WHOOPIE PIES
Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet.
Provided by Amy Kerby
Categories Desserts Cookies Whoopie Pie Recipes
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.2 g, Cholesterol 5.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 162.6 mg, Sugar 18.2 g
WHOOPIE PIES
I have made these delicious treats for years. To me, they taste similar to those little snack cakes of years ago, "Hostess' Susie Q's"......only better! I got this recipe from a PBS cooking show in the early 80's. I'm not really sure of the prep and cooking time it takes to make these because I don't pay close attention to the time when I am cooking. I would say approx. 1-1/2 -2 hours from start to finish. This makes 15 large whoopie pies, but you can make them smaller. These freeze very well.
Provided by Olive
Categories Dessert
Time 1h15m
Yield 15 cookies
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Sift together the flour, baking soda, baking powder, salt, cream of tarter, and cocoa. Set aside. In a large mixing bowl, cream the butter, Crisco, sugar, and vanilla until well blended, about 3 minutes. Add the eggs, blending after each addition. Add the flour mixture to the sugar-butter mixture, alternating with the milk. Blend well but don't over mix. The mixture will look like cake batter and if it looks curdled, don't worry about it.
- Use ¼ cup batter for each cookie. Drop the batter onto parchment line cookie sheets......one in each corner and one in the middle. Make them as round as possible. At this point, each cookie will be about 2-1/2 inches in diameter and they should be 3-1/2 to 4 inches apart. Bake for 6 minutes and if necessary, reverse the cookie sheet from front to back so they bake evenly. Continue to bake 10 minutes longer or until top of cake springs back when touched with your fingertip. Don't over bake. Remove the cookie from the sheet with a spatula to parchment paper covered racks to cool. If any of the cookie are irregular shaped, trim them carefully while they are still warm. Repeat with the remaining batter until you have 30 cookies.
- Meanwhile, prepare the filling. In a saucepan, mix together the flour and milk until blended. Cook on medium heat and cook and stir constantly until mixture becomes thick. Remove from heat and cool completely. In a mixing bowl, beat the butter until slightly softened. Add the vanilla, salt, & powdered sugar. Add the cooled milk mixture to the butter mixture and beat until light and fluffy.
- Arrange the cookie into pairs, flat sides up. Place a generous ¼ cup of filling on 15 of the cookies, using the entire filling. Spread the filling to about ½ inch from the edge....it will be almost ½ inch thick. Top with another cookie, flat side down. Press the cookie together so the filling comes to the edge.
- Serve and eat. Or you can chill them, and then wrap each cookie individually in plastic wrap. They can be stored in the refrigerator, but taste better eaten at room temperature.
- NOTE: To make smaller cookies, drop heaping tablespoons full of batter onto the sheet and then you can get approximately 2 dozen or so.
Nutrition Facts : Calories 690.9, Fat 34.8, SaturatedFat 19.3, Cholesterol 98.9, Sodium 470.1, Carbohydrate 91.2, Fiber 2.9, Sugar 57.6, Protein 7.6
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.
WHOOPIE PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 18 whoopee pies
Number Of Ingredients 11
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.
WHOOPIE PIES
Provided by Food Network
Categories dessert
Time 1h7m
Yield 16 Whoopie Pies
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
- In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
- In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
- With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
- Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
- 1 1/2 cups shortening
- 3 cups confectioners' sugar
- 1 1/3 cups marshmallow topping
- Dash salt
- 1 teaspoon vanilla extract
- 1/3 to 1/2 cup milk
- In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.
WHOOPIE PIES - THE REAL DEAL - LANCASTER CO. RECIPE
MMMMMMMmmmmmmmmmm! If you've never had a whoopie pie, you're in for a TREAT! These are the REAL deal! Bet ya can't keep 'em around! I always double the recipe, and freeze the rest. These freeze REALLY well, and they're a nice treat for in lunches, too. The filling can be made anytime, and then kept in the refrigerator up to 4 weeks.
Provided by WJKing
Categories Dessert
Time 38m
Yield 24 pies, 24 serving(s)
Number Of Ingredients 15
Steps:
- Cream shortening, sugar and eggs.
- Add vanilla.
- Add milk alternately with dry ingredients and mix well. Add additional flour if needed to achieve proper consistency. (Note that the batter will also thicken as it stands, so you may wish to let it stand 15-30 minutes before baking. I usually turn my oven on at this point & let batter "rest" until the ovens are hot.).
