WHOOPIE PIE RECIPE
Refer to above post for more filling ideas!
Provided by Shiran
Time 42m
Number Of Ingredients 14
Steps:
- Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
- Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
- Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
- Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
- Store in the fridge, well covered, for up to a week. Serve at room temperature.
EASY WHOOPIE PIES
Steps:
- Make Classic Chocolate Cookie dough with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.
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
Provided by Food Network
Categories dessert
Time 1h7m
Yield 16 Whoopie Pies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
- In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
- In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
- With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
- Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
- 1 1/2 cups shortening
- 3 cups confectioners' sugar
- 1 1/3 cups marshmallow topping
- Dash salt
- 1 teaspoon vanilla extract
- 1/3 to 1/2 cup milk
- In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.
CONFETTI WHOOPIE PIES
Provided by Kardea Brown
Categories dessert
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
- Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles.
- Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets.
- For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.
MINI CHOCOLATE WHOOPIE PIES
Martha made this recipe on Martha Bakes episode 402.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes about 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Sift flour, cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl.
- Beat shortening, sugars, and butter with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes.
- Reduce speed to low. Mix in flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour.
- Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched with a finger, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
- Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.
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.
WHOOPIE PIES I
Chocolate cake circles sandwiched with a creamy vanilla frosting-like filling.
Provided by Bernice Smith
Categories Desserts Cookies Whoopie Pie Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
- To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
- In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
- Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
- To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
- To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.
Nutrition Facts : Calories 872.8 calories, Carbohydrate 109.8 g, Cholesterol 65.3 mg, Fat 46.2 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.1 g, Sodium 527.1 mg, Sugar 74.9 g
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 soft, moist little treats have been a favorite of mine for many years," relates Ruth Ann Stelfox of Raymond, Alberta. "They're deliciously different."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. , Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 5-7 minutes or until set. Remove to wire racks to cool completely. , In a small bowl, beat filling ingredients until fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 420 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 371mg sodium, Carbohydrate 61g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
WHOOPIE PIES VII
Little hands just love these chocolate sugar cream-filled pies!! Whoopie!!
Provided by BZYMOM
Categories Desserts Cookies Whoopie Pie Recipes
Time 35m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the 2 cups flour, baking soda,1/4 teaspoon salt, cocoa and 1 cup sugar. Set aside.
- In a medium bowl stir together the egg, oil, 1 teaspoon vanilla and 3/4 cup of milk until well blended. Gradually stir in the sifted dry ingredients. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until firm. Allow to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
- To make the filling: In a medium saucepan, whisk together the 1/2 cup of milk and 2 1/2 tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the shortening, 1/2 cup sugar, 1/2 teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two cookies. ENJOY!!
Nutrition Facts : Calories 367.2 calories, Carbohydrate 44.8 g, Cholesterol 22.8 mg, Fat 19.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 267.3 mg, Sugar 26.4 g
VERY YUMMY WHOOPIE PIES
Make and share this Very Yummy Whoopie Pies recipe from Food.com.
Provided by tamurai Michaels
Categories Dessert
Time 44m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- For the cookie, preheat the oven to 375°F Cream together the margarine, crisco, and sugar.
- Mix in the egg.
- Beat in cocoa, flour, powder, soda, salt, milk, and vanilla.
- Bake for 13-15 minutes Cool and fill.
- For the filling, cream together the margarine, crisco, marshmallow creme, and 2 cups of the confectioners' sugar.
- Beat in the salt, warm water, and vanilla.
- Gradually beat in the other 2-3 cups confectioners' sugar.
- Sandwich filling between two cookies. Enjoy!
Nutrition Facts : Calories 684, Fat 33.6, SaturatedFat 8.9, Cholesterol 14.7, Sodium 556.3, Carbohydrate 93.6, Fiber 0.9, Sugar 66.8, Protein 3.6
MAMA'S WHOOPIE PIES
My mom's whoopie pie recipe, my personal favorite!
