Quick Easy Whoopie Pies Food

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

EASY WHOOPIE PIES

Steps:

• Make Classic Chocolate Cookie dough with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.

QUICK & EASY WHOOPIE PIES

Steps:

• 1. Preheat oven to 350 F. Prepare baking sheets by greasing or lining with parchment paper.
• 2. In mixing bowl, add cake mix, water, eggs, and oil. Mix on medium for 1 minute. Scrape down sides of bowl with rubber spatula. Add pudding and mix for 1 minute on medium. Scrape down side of bowl with a rubber spatula. Mix until completely combined, about 30 seconds.
• 3. Drop batter onto prepared cookie sheet. The size of the circle should be 2 1/2 to 3 inches in diameter.
• 4. Bake for about 14 minutes or until toothpick inserted into the center of the pie comes out clean. Transfer pies to cooling rack and let cool, about 15 minutes
• 5. Make the filling! Combine all-vegetable shortening, confectioner's sugar, vanilla, milk and marshmallow fluff. Mix until you reach the desired consistency. Add more marshmallow fluff for a thicker filling.
• 6. Place the pies so that the flat side is facing up. Spoon a dallop of filling on this pie and top with the flat side of another pie to form the Whoopie Pie.
• 7. Feel free to experiment with the fillings. Peanut butter instead of marshmallow fluff would be a great exchange! Some say these taste better after being chilled in the refrigerator for a few hours.

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.

WHOOPIE PIES

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.

WHOOPIE PIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets.
• To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don't want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don't end up with leftover whites!!
• In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end.
• Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely.
• To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners' sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla.
• To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.

EASY WHOOPIE PIES

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.

WHOOPIE PIES -- ANOTHER ONE!

Steps:

• For the cakes:
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
• With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla.
• Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.
• Using 1/3-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart.
• Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking.
• Cool completely on baking sheets, at least 1 hour.
• For the filling:
• With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes.
• Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)
• Dollop 1/3 cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake.
• Whoopie pies can be refrigerated in airtight container for up to 3 days.

KID SAFE WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees.
• In a small bowl or measuring cup, combine hot water and cocoa and mix well.
• Cool for 5 to 10 minutes.
• In a large bowl, cream shortening and sugar.
• Add cocoa mixture, eggs and vanilla and mix well.
• Combine dry ingredients and add alternately to creamed mixture with buttermilk.
• Mix until well combined.
• Drop by rounded tablespoonfuls onto a greased cookie sheet about 2 inches apart.
• Flatten slightly with the back of a spoon.
• Bake for 10 to 12 minutes or until just firm to touch.
• Remove to racks to cool.
• Filling: In a saucepan, combine flour and salt.
• Gradually whisk in milk until smooth.
• Stir constantly over medium-high heat until thick, about 5 minutes.
• Remove from heat and pour or spoon into a bowl, cover and refrigerate until completely chilled.
• In a medium bowl, cream shortening, sugar and vanilla.
• Add chilled mixture and beat for 5 to 7 minutes until fluffy.
• Spread filling on half of the cookies and top with remaining cookies.
• Individually wrap with plastic wrap and store in refrigerator.