WHOOPIE PIES
The ultimate Whoopie Pies - perfectly chocolatey, super soft and fluffy and filled with a luscious marshmallow cream whoopie pie filling. Each bite of these decadent cake-like cookies truly just melts away in your mouth!
Provided by Jaclyn
Categories Dessert
Time 48m
Number Of Ingredients 15
Steps:
- Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
- In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
- Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
- Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
- Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
- Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.
Nutrition Facts : Calories 383 kcal, Carbohydrate 56 g, Protein 2 g, Fat 18 g, SaturatedFat 12 g, Cholesterol 39 mg, Sodium 200 mg, Fiber 1 g, Sugar 38 g, ServingSize 1 serving
WHOOPIE PIES
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen sandwiches
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
- Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
- Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.
FESTIVE WHOOPIE PIES
Ready to be the star of the holiday party? Show up with a tray of these chocolate cookie-topped, marshmallow-creme-filled cupcakes-then wait for recipe requests.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 30 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Place 1 cookie in each of 30 paper-lined muffin cups. Prepare cake batter as directed on package; spoon 1 heaping Tbsp. over each cookie. (All batter will not be used.)
- Bake 14 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min.; remove to wire racks. Cool completely.
- Microwave marshmallow creme in medium microwaveable bowl on HIGH 15 sec. Gradually fold in whipped topping until blended.
- Remove liners from cupcakes; cut cupcakes horizontally in half. Fill with whipped topping mixture. Serve upside-down. Keep filled cupcakes refrigerated.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
NANA BESSIE'S WHOOPIE PIES
I've never been able to find whoopie pies this good! My grandmother always made them -- the secret is in the filling. I give them out at Christmas time, everyone looks forward to them. The recipe makes extra filling -- doubles as a great cake frosting!
Provided by pfogg
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h20m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- To make cookies, beat 2/3 cup of vegetable shortening with 2 cups of sugar in a large mixing bowl with an electric mixer until the mixture is creamy. Beat in eggs and 2 teaspoons of vanilla extract until thoroughly combined. Whisk together 4 cups of flour, the cocoa powder, and baking soda until thoroughly mixed, then beat the flour mixture into the vegetable shortening mixture in several additions, alternating with the milk. Beat dough just until smooth.
- Drop dough by tablespoon onto the prepared baking sheets, about 2 inches apart, making the cookies as round as possible. Recipe should yield about 48 cookies.
- Bake in the preheated oven until the cookies are set in the middle, 15 to 20 minutes. Watch carefully to avoid burning the cookies. Allow cookies to cool for several minutes on baking sheets before removing to finish cooling on racks.
- To make the filling, pour 3 cups of milk into a large saucepan over low heat, and whisk in 9 tablespoons of flour until smooth. Allow the mixture to come to a simmer, whisking constantly, until as thick and smooth as pudding, about 3 minutes. Place the thickened mixture into the refrigerator to cool, about 30 minutes.
- In a large mixing bowl, beat 1 1/2 cup of vegetable shortening with the butter until thoroughly combined, then beat in 2 1/4 cup of sugar and 1 tablespoon vanilla extract until the mixture is thoroughly combined. Beat the cooled milk mixture into the butter mixture until smooth and fluffy, 1 to 2 minutes.
- Choose 2 cookies of the same size, and spread a thick layer of filling on the flat side of a cookie; top with remaining cookie. Repeat with remaining cookies and frosting.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 58 g, Cholesterol 50.1 mg, Fat 32.2 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 13 g, Sodium 214.6 mg, Sugar 38 g
RED VELVET WHOOPIE PIES
Supposedly whoopie pies get their name from the fact that Amish women would occasionally pack these treats in the farmer's lunchboxes and when discovered the men would yell "Whoopie!" Traditionally whoopie pies are two round mounds of chocolate cake with a creamy frosting sandwiched in between. For a twist on tradition, I love to make Red Velvet Whoopie pies.
Provided by Carol Kicinski
Yield Makes about 1 1/2 dozen depending on size
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the egg and mix well, scraping down the sides of the bowl with a large spatula. Add the vanilla and food coloring and mix well.
- In a separate large mixing bowl, whisk together the sweet rice flour blend, cocoa powder, and salt. With the mixer on low, add half the flour blend mixture, then the buttermilk, and finally the rest of the flour blend mixture to the butter mixture and mix well.
- In a small bowl stir the vinegar and baking soda together and then stir into the batter. Using a large spatula, scrape down the bottom and sides of the mixing bowl and make sure all the ingredients are incorporated. Drop the batter onto the prepared baking sheets using a small ice cream scoop or large tablespoon.
- Bake the cookies for 7 to 9 minutes, or until the edges are set and the cookies are firm but springy to the touch. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. While the cookies are cooling, make the filling.
- In the bowl of an electric mixer fitted with the paddle attachment on medium speed, cream together the cream cheese, butter, salt, and vanilla until smooth. Turn the mixer off. Sift in the confectioners' sugar and starting with the mixer on low speed and slowly increasing the speed to medium, mix well.
- With your hand, brush the crumbs off the bottom (flat side) of a cookie, spread with a generous amount of filling, then top with another cookie, flat side down on the filling. Repeat with remaining cookies and filling.
- The cookies should be stored in the refrigerator but are best eaten un-chilled, so take them out of the refrigerator 10 t0 15 minutes prior to serving.
EASTER WHOOPIE PIES
Whoop it up on Easter Sunday with our whoopie pies made with yellow cake mix and pink-colored vanilla frosting.
Provided by Paula Jones
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
- In large bowl, beat cake mix, butter and eggs with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
- Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
- Spoon frosting into small bowl. Add few drops red food color to make pink; stir until well blended. For each whoopie pie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
Nutrition Facts : ServingSize 1 Serving
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