Need to know more about what, exactly, a doughboy is? That’s why we’re here: a doughboy begins with flattened pizza dough, and then it’s tossed into the deep friar and topped with a healthy portion of powdered sugar. That’s really all it is, but they must be served as warm as possible. Apparently, the melting sugar and warm, chewy dough can create an almost addictive flavor.
At least, that’s what people who have had them tell us. This is a favorite item for carnivals or fairs in Rhode Island and the surrounding area. Other than making the pizza dough, they seem like incredibly simple treats to prepare, but you have to eat them while they’re warm. Hard to beat a nice, warm treat.
Oregon – Marionberry Pie
Never heard of marionberry? You’re not alone. It’s actually a version of the blackberry that was developed by the Oregon State University, breeding together the Chehalem variation and the Olallie variation. It’s the most common form of blackberry cultivated, accounting for more than half of the blackberries that are gathered in the state of Oregon.
Thus, a marionberry pie is, we guess, a blackberry pie that has to use a specific kind of blackberry. Hey, we don’t mind. The filling not only uses these special berries, but also a package of cream cheese, almond extract, vanilla extract, lemon juice, and, unexpectedly, almost three tablespoons of quick-cooking tapioca. That might just be the recipe we found, though. If you want to up your blackberry pie game – and who doesn’t – give this a try.
Pennsylvania – Whoopie Pie
The Amish of Pennsylvania came up with the whoopie pie, a great name for a great dessert that isn’t actually a pie. What is it with New England and doing that? Anyway, a whoopie pie is traditionally either buttercream or marshmallow fluff sandwiched between a pair of soft, almost cake-like cookies.
The cookies are more or less a regular cake mix, though some recipes will use things like buttermilk, and the chocolate look is achieved using cocoa powder. People have been spending plenty of time experimenting with different fillings, coming up with options like classic vanilla buttercream frosting, cream cheese frosting, Swiss meringue buttercream. Really, any flavor of frosting will probably work out, as long as it isn’t, like, lunchmeat or something like that.
South Carolina – Coconut Cake
Believe it or not, coconut cake has been a big part of the Southern diet for more than a hundred years. The three main sections to this dessert are a coconut cake, a generous layer of coconut frosting, and plenty of coconut flakes, so...we hope you like coconut. There’s nothing too tough about making this classic example of Southern spring cuisine.
But it can be a hit at the right time of the year, such as the warmer months. There’s no reason why you can’t serve it during the fall or winter, but coconut just has such a wonderful summery feel that it can be strange to serve it if it isn’t warm out. Maybe that’s why it’s so popular in the South – it’s always warm there.
South Dakota – Kuchen
We have German immigrants to thank for bringing kuchen (which more or less translates to cake from German) to the states, and a whole lot of those immigrants settled in South Dakota. Kuchen takes a light, buttery pastry crust that also features almond extract and fills it with a mixture of custard and cream filling, sometimes adding things like fruit or nuts to the mix.
They can also be topped with the same things, so there are a good number of options for people who want some taste of the European old world. As long as you have all the pieces assembled, it should only take you about an hour to put together this excellent treat. A traditional topping brings even more flavor with brown sugar, cloves, and cinnamon.