional pumpkin frozen yogurt. But you can make your own, either frozen or conventional yogurt, with this recipe adapted from Chobani.

    It’s great for breakfast, a snack, or dessert, try this pumpkin sundae.


    Ingredients For 1 Serving

  • 1/2 cup plain Greek yogurt of frozen yogurt (plain or vanilla)
  • 1.5 tablespoons pumpkin pie purée*
  • 1.5 teaspoons maple syrup
  • 1.5 teaspoons dried cranberries
  • 1 teaspoon crushed ginger snaps
  • 1 teaspoon pumpkin pie spice
    *If using vanilla frozen yogurt, use pumpkin purée (unsweetened) instead of pumpkin pie filling.

  • Optional garnishes: 1 teaspoon toasted pecan pieces, crushed crystallized ginger, whipped cream, gingersnaps or graham crackers


    1. BLEND all ingredients.

    2. CHILL (or reharden, for frozen yogurt) for 15 minutes or longer.



    TIP OF THE DAY: Fall Harvest Sorbet, The Easiest Dessert

    Our favorite easy dessert is a dish of sorbet. It’s light and refreshing, and there are wonderful flavors to be had. It accommodates vegans, lactose-intolerant people, kosher observers (it’s pareve) and those who are so stuffed they can’t eat another bite—but of course, want to end their meal with something sweet.

    Sorbet is made in a breadth of colors and flavors, which leads to today’s tip: “fall harvest” sorbet.

    Look at this combination with Ciao Bella Gelato’s Blackberry Cabernet, Blood Orange and Ginger Peach sorbets. Even though the flavors aren’t classic fall, the color medley is spot on. It looks seasonal.

    Fall-specific flavor include apple, fig, grape and pear (although the latter tends to be whitish—not part of the fall color palette).

    You may even find beet sorbet (or make your own).


    Make a festive sorbet dessert from seasonal colors. Photo courtesy Ciao Bella Gelato.


    Mango and pomegranate sorbets, popular year-round, contribute both richness of flavor and color.

    All you need are:

  • Two or three pints of contrasting sorbets
  • Optional garnish of pomegranate arils
  • A glass dish, goblet or Martini glass (they’re better than an opaque dish to show off the vibrant colors)
    Then, just scoop and serve! What could be better at the end of a long dinner? (Answer: someone to do all the dishes!)



    RECIPE: Pumpkin Chocolate Chip Cookies

    Whenever we’re looking to bake some comfort food, we turn to Lauryn Cohen, a.k.a.

    “These are the lightest, fluffiest most melt-in-your-mouth cookies ever,” says Lauryn. “I love the texture from the oats, the sweetness from the chocolate chips, and added flavor from a mix of warm fall spices. I just can’t get enough.”

    That’s some endorsement from a professional baker who is always up to her elbows in wonderful things to eat.


    Ingredients For 2 Dozen Cookies

  • 1 cup all purpose flour
  • 3/4 cup old fashioned oats
  • 1 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

    Light and fluffy pumpkin chip cookies. Photo courtesy

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin purée*
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semisweet chocolate chips
    *Do not substitute pumpkin pie filling, which is sweetened and seasoned.


    Scooping the dough. Photo courtesy



    1. PREHEAT oven to 350°F and lightly grease 2 baking sheets. In a medium bowl, whisk together the flour, old fashioned oats, cinnamon, nutmeg, ginger, baking soda, and salt; set aside.

    2. BEAT together the butter, brown sugar and granulated sugar in a large mixing bowl, until light and fluffy. Add the pumpkin, egg, and vanilla to the butter mixture and beat until well blended. Blend in the dry mixture until just combined, being careful not to overmix. Switch to a rubber spatula and fold in chocolate chips.

    3. SCOOP cookie mounds onto the prepared baking sheets, using a small ice cream/cookie scoop.


    4. BAKE at 350°F for 14-16 minutes until cookies are lightly brown at the edges and set in the middle. Cool on cookie sheets for 2 minutes then remove and place on cooling racks to cool.



    TIP OF THE DAY: Pumpkin Cake (Actually A Roulade)

    We come from a family of bakers and cooks. Our earliest memories are of pie crusts crimped, brownie batter mixed, cheesecakes released from their spring forms.

    At age 10, we saw our first roulade, as Aunt Leonore was rolling up a whipped cream-filled walnut roll for Thanksgiving. (Traditionalists, don’t worry: It was one of a half dozen dessert choices our family would dig into. The groaning board was groaning indeed.)

