All kinds of Whoopie Pies!
Jun 17, 2011 21:50:55 GMT -5
Post by PrisonerOfHope on Jun 17, 2011 21:50:55 GMT -5
They're the hottest fad in baking right now; here are recipes for several different kinds:
Old-fashioned Whoopie Pies
yields 2 dozen
1/2 cup cocoa
1/2 cup water
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2-2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
3 tablespoons flour
Dash salt
1 cup milk
3/4 cup shortening
1-1/2 cups powdered sugar
2 teaspoons vanilla
Combine cocoa and water; cool 5 minutes. Cream shortening and sugar. Add cocoa, water, eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Drop by rounded tablespoonfuls onto greased baking sheets. Flatten. Bake at 350 degrees for 10-12 minutes. Cool. In saucepan combine flour and salt. Whisk in milk until smooth. Cook and stir over med-high heat for 5 minutes to thicken. Chill to cool. Cream shortening, sugar and vanilla. Add chilled milk mixture. Beat 7 minutes until fluffy. Spread on half the cookies; top with remaining cookies. Store in fridge.
Mom's Chocolate Whoopie Pies
2 cups sugar
1 cup shortening
1 cup cocoa
2 egg yolks and 2 whole eggs (save the egg whites for the filling)
2 teaspoons vanilla
1 cup sour milk or buttermilk
2 teaspoon baking soda
1/2 teaspoon salt
4 cups flour
Cream sugar and shortening together in a large bowl. Add eggs and mix. Sift dry ingredients together and add to the creamed mixture alternatively with milk. Batter will be stiff. If it is too thin, add more flour. Drop by tablespoon onto greased sheets. Bake at 350 for 8 to 10 minutes, until a toothpick inserted in the cookies comes out clean.
Filling:
2 egg whites
1 box 10X sugar
1 cup shortening
4 tablespoons milk
1 teaspoon vanilla
Beat egg whites till stiff. Add shortening and vanilla and blend. Add milk and then add the sugar. Beat until smooth. Spread some filling on the bottom side of one cookie; top with a second cookie. Repeat with the remaining cookies and filling. Store in the refrigerator or freezer. Yields approximately 5 dozen.
Note: You can buy a powdered buttermilk mix to make your own buttermilk or you can substitute 1 cup yogurt for either the buttermilk or sour milk. To make sour milk, place 1 tablespoon lemon juice (or vinegar) and fill with milk to make 1 cup. Let stand for 5 minutes.
Whoopie Pies
Yield: 36 Servings
Ingredients:
1/2 c shortening
1 c sugar
1 egg
1 c milk
1 ts vanilla
2 c flour
1/2 ts salt
1/2 c cocoa powder
1/2 ts baking powder
1 1/2 ts baking soda
Filling:
1/2 c shortening
1 c powdered sugar
1 c marshmallow fluff
1/2 ts vanilla
1 few drops of milk
Instructions
Preheat oven to 375.
Cream shortening and sugar. Mix in egg, milk, and vanilla. Sift dry
ingredients together and add. Drop by teaspoonful on a cookie sheet,
flatten with the bottom of a glass and bake for 8 minutes. Cool
and put filling between cakes.
Makes 3 dozen pies.
Pumpkin Whoopie Pies
2-1/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 c. butter, softened
1-1/4 c. sugar
2 large eggs
1 tsp. vanilla
1/2 c. sour cream
3/4 c. canned pumpkin
3/4 c. chopped walnuts
Preheat oven to 350°. Line bottoms of cookie sheets with parchment paper, then spray the paper with vegetable spray.
Combine flour, baking powder, soda, salt and spices in medium bowl, set aside.
In large bowl, cream butter and sugar on medium speed for one minute until smooth. Add eggs and vanilla and beat for 30 seconds.
Decrease speed to low and mix in sour cream and pumpkin just until combined. Add dry ingredients and blend just until mixed. Stir in walnuts.
Drop 28 rounded tablespoons 3" apart onto prepared cookie sheets.
Bake for 12 minutes, or until tops are firm to the touch and a toothpick inserted comes out clean.
Cool for 5 minutes on baking sheets. Use wide metal spatula to loosen from paper, then cool them thoroughly on the sheets.
