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
WHOOPIE PIE CAKE
Make and share this Whoopie Pie Cake recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 50m
Yield 1 layer cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F; grease and dust two 9-inch cake pans with cocoa.
- Beat butter and sugar together until fluffy; add eggs and beat until smooth.
- Sift dry ingredients together; add alternatively with buttermilk to the egg batter and beat for two minutes.
- Pour equally into prepared cake pans.
- Bake for 25 minutes or until cakes test done.
- Let rest in cake pans for 10 minutes, then turn out onto cooling rack to complete cooling.
- While the cake is cooling, make the frosting: Add milk to flour slowly, avoiding lumps.
- Cook flour and milk until very thick, stirring constantly.
- Cool completely.
- Cream sugar, butter and vanilla until fluffy.
- Add to cooked mixture.
- Beat, high speed, until very fluffy.
- Looks and tastes like whipped cream.
- Place one layer on cake plate and liberally frost top.
- Place second layer on top of first and frost top and sides.
- Sift cocoa powder lightly over the top for garnish, if desired.
Nutrition Facts : Calories 544.7, Fat 25.7, SaturatedFat 12.3, Cholesterol 91, Sodium 578.1, Carbohydrate 73.8, Fiber 1.4, Sugar 51.3, Protein 6.6
CARROT CAKE WHOOPIE PIES
Sandra Lee makes a favorite cake into treats. And with half the work done for you (thanks, cake mix), the recipe's easy enough to double for a party.
Provided by Sandra Lee
Categories dessert
Time 55m
Yield 12 pies
Number Of Ingredients 10
Steps:
- For the whoopie pies: Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper. In a large bowl, beat the carrot cake mix, butter and eggs until incorporated. Stir in the raisins
- and carrots. Refrigerate for at least 30 minutes or up to 2 hours.
- Using a small ice cream scoop, drop the batter by 2-tablespoon mounds onto the prepared cookie sheets. Bake until golden brown, 10 to 12 minutes, rotating the sheets halfway through. Remove and cool 5 minutes on the sheets before moving to a wire rack and cooling completely.
- For the filling: In a mixing bowl, beat together the cream cheese, butter, confectioners' sugar and vanilla with a hand mixer until well combined and light and fluffy.
- To assemble: Put the filling into a resealable bag and snip the corner to make a 1/2-inch opening. Put the walnuts into a shallow dish or pie plate. Flip over one carrot cake cookie and pipe a dollop of filling onto the center. Top with another cookie and press gently to spread the filling to the edges. Roll the edges of the whoopie pie in the chopped walnuts and set aside. Repeat
- with the remaining cookies and filling. Arrange the pies on a serving platter and serve.
- From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
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.
BIRTHDAY WHOOPIE PIES
We doctored up a box of cake mix to make these soft and tender cookies. Think of them as birthday cake captured in whoopie pie form.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 18 to 20 whoopie pies
Number Of Ingredients 10
Steps:
- For the cookies: Preheat the oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
- Beat the cake mix, eggs, butter and 1/3 cup water in a large bowl with an electric mixer on medium speed until smooth and no bits of dry cake mix are left. Drop the batter onto the prepared baking sheets, using about a tablespoonful for each cookie (a small ice cream scoop will make this task easier) and spacing them about 1 1/2 inches apart. Bake until set around the edges but still soft in the center, about 8 minutes. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely (the rounded tops will sink slightly). Continue to bake cookies with the remaining batter.
- For the filling: Melt the chocolate and butter in a medium bowl in the microwave in 1-minute increments, stirring after each, until smooth. Beat the cream cheese, sugar and vanilla together with an electric mixer on medium-high speed in a large bowl until smooth. Pour the chocolate-butter mixture into the cream cheese mixture and mix until smooth.
- To assemble: Spread about 1 tablespoon of the filling on the flat side of half the cookies. Sandwich with the remaining cookies, pressing slightly so the filling squishes to the edge. Roll the filling edge in sprinkles to coat. Serve or refrigerate up to overnight.
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.
EASY WHOOPIE PIE CAKE
Make and share this Easy Whoopie Pie Cake recipe from Food.com.
Provided by SReiff
Categories Dessert
Time 25m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix all cake ingredients together.
- Divide cake batter into two foil-lined 9x13 inch baking pans.
- Bake at 350 F for 15 minutes.
- Let cakes cool, the first one to room temperature and the second cake by placing into the freezer until stiff enough to "flop" on top of the room temperature cake (approx. 30-60 mins.).
- Prepare filling by combining all ingredients into large bowl(large bowl size is important so that it can contain all the filling when it "fluffs" up). Whip hard for 5-10 minutes.
- When cooled to room temp., icing the first cake with all of the filling.
- Take the second cake out of the freezer and carefully "flop" on top of the first filling-topped cake.
- Serve!
Nutrition Facts : Calories 332.7, Fat 19.1, SaturatedFat 5.3, Cholesterol 46.1, Sodium 379, Carbohydrate 38.9, Fiber 0.8, Sugar 26.9, Protein 3.8
BAKERY STYLE WHOOPIE PIE CAKE
I found this recipe on a website for parents. The original was for the actual Whoopie pies, but I am too lazy for all of that. I altered a little and made a cake out of it. It is awesome and so worth the work. Note: use real butter, makes it much better.
Provided by wannabecook
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- For the cakes: Heat oven to 350°F; line 2 cake pans with parchment paper.
- Combine all cake ingredients and mix.
- Pour half of batter into each cake pan. Cook approximately 20 minutes, or until cakes spring back when pressed. Cool completely on baking sheets, at least 1 hour.
- For the filling:.
- With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days).
- Spread filling onto one of the cakes. Place other cake on top. Refrigerate in air tight container up to 3 days.