    This recipe for Crushed Toffee Pumpkin Roll (roulade) brought back that memory of long ago and made us ask: Why is it always pumpkin pie? Why not a pumpkin cake?

    Thanks to Golden Blossom Honey for this recipe. You’ll find many more recipes at

    If you enjoy making this roulade, consider making a bûche de Noël for Christmas.


    How about a pumpkin roulade for Thanksgiving. Photo courtesy Golden Blossom Honey.



    Roulade (pronounced roo-LODD) is the French word for a rolled cake, what Americans think of as a “jelly roll.” There are numerous recipes for roulade, including many options for the famous, festive bûche de Noël, a Christmas cake that’s traditionally decorated to look like a log with meringue mushrooms, marzipan acorns and other garnishes.

    Baked in a sheet pan (jelly roll pan), a delicate sponge cake or other cake is rolled with and filled with buttercream, fruit or fruit purée, ganache, jam, lemon curd, nuts, whipped cream, etc.


    Roulade slices. Photo courtesy Golden
    Blossom Honey.




    For The Cake

  • 3/4 cup flour
  • 1-1/2 teaspoons ground cinnamon
  • 1-1/4 teaspoons ground ginger
  • 3/4 teaspoon allspice
  • 6 large eggs, separated
  • 1/3 cup sugar
  • 1/4 cup honey
  • 2/3 cup fresh or canned pumpkin
  • 1/8 teaspoon salt

    For The Filling

  • 2 tablespoons rum
  • 1 teaspoon unflavored gelatin
  • 1 cup whipping cream, chilled
  • 3 tablespoons powdered sugar
  • 3/4 cup toffee candy pieces, crushed
    Cake Preparation

    1. PREHEAT oven to 375°F. Spray a 15x10x1-inch baking sheet with vegetable spray.

    2. SIFT flour, cinnamon, ginger and allspice into a small bowl. In another bowl, using an electric mixer, beat egg yolk, sugar and honey until thick. On low speed beat in pumpkin and dry ingredients.

    3. BEAT egg whites and salt in a separate bowl with clean beaters, until stiff. Fold egg whites into pumpkin mixture in two additions. Spread batter evenly on baking sheet and cook for 15 minutes or until cake tests done.

    4. PLACE a sheet of wax paper dusted with powdered sugar on counter top. Turn cake out onto wax paper. Roll up cake in wax paper starting with the longer side; this prevents sticking. Allow cake to cool seam side down.
    Filling Preparation

    1. POUR rum into a small pan and sprinkle with gelatin. Let stand until gelatin softens, around 10 minutes. After gelatin has softened stir over low heat until gelatin dissolves.

    2. BEAT chilled whipping cream and 3 tablespoons of powdered sugar in mixer until peaks form. Beat in gelatin mixture. Fold in pieces of toffee.

    3. SPREAD filling over cake. Starting at the long side, roll cake using the wax paper as a guide if needed. Place seam side down on a platter and sprinkle powdered sugar over the top. Slice and serve.



    TIP OF THE DAY: Halloween Beer

    How about a bottle of Dark Lord? Photo


    Yesterday we presented a table’s worth of wines that are perfect for Halloween. With names like Phantom, Sinister Hand and Velvet Devil, they add fun to the occasion. Check ‘em out.

    Today, it’s beer. Our source is the new book, “The Brewtal Truth Guide To Extreme Beers,” by Adem Tepedelen—an award-winning and entertaining writer who adds “music pairings” to enjoy with each particular brew. The book promises—and delivers—“the brewtal truth” about beers on the edge—more than 100 of them. It’s a terrific guide to extreme styles, and an informative and fun read even if your beer tastes are more moderate.

    There are some imports, but the majority of the selections are American craft beer. The book is a great gift for anyone who is serious about beer. Find it on

    Bloody Beer
    Brewer: Short’s
    Location: Bellaire, Michigan

    Called “the godless offspring of Bloody Mary and a beer,” this is not a simple case of adding tomato juice to beer. This 8.5% A.B.V. is brewed with tomatoes, celery seed, dill, horseradish and peppercorns. Website.

    Brewer: Founders Brewing
    Location: Grand Rapids, Michigan

    This Belgian Strong Pale Ale with an A.B.V. of 7.75% is a relative lightweight among the other contenders here. But the author notes, “…it’s the kind of incredibly flavorful beer that could convert someone into a believer and save a soul from a lifetime of drinking bland pale lagers.”Website.

    Devil Dancer
    Brewer: Russian River Brewing
    Location: Santa Rosa, California

    Who’s up for a triple IPA with an A.B.V. of 13% and “a tongue-numbing amount of hops?” How’s this for poetry: “Between the malt avalanche and mountain of hops, a veritable floral/fruit/spice cornucopia develops. It smells like a farmers’ market in the heat of summer. Website.


