Pioneer Woman Whoopie Pies Recipes

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COW PIES



Cow Pies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h10m

Yield 36 cookies

Number Of Ingredients 12

2 cups sugar
2 1/2 sticks (1 1/4 cups) butter, softened
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup good semisweet chocolate chips, plus extra for topping if desired
1 cup milk chocolate chips, plus extra for topping if desired
1/2 cup white chocolate chips, plus extra for topping if desired
16 ounces semisweet chocolate

Steps:

  • Preheat the oven to 350 degrees F.
  • Using a mixer, cream the sugar and butter until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Mix in the vanilla.
  • Sift together the flour, cocoa, baking soda and salt in a bowl, then add in batches to the mixer, mixing until just combined after each addition. Gently mix in the semisweet, milk and white chocolate chips.
  • Using a cookie scoop, add generous 1-tablespoon portions of dough to a baking sheet (about 12 portions). Repeat with the remaining dough and additional baking sheets. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake until the cookies are barely done and are still soft and chewy, 9 to 11 minutes. Don't overbake! Let cool on a baking rack.
  • Melt the semisweet chocolate in a bowl over a pan of simmering water.
  • Dip the cookies one by one into the melted chocolate to coat, then transfer to parchment-lined baking sheets to set.

WHOOPIE PIES



Whoopie Pies image

Provided by Food Network

Categories     dessert

Time 1h7m

Yield 16 Whoopie Pies

Number Of Ingredients 12

3 cups sugar
1 cup butter
4 eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
6 cups all-purpose flour
2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 1/2 tablespoons baking soda
1 teaspoon salt
3 cups milk
Filling, recipe follows

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.

OATMEAL WHOOPIE PIES



Oatmeal Whoopie Pies image

I made these sweet little numbers over the weekend, and they were gone within twenty-four hours. I won't go into detail about who ate how many.

Categories     main dish

Time 1h10m

Yield 18 servings

Number Of Ingredients 20

Cookies:
2 c. Brown Sugar
1/2 c. Butter, Softened
1/4 c. Shortening (Crisco)
2 whole Eggs
1/2 tsp. Salt
1 tsp. Ground Cinnamon
1 tsp. Baking Powder
3 tbsp. Boiling Water
1 tsp. Baking Soda
2 1/2 c. Flour
2 c. Quick Oats
FILLING OPTION #1
Marshmallow Creme
FILLING OPTION #2
5 tbsp. All-purpose Flour
1 c. Milk
1 tsp. Vanilla
1 c. Butter
1 c. Granulated Sugar

Steps:

  • *Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.Preheat oven to 350 degrees.Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.FILLING #1 Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze.)FILLING #2 (That's the Best Frosting I've Ever Had, by MissyDew.)In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.Cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.Scoop a small amount onto cookies, pressing a second cookie on top.

EASY WHOOPIE PIES



Easy Whoopie Pies image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Make Classic Chocolate Cookie dough with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.

WHOOPIE PIE



Whoopie Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 18 whoopee pies

Number Of Ingredients 11

2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1/2 teaspoons baking powder
3/4 teaspoons fine salt
18 large marshmallows, (not minis)

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
  • Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
  • Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
  • Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
  • Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
  • Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
  • Store in tightly sealed container for up to 1 week.

PEANUT BUTTER WHOOPIE PIES



Peanut Butter Whoopie Pies image

Provided by Food Network Kitchen

Categories     dessert

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Fold 3/4 cup marshmallow creme into 3/4 cup crunchy peanut butter until marbled. Sandwich between soft chocolate cookies.

WHOOPIE PIES



Whoopie Pies image

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

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Simple Seven-Minute Frosting

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.

PIONEER WOMAN WHOOPIE PIES



PIONEER WOMAN WHOOPIE PIES image

Categories     Chocolate

Number Of Ingredients 17

OR THE CAKE:
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
1/2 cup Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
FOR FROSTING:
5 Tablespoons Flour
1 cup Milk
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Steps:

  • Note: I use an 18x13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make the icing. Frosting In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. You want it to be very thick, thicker than cake mix, more like a brownie mix is. Remove from heat and let it cool to room temperature. (If I'm in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) It must be completely cool before you use it in the next step. Stir in vanilla. While the mixture is cooling, cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.

ROOT BEER FLOAT WHOOPIE PIES



Root Beer Float Whoopie Pies image

Root Beer Float Whoopie Pies taste just like a Root Beer Float! Perfect for Birthday's, Christmas Cookie Exchanges & April Fool's Day! One of my most requested recipes!