Filling:
6 TBS. butter, softened
4 oz. cream cheese, softened
1 tsp. vanilla
2 c. powdered sugar
Combine all ingredients and beat until smooth and creamy. Spread on flat side of 14 cookies. Place another cookie flat side down on frosting.
Makes 14 3-inch filled cookies.
NOTE: If you like lots of filling, double the frosting recipe.
OATMEAL PIES
1 cup margarine
3 cups brown sugar
4 eggs
1 1/2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
3 cups flour
3 cups quick-cooking oats
ICING
3 egg whites -- beaten slightly
4 tablespoons milk
2 teaspoons vanilla
4 cups powdered sugar
1 1/2 cup shortening (Crisco)
5 tablespoons flour
Cream margarine and sugar. Add eggs and vanilla. Sift flour and soda add to mixture. Add salt and oatmeal. Roll into balls and flatten on sheet. Bake at 350º for approx. 18 min. Cool on rack.
Mix icing ingredients together and put between 2 cookies.
Chocolate Mint Whoopie Pies
INGREDIENTS
1/2 cup sugar
3 tablespoons canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons fat-free milk, divided
2 tablespoons butter, softened
1-1/3 cups confectioners' sugar
1/8 teaspoon mint extract
4 drops green food coloring, optional
In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
Place 2 in. apart on baking sheets coated with nonstick cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425° for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.
In a mixing bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring in desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.
This one is supposed to be like Suzy Q's:
HUCKLEBUCKS
Ingredients :
3/4 c. shortening
2 eggs
3/4 c. cocoa
1 1/2 tsp. vanilla
1 1/2 c. sugar
1 1/2 c. milk
3 c. sifted flour
3 tsp. baking powder
3/4 tsp. salt
FILLING:
3/4 c. butter or margarine
1 tbsp. milk
1/8 tsp. salt
1 1/2 c. confection sugar
1 c. marshmallow crème
Preparation :
Cream together shortening, eggs, cocoa, vanilla and sugar. Add
milk alternately with sifted dry ingredients, mixing after each
addition until smooth. Drop by tablespoonfuls on cookie (greased)
sheet. Bake in hot oven at 400 degrees for 7 to 8 minutes. Makes
42 soft cookies. When cool, place filling in between flat sides of
cookies.
Banana Whoopie Pies
4-1/2 cups flour
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 cup shortening
2 cups sugar
2 eggs
2 cups mashed ripe bananas
1/2 cup sour milk or buttermilk
1 tsp. vanilla
Preparation -
In a large bowl - combine the flour, salt, baking powder, and baking soda; mix well and set aside. In a separate large bowl, cream the shortening and sugar together. Add the eggs, mashed bananas, buttermilk, and vanilla and beat thoroughly. Beat in the dry ingredients. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets, 2-1/2 " apart. Bake at 375° for 10 to 12 minutes, or until the cookies spring back when pressed lightly in the center. Remove from the cookie sheets to wire racks or white paper towels. Cool completely before spreading with the filling.
filling
2 egg whites
2 tsp. vanilla
4 T. flour
4 T. milk
4 cups confectioner's sugar
1-1/2 cups vegetable shortening
Preparation -
Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Thoroughly mix in the beaten egg whites. To make the whoopie pies - Take one cookie; spread generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.
Chocolate Peanut Butter Whoopie Pies
4 cups flour
2 tsp. baking soda
1 cup cocoa
dash of salt
2 cups sugar
1 cup shortening
2 eggs
1 cup milk
1 cup warm water
2 tsp.vanilla
Preparation -
In a mixing bowl, combine flour, baking soda, and cocoa and salt; set aside. In a separate bowl, combine sugar, shortening & eggs. Beat about 2 minutes. Add dry ingredients to egg mixture. Add milk & warm water. Beat at medium speed for 2 to 3 minutes. Add vanilla and beat again until mixture is thoroughly blended. This batter is for a cake like cookie. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets and bake at 375° for 10 to 12 minutes or until center of cookie springs back when lightly pressed. Remove from cookie sheets and cool on wire racks or white paper towels. Cool completely before spreading.
