MINI CHOCOLATE WHOOPIE PIES
Martha made this recipe on Martha Bakes episode 402.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes about 32
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Sift flour, cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl.
- Beat shortening, sugars, and butter with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes.
- Reduce speed to low. Mix in flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour.
- Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched with a finger, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely.
- Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently.
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.
MINI WHOOPIE PIES
Relish the cream cheese filling between the sandwich cookies baked using Bisquick® mix - perfect dessert for your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 50
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
- Stir food color into batter as desired to create bright red color. Stir until well blended. Spoon batter into resealable food-storage plastic bag. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze bag of batter gently to make about 100 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.
- Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
- In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.
- For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Whoopie Pie, Sodium 70 mg, Sugar 5 g, TransFat 0 g
WHOOPIE PIES
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen sandwiches
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
- Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
- Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.
DEVIL'S FOOD WHOOPIE PIES
These mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. -Pamela Esposito, Galloway, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners' sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, Fat 9g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 198mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
WHOOPIE PIES
These fun little treats take under an hour to make and will be a sweet addition to any bake sale
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 647 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 63 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.17 milligram of sodium
WHOOPIE PIES
Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet.
Provided by Amy Kerby
Categories Desserts Cookies Whoopie Pie Recipes
Yield 24
Number Of Ingredients 6
Steps:
- To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
- To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
- In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
- Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.2 g, Cholesterol 5.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 162.6 mg, Sugar 18.2 g
MINT JULEP WHOOPIE PIES
Inspired by the iconic drink, these minty, boozy whoopie pies can be made a day ahead and refrigerated.
Provided by Food Network Kitchen
Categories dessert
Time 2h5m
Yield 18 whoopie pies
Number Of Ingredients 19
Steps:
- For the cakes: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds, granulated and brown sugars, butter and shortening to the bowl of a stand mixer fitted with the paddle attachment, and beat on medium-high speed until the mixture looks pale and fluffy, about 5 minutes. Add the eggs 1 at a time, beating after each addition, and beat for 3 minutes, scraping down the side of the bowl with a rubber spatula halfway through. Add the peppermint extract and food coloring to the milk, reduce the mixer speed to low and add the milk to the sugar-egg mixture (it may appear curdled, but that's OK). Mix until combined, then slowly add the flour mixture, continuing to mix, without overmixing, until the batter is smooth and uniform. Scrape the bowl with a rubber spatula into a pastry bag fitted with a 1/2-inch round tip or a resealable plastic bag with a corner snipped off to make a 1/2-inch opening.
- Pipe rounded-tablespoon-sized mounds of the dough about 2 inches apart onto the prepared baking sheets. Bake until the cakes are set and springy when gently touched, about 10 minutes. Let the cakes cool for 5 minutes on the baking sheets, then gently transfer them to a wire rack with a spatula to cool completely.
- For the filling: Beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Slowly add the confectioners' sugar, and beat until the mixture is smooth and light. Add the bourbon, and beat for 1 minute more (the filling will be very soft).
- For the mint sugar: Put the granulated sugar and mint in a food processor or mini processor, and process until the mint is finely chopped and the sugar is green.
- To assemble: Pipe or spoon the filling onto the flat side of half the cakes, leaving a small border. Place another cake, flat-side down, on top of each iced cake to create sandwiches, and gently press in place. Roll the edge (with exposed filling) of each whoopie pie in mint sugar. Refrigerate them in a single layer until the filling is set, about 30 minutes. (Whoopie pies can be made the day before, refrigerated in an airtight container in a single layer and served the next day.)
MINI PUMPKIN WHOOPIE PIES
Make and share this Mini Pumpkin Whoopie Pies recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 50m
Yield 20 Whoopie Pies
Number Of Ingredients 17
Steps:
- Prepare cookies; Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
- Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
- Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
- Prepare filling; In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
- Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
Nutrition Facts : Calories 199.9, Fat 10.9, SaturatedFat 5.8, Cholesterol 31.8, Sodium 188.9, Carbohydrate 24.4, Fiber 1.5, Sugar 14.1, Protein 3
MINI WHOOPIE PIES
Provided by Tracey Seaman
Categories Mixer Chocolate Dessert Bake Kid-Friendly Whole Wheat Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 3 dozen small sandwich cakes
Number Of Ingredients 14
Steps:
- Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
- Make the cakes:
- Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
- Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.
- Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total).
- Make filling:
- Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.
- Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)
SUGAR FREE MINI WHOOPIE PIES
I found this recipe on the box of sugar free devils food cake mix from Pillsbury. I made them and they were so darn cute and simple! The filling calls for an oz. package of cream cheese softened, and added to frosting. I decided to leave it out and just spread the frosting that I whipped a little more and they turned out great.
Provided by CIndytc
Categories Dessert
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. LIne cookie sheets with parchment paper.
