Raspberry Lemon Whoopie Pies Food

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RASPBERRY-LEMON WHOOPIE PIES



Raspberry-Lemon Whoopie Pies image

These decadent "pies" are really cakes filled with a raspberry whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 15

Number Of Ingredients 12

1/2 cup (1 stick) butter, room temperature
1 cup plus 3 tablespoons light-brown sugar
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh raspberries (4 ounces)

Steps:

  • Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
  • Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
  • In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

Nutrition Facts : Fiber 1 g

CHOCOLATE WHOOPIE PIES WITH RASPBERRY BUTTERCREAM



Chocolate Whoopie Pies with Raspberry Buttercream image

Sandwich raspberry buttercream between two soft chocolate cookies and then roll in toasted almonds.

Provided by Food Network Kitchen

Time 2h

Yield 12 whoopie pies

Number Of Ingredients 16

Cooking spray
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups packed light brown sugar
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 large egg
1 cup well-shaken buttermilk
1 1/2 pounds confectioners' sugar (about 6 cups)
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup seedless raspberry jam
1 teaspoon vanilla extract
2 tablespoons milk
Chopped toasted almonds, for coating the edges

Steps:

  • Line 2 baking sheets with parchment and lightly coat with cooking spray.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
  • Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
  • For the buttercream filling: Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
  • Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
  • Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.

LEMON-RASPBERRY WHOOPIE PIES



Lemon-Raspberry Whoopie Pies image

Combine sugary sweetness and citrusy tang-all between two crumbly cookies-when you fire up the oven and bake these Lemon-Raspberry Whoopie Pies.

Provided by My Food and Family

Categories     Recipes

Time 51m

Yield 16 servings, 1 whoopie pie each

Number Of Ingredients 7

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 tsp. lemon zest
1 cup fresh raspberries

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package, except reduce the water to 1/2 cup. Add dry pudding mix; mix well.
  • Drop batter into 32 mounds, 2 inches apart, on baking sheets, using about 1 Tbsp. batter for each mound.
  • Bake 10 to 12 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP, lemon zest and raspberries.
  • Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 340 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 30 g, Protein 3 g

LEMON WHOOPIE PIES



Lemon Whoopie Pies image

These two cookies that are like muffin tops are filled with lemon cream cheese frosting. Be sure to grate the zest before juicing the lemon

Provided by grandma2969

Categories     Drop Cookies

Time 37m

Yield 8 cookie sandwiches

Number Of Ingredients 16

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1 cup sugar
1 teaspoon finely grated lemon zest
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 cup buttermilk
6 tablespoons unsalted butter, room temperature
6 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
2 3/4 cups powdered sugar

Steps:

  • Position a rack in the middle of the oven.]preheat the oven to 350°.
  • Line 2 baking sheets with parchment paper and butter the paper.
  • To prepare the COOKIES.
  • Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside,.
  • In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until smoothly blended, about 1 minute.
  • Stop the mixer and scrape down the sides of the bowl as needed during mixing.
  • Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute.
  • The batter may look curdled.
  • On low speed, add half the flour mixture, mixing just to incorporate it.
  • Mix in the buttermilk,.then the remaining flour just until it is incorporated and the batter looks smooth again.
  • Drop by heaping tablspoons on the prepared baking sheet, spacing them about 3" apart.
  • Bake the cookies one sheet at a time until a toothpick inserted near the center comes out clean and the tops feel firm, about 12 minutes.
  • With the exception of a thin line at the edges, the tops of the cookies should not brown.
  • Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
  • To prepare the FILLING.
  • In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute.
  • Add the powdered sugar and mix until smooth.
  • If your filling is too soft to hold its shape, refrigerate until it is firmer, about 30 minutes.
  • Turn half of the cookies bottom side up leaving 1/4" plain edge, use a thin metal spatula to spread each with almost 1/4 cup of filling. Gently press the bottoms of the remaining cookies onto the filling.
  • Wrap each cookie in plastic wrap and refrigerate for at least 1 hour.
  • The wrapped cookies can be stored in the refrigerator for oup to 4 days.

Nutrition Facts : Calories 587.7, Fat 25.5, SaturatedFat 15.4, Cholesterol 93.1, Sodium 232.1, Carbohydrate 86.3, Fiber 0.7, Sugar 67.1, Protein 5.2

CHOCOLATE RASPBERRY WHOOPIE PIES



Chocolate Raspberry Whoopie Pies image

Another fond childhood memory...with one of my modifications. The original filling was usually made with Crisco, YUCK! I changed it to cream cheese and added fresh raspberries. :)

Provided by MixnVixn

Categories     Baking

Time 27m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup softened unsalted butter
1 1/4 cups sugar
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
2 ounces melted unsweetened chocolate (2 - 1 oz squares of baking chocolate)
2 large eggs
3/4 cup coconut milk or 3/4 cup almond milk
2 teaspoons instant espresso powder
2 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup confectioners' sugar (there is really no subbing here)
1 teaspoon pure vanilla extract
1 cup fresh raspberry, mashed with a fork

Steps:

  • Pre heat oven to 350 degrees and line 3 large baking sheets with parchment paper.
  • In a bowl, beat butter, sugar, coco, baking powder and baking soda until creamy.
  • Beat in melted chocolate and eggs, one at a time, until well combined.
  • Beat in milk then flour.
  • Drop batter by heaping tablespoons onto prepared baking sheets, allowing 8 cookies per sheet. Makes about 24 cookies.
  • Bake for 10-12 minutes or until tops spring back when lightly pressed.
  • Remove to wire rack to cool completely.
  • FROSTING: In another bowl, beat cream cheese and butter until smooth. Add sugar and vanilla and continue to mix until fluffy. Fold in mashed raspberries. Be careful not to over mix.
  • Spread half the cookies with filling; top with the remaining cookies, flat side down to form sandwiches and press lightly.
  • ENJOY!

Nutrition Facts : Calories 499.5, Fat 30.3, SaturatedFat 18.3, Cholesterol 104.8, Sodium 251, Carbohydrate 54.7, Fiber 3.3, Sugar 29.4, Protein 7

CHOCOLATE-RASPBERRY WHOOPIE PIES



Chocolate-Raspberry Whoopie Pies image

I've saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It's one of my grandson's personal favorites. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup 2% milk
FILLING:
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/3 cup seedless raspberry jam
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.

Nutrition Facts : Calories 186 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 148mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

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