June 21, 2013

Chocolate Whoopie Pies with Rhubarb Curd Filling

If you can’t get what you love 
You learn to love the things you've got
If you can’t be what you want 
You learn to be the things you’re not 
If you can’t get what you need 
You learn to need the things that stop you dreaming


There is a saying "to have a life". People are joking about this as if it was something very funny or comic. But it isn't. Because to have a life seems like a really hard thing to do these days. Not everyone can make it,  and only a few are proud enough to say they are experiencing life at its full potential. Whereas the others are simply forgetting the core meaning of those words. 

To have a life is to breathe. In your own rhythm. In your own pace. In your own swing of happiness, pleasure, fulfillment. To have a life is simply to be happy and to enjoy the time you are having. Right now. Right here. To appreciate the day, to value the minute, to feel the moment. Each and every single one. 

That's what having a life is. And it has nothing to do with waking up in a morning and starting your stringent  daily routine. Once again. Over and over again. Without a clear reason. Without the answer why? 


Probably it is going to be a while before I eventually stop talking and rejoicing of getting done with university. But as I just figured, it was something so mentally painful that getting rid of it makes me wanna jump around and glorify the life. Life that I am finally about to start living and enjoying.

For the first time in quite some time I have time to visit places that almost forgot about. To see friends I've been reluctantly abandoning. To let new people in and get to know their life stories and dreams they have been dreaming while I was floating around totally unnoticed.

Now, I have time be a part of some really great projects. To participate in pleasantly delicious events.  And, finally, I have time for changes, for opportunities, ventures, a little bit of risk and frivolity. All in all, I have time to make my own decisions, however wrong they might turned out to be.


Kaunas, Old Town

Kaunas, Old Town

And, of course, I have all the time in the world to have an affair in my kitchen, though it might not look like I have been using it when one takes a glace at this sound asleep blog. But, I'm telling you, I've been really cooking, baking, tossing, grilling, freezing, and frosting like crazy lately. I swear! Sooner or later you'll see the result, but for now, let's just stick to a late spring and early summer repertoire. That is, rhubarbs.

We all know lemon curd, and we know it too well, I guess. But we should also be aware that the same technique could be easily used to make a curd out of any other fruits or berries. Oranges, currants, or, yes, you are right, rhubarbs! Their delicately sourish notes goes perfectly well with silky egg custard and a few drops of butter leaving you with a smooth and very pleasant cream which can be used to flavor the ice cream, fill a few muffins, layer the cake or sandwich some cookies. Like chocolate whoopies, for example.

Chocolate Whoopie Pies with Rhubarb Curd Filling

Chocolate Whoopie Pies with Rhubarb Curd Filling
chocolate whoopies recipe from Country Living (December, January 2012)

Makes about 24 whoopie pies

for chocolate whoopies:
250 g (2 cups) all-purpose flour
60 g (1/2 cup) cocoa powder
3/4 tsp baking soda
1/2 tsp salt
100 g (1/2 cup) light brown sugar
100 g (1/2 cup) granulated sugar
120 ml (1/2 cup) plain natural whole-milk yogurt
80 ml (1/3 cup) oil (sunflower, grape-seed or any other with a very mild flavor)
3 large eggs
1 tsp vanilla extract

for the rhubarb curd:
(makes about 2 cups)
340 g (12 oz) rhubarbs, cut into small cubes
70 g (1/3 cup) + 110 g (1/2 cup) light brown sugar
3 Tbsp lemon juice
1 Tbsp water
6 egg yolks
pinch of salt
26 g (2 Tbsp or 1/4 stick) butter

To make the rhubarb curd, place rhubarbs in a saucepan with 70 g (1/3 cup) sugar, 1 Tbsp lemon juice and water. Stew over medium heat stirring occasionally until rhubarbs start falling apart, about 15-20 minutes. Set aside to cool, then puree until smooth. There should be about 1 cup rhubarb puree.
In a separate bowl, whisk egg yolks, 110 g (1/2 cup) sugar and salt. Place over the double boiler on medium heat whisking constantly. Gradually add the rhubarb puree and continue to whisk for about 10-15 minutes, until it slightly thickens (it doesn't have to be very thick, it will thicken more while cooling).
Remove from heat and gradually whisk in the butter.
Ladle into the clean jar and leave to cool. When not using, store in a fridge; it will last for up to a week.

To make the whoopies, in a medium bowl whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In another bowl, using the mixer beat together both sugars, yogurt, oil, eggs, and vanilla. Reduce mixer speed to low and gradually add flour mixture. Mix for another 30-40 seconds. Cover and refrigerate the batter for about 30 minutes.
Preheat the oven to 180 C (350 F) temperature. 
Transfer the chilled batter to a pastry bag fitted with a large plain tip (about 1 cm (1/2 inch) wide). Pipe 5 cm (2 inch) circles onto parchment-lined baking sheets, spacing whoopies 2 cm (1 inch) apart. Keep the batter refrigerated between batches.
Bake until whoopies spring back when touched, about 10-12 minutes. Cool completely.
Using the pastry bag or butter knife, add a dollop (~2 tsp) of rhubarb curd onto half of whoopies' bottoms. Top with the remaining whoopies.

Chocolate Whoopie Pies with Rhubarb Curd Filling


  1. Woopie pies yra mano meiliu meiliu!! kokia liuks ideja; o jau Kauno vaizdai kokie grazus; to uzraso "Lietuva" as dar nesu macius; labai grazus irasas;

    1. Dėkui, Aušra ;)
      Kaune apsilankiau po nežinau kiek metų pertraukos ir kažkaip ypač šiuo šiltuoju sezonu jis mane tikrai sužavėjo :)