- This is also good if you heat a can of frosting for 20 seconds and pour over the cake.
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
NEAPOLITAN WHOOPIE PIES
Not knowing what to do with some strawberry cake mix, and not wanting to make a boring cake, I came up with this recipe using some other odds and ends in my kitchen. Not only was it surprisingly tasty... it was surprisingly quick as well!
Provided by April Weller
Categories Whoopie Pies
Time 1h45m
Yield 9
Number Of Ingredients 5
Steps:
- Preheat the oven to 275 degrees F (135 degrees C).
- Combine cake mix, vegetable oil, and eggs in a large bowl.
- Form dough into eighteen 1-inch balls and place on a cookie sheet. Flatten each ball with the palm of your hand.
- Bake in the preheated oven until edges are golden, about 6 to 8 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely, about 15 minutes.
- Add whipped topping to one side of each cookie, working in pairs. Sprinkle 1/2 of the cookies with crushed Oreos®, then sandwich with remaining cookies. Wrap each whoopie pie with plastic wrap and place in a 1-gallon freezer bag.
- Freeze for at least 1 hour before serving.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 44.7 g, Cholesterol 41.3 mg, Fat 16.3 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 345.9 mg, Sugar 26.4 g
DEVIL'S FOOD WHOOPIE PIES
These mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. -Pamela Esposito, Galloway, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners' sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, Fat 9g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 198mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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
BIRTHDAY CAKE WHOOPIE PIES
Here's a tasty take on birthday cake! Bake cupcakes over chocolate sandwich cookies, split horizontally and then stuff them with marshmallow creme.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 30 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350ºF.
- Place 1 cookie in each of 30 paper-lined muffin cups. Prepare cake batter as directed on package; spoon 1 heaping Tbsp. over each cookie. (All batter will not be used.)
- Bake 14 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min.; remove to wire racks. Cool completely.
- Microwave marshmallow creme in medium microwaveable bowl on HIGH 15 sec. Gradually fold in whipped topping until blended.
- Remove liners from cupcakes; cut cupcakes horizontally in half. Fill with whipped topping mixture. Serve upside-down.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
GIANT WHOOPIE PIE RECIPE BY TASTY
Your favorite chocolate cookie sandwich, now in giant form! When transferring the cake batter to the pans, spread a thinner layer toward the edges, keeping the center thicker. The domed tops will replicate the classic whoopie pie shape. After the pillowy cake rounds cool, sandwich with the fluffy marshmallow filling, then slice and serve!
Provided by Betsy Carter
Categories Desserts
Time 1h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C). Grease and line 2 10-inch (25 cm) round cake pans with parchment paper.
- Make the whoopie pie: In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, and brown sugar, making sure there are no lumps.
- Make a well in the center of the dry ingredients, then pour in the water, vinegar, vanilla and oil to the well. Whisk to combine, working slowly to avoid clumps.
- Scoop 2½ cups (600 g) of batter into the center of each cake pan. Use an offset spatula or a knife to spread the edges of the batter just to the edges of the pans. Do not level the top of the cake, to help create a domed shape.
- Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Make the filling: In a large bowl, combine the butter and marshmallow fluff and cream with an electric hand mixer for 2-3 minutes, until fully combined. Sift in the powdered sugar, then beat for another 2-3 minutes, until light and fluffy. Transfer the filling to a piping bag or zip-top bag. Cut a 2-inch (5 cm) wide opening on a corner.
- Invert a cake onto a serving platter so the domed side is facing down. Pipe a thick spiral of filling onto the cake, leaving a ¼-inch (½ cm) border around the edge, and smooth with an offset spatula. Place the remaining cake on top of the filling, domed side up, and push down slightly to attach.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 775 calories, Carbohydrate 111 grams, Fat 34 grams, Fiber 2 grams, Protein 7 grams, Sugar 63 grams
PB&J WHOOPIE PIES (CAKE MIX)
I had made half a box of mini cupcakes and wanted to do something fun with the other half of the batter so I decided to make some peanut butter and jelly whoopie pies. They taste like a sweet peanut butter and jelly sandwich. I didn't see any recipes for anything like these on here so I figured I would share. I've only made these once so I'm sure there are improvements that could be made. I might use chocolate instead of white cake mix next time to make them a little more different. Caloric content is a bit high, at about 230 calories per pie (using egg beaters and reduced sugar jam) but more than worth it.
Provided by HocoRuco
Categories Dessert
Time 1h
Yield 30 Whoopie Pies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Line cookie sheets with parchment paper or lightly grease them.
- Combine cake mix, graham crackers, water, oil and eggs in a large bowl. Batter will be thicker than normal cake mix.
- Put spoonfuls of batter on paper-lined cookie sheets about 2 inches apart. You can vary the size of them as much as you want. Make sure that you use your spoon to somewhat form them into circles because they smooth out but don't change shape than much while they're baking. Bake for about 10-15 minute or until batter is set. Try not to overbake them because they're best when they're soft and not quite golden brown yet.
- Remove pies/cakes from oven and allow to cool completely (about 30 minutes).
- (You can decide to stop here and wrap and freeze the pies until you are ready to fill and eat them).
- While the pies are baking and/or cooling, make the peanut butter frosting by combining the peanut butter, butter, powdered sugar and milk in a medium bowl. You may decide to add more or less milk to the mixture depending on the consistency of your peanut butter and the desired consistency of your frosting.
- Line whoopie pies up in two rows such that the ones of approximately equal shape and size are next to each other. Put about half a tablespoon of jam (or more if you're like me and looove jam) on the flat side of one cake and some peanut butter frosting on the flat side of the cake in the other row. Put the two side of the cake together.
- Serve and enjoy! I typically serve and store my whoopie pies in somewhat flattened cupcake papers just to keep them from sticking to each other.
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