VANILLA WHOOPIE PIE RECIPE WITH MARSHMALLOW FILLING
Vanilla Whoopie Pie Recipe With Marshmallow Cream Filling. These whoopie pies taste like cake with creamy marshmallow filling inside. These taste just like the whoopie pies you buy at the Amish market!
Provided by Pamela
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Spray baking sheet or whoopie pie pan.
- In a bowl use a electric mixer to combine sugar and butter. Add in eggs one at a time.
- Next add vanilla and salt and continue to mix for a few seconds.
- Add flour, baking powder and milk and keep mixing until you're left with a nice batter consistency.
- Drop the batter by heaping tablespoons onto baking sheet or fill up whoopie pie pan. If using a baking pan, leave 2 inches between pies as they will grow.
- Bake 12 to 13 minutes, until slightly brown on the bottoms.
- Remove from oven and let cool.
- In a large bowl, blend together all of the ingredients until smooth.
- Spread marshmallow filling on one pie, while using another pie to press it down.
- Enjoy immediately or wrap in plastic wrap to store.
CHOCOLATE WHOOPIE PIES WITH MARSHMALLOW CREAM FROSTING
Provided by Karen @ The Tasty Bite
Number Of Ingredients 14
Steps:
- Preheat oven to 350F. Line baking sheets with parchment paper.
- In a heat proof mixing bowl, melt chocolate and butter in a double boiler over low heat or in the microwave at 10-second increments on medium power, stirring constantly, until it is melted. Allow the mixture to cool to room temperature.
- In a large mixing bowl, whisk together sugar, eggs, vanilla, and the chocolate mixture. Whisk in flour, cocoa powder, baking powder, and salt, and stir until well combined.
- Drop dough by heaping tablespoons (spacing them 2-inches apart) on prepared baking sheets. Bake for 10 to 12 minutes, or until the tops are no longer shiny and toothpick inserted in center comes out clean. Transfer cakes to wire racks to cool completely.
- To make the cream filling, place butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Reduce speed to low and gradually beat in confectioners' sugar until incorporated. Beat in vanilla and marshmallow creme until light and fluffy.
- To assemble, spread a heaping tablespoon of filling on flat side of cookie and top with another cookie. Repeat with remaining cookies.
VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING
Sandwich homemade marshmallow fluff between two soft cookies for a classic treat.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 15
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. 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 marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
- Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
- Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
- 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.
LET'S MAKE WHOOPIE PIES
Gear up for game day with these adorable football-shaped whoopie pies using Reynolds KITCHENS® Parchment Paper with SmartGrid® to bake the pies and Reynolds KITCHENS® Quick Cut™ Plastic Wrap to pipe the frosting.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
- Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets and form into football shapes. SmartGrid® lines represent 1 inch squares to help you with precise spacing.
- Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
- In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Makes about 1 1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
- To decorate your whoopie pies to look like footballs, cut two pieces of Reynolds KITCHENS® Plastic Wrap about 15 inches wide and criss-cross them over each other to form a large X. In the center of the X, scoop all of your remaining filling and then gather the sides to push the filling down into a ball. Very carefully poke a small hole into the bottom of this ball so that you can pipe the football laces onto your whoopie pies. The thickness of your laces will depend on how big of a hole you poke into the plastic wrap.
Nutrition Facts : Calories 331.4 calories, Carbohydrate 56.5 g, Cholesterol 38.9 mg, Fat 11.2 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 195.6 mg, Sugar 35.8 g
EVA'S KOSHER MARSHMALLOW WHOOPIE PIES
Little chocolate cake like cookie treats with a yummy smooth creamy gooey marshmallow filling! These are so delicious, everytime I make them they are gone the same day. I have made a few extra batches to store in the freezer, as they are great to make ahead of time and keep on hand. These are even yummy right out of the freezer for a cool dessert with some fresh fruit and whipped cream. The recipe itself is soooo easy. Enjoy, Eva.
