Holiday Whoopie Pies Food

GINGERBREAD WHOOPIE PIES

Steps:

• Whisk the flour, ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt together.
• Whisk the molasses and hot water together. Give it a minute to slightly cool down, then whisk in the sugar and oil. Finally, whisk in the egg. Pour these wet ingredients into the flour mixture. Fold everything together with a rubber spatula or wooden spoon until combined- or use a mixer on medium speed. (It's a bit too heavy for a whisk.) Dough/batter is heavy and looks a bit oily.
• Cover the dough and chill in the refrigerator for at least 2 hours and up to 2 days.
• Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
• Spoon or scoop mounds of batter, a scant 1 and 1/2 Tablespoons each, onto prepared baking sheets about 3 inches apart.
• Bake the cookies for 13-14 minutes or until the edges appear set. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Make the filling as they cool.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until completely smooth and creamy, about 2 minutes. Add the butter and beat until smooth and combined. Add the confectioners' sugar, vanilla, and spices, then beat on medium speed until combined. Taste. Add a pinch more of the spices if desired.
• Pair the cookies up based on their size. Spread or pipe (I used Wilton 1A piping tip) the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining cookies.
• Cover leftover whoopie pies and store in the refrigerator for up to 1 week.

HOLIDAY WHOOPIE PIES

Steps:

• For the Cookies:
• Preheat oven to 350º. Line two half-sheet pans with Silpats or lightly grease.
• In a large (at least 5 quart) bowl of stand mixer, cream sugar and 1 cup unsalted butter with paddle attachment for 3-5 minutes. Add eggs, beating well after each. Add vegetable oil and vanilla and beat.
• In a large separate bowl, sift flour, cocoa powder, baking soda, baking powder, and 1 teaspoon salt together.
• With mixer on very low speed, gradually add half of the dry ingredients to the egg mixture. Blend well. With mixer running on low, add 1 1/2 cups of the milk. Mix until blended. Repeat with remaining dry ingredients and 1 1/2 cup milk.
• Using a standard 1/4-cup ice cream scoop, place batter on baking sheets, spacing 2-3″ apart. Bake 12 minutes, rotating pans (move lower pan to top level and top level to lower level) after the first 6 minutes. Remove cookies from oven and transfer to cooling racks. Repeat with remaining batter. Don't worry if some are a little cracked on the top - that's normal! Cool completely prior to filling.
• For the Filling:
• Combine 1 1/2 cups butter, shortening, confectioner's sugar, marshmallow creme, 4 tablespoons milk, peppermint extract and 1/2 teaspoon salt in large bowl of mixer and beat until fluffy with paddle attachment.
• Place peppermints in heavy plastic bag and crush with hammer or flat side of meat tenderizer. Sift crushed mints through fine sieve to separate dust from bits of candy. Fold 1/2 of candy bits plus "dust" into the filling. Reserve other half of candy pieces for garnish.
• To assemble:
• Place a scoop of filling on the flat side of one cookie. Place another cookie, flat side down on top, pressing down gently. Roll edges of icing in remaining crushed peppermints. Package immediately in clear cellophane bags and tie with ribbon.

WHOOPIE PIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.
• For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.
• Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.