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Whoopsie Pies

The more I bake from the Mary Berry Cookbook, the more my husband wants me to stop! He’s just not a fan. Many of the recipes are inexact, and I’ve written before about how the cooking times seem too long. Frankly, he’d rather I spend my time making tried and true favorites, like Chex Mix, French Silk Pie, my no-bake chocolate pie, etc.

I’ve decided to vary my original plan a bit, just to keep the family happy. I won’t be baking through – I’ll just bake things that look good. To that end I tried Whoopie Pies this weekend.

The batter turned out pretty good. The directions said to equally divide the dough into 30 cookies. At first I just used my cookie scoop to make roughly even balls, but I had leftover dough. Then I broke out the scale, weighed the dough and divided it. So I got pretty even cookies. I probably should have just weighed it first.

I limited the baking time slightly. The cookies puffed up a lot, and hardly spread at all, so the “pie” part wasn’t working very well. They aren’t overly sweet, due to the use of sour cream. I thought Dale would appreciate this, but he didn’t. Fortunately Tori likes them!

For the filling, I was disappointed to see that Mary Berry recommended a plain sugar and butter icing. I feel like whoopie pies should have marshmallow filling. But I gave it a try. It ended up being way too sweet, even for my daughter!

So I threw out the icing, but kept the cookies. Not too bad.

Final Whoopie Pie

Here’s a bonus recipe for you: Homemade Chex Mix.

I usually only make Chex Mix at Christmas time, but since we’re all home and love it, I’m now making Quarantine Chex Mix. The best part is that the ingredients are readily available in all grocery stores!


  • 2 cups Rice Chex Mix
  • 2 cups Corn Chex Mix
  • 1.5 cups Wheat Chex Mix
  • 1 cup of Goldfish (optional)
  • 1 cup of peanuts (optional)
  • 1 cup of pretzels (optional)
  • 6 tablespoons of butter (I’m considering using lard next time though!)
  • 1.5 tablespoons of Worcestershire sauce
  • 2 teaspoons Lawry’s Seasoning Salt


  • Heat oven to 250 degrees
  • Melt butter in microwave
  • Mix Worcestershire sauce and seasoning salt into melted butter
  • Mix Chex and other ingredients in a big bowl
  • Gently stir the melted butter into the dry ingredients
  • Spread the mix onto a sheet pan (with EDGES) The bigger the pan the better – you want the whole bowl to be spread out in just 1 layer
  • Put the pan in the oven
  • Bake for 45 minutes, stirring every 15 minutes
  • Spread out to cool on a lint free cloth

I generally make a double batch, because we eat this up fast. The great thing is you can mix and match ingredients. You can use bagel chips, different kinds of nuts, even different kinds of crunchy cereal. Keep the proportions though – no more than 8 or 9 cups of crunchies total or there won’t be enough butter sauce to coat it.

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