Provided by Mye Mye
Categories Drop Cookies
Time 54m
Yield 30 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper or very lightly oil and flour a baking sheet.
- FOR BATTER- In a mixing bowl add Butter, Sugar, Baking Soda, Salt, Baking Powder, Beat on medium speed until light and fluffy.
- Add Egg, Vanilla, Beat until blended.
- Add Cocoa, Blend thoroughly.
- Set mixer to low speed and slowly add Milk until blended.
- Gently stir in flour a little at a time by hand until all is incorporated.
- Drop batter by Level Tablespoons 2 inches apart on prepared baking sheet.
- Bake about 7-11 minutes or until tops spring back when lightly pressed.
- Cool on baking sheet for a minute then immediately transfer to a wire rack to complete cool down.
- FOR FILLING- Mix all ingredients: Melted Butter, Confectioners Sugar, Marshmallow Fluff and Vanilla Extract, vigorously until blended to a smooth consistancy (you can an add a bit more marshmallow fluff for a little less rich of a taste).
- TO ASSEMBLE- Spread 2 tsp of the filling onto the flat side of half the cookies made; top each with the remaining cookies.
- Press to secure.
- STORAGE- Cookies can be refrigerated in an airtight container or ziplock bag with wax paper in between the layers for up to (1) one week or stored frozen for up to (1) one month, Enjoy!
Nutrition Facts : Calories 148.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 21.4, Sodium 134.7, Carbohydrate 23.2, Fiber 0.7, Sugar 13.2, Protein 1.7
WHOOPIE PIES VII
Little hands just love these chocolate sugar cream-filled pies!! Whoopie!!
Provided by BZYMOM
Categories Desserts Cookies Whoopie Pie Recipes
Time 35m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the 2 cups flour, baking soda,1/4 teaspoon salt, cocoa and 1 cup sugar. Set aside.
- In a medium bowl stir together the egg, oil, 1 teaspoon vanilla and 3/4 cup of milk until well blended. Gradually stir in the sifted dry ingredients. Drop by tablespoonfuls onto the prepared cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, until firm. Allow to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
- To make the filling: In a medium saucepan, whisk together the 1/2 cup of milk and 2 1/2 tablespoons flour. Cook over medium-high heat, stirring frequently, until thick. Remove from heat set aside to cool. In a medium bowl, Beat together the shortening, 1/2 cup sugar, 1/2 teaspoon salt and 1 tablespoon vanilla. Stir in the cooked milk mixture and beat for an additional 20 minutes, until really fluffy. Sandwich filling between two cookies. ENJOY!!
Nutrition Facts : Calories 367.2 calories, Carbohydrate 44.8 g, Cholesterol 22.8 mg, Fat 19.5 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 267.3 mg, Sugar 26.4 g
MAMA'S WHOOPIE PIES
My mom's whoopie pie recipe, my personal favorite!
Provided by hb936
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h10m
Yield 25
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk flour, cocoa powder, salt, baking powder, and baking soda in a bowl. Beat 1 cup butter and white sugar in a separate large bowl, with an electric mixer on medium speed, until mixture is creamy. Beat eggs and 2 teaspoons vanilla extract into butter mixture.
- Stir half the flour mixture into wet ingredients, followed by milk; stir remaining flour mixture into dough. Drop dough by tablespoonfuls onto baking sheets. For 25 whoopie pies, make 50 cookies.
- Bake cookies in the preheated oven until set and lightly browned, about 10 minutes. Let cool completely.
- Beat 3/4 cup butter with confectioners' sugar in a bowl, using an electric mixer; beat 2 teaspoons vanilla extract and marshmallow creme into filling. Spread at least 1 teaspoon filling on the bottom of a cookie and top with a second cookie. Repeat with remaining cookies and filling.
Nutrition Facts : Calories 316.4 calories, Carbohydrate 45.2 g, Cholesterol 50.2 mg, Fat 14.3 g, Fiber 1.6 g, Protein 3.9 g, SaturatedFat 8.8 g, Sodium 248.5 mg, Sugar 25.4 g
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