Salted Caramel Whoopie Pies Food

SALTED CARAMEL WHOOPIE PIES

Steps:

• Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
• In large bowl, beat cookie ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
• Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Meanwhile, in medium bowl, beat butter, marshmallow creme, caramel topping, salt, and vanilla with electric mixer on medium speed until blended. Slowly add powdered sugar and beat 5 minutes longer.
• For each whoopie pie, spread 2 tablespoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator.

SALTED CARAMEL WHOOPIE PIES

Steps:

• Pre-heat the oven to 350F. Line a couple of baking sheets with parchment paper or silicon mat.
• Sift dry ingredients (flour, salt, baking soda, cocoa powder) together. Set aside.
• Cream butter for 1 minute with an electric mixer.
• Add sugars a little at a time, and continue to cream for another minute, until light and fluffy.
• Add the egg, mix to combine.
• Add vanilla.
• Slowly add half of the milk, while mixing.
• Add half of sifted dry ingredients. Mix gently until combined.
• Add the other half of the milk. Stir until combined.
• Add the remaining dry ingredients. Fold until smooth. Batter should be thick.
• Using a cookie scoop, drop spoonfuls of batter on top of the lined baking sheet. Space them about 3 inches away from each other.
• Bake one cookie sheet at a time, for about 8-10 minutes. Rotate halfway.
• Let pies cool down before filling them.
• Sift powdered sugar. Set aside.
• Place butter in the bowl of a mixer. Mix on medium high until creamy, for about 30 seconds.
• With the mixer off, add 1 1/2 cups of the powdered sugar. Mix on low until incorporated.
• Slowly add the caramel sauce, and start to raise speed to medium high. Cream for 1 minute until fluffy and smooth. Scrape the sides of the bowl. If necessary add more sugar, if the mixture is too runny.
• Add vanilla. Place frosting in a piping bag.
• Place sugar in a medium saucepan.
• Bring to a boil over medium heat. Stir constantly to help the sugar melt evenly.
• As soon as the sugar melts entirely, it will be amber color. At this point, remove it from the heat.
• Add cream and salt. Be careful. The mixture is going to come to the top, so be careful not to get burnt. After a second, it will subside, and you can whisk mixture.
• Whisk until combined.
• Add butter. Again, mixture will bubble up, so be careful.
• Whisk until combined.
• Bring mixture to a quick boil, while constantly whisking.
• Let it boil for a few seconds, remove from heat.
• Wait a couple of minutes until caramel cools slightly.
• Pour into a glass jar. Let it cool completely.
• Pipe some of the salted caramel filling in one whoopie pie. Top with another pie. Drizzle some caramel frosting on top. Sprinkle sea salt if desired.
• Pies should be stored in the fridge, for up to 4 days.

MOCHA WHOOPIE PIES WITH CARAMEL BUTTERCREAM

Steps:

• Line 2 baking sheets with parchment and lightly coat with nonstick spray.
• Whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together 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 into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• Beat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
• Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.
• Yield: 12 whoopie pies
• Active Time: 40 minutes
• Total Time: 2 hours (includes chilling and cooling times)
• Ease of preparation: easy

VANILLA-CINNAMON WHOOPIE PIES WITH CARAMEL BUTTERCREAM

Steps:

• For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Mix in the cinnamon. Beat together the granulated 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, rotating the trays halfway through, until the tops of the cookies 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 butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining confectioners' sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
• To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.

SALTED-CARAMEL WHOOPIE PIES

Steps:

• Cookies: Preheat oven to 375 degrees. Whisk together flour, baking powder, kosher salt, cinnamon, and allspice. In another bowl, combine milk and vanilla.
• In a large bowl, beat butter with granulated and brown sugar on high speed until smooth, about 3 minutes. Add egg; beat until pale, about 2 minutes. Reduce speed to low and beat in flour mixture in two batches, alternating with milk mixture. Increase speed to medium-high and beat until just combined, about 10 seconds. Transfer mixture to a pastry bag fitted with a 5/8-inch round tip (such as Ateco #808).
• Pipe 2 1/2-inch-diameter mounds onto 3 parchment-lined baking sheets, spaced about 3 inches apart (no more than 8 per sheet). Bake, rotating sheets halfway through, until cookies spring back when lightly pressed, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely.
• Caramel: In a small high-sided saucepan over medium heat, combine sugar, salt, and 2 tablespoons water, stirring until sugar is dissolved. Continue to cook, without stirring, and washing down sides of pan with a wet pastry brush to prevent crystals from forming, until caramel is a deep amber, 8 to 10 minutes. Remove from heat.
• Carefully whisk in cream (it will spatter), then butter, until combined. Let cool completely, about 45 minutes.
• Buttercream: Meanwhile, in a large bowl, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar, 1/4 cup at a time, beating after each addition, until combined, 1 to 2 minutes. Beat in vanilla.
• Beat caramel into buttercream on medium speed, scraping down sides of bowl as necessary, until smooth, about 3 minutes. Makes 2 cups.
• Put buttercream in a pastry bag fitted with the 5/8-inch round tip. Pipe 2 tablespoons onto flat sides of half of cookies, then sandwich with remaining cookies. Refrigerate until firm, about 30 minutes.
• In a small bowl, stir together rock salt and sanding sugar. Roll edges of sandwiches in sugar-salt mixture. (Whoopie pies can be refrigerated in airtight containers up to 3 days.)