Key Lime Whoopie Pies Recipes

Steps:

• Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened. Beat 1 minute on high speed. Using 1-inch scoop or tablespoon, drop dough 2 inches apart onto cookie sheets.
• Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In large bowl, beat condensed milk and lime juice with electric mixer on high speed until thick. Fold in whipped topping, yogurt and food color.
• For each whoopie pie, spread desired amount of filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees, with racks in middle and bottom thirds. Whisk together flours, brown sugar, baking soda, 3/4 teaspoon cinnamon, and salt. In a large bowl, with a mixer, beat yogurt, oil, and eggs on medium, 3 minutes. With mixer on low, add flour mixture in 3 additions; beat in vanilla until combined. Refrigerate batter 30 minutes. Meanwhile, using clean mixer, beat cream cheese until smooth. Beat in confectioners' sugar and lime zest and juice until smooth. Refrigerate filling, covered, until ready to use (or up to 3 days).
• Combine remaining 1/4 teaspoon cinnamon and granulated sugar. Drop dough in 40 rounded tablespoons, 1 1/2 inches apart, on parchment-lined baking sheets. Bake until puffed and set, about 10 minutes, rotating sheets halfway through. Remove cakes from oven and immediately sprinkle with cinnamon-sugar. Let cool completely on sheets on wire racks. Peel cakes from parchment. Spread 1 tablespoon filling on flat sides of half the cakes and sandwich with remaining cakes. Serve immediately (or refrigerate in a single layer in an airtight container, up to 2 days).

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
• Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
• Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
• Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
• Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
• Store in tightly sealed container for up to 1 week.

Steps:

• For the lime curd: Combine the lime juice, sugar and butter in a medium saucepan and cook on a low flame until the butter melts. Beat the eggs, add to the saucepan and stir until combined. Bring to a simmer. Stir constantly and cook until the mixture is a thick and creamy consistency, 5 to7 minutes. Pass through a mesh strainer. Chill for 2 hours in the fridge.
• For the crust: Add the sugar and graham crackers to a food processor. Pour in the melted butter and pulse to combine.
• For the topping: Whip the cream with the sugar until stiff.
• To assemble, layer the crumb mixture into the bottom of a serving cup, followed by the lime curd. Top with the whipped cream mixture and garnish with lime zest.

Steps:

• To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse together the cereal, butter and brown sugar until crumbly. Pack about 1/4 cup of the crust mixture into each of six 5-inch mini pie plates and place on a baking sheet. Bake until the crusts are lightly toasted, about 10 minutes.
• To make the filling: While the crusts bake, whisk together the condensed milk, sour cream, lime zest and lime juice in a bowl. As soon as the crusts come out of the oven, carefully pour in the filling (about 1/2 cup in each) and place them back in the oven. Bake until the filling starts to set, about 10 minutes. Carefully remove the pies from the oven and let cool to room temperature, then refrigerate until chilled all the way through, at least 1 hour, though overnight is best.
• To make the whipped cream: Combine the heavy cream, confectioners? sugar, vanilla and lime zest in a bowl and beat with a whisk or an electric mixer until the heavy cream forms soft peaks when the whisk is lifted out of the bowl, about 4 minutes. (Or use a stand mixer with the whisk attachment?this will make things go much faster, so watch it carefully.) Spoon the whipped cream on top of the pies and top with more lime zest.