Nana Bessies Whoopie Pies Recipes

FREEZY-COOL BANANA WHOOPIE PIES

Freezy-Cool Banana Whoopie Pies image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 Vitalicious VitaTops (any chocolate flavor), frozen
3/4 cup fat-free whipped topping, thawed from frozen
1 banana, very thinly sliced

Steps:

Carefully slice one VitaTop in half lengthwise, so that you are left with 2 thin round "slices."
Evenly place 1/4th of the whipped topping on one slice. Top with 1/4th of the banana slices, followed by the other slice.
Repeat with the remaining VitaTops, whipped topping, and banana slices. Freeze them until solid, about 1 hour. So good!

Nutrition Facts : Calories 150, Fat 2 grams, Sodium 155 milligrams, Carbohydrate 34 grams, Fiber 9 grams, Protein 4 grams, Sugar 18.5 grams

VANILLA-CINNAMON WHOOPIE PIES WITH CARAMEL BUTTERCREAM

Vanilla-Cinnamon Whoopie Pies with Caramel Buttercream image

Spice up these whoopie pies with cinnamon and then fill them with a dulce de leche-infused buttercream.

Provided by Food Network Kitchen

Categories dessert

Time 2h

Yield 12 whoopie pies

Number Of Ingredients 16

Ingredients

Cooking spray
2 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon fine salt
3/4 teaspoon ground cinnamon
1 1/3 cups granulated sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
1 large egg
2/3 cup well-shaken buttermilk
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 pound confectioners' sugar (about 4 cups)
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup dulce de leche or thick caramel sauce

Steps:

For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Mix in the cinnamon. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
Preheat the oven to 400 degrees F.
Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
For the buttercream filling: Put the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining confectioners' sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.

GO BANANAS WHOOPIE PIES

Go Bananas Whoopie Pies image

I love anything with peanut butter, so when I saw this recipe for soft banana cookies with a yummy peanut butter filling, I had to make them. Use a cookie scoop to keep them nicely rounded and all the same size. -Jessie Sarrazin, Livingston, Montana

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup mashed ripe banana
1/2 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup creamy peanut butter
3 tablespoons butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar

Steps:

Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. In another bowl, whisk flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, beat cream cheese, peanut butter and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread about 1 tablespoon filling on the bottoms of half the cookies; cover with remaining cookies. Dust with additional confectioners' sugar. Refrigerate.

Nutrition Facts : Calories 244 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 216mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.

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