Here we go!

Today I was sitting on the beach, reading Artful Blogging magazine and revisiting thoughts of keeping a blog. Listening to crashing waves and screeching seagulls I let my mind consider some options.

The first of several ideas I wrote down was makin’ whoopie. Twelve months,  I thought.  Twelve recipes. And another dozen or so related posts about whoopie pies. That might work.

A little while later we (my significant other, Mark, who I’ll refer to moving forward as The Professor) walked up town for a cold drink and while we enjoyed the air conditioning I started searching online to see who else out there was writing about whoopie pies. As I typed in makin’ whoopie, I was excited to discover there was a shop called Makin Whoopie Pies . . . and it was about a block and a half away from where I was sitting right there in Rehoboth. Who knew?

Well, you know where I’m heading now,  right? Directly to find out more!

Even before I walked through the door of the shop I started snapping photos. Once inside I couldn’t contain my enthusiasm and immediately blurted out the story I just told you to the guy (Jason) behind the counter.

As we talked whoopie pies, I knew there couldn’t be a clearer sign; Makin’ Whoopie blog was born.

    

Turns out, Jason (pictured above) and his wife both grew up around York, PA, which is where The Professor and I currently live. Jason told me about how Makin’ Whoopie Pies got started in Strasburg, PA and opened its first shop at Hershey Park in 2015. The Rehoboth Beach store opened in 2017 (which explains why I hadn’t seen it in previous trips). The company also provides catering and fundraising, and offers franchising opportunities.

Excited by my serendipitous whoopilicious encounter, I purchased a “Share the Sweetness” tee shirt which came with a FREE WHOOPIE PIE!  Of course, that was the easy part. The challenge came when I had to choose a flavour.  There were quite a few cookie options: strawberry, blueberry, red velvet, chocolate chip, pumpkin, vanilla, confetti, carrot cake, and the original chocolate, with more filling offerings than you can shake a whip at.

Really, the decision wasn’t as difficult as all that, because I knew the best way to get things started was to go with the original.

The generously-sized cookie cake was moist and chocolate-y; the perfectly adequate buttercream filling smooth and just-right sweet without shortening greasiness because, Jason told me, they use real butter.

After posing for a photo under their sign, I thanked Jason and stepped back out into the hot summer day. I took one more bite of the whoopie pie before tucking it into our beach cooler and then later into the fridge back at the motel. It took me two more evenings to finish it off; a couple bites with that extra coolness made it a nice after-dinner treat.

So here we go. I hope you’ll join me on this journey. I plan to be testing recipes, particularly savory varieties, talking with you all about your favorites, and getting together frequently with friends to do some drink pairings. There will also be travel posts, starting with the Whoopie Pie Festival coming up in September in Strasburg.  Maybe I’ll see you there.

And I hope you’ll share your favorite whoopie pie recipes and stories as this blog rolls merrily along.

-Averie aka Shug

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