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.
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
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.
WHOOPIE PIES
Make and share this Whoopie Pies recipe from Food.com.
Provided by iguana
Categories Dessert
Time 55m
Yield 15 pies, 15 serving(s)
Number Of Ingredients 15
Steps:
- Cream shortening and sugar.
- Add eggs and beat well.
- Sift together dry ingredients.
- Combine milk and vanilla in measuring cup.
- Add dry ingredients in alternation with milk mixture, mixing well after each addition Drop tablespoons of batter onto parchment paper on a cookie sheet.
- Bake at 375 until puffed and firm to the touch, about 10-12 minutes.
- Do not overbake.
- Cream together butter, vanilla, salt, and confectioner's sugar for filling.
- Add just enough milk to make a spreadable consistency.
- Sandwich a generous amount of filling between two cake halves.
Nutrition Facts : Calories 359.7, Fat 14.2, SaturatedFat 5.5, Cholesterol 35.8, Sodium 290.3, Carbohydrate 56, Fiber 1.5, Sugar 37, Protein 4.2
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