Provided by Janelle

Number Of Ingredients 12

1/2 cup butter, room temperature
2 cups brown sugar
2 eggs
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons root beer extract
2 1/2 cups all-purpose flour
----------------
1 cup butter
3 cups powdered sugar
1/2 teaspoon root beer extract
2 Tablespoons Heavy Whipping Cream

Steps:

  • Preheat oven to 350*F
  • Prepare a cookie sheet with cooking spray, a baking mat or non-stick foil. Set aside.
  • Combine butter and brown sugar and blend until well combined, scraping sides as needed.
  • Add eggs and blend well.
  • Add baking soda, salt and extract. Blend well.
  • Add flour 1/2 cup at a time, mixing between each addition. Scrape sides of bowl as needed.
  • Scoop out 1 Tablespoon of dough and roll into a ball. Or use a 1 Tablespoon cookie scoop.
  • Place cookie dough on preparing cookie sheet and bake for 8 minutes or until edges are a hint of golden.
  • While cookies are baking, prepare a second cookie sheet so they are ready to pop into oven right away.
  • Refrigerate dough between batches. If you do not refrigerate the dough, the cookies will be flat as a pancake.
  • Remove from oven and let cool on cookie sheet for 5 minutes before moving to a cooling rack.
  • Once cookies are 100% cool, make frosting.
  • In a medium bowl combine butter, and powdered sugar 1/2 cup at a time blending between each addition.
  • Once all of powdered sugar is added, add extract and heavy cream.
  • Blend well.
  • Spread or pipe a dollop of frosting (1 - 2 Tablespoons) on the bottom of a cookie.
  • Take a second cookie and press the bottom of the second cookie onto the frosting of the first cookie.
  • Voila! You now have a Whoopie Pie - also known as a sandwich cookie.
  • Repeat this process to the rest of the cookies.

LEMON WHOOPIE PIES



Lemon Whoopie Pies image

These two cookies that are like muffin tops are filled with lemon cream cheese frosting. Be sure to grate the zest before juicing the lemon

Provided by grandma2969

Categories     Drop Cookies

Time 37m

Yield 8 cookie sandwiches

Number Of Ingredients 16

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
1 teaspoon finely grated lemon zest
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
6 tablespoons unsalted butter, room temperature
6 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 3/4 cups powdered sugar

Steps:

  • Position a rack in the middle of the oven.]preheat the oven to 350°.
  • Line 2 baking sheets with parchment paper and butter the paper.
  • To prepare the COOKIES.
  • Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside,.
  • In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until smoothly blended, about 1 minute.
  • Stop the mixer and scrape down the sides of the bowl as needed during mixing.
  • Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute.
  • The batter may look curdled.
  • On low speed, add half the flour mixture, mixing just to incorporate it.
  • Mix in the buttermilk,.then the remaining flour just until it is incorporated and the batter looks smooth again.
  • Drop by heaping tablspoons on the prepared baking sheet, spacing them about 3" apart.
  • Bake the cookies one sheet at a time until a toothpick inserted near the center comes out clean and the tops feel firm, about 12 minutes.
  • With the exception of a thin line at the edges, the tops of the cookies should not brown.
  • Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
  • To prepare the FILLING.
  • In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute.
  • Add the powdered sugar and mix until smooth.
  • If your filling is too soft to hold its shape, refrigerate until it is firmer, about 30 minutes.
  • Turn half of the cookies bottom side up leaving 1/4" plain edge, use a thin metal spatula to spread each with almost 1/4 cup of filling. Gently press the bottoms of the remaining cookies onto the filling.
  • Wrap each cookie in plastic wrap and refrigerate for at least 1 hour.
  • The wrapped cookies can be stored in the refrigerator for oup to 4 days.

Nutrition Facts : Calories 587.7, Fat 25.5, SaturatedFat 15.4, Cholesterol 93.1, Sodium 232.1, Carbohydrate 86.3, Fiber 0.7, Sugar 67.1, Protein 5.2

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PIONEER WOMAN FRIED PIES RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


WHOOPIE PIE FILLING RECIPE - CHOCOLATE CHIP COOKIE WHOOPIE PIES …
2021-10-19 Whoopie Pie Filling Recipe Delicious, if you like oatmeal, this recipe is superb. This quick and easy key lime pie recipe starts with a graham cracker crust and has a filling consisting of egg yolks, sweetened condensed milk, key lime juice & zest. This is like a breakfast whoopie pie! Or just flavor the filling recipe with a little extract like coconut extract. Red velvet …
From pioneerwomandesign.galeborg.com


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