Sugar Free Mini Whoopie Pies Food

SUGAR FREE MINI WHOOPIE PIES

Steps:

• Heat oven to 350 degrees. LIne cookie sheets with parchment paper.
• Beat cake mix, eggs, water and oil in large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
• Drop batter onto prepared cookie sheets, preferable using a medium scoop (2 Tablespoon). Spread batter into 2 1/4 inch diametere circles, 2 inches apart. BAke 7 to 10 minutes or utnil center is set. Cook 1 minute on cookie sheet. Remove from parchment paper, cook completely on wire rack.
• Beat frosting from container until fluffy in a medium bowl. Add Cream cheese and whip together if using.
• Place half of pies flat side up. Spread with 2 Tablespoons filling in center of each. Top with remaining pies, rounded side up. Press gently to spread filling. Chill if using cream cheese, or serve if not. makes 24 whoopie pie.

MINI WHOOPIE PIES FOR ST. PATRICK'S DAY

Steps:

• 1) Pre-heat oven to 350 degrees.
• 2) Spray 2 cookie sheets with cooking spray.
• 3 )Set cookie dough out for at least 10 minutes so it can soften.
• 4 )Break up cookie dough into a large bowl. Then add the eggs, flour, and green food coloring. With an electric mixer, beat on medium speed for 30 seconds or until well blended.
• 5) With a decorating bag, make 1 1/4 inch circles that are 1 inch apart on each cookie sheet. Use a plastic food baggie with a corner cut out of it if you don't have a decorating bag.
• 6) Bake for 8 to 10 minutes or until cookies are done. Remove from the pan and let them cool for about 30 minutes.
• 7) To make each pie, put frosting between two cookies, like you would make a sandwich.

MINI PUMPKIN WHOOPIE PIES

Steps:

• Prepare cookies; Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
• Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
• Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
• Prepare filling; In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
• Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

VERY YUMMY WHOOPIE PIES

Steps:

• For the cookie, preheat the oven to 375°F Cream together the margarine, crisco, and sugar.
• Mix in the egg.
• Beat in cocoa, flour, powder, soda, salt, milk, and vanilla.
• Bake for 13-15 minutes Cool and fill.
• For the filling, cream together the margarine, crisco, marshmallow creme, and 2 cups of the confectioners' sugar.
• Beat in the salt, warm water, and vanilla.
• Gradually beat in the other 2-3 cups confectioners' sugar.
• Sandwich filling between two cookies. Enjoy!

RED VELVET WHOOPIE PIES

Steps:

• 1.Heat oven to 350°F Line cookie sheets with parchment paper or lightly spray with cooking spray.
• 2. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto parchment-lined cookie sheets.
• 3. Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• 4. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.