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A brief history:
It is believed that the first whoopie pie was made in the 1920’s. However, residents of Pennsylvania say the first whoopie pie originated there. There are also those who give the Amish credit for making the first original whoopie pie, this cake-like dessert. An old Amish legend says that children would squeal with delight and yell ” whoopie” when they were getting one of these treats. Regardless of the true originators, we all can agree on one thing the taste is delicious. Over the years many flavors such as: peanut butter, vanilla, pumpkin, gingerbread, red velvet, oatmeal & so on.

This not your average oatmeal raisin cookie recipe, I know the picture looks like it, but it’s not. This is made a little different compared to what you’re used to making in your kitchen. If you like sweet and salty together this recipe is for you. The texture of whoopie pie comes out much softer, the filling is a buttercream base with Bacon added to it. For those of you who don’t eat pork you can use turkey bacon instead.

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Yield: 48 two-inch cakes

4 T. unsalted butter, @ room temp.           3/4 cup flour

1/2 cup light brown sugar, packed             1/2 t. baking soda

1/4 cup sugar                                          1/2 t. ground cinnamon

2 large eggs                                             1 t. salt

1 t. vanilla extract                                    1/2 cup raisins (optional)

1 1/2 cups rolled oats ( not quick oats)       1/2 cup chopped nuts (your choice)

1. Preheat the oven to 350 F. Line two baking sheets with parchment paper.

2. In a mixing bowl, beat together butter and both sugars on low-speed. Increase the speed to medium and beat until light and fluffy, about 3 minutes. Beat in the eggs one at a time. Add the vanilla and beat until smooth and creamy, about 3 minutes more.

3. In a food processor or blender, process 3/4 cup of oatmeal until it resembles whole grain flour. Transfer the ground oatmeal to a medium bowl and add the remaining oatmeal, flour, baking soda, cinnamon and salt. Add the oatmeal mixture to the butter mixture and beat on low-speed until well combined.

4.  Using a measuring spoon or 1 T.- size cookie scooper, drop batter on the paper lined baking sheets spacing them @ least 2 inches apart. Bake for 9-11 minutes, make sure you rotate the pans in the oven. bake until the cookies begin to brown, remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Maple Bacon Filling

4 thick strips of Canadian bacon, cut into 1/4-inch dice     1 T. vanilla extract

1/2 ( 1stick) unsalted butter, @ room temperature          1 T. pure maple syrup

2 cups confectioners’ sugar                                            1/8 t. maple flavoring

3 T. heavy (whipping) cream                                         1/2 t. salt

1 T. sour cream

1. In a medium skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer the bacon to a paper-lined plate to drain and cool.

2. In a mixing bowl beat together the butter and sugar on low-speed until combined. Add the heavy cream, sour cream, vanilla, maple syrup, maple flavoring, & salt beat on low until smooth, for 3 minutes. Using a wooden stir in bacon pieces. Enjoy!

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