Pink Peppermint Whoopie Pies Food

PINK PEPPERMINT WHOOPIE PIES

Steps:

• Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray, or line with cooking parchment paper or silicone baking mats.
• In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and chocolate with electric mixer on medium speed, or mix, until well blended. Stir in flour, baking soda and salt. On cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• In large bowl, beat all filling ingredients on medium speed about 2 minutes or until light and fluffy. Place flat sides of 2 cookies together with scant 3 tablespoons filling, sandwich-style. Sprinkle edges of filling with crushed candies. Store in tightly covered container.

CHOCOLATE PEPPERMINT WHOOPIE PIES

Steps:

• For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Sift into another large bowl.
• Beat the granulated sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Alternate adding the dry mixture and the milk, beginning and ending with the dry mixture. Mix until just incorporated. Refrigerate the dough until chilled, about 1 hour.
• Adjust the oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment and lightly coat with cooking spray.
• Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). Keep the remaining batter chilled while working.
• Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with parchment, lightly coat with cooking spray and bake the remaining batter in batches (cool, reline and spray the baking sheets each time).
• For the filling: Beat the confectioners' sugar and shortening in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk and peppermint extract and beat until light and airy, about 5 minutes.
• Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. Put the crushed candy canes on a plate and roll the sides of the whoopie pies in the candy.
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PEPPERMINT WHOOPIE PIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and coat with cooking spray. Whisk the flour, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the milk and vanilla, until just combined.
• Arrange mounds of batter (about 1 heaping tablespoonful each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. Bake, switching the pans halfway through, until the tops of the cookies spring back when pressed, 9 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Meanwhile, beat the remaining 6 tablespoons butter, the peppermint extract and the remaining pinch of salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Spread 1 1/2 tablespoons filling on the flat side of half of the cookies; sandwich with the remaining cookies. Roll the edges in the crushed candy canes.

WHOOPIE PIE

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicon baking sheet.
• Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, about 2 minutes more. (Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
• Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
• Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
• Use a small cookie scoop or spoon to drop a heaping tablespoon of batter onto the prepared pan. Repeat to make 36 cookies, spacing them about 1-inch apart. Bake until the cookies spring back when lightly touched, about 6 minutes.
• Cool the cookies slightly. Transfer half of the cookies to a rack. Turn the remaining cookies on the pan over, so they lay flat side up. Place a marshmallow on top of each flipped cookie and return pan to the oven. Cook just until the marshmallow begins to soften and puff, about 3 minutes. Cool marshmallow topped cookies slightly, about 2 minutes. Top with the remaining cookies, pressing lightly to make sandwiches. Cool whoopee pies completely on wire racks. Serve.
• Store in tightly sealed container for up to 1 week.

PEPPERMINT RED VELVET WHOOPIE PIE

Steps:

• For the strawberry cake: Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the milk, jam and food coloring in a small bowl and set aside. Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes. In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry. Mix until combined.
• For the dark chocolate cake: Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside. Cream together the sugar and butter. Add the eggs one at a time, creaming well after each addition. Mix in the vanilla extract. Add the flour mix and buttermilk alternately, beginning and ending with the flour.
• Mix the strawberry and the chocolate cake batters together. Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet).
• For the white cake: Whisk the flours, baking powder, baking soda and salt together into a large bowl. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg and egg yolk and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• To make the whoopie pies: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper. Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet. Then using a knife, swirl the batters together by free hand. This creates one half of your whoopie pie.
• Bake until they are cooked through, about 12 minutes. When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half.
• With an electric mixer and paddle attachment, cream the butter until smooth. Next, add the cream cheese and beat until fluffy. Next, add the vanilla (with the mixer on low speed) and peppermint extracts. Then, add the confectioners' sugar in small batches until fully incorporated. Mix until there are no lumps of sugar. Add crushed peppermints to the icing. Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half.

PEPPERMINT WHOOPIE PIES

Steps:

• Preheat oven to 350. In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
• In large bowl, cream butter and brown sugar with electric mixer until light and fluffy. Add egg and extracts; mix well. Slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture. Cover dough and chill at least 30 minutes.
• Drop dough by rounded tablespoons onto parchment-lined baking sheet., placing cookies 2"-inches apart. Bake cookies 9-12 minutes, or until firm. Cool cookies on pan 3-5 minutes or until set, then transfer to wire rack to cool completely.
• For filling, in large bowl, cream together butter, fluff, and vanilla extract until light and fluffy. Add powdered sugar slowly; mix well. Spread flat side of half the cookies with heaping tablespoon of filling; top with second cookie to create sandwich. Roll edges in crushed peppermint candies; chill cookies to set filling.
• Store unfilled cookies and filling in airtight containers in refrigerator for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.

PEPPERMINT RED VELVET WHOOPIE PIE

Steps:

• Peppermint Vanilla Cake:.
• For the strawberry cake:
• Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the milk, jam and food coloring in a small bowl and set aside. Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes. In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry. Mix until combined.
• For the dark chocolate cake:
• Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside. Cream together the sugar and butter. Add the eggs one at a time, creaming well after each addition. Mix in the vanilla extract. Add the flour mix and buttermilk alternately, beginning and ending with the flour.
• Mix the strawberry and the chocolate cake batters together. Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet).
• For the white cake:
• Whisk the flours, baking powder, baking soda and salt together into a large bowl. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg and egg yolk and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• To make the whoopie pies: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper. Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet. Then using a knife, swirl the batters together by free hand. This creates one half of your whoopie pie.
• Bake until they are cooked through, about 12 minutes. When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Peppermint Cream Cheese Icing:.
• With an electric mixer and paddle attachment, cream the butter until smooth. Next, add the cream cheese and beat until fluffy. Next, add the vanilla (with the mixer on low speed) and peppermint extracts. Then, add the confectioners' sugar in small batches until fully incorporated. Mix until there are no lumps of sugar. Add crushed peppermints to the icing. Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half.