    Ghost Face Killah
    Brewer: Twisted Pine Brewery
    Location: Bellaire, Michigan

    The ghost in the name is bhut jolokia, the ghost chile—the hottest in the world. “It will have even the most diehard heat freak howling in pain,” says the author. Hmm. Website.

    Brewer: Uinta Brewing
    Location: Salt Lake City, Utah

    The A.B.V. on this baby is a hefty 13.2%, “wine strength.” (The book features brews up to 21.92%.) If you’re going to be stuck in a labyrinth, a bottle or two of this rye barrel-aged black ale with licorice will make you forget where you are. Website.

    Brewer: Southern Tier Brewing Company
    Location: Lakewood, New York

    How about an Imperial IPA with an A.B.V. of 9.5% and “an uninhibited infusion of hops?” Website.


    Ghost Face Killah won’t actually kill you, but the ghost chiles—the hottest in the world—may make you feel like the end is near. Photo courtesy

    There’s so much more to choose from for Halloween: Arctic Devil, Black Damnation, Darkness, Fallen Angel, Hades, Hell’s Belle, Horny Devil, Inferno, Lucifer, Mephistopheles, Old Mephisto, Pentagram, Samael’s (he’s the angel of death), Satan Gold, Satan Red, 666, 668: Neighbor Of The Beast, Son Of The Morning (another name for the devil) and The Wings Of Armageddon.

    There are many non-spooky names that amuse: Alpha Dog, Beer Geek Brunch Weasel, Double Bastard Ale, Hardcore IPA, Hopsicle, Palate Wrecker, Red Rice Ale, Shark Pants, Siamese Twin, Victor/Victoria and Voodoo Donut Maple Bacon Ale (named for one of our favorite donuts from Portland, Oregon), from starters.

    But beyond the flashy names, these are beers crafted with skill, love, and a touch of heavy metal music.

    How can you resist this book?



    HALLOWEEN: Wines For The Occasion

    Which witch is that on Les Sorcières wine?
    Photo courtesy


    Your wine store should feature some “special Halloween wines” if you’d like to serve (or make a gift of) a theme wine. While it might take some time to track down all of the following wines, consider this advance notice for a sophisticated Halloween event next year: a tasting of Halloween-appropriate wines.

    Intrepid searches are certain to find more options, but here’s a good starting list.


    Les Sorcières
    Producer: Clos des Fées
    Area: Roussilon, France

    A syrah-based wine from the southeast edge of France, this vineyard’s name means “the walled vineyard [clos] of the fairies.” “Les Sorcières,” the name of the blend, means “the witches,” one of whom is featured on the label, flying through the skies of Roussilon. Here’s the website.

    Casillero del Diablo: Assorted Varietals
    Concha y Toro
    Central Valley, Chile

    The name of this line translates to “the devil’s goalkeeper,” and the bottle does feature the head of the devil (or is it his goalkeeper?) at the neck. Reds include Cabernet Sauvignon, Carménère, Malbec and Merlot; white wines are listed below. We couldn’t find the English version, but here’s the Spanish website.

    The Dead Arm Shiraz
    Vintner: d’Arenberg
    McLaren Vale, Australia

    To wine industry professionals, this wine’s name is not sinister—but no one at the party will know that. This top-of-the-line shiraz is made from old vines, which are known as “dead-arm” grapevines because, with age, a fungus known as grape canker slowly kills one or more of the branches. (There’s a benefit here: Fewer branches reduces the yield of the vine and intensifies the flavor in the grapes.) The elegant label features the d’Arenberg family’s coat of arms and a cordon rouge, but all of the wines from this vintner have colorful names. Check out the website.

    Vintner: Bogle Vineyards
    Area: Clarksburg, California

    Made in Yolo County, near Sacramento, the label describes the wine as “mysterious and hauntingly seductive.” The label features a rendering of creepily gnarled old vines, which look like they could snatch you and have you disappear. The wine is a blend of old vine Zinfandel, Petite Sirah and old vine Mourvèdre. To our knowledge, no old vines have actually snatched any living thing. Website.

    Phantom Rivers Wine: Assorted Varietals
    Vintner: Phantom Rivers Wine
    Area: Central Coast, California

    As with Casillero del Diablo (above), the spookiness is in the name of the winery, not a particular bottling. Whatever varietal you’re looking for, you’ll find it. Red offerings include Cabernet Sauvignon, Merlot, Mourvèdre, Petit Syrah, Pinot Noir, Rosé, Syrah, Zinfandel and a dessert Zinfandel. The whites are listed below. Website.


