Episode 807 of Weekends with Yankee: Food Lover’s New England

Travel Throughout New England with Weekends with Yankee [Weekends with Yankee Logo]( [Hero-WWY-Video-Still]( [Weekends with Yankee Episode 807: “Food Lover’s New England”]( In this episode, host Richard Wiese is in the heart of New Hampshire’s Lakes Region, where he tries e-foiling on Lake Winnipesaukee and visits Moulton Farm to make that classic New England treat, whoopie pies. In Maine, co-host Amy Traverso visits the fishing village of Stonington, where she tours an innovative sea scallop farm, then heads to Aragosta, a culinary gem where she cooks lobster pasta with chef-owner Devin Finigan. Finally, we explore the up-and-coming food scene of Kennebunkport, Maine. [WATCH NOW]( [Homemade Whoopie Pies]( Use this homemade whoopie pies recipe (with Marshmallow Fluff) for a classic take on an a favorite old-fashioned New England dessert. [Homemade Whoopie Pies] Homemade Whoopie Pies Photo Credit : Aimee Tucker A classic homemade whoopie pie recipe for this favorite old-fashioned New England dessert. Soft chocolate cookies with Marshmallow Fluff cream filling never had it so good. Yield: 8 servings For the Cakes: Ingredients 2 cups all-purpose flour 1/2 cup cocoa powder 1 1/2 teaspoons baking soda 1/2 teaspoon table salt 1/2 cup vegetable shortening (or butter) 1 cup granulated sugar 1 cup buttermilk 1 large egg 1 teaspoon vanilla extract Instructions Preheat the oven to 350 degrees and line two baking sheets with parchment. Set aside. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, cream together the shortening and sugar. Add the egg and vanilla and mix until combined. Continue to mix on low speed while alternately adding the buttermilk and flour mixture. Stop to scrape the sides of the bowl with a rubber spatula as needed. Spoon about 1/4-cup of batter roughly 3 inches apart onto the prepared baking sheets (a scoop works well here). Bake for 12-15 minutes or until the tops are puffed and a toothpick inserted into the center of one of the cakes comes out clean. Transfer to a wire rack to cool completely. For the Filling Ingredients 1 cup vegetable shortening (or butter) 2 cups powdered sugar 2 cups Marshmallow Fluff 2 teaspoons vanilla extract Instructions In a large bowl, blend together all of the ingredients until smooth. Spread the flat side of half the cakes with filling. Top with the remaining cakes to form a sandwich, then wrap individually in plastic wrap until ready to serve. Series funding for Weekends with Yankee is provided by [New Hampshire Tourism]( [Grady-White Boats]( [Maine Tourism]( [Massachusetts Tourism]( [The Barn Yard]( [American Cruise Lines]( Weekends with Yankee is a production of WGBH Boston and Yankee Magazine and is distributed by American Public Television. [GBH Television] [Yankee Magazine] [APT] [New England]( [TRAVEL]( [FOOD]( [LIVING]( [WEEKENDS WITH YANKEE TV]( [YANKEE MAGAZINE]( [SHOP]( [Facebook]( [Instagram]( [Pinterest]( You received this email because you signed for updates from [NewEngland.com](. If you do not wish to receive our regular e-mail newsletters in the future, please [click here to manage your preferences or unsubscribe](. *Please do not reply to this e-mail* © 2024 Yankee Publishing Inc. All rights reserved. 1121 Main Street | P.O. Box 520 | Dublin, NH 03444 [Contact Us]( [View web version](