Peanut Butter Filling
2 T. butter
1/2 cup creamy peanut butter
3 1/2 cups confectioners' sugar
1/2 cup milk
Preparation -
Blend butter and peanut butter. Add confectioners' sugar and milk. Beat with an electric mixer at medium speed to blend ingredients, then beat at high speed until light and fluffy. To make whoopie pies - Spread one cookie generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.
Whoopie Cupcakes
Yield: 16
Cupcakes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cocoa powder
3 tablespoons Crisco
1 cup sour milk (1 teaspoon vinegar plus 1 cup milk)
1 teaspoon vanilla extract
Filling
2 1/2 tablespoons flour
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup Crisco
1/4 cup butter
Preheat oven to 350 degrees F. Place paper muffin cups into muffin tins.
Cupcakes: Sift dry ingredients into a mixer bowl. Add Crisco, milk and vanilla extract. Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake for 20 to 25 minutes.
Makes 12 to 16.
Filling: Mix flour and milk and cook until pasty; cool.
Combine sugar, vanilla extract, Crisco and butter. Add to the flour mixture and beat until fluffy - 10 to 15 minutes. With a sharp knife, cut off the top of each muffin to make a cone shape 1 inch in diameter. Fill with filling and replace the top.
WHOOPIE PIE SHELLS
4 heaping cups sifted flour
2 teaspoons salt
2 teaspoons baking soda
1 cup cocoa
2 cups sugar
1 cup hot water
1/2 cup butter
1/2 cup shortening
1 cup sour milk or 1 tablespoon vinegar and milk to make 1 cup
2 eggs
1 teaspoon genuine vanilla or 2 teaspoons
imitation vanilla
Mix together shortening, butter, sugar, eggs and vanilla. Sift together dry ingredients and set aside. Add milk, cocoa and hot water. Then add the dry ingredients. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2" apart. Bake at 350 degrees for 10 minutes.
WHOOPIE PIE FILLING
6 tablespoons fluff
4 tablespoons vanilla(this is not a typo)
4 tablespoons flour
4 tablespoons milk
4 cups confectioners sugar
1 1/2 cups shortening
Add all ingredients in a bowl and beat until smooth. Then place scoop of filling between two of the shells and enjoy!
Old-fashioned Whoopie Pies
yields 2 dozen
1/2 cup cocoa
1/2 cup water
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2-2/3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
3 tablespoons flour
Dash salt
1 cup milk
3/4 cup shortening
1-1/2 cups powdered sugar
2 teaspoons vanilla
Combine cocoa and water; cool 5 minutes. Cream shortening and sugar. Add cocoa, water, eggs and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Drop by rounded tablespoonfuls onto greased baking sheets. Flatten. Bake at 350 degrees for 10-12 minutes. Cool. In saucepan combine flour and salt. Whisk in milk until smooth. Cook and stir over med-high heat for 5 minutes to thicken. Chill to cool. Cream shortening, sugar and vanilla. Add chilled milk mixture. Beat 7 minutes until fluffy. Spread on half the cookies; top with remaining cookies. Store in fridge.
Mom's Chocolate Whoopie Pies
2 cups sugar
1 cup shortening
1 cup cocoa
2 egg yolks and 2 whole eggs (save the egg whites for the filling)
2 teaspoons vanilla
1 cup sour milk or buttermilk
2 teaspoon baking soda
1/2 teaspoon salt
4 cups flour
Cream sugar and shortening together in a large bowl. Add eggs and mix. Sift dry ingredients together and add to the creamed mixture alternatively with milk. Batter will be stiff. If it is too thin, add more flour. Drop by tablespoon onto greased sheets. Bake at 350 for 8 to 10 minutes, until a toothpick inserted in the cookies comes out clean.
Filling:
2 egg whites
1 box 10X sugar
1 cup shortening
4 tablespoons milk
1 teaspoon vanilla
Beat egg whites till stiff. Add shortening and vanilla and blend. Add milk and then add the sugar. Beat until smooth. Spread some filling on the bottom side of one cookie; top with a second cookie. Repeat with the remaining cookies and filling. Store in the refrigerator or freezer. Yields approximately 5 dozen.
