I’m just going to come out an admit it. Sometimes, just sometimes—which translates into almost all the times, without fail and in rain, sleet, and/or snow—I talk to my recipes. It’s not strange, I promise. It’s totally, completely, absolutely normal. Right? Right? So on these, rare, rare, occasions when I may let out a sigh and a little chatter it’s more often along the lines of a “Oh Paula, why?” Or “Oh, Martha, why?” Or “Oh Lydia, why?”
Or, most frequently, “Oh Ina, why? Are five sticks of butter necessary, on top of the pint of heavy cream?” (Which, if you’re wondering, the answer is always, always yes.)
In this case, when I was baking up some Pumpkin Whoopie Pies for a friend’s birthday, it was “Oh, Martha. This is not 12 Whoopie Pies. This is 30 Whoopie Pies. Oh Martha.” I mean, really. I only have a limited number of baking sheets, and after that fiftieth rounded tablespoon goes scoop, scrape, plop onto the countertop, I’ve had enough.
But then the come out of the oven, all nicely baked up and innocent. And after they’re frosted, sitting there lined up like a Pumpkin Whoopie-Army, it’s a little better. And these Whoopie Pies are worth it. They’re perfectly spiced, and with the addition of Pecan Praline to the frosting, every taste comes together in the best kind of cozy fall treat. You know it’s good, I mean, how can it not? These Whoopie Pies are a combination of Martha and Paula, i.e. a lot of fat, a lot flavor. “Oh, Mar-aula, why?”