PEANUT BUTTER WHOOPIE PIES
Steps:
- Fold 3/4 cup marshmallow creme into 3/4 cup crunchy peanut butter until marbled. Sandwich between soft chocolate cookies.
PANCAKE WHOOPIE PIES
Make pancakes using Bisquick® mix and sandwich two of them with maple cream in between for a delicious whoopie pie - perfect for breakfast.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 9
Number Of Ingredients 10
Steps:
- In medium bowl, stir baking mix, 2 tablespoons sugar, the baking powder and vanilla until blended. Add buttermilk and egg, stirring with fork or whisk until blended. In medium bowl, beat cream cheese, 1/3 cup sugar and the maple flavor with electric mixer on medium speed 1 minute or until smooth, scraping bowl occasionally. Gradually beat in whipping cream on high speed 2 minutes or until stiff peaks form.
- Heat griddle or skillet over medium-high heat (375°F). Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 2 tablespoons batter onto hot griddle. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown. Cool completely.
- For each whoopie pie, spread 2 heaping tablespoons maple cream on 1 pancake. Top with second pancake; gently press together. Store covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Fat 3 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 520 mg
PEANUT BUTTER WHOOPIE PIES
Provided by Food Network
Time 1h10m
Yield 18 whoopie pies
Number Of Ingredients 6
Steps:
- 1.HEAT oven to 350 degrees F. Line cookie sheets with parchment paper.
- 2.COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
- 3.BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
- 4.BEAT frosting and peanut butter in medium bowl with electric mixer on medium speed until light and fluffy. Add milk, beating until smooth. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
- 5.Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
OLD-FASHIONED WHOOPIE PIES
Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
WHOOPIE PIES
These fun little treats take under an hour to make and will be a sweet addition to any bake sale
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 10
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.
- For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.
- Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.
Nutrition Facts : Calories 647 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 63 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.17 milligram of sodium
MINI RAINBOW WHOOPIE PIES
Itty-bitty whoopie pie bites in playful colors are doubly delicious with this sweet filling!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 50
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Divide batter into 5 small bowls (about 1/3 cup each).
- Stir food color into each as desired to create rainbow colors. Stir until well blended. Spoon batter into individual resealable food-storage plastic bags. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze each bag of colored batter gently to make 20 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.
- Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
- In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.
- For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Whoopie Pie, Sodium 70 mg, Sugar 5 g, TransFat 0 g
MINI WHOOPIE PIES
Provided by Tracey Seaman
Categories Mixer Chocolate Dessert Bake Kid-Friendly Whole Wheat Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 dozen small sandwich cakes
Number Of Ingredients 14
Steps:
- Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
- Make the cakes:
- Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
- Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
- Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
- Make filling:
- Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
- Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)
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