Cherry Whoopie Pies Food

CHOCOLATE WHOOPIE PIE RECIPE WITH CHERRY FILLING

Steps:

• For the cakes:
• Preheat oven to 375. Line baking sheets with parchment paper.
• In a bowl, sift together flour, cocoa, baking soda, and salt. Set aside.
• In a mixer cream butter and shortening until smooth. Add sugar and continue to mix, scraping down sides as necessary. Add egg and vanilla and mix another 2 minutes or until smooth and creamy.
• Add half of the flour and half of the milk and beat gently just until mixed. Add second half of flour and milk and beat well until creamed.
• Scoop batter by tablespoons onto prepared baking sheet. Bake for 10 minutes or until cakes spring back when touched. Remove and let stand on baking sheet for 5 minutes before removing to a cooling rack. When cakes are cooled, using a small cookie scoop, top the flat end of one cake with filling, top with another cake and sandwich together.
• For the filling:
• Beat butter until very creamy. Slowly add in powdered sugar and continue beating until combined. Add vanilla and fluff. Mix in cherry juice adding more if desired. Carefully mix in chopped cherries.

CHERRY GARCIA WHOOPIE PIES

Steps:

• Preheat the oven to 350 degrees and grease a whoopie pie pan.
• Add the flour, baking soda, and salt in a medium bowl and whisk until combined.
• Using a standing mixer, beat the butter, brown sugar, egg, and vanilla until combined.
• Alternate between adding the dry ingredients and the milk and gradually beat until well combined after each addition.
• Fold in the chopped cherries and the chocolate chips.
• Spoon 1 ½ tbsp of batter into the whoopie pie pans and bake in the oven for 10 -12 minutes or until lightly golden brown. Remove and allow to completely cool.
• Using a standing mixer, beat all frosting ingredients until combined, fluffy and holds a peak.
• Scoop the frosting into the piping bag.
• Pair the whoopie pies up and pipe a ring of frosting on the bottom whoopie pie.
• Place the top onto the frosting and gently press down
• Enjoy!

CHERRY AND COCONUT WHOOPIE PIES

Steps:

• For the whoopie pies: Preheat the oven to 350 degrees F. Line 2 baking trays with parchment paper. In a bowl, mix the flour, cocoa, baking powder, baking soda and salt. Set aside.
• Drain the cherry syrup into a liquid measuring cup (there should be about 3/4 cup) and cut the cherries in half. Set aside.
• In a larger bowl with an electric mixer, cream together the sugar and butter. Add the food coloring, vanilla and egg and beat until creamy. Add the dry ingredients alternating with the cherry syrup.
• Drop about 1 tablespoon of dough per cookie on the baking trays, spaced about 2 inches apart. Bake until the cookies spring back like a cupcake when pressed, about 10 minutes. Allow to cool for a few minutes on the baking trays, and then transfer to a rack to cool completely.
• For the coconut cream: Sprinkle the gelatin over 2 tablespoons cold water and allow to bloom. Set aside.
• In a saucepan, heat the cream. Meanwhile, using a stand or hand mixer, beat the sugar and egg yolks until pale and creamy, about 5 minutes.
• Pour the hot cream slowly into the egg and sugar mixture, mixing constantly. Transfer to the saucepan and continue cooking on low heat, mixing constantly, until it thickens, about 15 minutes; do not allow to boil. Remove from the heat, add the gelatin and mix until completely melted. Set aside in the refrigerator until thick, about 4 hours.
• Beat the thickened mixture until creamy with the toasted coconut and extract.
• To assemble: Spread the flat side of each cookie with 1 teaspoon of coconut cream. Top half of the cookies with about 4 cherry halves. Sandwich the cherry-topped cookies with the remaining cookies, and press slightly to push the filling to the edges. Roll the edges in the toasted coconut. Refrigerate for up to 3 days.

CHERRY PIE

Steps:

• Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch.
• Preheat the oven to 375 degrees F.
• Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar.
• Bake for about 50 minutes. Remove from the oven and place on a rack to cool.