Whoopie Pies Iii Recipes

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.

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.

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.

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.

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.