BANANA WHOOPIE PIES
Right out of the Martha Stewart September Living magazine. Couldn't wait to try these and they did not disappoint. Much easier then they sound. I myself used dark brown sugar is that is what I had and I misread the recipe using the entire teaspoon vanilla in the batter then adding the extra in the filling. Came out wonderful.
Provided by podapo
Categories Dessert
Time 32m
Yield 24-36 cookies, 24 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda and salt into a bowl. Combine banana and sour cream in another bowl.
- Beat butter, granulated sugar and brown sugar with a mixer on medium-high speed, until pale and creamy. Add egg and 1/2 teapsoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with the flour mixture.
- Transfer batter to a pastry bag fitted with a 1/4 inch plain tip (I just used a disposable pastry bag and clipped the end off) Pipe batter into 1 1/4 inch rounds on baking sheets, spacing about 1 1/2 inches apart.
- Bake until edges are golded, about 12 minutes. Slide parchment, with cookies onto wire racks, Let cool.
- Beat Cream cheese, confectioners' sugar and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth.
- Pipe or spoon 1 tablespoon cream cheese mixture onto the flat side of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar and serve immediately.
Nutrition Facts : Calories 206.5, Fat 11.6, SaturatedFat 6.7, Cholesterol 41.2, Sodium 152, Carbohydrate 23.6, Fiber 0.4, Sugar 14.9, Protein 2.7
GO BANANAS WHOOPIE PIES
I love anything with peanut butter, so when I saw this recipe for soft banana cookies with a yummy peanut butter filling, I had to make them. Use a cookie scoop to keep them nicely rounded and all the same size. -Jessie Sarrazin, Livingston, Montana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, combine banana and buttermilk. In another bowl, whisk flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 8-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely., For filling, beat cream cheese, peanut butter and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread about 1 tablespoon filling on the bottoms of half the cookies; cover with remaining cookies. Dust with additional confectioners' sugar. Refrigerate.
Nutrition Facts : Calories 244 calories, Fat 14g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 216mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 5g protein.
PUMPKIN SPICE LATTE WHOOPIE PIES
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield About 24 whoopie pies
Number Of Ingredients 17
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper; set aside. Whisk the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and vanilla in a large bowl with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Add the egg and beat until combined. Reduce the mixer speed to low and beat in the pumpkin puree, scraping the bowl as needed. Beat in the flour mixture until just combined, 30 seconds to 1 minute.
- Scoop mounds of batter (about 1 1/2 tablespoons each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. (Or you can transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe into 1 1/2-inch rounds.) Bake, switching the pans halfway through, until the cookies are golden and the tops spring back when gently pressed, 14 to 16 minutes. Let cool 5 minutes on the pans, then carefully transfer to racks to cool completely. Repeat with the remaining batter.
- Meanwhile, make the filling: Stir the milk and instant coffee in a small bowl until the coffee dissolves. Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on low speed until combined, then increase the mixer speed to medium high and beat until light and smooth, about 3 minutes. Reduce the mixer speed to medium low and beat in the milk mixture, scraping the bowl as needed, until smooth, about 1 minute. Refrigerate until slightly firm, about 20 minutes.
- Gently sandwich the filling (about 1 tablespoon per sandwich) between the cookies. Roll the edges in sprinkles. If the filling is soft, refrigerate the whoopie pies about 30 minutes, then let sit at room temperature before serving.
BANANA WHOOPIE PIES
I always seem to have leftover bananas, and I usually make banana bread, in different variatons. These whoopie pies, or gobs, are another great thing to make with overripe bananas. This recipe is adapted from Baking Bites.
Provided by Greeny4444
Categories Drop Cookies
Time 55m
Yield 24 large cookies
Number Of Ingredients 15
Steps:
- Preheat oven 350 degrees F. Line a baking sheet with parchment paper.
- Make the cookies: In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
- In a large bowl, cream together the butter and sugar until light. Beat in egg and vegetable oil, followed by vanilla and mashed banana.
- Add flour mixture and stir until just incorporated.
- Drop 1 1/2-inch balls (I do a heaping cookie scoop worth) and bake for 12 to 14 minutes, or until cookies are lightly browned around the edges and set in the center.
- Remove to a wire rack to cool completely.
- Make the filling: In a medium bowl, beat together cream cheese and butter until smooth.
- Blend in vanilla and confectioners' sugar until mixture is smooth and thick.
- Add additional confectioners' sugar if mixture seems runny.
- Wrap cookies individually in plastic wrap, and store in the refrigerator.
Nutrition Facts : Calories 359.3, Fat 13.3, SaturatedFat 6, Cholesterol 38.6, Sodium 207.7, Carbohydrate 57.5, Fiber 1.1, Sugar 37.6, Protein 3.6
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