NANA BESSIE'S WHOOPIE PIES
I've never been able to find whoopie pies this good! My grandmother always made them -- the secret is in the filling. I give them out at Christmas time, everyone looks forward to them. The recipe makes extra filling -- doubles as a great cake frosting!
Provided by pfogg
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h20m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- To make cookies, beat 2/3 cup of vegetable shortening with 2 cups of sugar in a large mixing bowl with an electric mixer until the mixture is creamy. Beat in eggs and 2 teaspoons of vanilla extract until thoroughly combined. Whisk together 4 cups of flour, the cocoa powder, and baking soda until thoroughly mixed, then beat the flour mixture into the vegetable shortening mixture in several additions, alternating with the milk. Beat dough just until smooth.
- Drop dough by tablespoon onto the prepared baking sheets, about 2 inches apart, making the cookies as round as possible. Recipe should yield about 48 cookies.
- Bake in the preheated oven until the cookies are set in the middle, 15 to 20 minutes. Watch carefully to avoid burning the cookies. Allow cookies to cool for several minutes on baking sheets before removing to finish cooling on racks.
- To make the filling, pour 3 cups of milk into a large saucepan over low heat, and whisk in 9 tablespoons of flour until smooth. Allow the mixture to come to a simmer, whisking constantly, until as thick and smooth as pudding, about 3 minutes. Place the thickened mixture into the refrigerator to cool, about 30 minutes.
- In a large mixing bowl, beat 1 1/2 cup of vegetable shortening with the butter until thoroughly combined, then beat in 2 1/4 cup of sugar and 1 tablespoon vanilla extract until the mixture is thoroughly combined. Beat the cooled milk mixture into the butter mixture until smooth and fluffy, 1 to 2 minutes.
- Choose 2 cookies of the same size, and spread a thick layer of filling on the flat side of a cookie; top with remaining cookie. Repeat with remaining cookies and frosting.
Nutrition Facts : Calories 531.1 calories, Carbohydrate 58 g, Cholesterol 50.1 mg, Fat 32.2 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 13 g, Sodium 214.6 mg, Sugar 38 g
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.
BANANA WHOOPIE PIES
Make and share this Banana Whoopie Pies recipe from Food.com.
Provided by Izy Hossack
Categories Drop Cookies
Time 40m
Yield 12 whoopie pies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350oF and line a cookie sheet with baking paper.
- In a large bowl mix the oil, sugar, mashed banana, egg and cinnamon together. Fold in the flour, baking powder and oats. Let the batter sit for 10 minutes to thicken up slightly.
- Scoop batter by the tablespoon onto the lined cookie sheet spacing them a few inches apart. Bake for 8-10 minutes until golden. Remove to a wire rack to cool. Repeat with the rest of the batter.
- Cream the butter in a bowl so it becomes smooth. Add the cream cheese and mix together. Gradually beat in the powdered sugar until smooth.
- Scoop a heaped teaspoon of filling onto the underside of a cookie and top with a second cookie. Repeat with all the cookies.
- Keep in an airtight container for up to 5 days.
Nutrition Facts : Calories 232.8, Fat 8.8, SaturatedFat 2.9, Cholesterol 25.8, Sodium 52.5, Carbohydrate 36.5, Fiber 0.9, Sugar 23.3, Protein 2.7
BANANA WHOOPIE PIES
Moist and tender, flecked with chocolate chips and packed with whole grains and bananas, these whoopie pies are a treat you can feel good about eating.
Provided by Ambervim
Categories < 60 Mins
Time 34m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F Lightly grease two baking sheets, or line with parchment paper.
- 1. For the cookies: In a large bowl, cream together the butter, sugars, and salt until light and fluffy. Add the vanilla, and then the bananas.
- 2. The mixture will look curdled; that's OK. Beat in the eggs, one at a time.
