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
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 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
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
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 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
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OLD-FASHIONED WHOOPIE PIES RECIPE - INSANELY GOOD
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4.5/5 (15)Total Time 28 minsCategory Desserts, RecipesCalories 292 per serving
- To make the cookie, add white sugar and shortening in a bowl and mix until fluffy. Beat in the eggs one at a time. Stir in sour milk and vanilla.
- In a separate bowl, add baking soda and hot water and mix until dissolved. Add the mixture into the batter.
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5/5 (27)Total Time 42 mins
- 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.
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