    Sinister Hand
    Vintner: Owen Roe
    Area: Wapato, Washington

    This grenache-based wine features a severed hand on the label. The image references an Irish legend where, in a race to be the next king of Ireland, one of the contenders severs his own hand to win. The wine may taste better if you don’t know the legend. Here’s the website.

    Spellbound: Assorted Varietals
    Vintner: Robert Mondavi
    Area: Lodi, California

    The Spellbound line features a ghostly moon on a black label. Inside the bottle: your choice of Cabernet Sauvignon, Merlot, Petite Sirah and Petite Sirah Reserve, plus Chardonnay. See them all at


    A wine based on a legend of a bleeding, severed hand. Photo courtesy Owen Roe.


    The Velvet Devil Merlot
    Vintner: Charles Smith Wines
    Area: Walla Walla, Washington

    With bold lettering and a prominent forked trident, this wine screams “Halloween.” The Broncho Malbec voodo-art motif and the King Coal Cabernet/Syrah blend skeleton king fit right in; and if you need more, the Boom Boom! Syrah features a lit bomb. Check them all out on the company website.


    Casillero del Diablo Reserva
    Vintner: Concha y Toro
    Area: Central Valley, Chile

    As noted above, this line also offers Chardonnay and Sauvignon Blanc.

    Phantom Rivers Wine
    Vintner: Phantom Rivers Wine
    Area: Central Coast, California

    As noted above, this winery also makes Muscat.

    Kidnappers Vineyard Chardonnay
    Vintner: Craggy Range
    Area: Havelock North, New Zealand

    This wine is named after Cape Kidnappers in Hawke’s Bay, New Zealand, which itself is named for a 1769 attempt by local Maori to abduct a member of Captain Cook’s crew (details). Little did either side know back then that the area would become a great spot to grow Chardonnay grapes. Website.

    Spellbound: Chardonnay
    Vintner: Robert Mondavi
    Area: Lodi, California

    See the notes under Halloween Red Wines, above.

    And think of what a great night you’ll have, wearing a costume and tasting these wines. Perhaps the dress code should be: dress like one of the wines you’ll be tasting.



    FOOD FUN: Candy Corn Fudge

    Fudge in an homage to candy corn. Photo courtesy The Pampered Chef.


    October 30th is National Candy Corn Day. According to the National Confectioners Association, more than 20 million pounds of candy corn are sold during the Halloween season.

    The iconic confection was created in the late 1880s by George Roniger of the Wunderlee Candy Company in Philadelphia. The first three-layer candy, it was laboriously made by hand.

    Even with today’s machinery, it takes 4 to 5 days to create each piece of candy corn (here’s a video of candy corn being made). Each kernel has 3.57 calories, and it’s all sugar (the ingredients are corn syrup, honey, sugar and food coloring, coated with carnauba wax).

    The orange, yellow and white colors of the candy corn can actually be found in fresh corn kernels—though the colors are intensified by the candymakers. Some companies create an “Indian corn” version, substituting brown for the yellow base color.

    Why not “fudge the rules” by turning fudge into candy corn? It’s vanilla fudge, made in three layers that are the color of candy corn. The recipe is courtesy of

    Don’t like fudge? Try this candy corn cocktail, or simply mix candy corn into some popcorn (almonds optional).


    Ingredients For 72 Pieces

  • 3 cups white chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 15 drops yellow food coloring
  • 10 drops red food coloring


    1. MICROWAVE chocolate and condensed milk in a 3 cup bowl, uncovered, on HIGH for 1-2 minutes. Stir every 30 seconds until melted.

    2. LINE a loaf pan with waxed paper and pour in one-third of the fudge mixture, spreading evenly.

    3. PLACE pan in freezer 5 minutes to cool. If the fudge mixture in the prep bowl has begun to set, microwave an additional 15 seconds.

    4. DIVIDE remaining fudge mixture into two bowls. Add yellow food coloring to one bowl and mix well. Add red food coloring to the other bowl and mix well.

    5. REMOVE fudge from freezer. Pour orange fudge mixture over first layer; return to freezer for 5 minutes. Then pour yellow fudge mixture over first two layers and place in freezer for about 45 minutes or until set.

