Devil Dogs Chocolate Whoopie Pies With A Marshmallow Filling Recipes

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

DEVIL DOGS - CHOCOLATE WHOOPIE PIES WITH A MARSHMALLOW FILLING

Steps:

• Instructions for whoopie pies:Preheat oven to 350*. Line a large baking sheet with parchment paper and set aside.In a stand mixer, cream together butter and brown sugar together until light and fluffy. About three minutes. Add in the egg and vanilla and mix until combined. In a medium bowl, sift together flour, cocoa, baking soda, and salt. Add the flour mixture to the butter and sugar in three additions, alternating with the milk. Scrape down the sides in between additions to make sure everything is mixed well. Scoop dough using a 1.5 tablespoons of dough scoop onto the prepared baking sheet about three inches apart and bake for about 8 minutes. Remove from oven, and transfer to a cooling rack to cool completely. To make the marshmallow filling:In a stand mixer, cream the butter. Slowly add the confectioner's sugar, mixing on low until incorporated. Add the vanilla and salt and mix until combined. Mix in marshmallow fluff until incorporated. Pipe a thick layer of frosting on half of the cakes and sandwich together gently with the remaining cakes. I use a 1A decorating tip - but you could plop a spoonful of icing on the cake and make your sandwich cookie.

DEVIL'S FOOD WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners' sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.

DEVIL DOGS

Steps:

• Cream together butter and 1 cup sugar, add egg. Sift together 2 cups flour, cocoa, soda, 1/2 teaspoon salt and baking powder. Add vanilla and milk.
• Drop by tablespoon full onto ungreased cookie sheet and bake 7-8 minutes at 425 degrees F (220 degrees C). Cool completely and make sandwiches using following filling.
• To Make Filling: Combine 2 1/2 tablespoons flour and 1/2 cup milk and cook until it turns to thick paste. Cool completely.
• Cream together the 1/2 cup sugar, 1/4 teaspoon salt, 1/2 cup shortening, and 1/2 teaspoon vanilla. Add cooled paste and beat until fluffy. (This will take awhile and if your paste is not completely cooled it will look curdled. ) I usually double this recipe for the filling.

WHOOPIE PIES (OR DEVIL DOGS)

Steps:

• WHOOPIE PIES:.
• Mix the Crisco, sugar, and egg till fluffy.
• Slowly add the milk and vanilla; mix well.
• Add the flour, cocoa, soda, and salt.
• Beat well.
• Drop by spoonfuls on ungreased baking sheet.
• Bake at 350°F for 7-10 minutes.
• FILLING:.
• Using a jar for a shaker combine the milk, flour, and salt; shake well.
• Put this into a saucepan and cook slowly over medium heat till very thick and smooth, and then cool.
• In a electric mixer put the Crisco, sugar, and vanilla and beat about 5 minutes.
• Add the cooled paste and beat it for about 5 more minutes till very light and fluffy.
• I turn the mixer to high and beat it quite a while; it is worth it.
• Fill the pies and put into a baggie.

BEST-EVER CHOCOLATE WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
• Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.