BLUEBERRY-LEMON WHOOPIE PIES
Provided by Food Network Kitchen
Time 1h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.
- Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.
- Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
- Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.
- Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight.
CHOCOLATE WHOOPIE PIES WITH RASPBERRY BUTTERCREAM
Sandwich raspberry buttercream between two soft chocolate cookies and then roll in toasted almonds.
Provided by Food Network Kitchen
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- Line 2 baking sheets with parchment and lightly coat with cooking spray.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
- Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
- For the buttercream filling: Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
- Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
- Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.
LEMON WHOOPIE PIES
We added the zesty flavors of lemons to Betty Crocker sugar cookies and frosting for our sweet and tart Lemon Whoopie Pies.
Provided by Deborah Harroun
Categories Dessert
Time 1h15m
Yield 14
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
- Shape dough into 28 (1 1/4-inch) balls; place 2 inches apart on ungreased cookie sheet. Flatten balls slightly with your hand.
- Bake 8 to 9 minutes or until set. Remove cookies from cookie sheet to cooling rack; cool completely.
- In small bowl, mix filling ingredients. For each whoopie pie, spread or pipe filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
Nutrition Facts : ServingSize 1 Serving
LEMON BLUEBERRY WHOOPIE PIES
These whoopie pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I take them to family and school events and they are always the first thing gone! Be sure to continually scrape the sides of the bowl with a spatula while making the batter and frosting. -Kathy Martino, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1-1/4 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into dough., Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies. Refrigerate in an airtight container., Freeze option: Freeze whoopie pies in freezer containers (do not stack). To use, thaw before serving.
Nutrition Facts : Calories 281 calories, Fat 14g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 218mg sodium, Carbohydrate 38g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
LEMON-RASPBERRY WHOOPIE PIES
Combine sugary sweetness and citrusy tang-all between two crumbly cookies-when you fire up the oven and bake these Lemon-Raspberry Whoopie Pies.
Provided by My Food and Family
Categories Recipes
Time 51m
Yield 16 servings, 1 whoopie pie each
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package, except reduce the water to 1/2 cup. Add dry pudding mix; mix well.
- Drop batter into 32 mounds, 2 inches apart, on baking sheets, using about 1 Tbsp. batter for each mound.
- Bake 10 to 12 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, lemon zest and raspberries.
- Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.
Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 340 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 30 g, Protein 3 g
RASPBERRY-LEMON WHOOPIE PIES
These decadent "pies" are really cakes filled with a raspberry whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
- Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
- In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.
Nutrition Facts : Fiber 1 g
CHOCOLATE-RASPBERRY WHOOPIE PIES
I've saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It's one of my grandson's personal favorites. -Nancy Foust, Stoneboro, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.
Nutrition Facts : Calories 186 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 148mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.
LEMON WHOOPIE PIES
These two cookies that are like muffin tops are filled with lemon cream cheese frosting. Be sure to grate the zest before juicing the lemon
Provided by grandma2969
Categories Drop Cookies
Time 37m
Yield 8 cookie sandwiches
Number Of Ingredients 16
Steps:
- Position a rack in the middle of the oven.]preheat the oven to 350°.
- Line 2 baking sheets with parchment paper and butter the paper.
- To prepare the COOKIES.
- Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside,.
- In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until smoothly blended, about 1 minute.
- Stop the mixer and scrape down the sides of the bowl as needed during mixing.
- Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute.
- The batter may look curdled.
- On low speed, add half the flour mixture, mixing just to incorporate it.
- Mix in the buttermilk,.then the remaining flour just until it is incorporated and the batter looks smooth again.
- Drop by heaping tablspoons on the prepared baking sheet, spacing them about 3" apart.
- Bake the cookies one sheet at a time until a toothpick inserted near the center comes out clean and the tops feel firm, about 12 minutes.
- With the exception of a thin line at the edges, the tops of the cookies should not brown.
- Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
- To prepare the FILLING.
- In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute.
- Add the powdered sugar and mix until smooth.
- If your filling is too soft to hold its shape, refrigerate until it is firmer, about 30 minutes.
- Turn half of the cookies bottom side up leaving 1/4" plain edge, use a thin metal spatula to spread each with almost 1/4 cup of filling. Gently press the bottoms of the remaining cookies onto the filling.
- Wrap each cookie in plastic wrap and refrigerate for at least 1 hour.
- The wrapped cookies can be stored in the refrigerator for oup to 4 days.
Nutrition Facts : Calories 587.7, Fat 25.5, SaturatedFat 15.4, Cholesterol 93.1, Sodium 232.1, Carbohydrate 86.3, Fiber 0.7, Sugar 67.1, Protein 5.2
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- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest until light and fluffy, about 4 minutes. Add the vanilla and mix to combine. Add the egg and mix until well incorporated?scrape the bowl well.
- In a medium bowl, whisk together the flour, baking soda, baking powder and salt. Stir the whole milk and lemon juice. Add about ? of the flour mixture to the mixer and mix until incorporated. Add half of the milk mixture and mix to combine. Continue to alternate these two mixtures until all of the ingredients are incorporated and the batter is smooth.
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