    6. REMOVE fudge from pan. Cut into 4 lengthwise rows with a pizza cutter or other implement.

    7. TURN rows on their sides and cut into triangles.

    8. STORE in an airtight container in refrigerator.



    RECIPE: Halloween Or Thanksgiving Cocktail

    The Bar at Clement in The Peninsula New York has whipped up this beautiful cocktail for Halloween or Thanksgiving. It’s called the “Drunken Pumpkin Pie”; but since there’s no pumpkin in the recipe, you may wish to give it another name. The flavor is creamy coffee with cinnamon accents—still spot on for the season.

    (Mixologists take note: If the pie has no pumpkin, you can’t call it pumpkin pie.)

    More intrigue: The only way to order the cocktail is to be “in the know.” It’s a seasonal special and not on the menu. So here’s the recipe to enjoy at home, in a Martini glass or as shots:


    Ingredients For 1 Drink

  • 2 ounces Stoli Vanil
  • 1 ounce Kahlua
  • .75 ounce Bailey’s Irish Cream
  • .25 ounce cinnamon simple syrup (recipe)
  • Ice
  • 2 graham crackers
  • Dashes of cinnamon and/or nutmeg

    Spiders optional. Photo courtesy The Peninsula New York.



    1. CRUSH graham crackers on a paper towel with a rolling pin (or use graham cracker crumbs). Mix with a few dashes of cinnamon and/or nutmeg in a shallow dish.

    2. MOISTEN the rim of the the glass and twist in the crumbs to rim the glass with the cinnamon-graham cracker “crust.”

    3. SHAKE cocktail ingredients with ice, and strain into glass.



    RECIPE: Pumpkin Whoopie Pies

    Pumpkin whoopie pies. Photo courtesy Kraft.


    As a Halloween- and Thanksgiving-season treat, bake a batch of these whoopie pies.

    The recipe below, from Kraft, consists of a pumpkin cake “sandwich? filled with ginger-cinnamon cream. The glamor comes from rolling the cream edges in seasonally themed sprinkles like these (or for an edgy whoopie pie, these skull sprinkles).

    For Thanksgiving, try these pretty fall leaves sprinkles or these autumn mix sprinkles.

    The cakes can be made ahead of time, baked and frozen for up to 2 weeks. When freezing, place in single layer in pan to prevent them from sticking together. Thaw completely before using them to assemble the whoopie pies.




  • 1 package (2-layer size) yellow cake mix
  • 1 package (3.4 ounces) vanilla flavor instant pudding
  • 2 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • 1/3 cup oil
  • 1/3 cup water
  • 3 eggs
  • 1 package (8 ounces) cream cheese, softened
  • 1 jar (7 ounces) marshmallow creme
  • 1/3 cup finely chopped crystallized ginger
  • 1/4 teaspoon ground cinnamon
  • 1 tub (8 ounces) frozen whipped topping, thawed
  • 1/2 cup Halloween sprinkles


    1. HEAT oven to 350°F.

    2. BEAT first 7 ingredients with mixer until well blended. Spray a baking sheet with cooking spray. Scoop into 32 mounds, using about 2 tablespoons for each on the sheet, placing them 3 inches apart. You can use a small ice cream scoop to quickly portion the scoops of dough onto the baking sheet.

    3. BAKE 12 to 14 minutes or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 minutes. Remove to wire racks; cool completely.

    4. BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in whipped topping. Spread 3 tablespoons onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.


    Another season, another reason, for making whoopies. Photo courtesy Kraft.



    A whoopie pie is technically a sandwich cookie, but the cookies have a cake consistency. Yet it’s called neither cookie nor cake, but pie.

    Clearly, a whoopie is no pie: A pie comprises a pastry crust with a filling.

    Yet a Boston Creme Pie is two layers of sponge cake filled with vanilla custard and glazed with chocolate. A cheesecake contains no cake; it’s a cheese custard pie. Misnomers exist.

    According to food historians, these Amish-baked desserts, possibly made from leftover cake batter, where originally known as hucklebucks, or creamy turtles. As the legend goes, one farmer who opened his lunch pail to find the treat shouted “Whoopie!” and the name stuck.

    Whoopies are made in many flavor these days, but the original consisted of two wee chocolate cake “layers” with a creamy vanilla frosting between them.

    Maine, New Hampshire and Pennsylvania all claim to be the birthplace of the whoopie pie.

  • The Pennsylvania Dutch Convention & Visitors Bureau claims that the dessert originated with the Lancaster County Amish and Pennsylvania Dutch.
  • While there are no dated, hand-written or printed records from Pennsylvania, Labadie’s Bakery in Lewiston, Maine has been making whoopie pies since 1925.
  • The now-defunct Berwick Cake Company of Roxbury, Massachusetts began baking them in 1931.



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