WHOOPIE PIES WITH MINT FILLING AND CHOCOLATE GANACHE
Provided by Trish Newcomb
Categories Cake Chocolate Dessert Bake Fourth of July Birthday Party Advance Prep Required Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 15 sandwich cookies
Number Of Ingredients 23
Steps:
- Cookies:
- Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
- Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.
- Mint Filling:
- Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.
- Ganache:
- Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.
- Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.
- Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature.
CHOCOLATE MINT WHOOPIE PIES
Make and share this Chocolate Mint Whoopie Pies recipe from Food.com.
Provided by MARIA MAC
Categories Dessert
Time 30m
Yield 18 cookies
Number Of Ingredients 12
Steps:
- In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
- Place 2 inches apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425° for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.
- In a mixing bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring in desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.
Nutrition Facts : Calories 121.4, Fat 4.1, SaturatedFat 1.2, Cholesterol 15.2, Sodium 82.5, Carbohydrate 20.5, Fiber 0.6, Sugar 14.5, Protein 1.4
MINT CHOCOLATE CHIP PIE
Plan ahead...needs to chill. Your guests will be requesting the recipe after one bite of this fluffy and refreshing pie. It doesn't take much time to prepare, yet it tastes as though you spent hours in the kitchen.
Provided by RecipeNut
Categories Pie
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small mixing bowl, beat cream and sugar until soft peaks form.
- In a large mixing bowl, combine the milk, extract and food coloring if desired.
- Add pudding mixes; beat on low speed for 2 minutes or until thickened.
- Fold in cream mixture and chocolate chips.
- Pour into pastry shell.
- Refrigerate for 3 hours or until set.
Nutrition Facts : Calories 546.7, Fat 36.4, SaturatedFat 20.8, Cholesterol 90.1, Sodium 491.7, Carbohydrate 53.6, Fiber 1.9, Sugar 37.1, Protein 5.4
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- Position an oven rack in the center and preheat the oven to 375. Line two baking sheets with parchment paper and set aside.
- In the bowl of a mixer, combine butter, shortening, and sugars until smooth creamy. Beat in eggs and the buttermilk until fully combined. In a separate bowl, combine the flour, baking soda, and salt. In a bowl or measuring cup, combine the milk, vinegar, and baking soda. Add the milk mixture to the batter along with the flour mixture, beat until fully incorporated. Beat in vanilla. Stir in chocolate chips. Scoop a tablespoon or a small cookie scoop's worth of dough onto the prepared baking sheet and bake for 15 minutes or until the cakes spring back when touched. Remove and allow the cakes to cool completely.
- Meanwhile, prepare the frosting by beating the butter until creamy. Slowly beat in the powdered sugar one cup at a time, adding milk to create a creamy consistency. Add extract. Carefully add in enough gel food coloring to create a bright green frosting.
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