Mamas Whoopie Pies Recipes

MOMMA'S OLD FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. Line a rimmed baking sheet with a silicon mat or parchment paper.
• Into the bowl of your stand mixer cream together shortening, sugar and eggs.
• Sift flour, cocoa powder, baking powder, baking soda and salt.
• Add to stand mixer alternating between flour mixture and milk. Add vanilla. Mix to combine.
• Using a small cookie scoop. Scoop onto baking sheet 8 per sheet. Bake for approximately 10 minutes. Allow to cool completely.
• Place desired amount of whoopie pie filling onto half of the cookies.
• Top with additional cookie to create sandwich (whoopie pie).

MAMA'S WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Beat 1 cup butter and white sugar in a separate large bowl, with an electric mixer on medium speed, until mixture is creamy. Beat eggs and 2 teaspoons vanilla extract into butter mixture.
• Stir half the flour mixture into wet ingredients, followed by milk; stir remaining flour mixture into dough. Drop dough by tablespoonfuls onto baking sheets. For 25 whoopie pies, make 50 cookies.
• Bake cookies in the preheated oven until set and lightly browned, about 10 minutes. Let cool completely.
• Beat 3/4 cup butter with confectioners' sugar in a bowl, using an electric mixer; beat 2 teaspoons vanilla extract and marshmallow creme into filling. Spread at least 1 teaspoon filling on the bottom of a cookie and top with a second cookie. Repeat with remaining cookies and filling.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

MAPLE WHOOPIE PIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, vanilla and flavoring. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream and syrup, beating well after each addition. Stir in 1/4 cup pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets; sprinkle with remaining 1/4 cup pecans. Bake until edges are light brown and tops spring back when lightly touched, 8-10 minutes. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat butter, shortening and flavoring until creamy. Beat in confectioners' sugar alternately with cream and syrup until smooth. Spread filling on bottoms of half of the cookies; cover with remaining cookies. Store in airtight containers.

S'MORES WHOOPIE PIES

Steps:

• CAKES.
• Preheat the oven to 375F and line two baking sheets with parchment paper.
• In a medium bowl, stir together both flours, baking powder, cinnamon, and salt.
• In another bowl, beat the butter, shortening, and brown sugar for about 3 minutes until light and creamy. Add the eggs, buttermilk, and ½ teaspoon vanilla and beat until combined.
• In a third bowl, combine the milk, baking soda, and vinegar. Add this slowly to the butter mixture, then add the flour mixture and beat on low speed until completely combined.
• Drop about 2 tablespoons of batter onto the baking sheet with a spoon. Each drop should be spaced at least 3 inches apart.
• Bake for 10 minutes until the cakes begin to brown. Remove from the oven and let them cool on the baking sheet for 5 min before transferring them to a rack to cool completely. They might break if you try to move them when they are too warm.
• MARSHMALLOW CREAM.
• Beat together the marshmallow fluff and shortening for 3 minutes until smooth and fluffy.
• Reduce the mixer speed and add the powdered sugar and 1 teaspoon vanilla. Increase speed and beat until fluffy.
• CHOCOLATE GANACHE.
• Place the chocolate in a large, heat proof bowl.
• Heat the cream in a saucepan over medium heat just until it bubbles. Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is just melted. Stir with a whisk until smooth.
• Refrigerate for about 30 minutes, stirring every 10 minutes until it is firm enough to spread.
• ASSEMBLY
• Pair up your cakes by size. Spread the marshmallow cream onto the flat side of one cake and the chocolate ganache on the flat side of another, squish together, and repeat until all cakes are covered.

MOLASSES WHOOPIE PIES

Steps:

• Preheat oven to 375 F degrees.
• Cookie: Cream butter, sugar and eggs until fluffy.
• Add molasses and milk.
• blend well.
• Mix in sifted dry ingredients.
• Chill for 2 hours in fridge.
• Drop by tbls.
• unto greased cookie sheet.
• Bake 10 minutes.
• Remove and cool on racks.
• Filling: Whip butter and sugar until fluffy.
• Slowly add milk/molasses and incorporate.
• Add spice and beat well.
• Use as filling between two cookies.