Note: You can buy a powdered buttermilk mix to make your own buttermilk or you can substitute 1 cup yogurt for either the buttermilk or sour milk. To make sour milk, place 1 tablespoon lemon juice (or vinegar) and fill with milk to make 1 cup. Let stand for 5 minutes.
Whoopie Pies
Yield: 36 Servings
Ingredients:
1/2 c shortening
1 c sugar
1 egg
1 c milk
1 ts vanilla
2 c flour
1/2 ts salt
1/2 c cocoa powder
1/2 ts baking powder
1 1/2 ts baking soda
Filling:
1/2 c shortening
1 c powdered sugar
1 c marshmallow fluff
1/2 ts vanilla
1 few drops of milk
Instructions
Preheat oven to 375.
Cream shortening and sugar. Mix in egg, milk, and vanilla. Sift dry
ingredients together and add. Drop by teaspoonful on a cookie sheet,
flatten with the bottom of a glass and bake for 8 minutes. Cool
and put filling between cakes.
Makes 3 dozen pies.
Pumpkin Whoopie Pies
2-1/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/2 c. butter, softened
1-1/4 c. sugar
2 large eggs
1 tsp. vanilla
1/2 c. sour cream
3/4 c. canned pumpkin
3/4 c. chopped walnuts
Preheat oven to 350°. Line bottoms of cookie sheets with parchment paper, then spray the paper with vegetable spray.
Combine flour, baking powder, soda, salt and spices in medium bowl, set aside.
In large bowl, cream butter and sugar on medium speed for one minute until smooth. Add eggs and vanilla and beat for 30 seconds.
Decrease speed to low and mix in sour cream and pumpkin just until combined. Add dry ingredients and blend just until mixed. Stir in walnuts.
Drop 28 rounded tablespoons 3" apart onto prepared cookie sheets.
Bake for 12 minutes, or until tops are firm to the touch and a toothpick inserted comes out clean.
Cool for 5 minutes on baking sheets. Use wide metal spatula to loosen from paper, then cool them thoroughly on the sheets.
Filling:
6 TBS. butter, softened
4 oz. cream cheese, softened
1 tsp. vanilla
2 c. powdered sugar
Combine all ingredients and beat until smooth and creamy. Spread on flat side of 14 cookies. Place another cookie flat side down on frosting.
Makes 14 3-inch filled cookies.
NOTE: If you like lots of filling, double the frosting recipe.
OATMEAL PIES
1 cup margarine
3 cups brown sugar
4 eggs
1 1/2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
3 cups flour
3 cups quick-cooking oats
ICING
3 egg whites -- beaten slightly
4 tablespoons milk
2 teaspoons vanilla
4 cups powdered sugar
1 1/2 cup shortening (Crisco)
5 tablespoons flour
Cream margarine and sugar. Add eggs and vanilla. Sift flour and soda add to mixture. Add salt and oatmeal. Roll into balls and flatten on sheet. Bake at 350º for approx. 18 min. Cool on rack.
Mix icing ingredients together and put between 2 cookies.
Chocolate Mint Whoopie Pies
INGREDIENTS
1/2 cup sugar
3 tablespoons canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons fat-free milk, divided
2 tablespoons butter, softened
1-1/3 cups confectioners' sugar
1/8 teaspoon mint extract
4 drops green food coloring, optional
In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
Place 2 in. apart on baking sheets coated with nonstick cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425° for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.
In a mixing bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring in desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.
This one is supposed to be like Suzy Q's:
HUCKLEBUCKS
Ingredients :
3/4 c. shortening
2 eggs
3/4 c. cocoa
1 1/2 tsp. vanilla
1 1/2 c. sugar
1 1/2 c. milk
3 c. sifted flour
3 tsp. baking powder
3/4 tsp. salt
FILLING:
3/4 c. butter or margarine
1 tbsp. milk
1/8 tsp. salt
1 1/2 c. confection sugar
1 c. marshmallow crème
Preparation :
Cream together shortening, eggs, cocoa, vanilla and sugar. Add
milk alternately with sifted dry ingredients, mixing after each
addition until smooth. Drop by tablespoonfuls on cookie (greased)
sheet. Bake in hot oven at 400 degrees for 7 to 8 minutes. Makes
42 soft cookies. When cool, place filling in between flat sides of
cookies.
