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 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 PIE RECIPE
Refer to above post for more filling ideas!
Provided by Shiran
Time 42m
Number Of Ingredients 14
Steps:
- 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.
- Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
- Store in the fridge, well covered, for up to a week. Serve at room temperature.
EASY WHOOPIE PIES RECIPE
A nostalgic treat, this chocolate cookie sandwich with creamy filling is always a hit.
Categories Desserts
Time 1h45m
Number Of Ingredients 17
Steps:
- Cookies 1. Mix cocoa and hot water in a small bowl or measuring cup. Cool. 2. In mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla. Mix well. 3. Combine dry ingredients. 4. Add to creamed mixture, alternating with buttermilk. End with the addition of dry ingredients. Mix well. 5.Drop by tablespoonfuls onto cookie sheet. 6. Bake at 350F for 9-12 minutes, until firm when pressed gently. Cool on wire racks. Filling 1. In saucepan, gradually whisk milk and flour until well combined. 2. Cook, stirring, over medium-high heat for about 6 minutes, until thick. 3. Cool covered in refrigerator. 4. Cream shortening, sugar and vanilla in mixing bowl. Add chilled milk mixture and beat for about 6 minutes until fluffy. 5. Spread filling on one cookie and top with a second. Store in refrigerator.
Nutrition Facts : Calories 253 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 98 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
EASY WHOOPIE PIES
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.
S'MORES WHOOPIE PIES
S'mores Whoopie Pies - a decadent indulgence!
Provided by Joanna Cismaru
Categories Dessert
Time 2h
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
- In a medium bowl add the flour, baking powder, cinnamon, and salt. In a mixer fitted with the paddle attachment, beat the butter, and brown sugar until light and creamy, about 3 minutes. Add the eggs, buttermilk, and vanilla and beat until well incorporated.
- In a small bowl, combine the milk, baking soda and vinegar. Add this mixture to the batter along with the flour mixture and beat on low speed until completely combined.
- Put the batter into a pastry bag fitted with a large round tip, you can also use a ziploc back and just cut off one tip, and drop about 1 tablespoon of batter onto the baking sheet. Repeat making sure to leave about 2 inches in between the cakes.
- Bake for about 10-12 minutes until the cakes begin to brown. Remove from the oven and let the cakes cool on the baking sheet for 3-5 min before transferring them to a rack to cool completely. Let them cool for a couple minutes on the baking sheet before moving them.
- To make the marshmallow cream, beat the marshmallow fluff and butter (you can also use shortening) in a mixer, starting on low, then gradually increasing the speed to medium until the mixture is smooth and fluffy. Reduce the speed to low and add the powdered sugar and vanilla and mix well. Increase the speed to medium again until mixture is fluffy. Place the marshmallow cream into a piping bag or another ziploc bag.
- In a sauce pan heat the cream over medium heat until it starts bubbling. In a heat proof bowl add the chocolate. Pour the hot cream over the chocolate and let it sit for 10 minutes until the chocolate melts. Whisk the chocolate and cream together until it’s nice and smooth. You need to let the chocolate ganache rest at room temperature so that it firms enough to spread, about 2 hours, or do what I did and place it in the freezer to speed up the process.
- Pair the cakes up with cakes of similar size and turn them over with the flat side up. On half of the cakes, pipe the marshmallow cream.
- On the other half, pipe the cooled chocolate ganache.
- Bring the two cakes together, but do not squeeze. You may store them in the fridge in an air tight container.
Nutrition Facts : ServingSize 1 whoopie pie, Calories 344 kcal, Carbohydrate 41 g, Protein 3 g, Fat 19 g, SaturatedFat 12 g, Cholesterol 61 mg, Sodium 129 mg, Fiber 1 g, Sugar 29 g
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.
SIMPLY WONDERFUL WHOOPEE PIES
These whoopee pies' taste are indescribable - and their a lot healthier than normal whoopee pies. I got them at a baseball game from a man named Dave Guimond and have made them ever since. They are a family favorite. Hope you enjoy! I did have some extra filling, but I just used it for the next time I made it.
Provided by jar3nyc
Categories Dessert
Time 28m
Yield 10 whoopee pies, 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix the cake mix, pumpkin, chocolate chips, and water until all of the cake mix is absorbed.
- Spoon out mixture on a greased cookie sheet. Flatten the whoopee pies.
- Bake in the oven at 350 degrees Fahrenheit for about 13 minutes or until the whoopee pies aren't mushy.
- Put the fluff, crisco, powdered sugar, and vanilla in a bowl. Add the milk. If the mixture is too thin, add more powdered sugar, if it's to thick, add more milk. Mix the filling until smooth and no more clumps of powdered sugar appear.
- Spoon the filling in between to whoopee pies.
- Wrap the whoopee pies with saran wrap to keep fresh.
Nutrition Facts : Calories 647, Fat 34, SaturatedFat 12.6, Cholesterol 1.3, Sodium 434.6, Carbohydrate 90.3, Fiber 3.5, Sugar 64.9, Protein 5.2
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- BEAT cake mix, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
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- Stirring occasionally, boil the apple cider in a small saucepan over medium-high heat until you’re left with 1/2 cup. Start checking at 15 minutes, 20 minutes, 25 minutes, etc until you have 1/2 cup (120ml). Mine takes about 25 minutes. Cool for 10 minutes before using in step 4. You can even reduce the apple cider the day ahead of time. Cover and refrigerate overnight, then bring to room temperature before using.
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- Add the dry ingredients to the wet ingredients, pour in the 1/2 cup of reduced apple cider, then mix on low until completely combined. Batter will be thick and creamy.
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