It's difficult to believe a product has arrived when Williams-Sonoma
sells a dozen for $49 -- it's more like that idea has merely morphed
into bacon, whose five-year run is close to running
dry. Food historian Sandra Oliver gets it -- some food items don't
deserve a luxury re-invention.
"It's like making a peanut butter and jelly sandwich with almond butter. It's not meant to be fine cuisine," Oliver tells The New York Times.
Plus,
there's only so many ways to slice a whoopie pie before it becomes
something completely different. Cupcakes are versatile because the
icing and cake are components designed to be changed. When you start to
change the icing and cake flavors in whoopie pies, you end up with
something that is not a whoopie pie -- it's closer to a cupcake
sandwich on steriods.
Moreover, you don't go to Maine for the
whoopie pies. You go for the lobster. Likewise, you're chowing down on
pretzels in Pennsylvania Dutch Country. There's a reason whoopie pies
haven't gone national. They are a perfect regional dessert, eaten as
regularly as fried dough.
If you're determined to make your own -- here's a recipe. And when Trader Joe's theoretically arrives in Kansas City, the store will come stocked with whoopie pies.
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