Chocolate Whoopie Pies With Fresh Raspberry Cream Food

CHOCOLATE-RASPBERRY WHOOPIE PIES

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.

CHOCOLATE WHOOPIE PIES WITH RASPBERRY BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown 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 the cookies, rotating the trays halfway through, until the tops 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 confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
• Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
• Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.

CHOCOLATE WHOOPIE PIES WITH FRESH RASPBERRY CREAM

Steps:

• Preheat the oven to 350 degrees and place parchment paper on baking sheets.
• Mix the flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
• Mix the white sugar plus the 1/2 cup (100 g) light brown sugar, yogurt, oil, eggs, and 1 teaspoon of vanilla in a bowl using an electric mixer for about 5 minutes.
• Add the flour half a cup at a time to the wet ingredients while the mixer is still on. Scrape the sides of the bowl as needed. Mix until smooth and creamy.
• Refrigerate the batter for about 30 minutes.
• Transfer the batter to a disposable pastry bag or large sandwich bag and cut out the corner, leaving a 1/2 inch hole.
• Create a "V" shape with the batter.
• Bake for about 8 - 10 minutes and let cool on a wire rack.
• Beat the heavy cream and 1/4 cup (50 g) brown sugar on medium until it forms peaks. Add 1/2 teaspoon vanilla.
• While it is mixing, gently mash the raspberries.
• Fill another pastry bag with the raspberry cream filling and cream half the cakes. Sandwhich them with the remaining cakes.
• Finish with a sprinkling of powdered sugar on top.

CHOCOLATE RASPBERRY WHOOPIE PIES

Steps:

• Pre heat oven to 350 degrees and line 3 large baking sheets with parchment paper.
• In a bowl, beat butter, sugar, coco, baking powder and baking soda until creamy.
• Beat in melted chocolate and eggs, one at a time, until well combined.
• Beat in milk then flour.
• Drop batter by heaping tablespoons onto prepared baking sheets, allowing 8 cookies per sheet. Makes about 24 cookies.
• Bake for 10-12 minutes or until tops spring back when lightly pressed.
• Remove to wire rack to cool completely.
• FROSTING: In another bowl, beat cream cheese and butter until smooth. Add sugar and vanilla and continue to mix until fluffy. Fold in mashed raspberries. Be careful not to over mix.
• Spread half the cookies with filling; top with the remaining cookies, flat side down to form sandwiches and press lightly.
• ENJOY!

CHOCOLATE WHOOPIE PIES

Steps:

• Preheat oven to 425. Lightly coat cookie sheets with nonstick cooking spray.
• Whoopie Pies: In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt.
• Gradually beat flour mixture into sugar mixture. Add milk and mix together well.
• With lightly lightly floured hands, roll dough into 1 1/2" balls. Place balls 2" apart onto cookie sheets lightly sprayed with nonstick cooking spray. Flatten balls slightly with bottom of lightly greased flat-bottom glass.
• Bake at 425 for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.
• Filling: In a mixing bowl, beat together butter and confectioners' sugar. Beat in milk and extract until fluffy.
• Pipe filling using pastry bag (or spread w/ knife) on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.