- 3. Whisk together the flour and baking soda; add to the banana mixture, mixing until evenly combined. Scrape the bottom and sides of the bowl, then mix for 1 minute more.
- 4. Stir in the chips and walnuts.
- 5. Scoop the dough by the quarter cup for large cookies, and by the tablespoon for small cookies. Allow plenty of space between them.
- 6. Bake for 12 to 14 minutes, until the tops spring back when lightly touched with your finger, and the edges are a very light golden brown. Remove from the oven and cool on the baking sheet for 10 minutes before transferring the cookies to a rack to finish cooling completely before filling.
- 7. For the filling: Beat together the cream cheese, confectioners' sugar, and vanilla until smooth. Add just enough milk to make the mixture a spreadable consistency. Stir in the walnuts.
- 8. To assemble: Spread the bottom of one of the cookies with 2 tablespoons of the filling. Place another cookie on top of the filling, bottom side down.
Nutrition Facts : Calories 590.6, Fat 27.9, SaturatedFat 13.5, Cholesterol 74.3, Sodium 302, Carbohydrate 85, Fiber 4.7, Sugar 63.3, Protein 7.7
WHOOPIE PIES
I have made these delicious treats for years. To me, they taste similar to those little snack cakes of years ago, "Hostess' Susie Q's"......only better! I got this recipe from a PBS cooking show in the early 80's. I'm not really sure of the prep and cooking time it takes to make these because I don't pay close attention to the time when I am cooking. I would say approx. 1-1/2 -2 hours from start to finish. This makes 15 large whoopie pies, but you can make them smaller. These freeze very well.
Provided by Olive
Categories Dessert
Time 1h15m
Yield 15 cookies
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Sift together the flour, baking soda, baking powder, salt, cream of tarter, and cocoa. Set aside. In a large mixing bowl, cream the butter, Crisco, sugar, and vanilla until well blended, about 3 minutes. Add the eggs, blending after each addition. Add the flour mixture to the sugar-butter mixture, alternating with the milk. Blend well but don't over mix. The mixture will look like cake batter and if it looks curdled, don't worry about it.
- Use ¼ cup batter for each cookie. Drop the batter onto parchment line cookie sheets......one in each corner and one in the middle. Make them as round as possible. At this point, each cookie will be about 2-1/2 inches in diameter and they should be 3-1/2 to 4 inches apart. Bake for 6 minutes and if necessary, reverse the cookie sheet from front to back so they bake evenly. Continue to bake 10 minutes longer or until top of cake springs back when touched with your fingertip. Don't over bake. Remove the cookie from the sheet with a spatula to parchment paper covered racks to cool. If any of the cookie are irregular shaped, trim them carefully while they are still warm. Repeat with the remaining batter until you have 30 cookies.
- Meanwhile, prepare the filling. In a saucepan, mix together the flour and milk until blended. Cook on medium heat and cook and stir constantly until mixture becomes thick. Remove from heat and cool completely. In a mixing bowl, beat the butter until slightly softened. Add the vanilla, salt, & powdered sugar. Add the cooled milk mixture to the butter mixture and beat until light and fluffy.
- Arrange the cookie into pairs, flat sides up. Place a generous ¼ cup of filling on 15 of the cookies, using the entire filling. Spread the filling to about ½ inch from the edge....it will be almost ½ inch thick. Top with another cookie, flat side down. Press the cookie together so the filling comes to the edge.
- Serve and eat. Or you can chill them, and then wrap each cookie individually in plastic wrap. They can be stored in the refrigerator, but taste better eaten at room temperature.
- NOTE: To make smaller cookies, drop heaping tablespoons full of batter onto the sheet and then you can get approximately 2 dozen or so.
Nutrition Facts : Calories 690.9, Fat 34.8, SaturatedFat 19.3, Cholesterol 98.9, Sodium 470.1, Carbohydrate 91.2, Fiber 2.9, Sugar 57.6, Protein 7.6
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
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