- Drop onto greased (or sprayed) cookie sheets.
- Bake@ 350 for 8 minutes.
- Cool completely, then place one cookie upside down and coat with filling.
- Top with another cookie.
- Wrap in plastic wrap. Serve anytime! These also freeze really well!
- FILLING: Beat egg whites until stiff (if you're using whites).
- Add vanilla, flour and milk & beat well.
- Add shortening and sugar.
- Whip on high speed for 3-5 minutes.
Nutrition Facts : Calories 518.7, Fat 30.1, SaturatedFat 6.5, Cholesterol 32.7, Sodium 232.4, Carbohydrate 59.1, Fiber 1.1, Sugar 42.5, Protein 4.4
WHOOPIE PIES
These fun little treats take under an hour to make and will be a sweet addition to any bake sale
Provided by Good Food team
Categories Afternoon tea, Treat
Time 45m
Yield Makes 10
Number Of Ingredients 12
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.
Nutrition Facts : Calories 647 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 91 grams carbohydrates, Sugar 63 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.17 milligram of sodium
WHOOPIE PIES
"These soft, moist little treats have been a favorite of mine for many years," relates Ruth Ann Stelfox of Raymond, Alberta. "They're deliciously different."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. , Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 5-7 minutes or until set. Remove to wire racks to cool completely. , In a small bowl, beat filling ingredients until fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 420 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 371mg sodium, Carbohydrate 61g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.
WHOOPIE PIES
Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 dozen sandwiches
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
- Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
- Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.
WHOOPIE PIES
We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.
Categories Cake Chocolate Dessert Bake Super Bowl Vanilla Winter Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 individual desserts
Number Of Ingredients 15
Steps:
- Make cakes:
- Preheat oven to 350°F.
- Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
- Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
- Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
- Make filling:
- Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
- Assemble pies:
- Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
WHOOPIE PIES
Make and share this Whoopie Pies recipe from Food.com.
Provided by iguana
Categories Dessert
Time 55m
Yield 15 pies, 15 serving(s)
Number Of Ingredients 15
Steps:
- Cream shortening and sugar.
- Add eggs and beat well.
- Sift together dry ingredients.
- Combine milk and vanilla in measuring cup.
- Add dry ingredients in alternation with milk mixture, mixing well after each addition Drop tablespoons of batter onto parchment paper on a cookie sheet.
- Bake at 375 until puffed and firm to the touch, about 10-12 minutes.
- Do not overbake.
- Cream together butter, vanilla, salt, and confectioner's sugar for filling.
- Add just enough milk to make a spreadable consistency.
- Sandwich a generous amount of filling between two cake halves.
Nutrition Facts : Calories 359.7, Fat 14.2, SaturatedFat 5.5, Cholesterol 35.8, Sodium 290.3, Carbohydrate 56, Fiber 1.5, Sugar 37, Protein 4.2
WHOOPIE PIES I
Chocolate cake circles sandwiched with a creamy vanilla frosting-like filling.
Provided by Bernice Smith
Categories Desserts Cookies Whoopie Pie Recipes
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 872.8 calories, Carbohydrate 109.8 g, Cholesterol 65.3 mg, Fat 46.2 g, Fiber 2.6 g, Protein 8.6 g, SaturatedFat 12.1 g, Sodium 527.1 mg, Sugar 74.9 g
CHOCOLATE WHOOPIE PIES
These are always a good pick for bake sales, school treats, picnics, etc. It's a slightly "lighter" (lower in fat) than other whoopie pie recipes.
Provided by Parsley
Categories Dessert
Time 16m
Yield 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425. Lightly coat cookie sheets with nonstick cooking spray.
- Whoopie Pies: In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt.
- Gradually beat flour mixture into sugar mixture. Add milk and mix together well.
- With lightly lightly floured hands, roll dough into 1 1/2" balls. Place balls 2" apart onto cookie sheets lightly sprayed with nonstick cooking spray. Flatten balls slightly with bottom of lightly greased flat-bottom glass.
- Bake at 425 for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.
- Filling: In a mixing bowl, beat together butter and confectioners' sugar. Beat in milk and extract until fluffy.
- Pipe filling using pastry bag (or spread w/ knife) on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.
DEVIL'S FOOD WHOOPIE PIES
These mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. -Pamela Esposito, Galloway, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes., Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely., In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners' sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.
Nutrition Facts : Calories 249 calories, Fat 9g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 198mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.
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