VANILLA WHOOPIE PIE RECIPE - (4/5)
Provided by francesn
Number Of Ingredients 21
Steps:
- Sift together the flour, baking powder, and salt onto a sheet of wax paper. In work bowl of a stand mixer fitted with paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined. In a measuring cup, combine the milk, baking soda, and vinegar. Add milk mixture to the batter along with the flour mixture and beat on low until just combined. Add the vanilla and beat on medium for about 2 minutes until completely combined. Position a rack in the center of the oven and preheat oven to 375 degrees. Line 2 baking sheets with parchment paper. To marble batters: Pour half of vanilla batter into large, shallow bowl. Add half of chocolate batter. Draw rubber spatula or large wooden spoon gently through two batters, swirling them together to create marbling. (Do not mix them.) Repeat with remaining batter. Using an ice cream scoop or a 2-tablespoon measuring spoon, drop the swirled batter one scoop at a time onto the prepared baking sheets, spacing them at least 2 inches apart. Bake 1 sheet at a time for about 15 minutes each, or until the cakes spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for at least 5 minutes before transferring them to a rack to cool completely. Makes about 30 4-inch cakes. For Whoopie pie filling Whip all ingredients together for at least 10 minutes until fluffy. When whoopie pie shells are cooled, take a heaping spoonful of filling and place in the middle (between 2 shells like a sandwich). You may wrap the whoopie pies in waxed paper or plastic wrap. Wicked good! Read more: http://www.oprah.com/food/wicked-whoopie-pie#ixzz2KpxFyjIN
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 WITH VANILLA BUTTERCREAM FILLING
Buttermilk gives the chocolate cookies a subtle tanginess that offsets the rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 whoopie pies
Number Of Ingredients 14
Steps:
- Make the cookies: Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with 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 dough onto a parchment-lined baking pan, 12 per pan. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
- Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
- Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING
Sandwich homemade marshmallow fluff between two soft cookies for a classic treat.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 15
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. 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 marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
- Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
- Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
- 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.
CHOCOLATE WHOOPIE PIES WITH VANILLA FROSTING
Steps:
- In a mixing bowl, using an electric mixer, on low speed, thoroughly combine all of the dry ingredients. Add the butter and the egg. Mix until the dough comes together in a nice ball. Form the dough into 24 balls.
- Preheat the oven to 350 degrees F.
- Put the balls on cookie sheets that have either been lined with parchment paper or slightly (very slightly) greased with butter. Gently press the balls with your thumb, ever so slightly, squishing the ball. If you are not using parchment paper, lift the balls from the sheet and then put them back, this will avoid sticking later on.
- Bake for 8 to10 minutes, checking the cookies periodically. You can rotate the cookie sheets after 4 minutes to ensure that the cookies are baking evenly. Remove the pans from the oven and put the cookies on a cooling rack or a clean surface. Allow them to cool at least 15 minutes.
- Filling: Put the butter, shortening, and vanilla into a bowl, and mix with an electric mixer on low speed. Gradually add the powdered sugar and mix until the filling is light and fluffy.
- When the cookies are cool, smear a small amount of the filling on 1 side of half of the cookies. Top with the remaining cookies, creating that famous whoopee-pie look. Refrigerate the cookies for about 20 minutes before serving.
- To add a touch of elegance to this dessert, try infusing milk with lavender. Add a little milk, 1 tablespoon of honey, and a little crushed lavender to a blender. Blend on high for about 3 minutes. Refrigerate for about 20 minutes, then stir with a spoon and serve!
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.
WORLD'S BEST MAINE WHOOPIE PIES - AYUH
Whoopie Pies are one of those comfort foods that make you want more than one. They just don't get any better. Though Whoopie Pies can be delicious any old way...the preferred way to have them is about 5-10 minutes out of the freezer. Tall glass of milk and one of these Whoopies...you will not have a care in the world! The frosting is phenomenal, but make sure you remember that when making it, it will look like a real mess until you've beaten it on high for at least five minutes. Sometime after that it will become like nothing you've seen or eaten. This makes a big batch and is easily halved.
