WHOOPIE PIES
Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet.
Provided by Amy Kerby
Categories Desserts Cookies Whoopie Pie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
- To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
- In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
- Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.2 g, Cholesterol 5.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 162.6 mg, Sugar 18.2 g
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
CHERRY AND COCONUT WHOOPIE PIES
[DRAFT]
Provided by Chuck Hughes
Categories dessert
Time 5h15m
Yield About 20 whoopie pies
Number Of Ingredients 19
Steps:
- For the whoopie pies: Preheat the oven to 350 degrees F. Line 2 baking trays with parchment paper. In a bowl, mix the flour, cocoa, baking powder, baking soda and salt. Set aside.
- Drain the cherry syrup into a liquid measuring cup (there should be about 3/4 cup) and cut the cherries in half. Set aside.
- In a larger bowl with an electric mixer, cream together the sugar and butter. Add the food coloring, vanilla and egg and beat until creamy. Add the dry ingredients alternating with the cherry syrup.
- Drop about 1 tablespoon of dough per cookie on the baking trays, spaced about 2 inches apart. Bake until the cookies spring back like a cupcake when pressed, about 10 minutes. Allow to cool for a few minutes on the baking trays, and then transfer to a rack to cool completely.
- For the coconut cream: Sprinkle the gelatin over 2 tablespoons cold water and allow to bloom. Set aside.
- In a saucepan, heat the cream. Meanwhile, using a stand or hand mixer, beat the sugar and egg yolks until pale and creamy, about 5 minutes.
- Pour the hot cream slowly into the egg and sugar mixture, mixing constantly. Transfer to the saucepan and continue cooking on low heat, mixing constantly, until it thickens, about 15 minutes; do not allow to boil. Remove from the heat, add the gelatin and mix until completely melted. Set aside in the refrigerator until thick, about 4 hours.
- Beat the thickened mixture until creamy with the toasted coconut and extract.
- To assemble: Spread the flat side of each cookie with 1 teaspoon of coconut cream. Top half of the cookies with about 4 cherry halves. Sandwich the cherry-topped cookies with the remaining cookies, and press slightly to push the filling to the edges. Roll the edges in the toasted coconut. Refrigerate for up to 3 days.
WHOOPIE PIES
Is it a cookie? Is it a pie? Is it a cake? It's Chuck Hughes' whoopee pie: a cookie-shaped cake filled with heavenly marshmallow cream.
Provided by Chuck Hughes
Categories dessert
Time 1h20m
Yield 8 whoopie pies
Number Of Ingredients 13
Steps:
- For the chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
- Combine the flour, cocoa, baking powder and salt in a bowl.
- Beat the sugar, butter and eggs with a mixer for about 30 seconds. Add the vanilla and beat for 30 seconds more. Add the flour mixture to the sugar mixture, alternating with the milk and beating until smooth.
- Using an ice cream scoop, drop mounds of the batter (about 1/2 cup for each) onto the lined baking sheet (6 per sheet as they will spread when baking). Bake for 15 minutes. Let cool completely on a wire rack. Repeat with the remaining batter.
- For the marshmallow filling: Whisk together the sugar, honey, vanilla, egg whites and 2 tablespoons water (30ml) in a large heatproof bowl using a hand mixer. Place the bowl over a saucepan of simmering water. Beat with the mixer until the mixture is thick, creamy and stands in peaks, 5 to 7 minutes. Remove from the heat and beat for a minute or so more, then let cool completely. (You can keep the marshmallow filling in the refrigerator until ready to use.)
- Spread a generous amount of filling on the flat side (bottom) of a chocolate cake. Sandwich with another cake, pressing down gently to spread the filling evenly. Repeat to make 8 whoopie pies. Serve immediately or wrap the whoopie pies individually in plastic wrap (they can be frozen).
PUMPKIN WHOOPIE PIES
These were taken from a great baking website called cookiemadness.com check it out. These are perfect for halloween parties if you were to paint little pumpkin faces on them!
Provided by Mortadella1985
Categories Dessert
Time 50m
Yield 18 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
- In a large mixing bowl, stir together pumpkin, eggs, oil, sugar, vanilla, cinnamon, and nutmeg.
- In a second bowl, stir together flour, baking powder, baking soda, and salt.
- Add dry ingredients to pumpkin mixture and stir just until mixed.
- Using a generously rounded tablespoon, or icing bag with a large rounded tip drop rounds about 2-3 inches in size onto each cookie sheet. Make sure to keep them about 2 inches apart.
- Bake for 12-14 minutes, Repeat with remaining dough to make 36 cookies.
- When cookies are cool, prepare filling.
- Filling: With electric mixer, beat butter and cream cheese until smooth. Scrape down sides of bowl and beat in salt. Add marshmallow crème and continue beating until incorporated. Scrape down side of bowl and vanilla, then gradually add powdered sugar, beating until smooth.Spread 2 tablespoons filling on center of flat side of one cookie. Place flat side of second cookie on filling and press cookies together to bring filling to edges. Repeat with remaining cookies and filling.
Nutrition Facts : Calories 415.3, Fat 17.3, SaturatedFat 6, Cholesterol 44, Sodium 385.4, Carbohydrate 61.5, Fiber 1, Sugar 35.4, Protein 4.4
SHERRY'S WHOOPIE PIES
Incredibly delicious recipe from Maine. My sister makes these all the time, they are to die for.....and so much easier than so many other Whoopie Pie recipes. In addition, there is no raw egg in the frosting.
Provided by loverofmyfamily
Categories Tarts
Time 9m
Yield 12 1 Whoopie Pie per person, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix the flour, baking soda, cocoa, salt, shortening, sugar, eggs, vanilla and the milk till combined. Don't grease your pan, use a nonstick cookie sheet, and drop by rounded tablespoons. Allow for adequate spacing of approximately 1 inch, as they do increase in size as they bake. Bake at 400 degrees for 8-10 minutes. Allow to cool, on a cooling rack. While the Whoopie Pie is cooking, Place 2 cps of shortening, 2 cps of confectionary sugar and 2 cups of marshmallow fluff in your mixer. Mix until fluffy and smooth. Once the Whoopie Pie is cooled, frost the pie and add the 2 sides together. On a personal note -- I always double the frosting mixture, as I like the Whoopie Pies full of cream!
Nutrition Facts : Calories 902.7, Fat 46.1, SaturatedFat 11.8, Cholesterol 33.9, Sodium 269.9, Carbohydrate 117.5, Fiber 1.7, Sugar 70.7, Protein 6.8
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