- Beat cake mix, eggs, water and oil in large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
- Drop batter onto prepared cookie sheets, preferable using a medium scoop (2 Tablespoon). Spread batter into 2 1/4 inch diametere circles, 2 inches apart. BAke 7 to 10 minutes or utnil center is set. Cook 1 minute on cookie sheet. Remove from parchment paper, cook completely on wire rack.
- Beat frosting from container until fluffy in a medium bowl. Add Cream cheese and whip together if using.
- Place half of pies flat side up. Spread with 2 Tablespoons filling in center of each. Top with remaining pies, rounded side up. Press gently to spread filling. Chill if using cream cheese, or serve if not. makes 24 whoopie pie.
Nutrition Facts : Calories 204.2, Fat 11, SaturatedFat 1.9, Cholesterol 23.2, Sodium 197.9, Carbohydrate 25.9, Fiber 0.5, Sugar 18.5, Protein 1.9
More about "mini whoopie pies food"
MINI WHOOPIE PIES - WHAT THE FORKS FOR DINNER?
From whattheforksfordinner.com
Estimated Reading Time 4 mins
MINI WHOOPIE PIES - PILLSBURY BAKING
From pillsburybaking.com
MINI WHOOPIE PIES RECIPE - PILLSBURY.COM
From pillsbury.com
MINI WHOOPIE PIES (W/ HOMEMADE FROSTING) - FROM …
From somewhatsimple.com
WHOOPIE PIE RECIPES | ALLRECIPES
From allrecipes.com
THE BEST WHOOPIE PIES (WITH 3 OPTIONAL FILLINGS) - PRETTY.
From prettysimplesweet.com
DEVIL’S FOOD WHOOPIE PIES | READER'S DIGEST CANADA
From readersdigest.ca
MINI CHOCOLATE WHOOPIE PIES WITH SALTED CARAMEL …
From landolakes.com
EASY-BAKE REFILL MINI WHOOPIE PIE MIX, NET WT. 5.6 OZ.
From amazon.ca
Reviews 7
MINI WHOOPIE PIES RECIPE | MYRECIPES
From myrecipes.com
OLD-FASHIONED WHOOPIE PIES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
MINI WHOOPIE PIES - PAULA DEEN
From pauladeen.com
MINI CHOCOLATE WHOOPIE PIES - TASTY KITCHEN
From tastykitchen.com
MINI WHOOPIE PIES | RICARDO
From ricardocuisine.com
RECIPE FOR WHOOPIE PIES WITH CREAM CHEESE FILLING
From southernplate.com
RECIPE: WHOOPIE PIES | DUNCAN HINES CANADA®
From duncanhines.ca
MINI SWEET POTATO WHOOPIE PIES WITH MAPLE MARSHMALLOW FROSTING
From healthyfoodforliving.com
MINI WHOOPIE PIES RECIPE EASY BAKE OVEN INSTRUCTIONS
From deporecipe.co
MINI TOLL HOUSE WHOOPIE PIES | TOLL HOUSE®
From verybestbaking.com
MINI CHOCOLATE WHOOPIE PIES - BIG GREEN HOUSE| SIMPLE DESSERTS …
From abiggreenhouse.com
MINI WHOOPIE PIES RECIPE - FOOD NEWS
From foodnewsnews.com
MINI WHOOPIE PIE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINI WHOOPIE PIES RECIPE | MYRECIPES
From myrecipes.com
MINI CHOCOLATE WHOOPIE PIES - A TASTY LITTLE FOOD BLOG
From butteryum.org
12 OF OUR FAVORITE WHOOPIE PIE RECIPES - TASTE OF HOME
MINI GRASSHOPPER WHOOPIE PIES – FLOATING KITCHEN
From floatingkitchen.net
MINI PUMPKIN WHOOPIE PIES - AMANDA'S COOKIN' - CAKE & CUPCAKES
From amandascookin.com
MINI WHOOPIE PIES - ANTIPASTI RECIPES - FOODDIEZ.COM
From fooddiez.com
MINI RED VELVET WHOOPIE PIES | RECIPES - HERSHEYLAND
From hersheyland.com
WHOOPEE FOR WHOOPIE PIES! | LAND O’LAKES
From landolakes.com
WHOOPIE PIES RECIPE (EASY, VANILLA FILLING) | KITCHN
From thekitchn.com
MINI WATERMELON WHOOPIE PIES • BASTE CUT FOLD
From bastecutfold.com
MINI WHOOPIE PIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MINI WHOOPIE PIES – LOTZ OF HAPPY
From lotzofhappy.com
MINI MONSTER CHOCOLATE WHOOPIE PIES - MELANIE MAKES
From melaniemakes.com
MINI SNICKERDOODLE WHOOPIE PIES | KING ARTHUR BAKING
From kingarthurbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love