Nana Bessies Whoopie Pies Recipes

NANA BESSIE'S WHOOPIE PIES

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.

BANANA WHOOPIE PIES

Steps:

• Preheat the oven to 350oF and line a cookie sheet with baking paper.
• In a large bowl mix the oil, sugar, mashed banana, egg and cinnamon together. Fold in the flour, baking powder and oats. Let the batter sit for 10 minutes to thicken up slightly.
• Scoop batter by the tablespoon onto the lined cookie sheet spacing them a few inches apart. Bake for 8-10 minutes until golden. Remove to a wire rack to cool. Repeat with the rest of the batter.
• Cream the butter in a bowl so it becomes smooth. Add the cream cheese and mix together. Gradually beat in the powdered sugar until smooth.
• Scoop a heaped teaspoon of filling onto the underside of a cookie and top with a second cookie. Repeat with all the cookies.
• Keep in an airtight container for up to 5 days.

BANANA WHOOPIE PIES

Steps:

• Preheat oven to 350. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda and salt into a bowl. Combine banana and sour cream in another bowl.
• Beat butter, granulated sugar and brown sugar with a mixer on medium-high speed, until pale and creamy. Add egg and 1/2 teapsoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with the flour mixture.
• Transfer batter to a pastry bag fitted with a 1/4 inch plain tip (I just used a disposable pastry bag and clipped the end off) Pipe batter into 1 1/4 inch rounds on baking sheets, spacing about 1 1/2 inches apart.
• Bake until edges are golded, about 12 minutes. Slide parchment, with cookies onto wire racks, Let cool.
• Beat Cream cheese, confectioners' sugar and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth.
• Pipe or spoon 1 tablespoon cream cheese mixture onto the flat side of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar and serve immediately.

GO BANANAS WHOOPIE PIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. In another bowl, whisk flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, beat cream cheese, peanut butter and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread about 1 tablespoon filling on the bottoms of half the cookies; cover with remaining cookies. Dust with additional confectioners' sugar. Refrigerate.