THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Short orders

Making whoopies

(Pat greenhouse/globe staff)
By Andrea Pyenson
Globe Correspondent / December 10, 2008

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Henrietta's Table at the Charles Hotel is featuring little bits of nostalgia-tinged holiday spirit on its dessert menus in the form of silver dollar-size gingerbread and pumpkin whoopie pies ($7). Pastry chef Danny Angelopolus's gingerbread treats incorporate fine crystallized ginger into the cake, and feature an Italian buttercream filling, which combines butter with cooked Italian meringue. Their orange-hued cousins are made from fresh roasted pumpkin and are filled with cinnamon whipped cream. The goodies will be on hand throughout the winter. For dessert, they come three to a plate; you can order one flavor or a combination. With a new twist on an old theme, they still live up to their name. Henrietta's Table, Charles Hotel, One Bennett St., Cambridge, 617-864-1200, www.henriettastable.com. For a pumpkin whoopie pie recipe, go to www.boston.com/food. ANDREA PYENSON