Provided by Teresa
Categories Desserts Cookies Whoopie Pie Recipes
Time 1h
Yield 25
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square.
- For cookies, beat 1/2 cup of vegetable shortening, 2 cups of milk, 2 cups of sugar, the eggs, and 2 teaspoons of vanilla extract together in a large mixing bowl until smooth and creamy. In a separate bowl, whisk the 4 cups of flour with both amounts of unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth.
- Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. The cookies will rise and expand a lot.
- Bake in the preheated oven until the cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks.
- To make the filling, place 1 cup milk in a microwave-safe measuring cup, and cook in microwave until hot but not simmering, 1 to 2 minutes. Pour the heated milk into a large mixing bowl. Add the cup of room temperature butter, 1 cup of vegetable shortening, 2 cups of sugar, 2 tablespoons of flour, 2 teaspoons of vanilla extract, and the marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating.
- To fill the cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoon of the frosting onto the flat bottom of a cookie. Top with the other cookie, flat side down, and wrap the filled cookie in a sheet of plastic wrap. Place the filled cookie into the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing.
- To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.
Nutrition Facts : Calories 450.5 calories, Carbohydrate 62.8 g, Cholesterol 36.7 mg, Fat 21.2 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 8.4 g, Sodium 363.9 mg, Sugar 40.9 g
More about "vanilla whoopie pies recipes"
10 BEST VANILLA WHOOPIE PIE RECIPES | YUMMLY
From
4.7/5 (3)
VANILLA WHOOPIE PIES FROM SCRATCH - HEART'S CONTENT …
From heartscontentfarmhouse.com
5/5 (2)Total Time 50 minsCategory DessertCalories 903 per serving
11 OF OUR FAVORITE WHOOPIE PIE RECIPES - TASTE OF HOME
From tasteofhome.com
VANILLA WHOOPIE PIES WITH SPRINKLES RECIPE | NELLIE'S FREE …
From nelliesfreerange.com
VANILLA WHOOPIE PIE RECIPE - BOSSRECIPES.COM
From bossrecipes.com
WHOOPIE PIE RECIPES
From allrecipes.com
VANILLA WHOOPIE PIE RECIPE WITH MARSHMALLOW FILLING
From brooklynfarmgirl.com
ALL VANILLA WHOOPIE PIES RECIPE | YUMMLY
From
10 BEST VANILLA WHOOPIE PIE RECIPES | YUMMLY
From
VANILLA WHOOPIE PIES - QUEEN FINE FOODS
From queen.com.au
WHOOPIE PIES RECIPE (EASY, VANILLA FILLING) | KITCHN
From thekitchn.com
VANILLA WHOOPIE PIE - NINJA TEST KITCHEN
From ninjatestkitchen.com
OLD-FASHIONED WHOOPIE PIES RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
BIRTHDAY CAKE WHOOPIE PIES RECIPE | LAND O’LAKES
From landolakes.com
VANILLA WHOOPIE PIE RECIPE - THE BRILLIANT KITCHEN
From thebrilliantkitchen.com
WHOOPIE PIES WITH A MARSHMALLOW FILLING – SWEETANDSARA
From sweetandsara.com
10 BEST VANILLA WHOOPIE PIE RECIPES | YUMMLY
From yummly.co.uk
BIRTHDAY PARTY VANILLA WHOOPIE PIES - HOW TO MAKE WHOOPIE PIES
From brooklynfarmgirl.com
GLUTEN-FREE WHOOPIE PIES WITH PUMPKIN BUTTERCREAM
From goodforyouglutenfree.com
VANILLA WHOOPIE PIES - KELLY LYNN'S SWEETS AND TREATS
From kellylynnssweetsandtreats.com
You'll also love