KEY LIME WHOOPIE PIES
The sweet tartness of key lime is captured in our whoopie pies made with Betty Crocker™ Super Moist™ Yellow cake, graham crackers and key lime pie yogurt.
Provided by Jessica Walker
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 Serving
LIME WHOOPIE PIES
Try our recipe for Lime Whoopie Pies if you're looking for a sweet treat to serve with tea or coffee. Lime Whoopie Pies are cute little lime-flavored cake-like cookies are sandwiched together with a creamy sweet citrus filling.
Provided by My Food and Family
Categories Recipes
Time 51m
Yield 16 servings, 2 whoopie pies each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Prepare cake batter as directed on package, reducing water to 3 Tbsp. Add dry pudding mix, 1 Tbsp. lime zest and 3 Tbsp. lime juice. (Batter will be thick.)
- Drop batter, 2 inches apart, into 64 mounds on parchment-covered baking sheets, using about 1 Tbsp. batter for each mound. Sprinkle remaining lime zest evenly over 32 mounds.
- Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
- Mix cream cheese, sugar and remaining lime juice until blended.
- Spread cream cheese mixture onto bottom sides of plain cookies, adding about 1 tsp. to each; cover with remaining cookies, zest sides up.
Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 17 g, Protein 2 g
KEY LIME PIE WHOOPIE PIES
Provided by Katie Lee Biegel
Categories dessert
Time 2h50m
Yield 24 servings
Number Of Ingredients 17
Steps:
- For the cookies: Sift the flour, graham cracker crumbs, baking soda, baking powder and salt into a large bowl.
- Beat the granulated sugar and butter together in another large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated, then beat in the vanilla. Alternate adding the dry ingredients and the milk, beginning and ending with the dry ingredients. Mix until just incorporated. Cover and refrigerate the dough until chilled, about 1 hour.
- Position the oven racks in the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
- Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). (Keep the remaining batter chilled while working.)
- Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with fresh parchment, lightly coat with cooking spray and bake the remaining batter.
- For the filling: Beat the confectioners' sugar, butter and cream cheese in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk, lime zest and juice and beat until light and airy, about 5 minutes.
- Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge.
KEY LIME WHOOPIE PIES
Small, golf-ball-size key limes have a wonderful perfume and bright, complex flavor. If you can't find them, use regular limes instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 20
Number Of Ingredients 14
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).
Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 1 g, Protein 4 g, SaturatedFat 3 g
WHOOPIE PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 18 whoopee pies
Number Of Ingredients 11
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.
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- Lightly grease two baking sheets, or line with parchment., Whisk together the flours, cake enhancer, salt, baking powder, baking soda, and cinnamon; set aside., Combine the butter, vegetable oil, brown sugar, and honey, beating until the mixture is fluffy., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each., Add half the dry ingredients.
- Mix to combine, then beat in the buttermilk or yogurt followed by the remaining dry ingredients., Drop the batter by rounded tablespoonfuls (a tablespoon cookie scoop works well here), spaced 2" apart, onto the prepared pans., Bake the cakes for 12 to 14 minutes, until puffed and firm to the touch., Remove the cakes from the oven, let cool for 5 minutes, then transfer to a rack to cool completely., To make the filling: Beat the meringue powder and key lime juice until foamy.
- Beat in the sugar and lime oil or zest. Add the butter, beating until fluffy and fairly stiff., To assemble: Sandwich two completely cool cookies around a heaping tablespoon of filling., Wrap uneaten, individual whoopie pies in plastic and store in the refrigerator until they're ready to be enjoyed.
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