Provided by hb936
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h10m
Yield 25
Number Of Ingredients 14
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.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 45.2 g, Cholesterol 50.2 mg, Fat 14.3 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 8.8 g, Sodium 248.5 mg, Sugar 25.4 g
WHOOPIE PIES
I have made these delicious treats for years. To me, they taste similar to those little snack cakes of years ago, "Hostess' Susie Q's"......only better! I got this recipe from a PBS cooking show in the early 80's. I'm not really sure of the prep and cooking time it takes to make these because I don't pay close attention to the time when I am cooking. I would say approx. 1-1/2 -2 hours from start to finish. This makes 15 large whoopie pies, but you can make them smaller. These freeze very well.
Provided by Olive
Categories Dessert
Time 1h15m
Yield 15 cookies
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Sift together the flour, baking soda, baking powder, salt, cream of tarter, and cocoa. Set aside. In a large mixing bowl, cream the butter, Crisco, sugar, and vanilla until well blended, about 3 minutes. Add the eggs, blending after each addition. Add the flour mixture to the sugar-butter mixture, alternating with the milk. Blend well but don't over mix. The mixture will look like cake batter and if it looks curdled, don't worry about it.
- Use ¼ cup batter for each cookie. Drop the batter onto parchment line cookie sheets......one in each corner and one in the middle. Make them as round as possible. At this point, each cookie will be about 2-1/2 inches in diameter and they should be 3-1/2 to 4 inches apart. Bake for 6 minutes and if necessary, reverse the cookie sheet from front to back so they bake evenly. Continue to bake 10 minutes longer or until top of cake springs back when touched with your fingertip. Don't over bake. Remove the cookie from the sheet with a spatula to parchment paper covered racks to cool. If any of the cookie are irregular shaped, trim them carefully while they are still warm. Repeat with the remaining batter until you have 30 cookies.
- Meanwhile, prepare the filling. In a saucepan, mix together the flour and milk until blended. Cook on medium heat and cook and stir constantly until mixture becomes thick. Remove from heat and cool completely. In a mixing bowl, beat the butter until slightly softened. Add the vanilla, salt, & powdered sugar. Add the cooled milk mixture to the butter mixture and beat until light and fluffy.
- Arrange the cookie into pairs, flat sides up. Place a generous ¼ cup of filling on 15 of the cookies, using the entire filling. Spread the filling to about ½ inch from the edge....it will be almost ½ inch thick. Top with another cookie, flat side down. Press the cookie together so the filling comes to the edge.
- Serve and eat. Or you can chill them, and then wrap each cookie individually in plastic wrap. They can be stored in the refrigerator, but taste better eaten at room temperature.
- NOTE: To make smaller cookies, drop heaping tablespoons full of batter onto the sheet and then you can get approximately 2 dozen or so.
Nutrition Facts : Calories 690.9, Fat 34.8, SaturatedFat 19.3, Cholesterol 98.9, Sodium 470.1, Carbohydrate 91.2, Fiber 2.9, Sugar 57.6, Protein 7.6
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
LET'S MAKE WHOOPIE PIES
Gear up for game day with these adorable football-shaped whoopie pies using Reynolds KITCHENS® Parchment Paper with SmartGrid® to bake the pies and Reynolds KITCHENS® Quick Cut™ Plastic Wrap to pipe the frosting.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
- Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets and form into football shapes. SmartGrid® lines represent 1 inch squares to help you with precise spacing.
- Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
- In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Makes about 1 1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
- To decorate your whoopie pies to look like footballs, cut two pieces of Reynolds KITCHENS® Plastic Wrap about 15 inches wide and criss-cross them over each other to form a large X. In the center of the X, scoop all of your remaining filling and then gather the sides to push the filling down into a ball. Very carefully poke a small hole into the bottom of this ball so that you can pipe the football laces onto your whoopie pies. The thickness of your laces will depend on how big of a hole you poke into the plastic wrap.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 56.5 g, Cholesterol 38.9 mg, Fat 11.2 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 195.6 mg, Sugar 35.8 g
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