Grandmas Whoopie Pies Recipes

NANA BESSIE'S WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• To make cookies, beat 2/3 cup of vegetable shortening with 2 cups of sugar in a large mixing bowl with an electric mixer until the mixture is creamy. Beat in eggs and 2 teaspoons of vanilla extract until thoroughly combined. Whisk together 4 cups of flour, the cocoa powder, and baking soda until thoroughly mixed, then beat the flour mixture into the vegetable shortening mixture in several additions, alternating with the milk. Beat dough just until smooth.
• Drop dough by tablespoon onto the prepared baking sheets, about 2 inches apart, making the cookies as round as possible. Recipe should yield about 48 cookies.
• Bake in the preheated oven until the cookies are set in the middle, 15 to 20 minutes. Watch carefully to avoid burning the cookies. Allow cookies to cool for several minutes on baking sheets before removing to finish cooling on racks.
• To make the filling, pour 3 cups of milk into a large saucepan over low heat, and whisk in 9 tablespoons of flour until smooth. Allow the mixture to come to a simmer, whisking constantly, until as thick and smooth as pudding, about 3 minutes. Place the thickened mixture into the refrigerator to cool, about 30 minutes.
• In a large mixing bowl, beat 1 1/2 cup of vegetable shortening with the butter until thoroughly combined, then beat in 2 1/4 cup of sugar and 1 tablespoon vanilla extract until the mixture is thoroughly combined. Beat the cooled milk mixture into the butter mixture until smooth and fluffy, 1 to 2 minutes.
• Choose 2 cookies of the same size, and spread a thick layer of filling on the flat side of a cookie; top with remaining cookie. Repeat with remaining cookies and frosting.

WHOOPIE PIES

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.

GRANDMA'S WHOOPIE PIES

Steps:

• 1. BATTER: Preheat oven to 350°F. Lightly spray Whoopie Pie Pan with nonstick cooking spray.
• 2. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well combined.
• 3. In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients into the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon 2 tablespoons of batter into each cavity; spread batter to the edges. Cavity should be about 2/3 full.
• 4. Bake for 8-10 minutes or until the top of the cake springs back when touched. Allow cakes to cool in pan 8 minutes. Remove from pan and cool completely before filling. To assemble pies spread filling on one cake and sandwich with another cake.
• 5. FILLING: In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow crème and vanilla; blend well. Use immediately to fill whoopie pies or refrigerate covered up to 1 week. Bring back to room temperature and lightly beat before using.

THE ORIGINAL WHOOPIE PIE (GOB CAKE)

Steps:

• 1. Preheat oven to 450 degree F. Coat cookie sheets with cooking spray. I like to line my sheets with parchment paper, but it isn't necessary. It helps save time with clean up. NOTE: I doubled the recipe when posting this. Just and fyi as you browse throught the photos and notice 4 eggs, etc.
• 2. Start by prepping the first step of icing. In a saucepan, add milk and flour. Heat on low heat. Stir constantly until mixture becomes pasty. Cooking time takes approximately 10 minutes. You must stir constantly as it cooks to prevent mixture from becoming lumpy. When done, remove from heat & transfer to a bowl. Put in refrigerator to cool completely while you prep the cake tops and bottoms, about one hour. Do not cover, or if you must, cover lightly to prevent condensation from forming. We will finish the icing last.
• 3. You will need 3 mixing bowls to make cake mixture. In first bowl, combine sugar, Crisco, & eggs. Cream together.
• 4. In the second bowl, combine Sour Milk, Boiling water, salt, cocoa, and vanilla. Mix well until cocoa is dissolved completely into liquid. (To make sour milk, add 1 teaspoon lemon juice or white vinegar to 1 Cup of milk, stir and allow to sit for a few minutes.)
• 5. In the third bowl combine flour, baking powder, and baking soda, mix well.
• 6. Next, add the cocoa liquid mixture to sugar cream and mix well on low speed of mixer. gradually add flour mixture. Mix batter until all is blended well.
• 7. Drop batter onto cookie sheets, approximately 1/8 of a cup. I use a cookie scoop or small cupcake batter scoop. Bake in preheated oven for 5-7 minutes. Toothpick inserted in middle of cake will come out clean when done. Remove from cookie sheet & place on cooling rack, allow to cool completely.
• 8. Complete icing: In mixer, add Crisco, soft butter, vanilla & salt. Cream together. Add flour/milk mixture, & mix on low speed, gradually add powdered sugar until well blended. Place in refrigerator for about 20 minutes.
• 9. Put together your Whoopie Pie! I like to use a pastry bag, and pipe my icing onto one cake, flat side, then top with another. It saves time and a big mess! Refrigerate for approximately one hour before serving. Keep refrigerated or in freezer. Makes an awesome midnight snack! :)

WHOOPIE PIES

Steps:

• Mix butter and sugar. Add eggs and vanilla. Add dry ingredients alternately with milk.
• Drop with cookie scoop. Bake at 350 degrees Fahrenheit for 12 minutes. Put icing between two whoopie cookies.

PUMPKIN WHOOPIE PIES

Steps:

• Beat eggs, brown sugar, and oil together.
• Add remaining ingredients and mix until well blended. Drop the dough by heaping Tbsp onto greased cookie sheet, spacing about 3 inches apart.
• Bake at 350 degrees for 10-12 minute.
• Cool, then apply filling to one cookie and top with another cookie to make a sandwich.
• I wrap each sandwich individually with plastic wrap.
• To make filling, mix in order given.
• Makes enough filling for 2 batches of pumpkin whoopy pies.