Banana Whoopie Pies
4-1/2 cups flour
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 cup shortening
2 cups sugar
2 eggs
2 cups mashed ripe bananas
1/2 cup sour milk or buttermilk
1 tsp. vanilla
Preparation -
In a large bowl - combine the flour, salt, baking powder, and baking soda; mix well and set aside. In a separate large bowl, cream the shortening and sugar together. Add the eggs, mashed bananas, buttermilk, and vanilla and beat thoroughly. Beat in the dry ingredients. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets, 2-1/2 " apart. Bake at 375° for 10 to 12 minutes, or until the cookies spring back when pressed lightly in the center. Remove from the cookie sheets to wire racks or white paper towels. Cool completely before spreading with the filling.
filling
2 egg whites
2 tsp. vanilla
4 T. flour
4 T. milk
4 cups confectioner's sugar
1-1/2 cups vegetable shortening
Preparation -
Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Thoroughly mix in the beaten egg whites. To make the whoopie pies - Take one cookie; spread generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.
Chocolate Peanut Butter Whoopie Pies
4 cups flour
2 tsp. baking soda
1 cup cocoa
dash of salt
2 cups sugar
1 cup shortening
2 eggs
1 cup milk
1 cup warm water
2 tsp.vanilla
Preparation -
In a mixing bowl, combine flour, baking soda, and cocoa and salt; set aside. In a separate bowl, combine sugar, shortening & eggs. Beat about 2 minutes. Add dry ingredients to egg mixture. Add milk & warm water. Beat at medium speed for 2 to 3 minutes. Add vanilla and beat again until mixture is thoroughly blended. This batter is for a cake like cookie. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets and bake at 375° for 10 to 12 minutes or until center of cookie springs back when lightly pressed. Remove from cookie sheets and cool on wire racks or white paper towels. Cool completely before spreading.
Peanut Butter Filling
2 T. butter
1/2 cup creamy peanut butter
3 1/2 cups confectioners' sugar
1/2 cup milk
Preparation -
Blend butter and peanut butter. Add confectioners' sugar and milk. Beat with an electric mixer at medium speed to blend ingredients, then beat at high speed until light and fluffy. To make whoopie pies - Spread one cookie generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.
Whoopie Cupcakes
Yield: 16
Cupcakes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cocoa powder
3 tablespoons Crisco
1 cup sour milk (1 teaspoon vinegar plus 1 cup milk)
1 teaspoon vanilla extract
Filling
2 1/2 tablespoons flour
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup Crisco
1/4 cup butter
Preheat oven to 350 degrees F. Place paper muffin cups into muffin tins.
Cupcakes: Sift dry ingredients into a mixer bowl. Add Crisco, milk and vanilla extract. Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake for 20 to 25 minutes.
Makes 12 to 16.
Filling: Mix flour and milk and cook until pasty; cool.
Combine sugar, vanilla extract, Crisco and butter. Add to the flour mixture and beat until fluffy - 10 to 15 minutes. With a sharp knife, cut off the top of each muffin to make a cone shape 1 inch in diameter. Fill with filling and replace the top.
WHOOPIE PIE SHELLS
4 heaping cups sifted flour
2 teaspoons salt
2 teaspoons baking soda
1 cup cocoa
2 cups sugar
1 cup hot water
1/2 cup butter
1/2 cup shortening
1 cup sour milk or 1 tablespoon vinegar and milk to make 1 cup
2 eggs
1 teaspoon genuine vanilla or 2 teaspoons
imitation vanilla
Mix together shortening, butter, sugar, eggs and vanilla. Sift together dry ingredients and set aside. Add milk, cocoa and hot water. Then add the dry ingredients. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2" apart. Bake at 350 degrees for 10 minutes.
WHOOPIE PIE FILLING
6 tablespoons fluff
4 tablespoons vanilla(this is not a typo)
4 tablespoons flour
4 tablespoons milk
4 cups confectioners sugar
1 1/2 cups shortening
Add all ingredients in a bowl and beat until smooth. Then place scoop of filling between two of the shells and enjoy!
