DJ’s Boudain Whoopie Pies


Whoopie Cakes:

  • 1 ¼ cup All-Purpose Flour
  • 1 cup Cornmeal
  • 1/4 cup Brown Sugar (Packed)
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 1 cup Buttermilk
  • 4 tbsp Unsalted Butter (Softened)
  • 1 Large Egg
  • 2 Jalapeno Peppers (Seeds removed, diced)
  • 1 Cup Shredded Pepper Jack Cheese (or your favorite)

Boudain Dip:

  • 3 DJ’s Original Boudain Links
  • 8 oz Sour Cream
  • 8 oz Cream Cheese
  • 1 ½ cup Shredded Pepper Jack Cheese (or your favorite)

Whoopie Cakes:

  1. Heat oven to 375°F. Line baking sheet with parchment paper.
  2. In a bowl, beat together buttermilk, butter, and egg until fully combined. (Use a paddle attachment on your mixer or use a whisk.)
  3. In another bowl, add flour, cornmeal, brown sugar, baking powder, and salt. Mix with spoon.
  4. Combine dry and wet mixtures. Add shredded cheese and jalapenos.
  5. Using a ½ inch cookie scoop, drop batter onto prepared baking sheet each 2 inches apart.
  6. Bake for 10-12 minutes until cake edges begin to brown. Remove from oven and place on a cooling rack.

Boudain Dip:

  1. Place in serving dish with crackers and chips for serving. Skin boudain links by scoring the casing with a knife. Place boudain in a medium bowl and discard casing.
  2. Combine boudain, sour cream, cream cheese, and 1 cup shredded cheese. Mix until well combined.
  3. Transfer mixture into a nonstick baking pan. Top with remaining shredded cheese.
  4. Bake at 350°F for 20-30 minutes until cheese is melted and bubbly.

Assemble into Whoopie Pies:

  1. Cornbread whoopie cake as bottom.
  2. Scoop Boudain dip on top of whoopie pie bottom using a ½ inch cookie scoop.
  3. Top with another whoopie cake and press down gently to secure.

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