Wicked Whoopie Pie Recipe Recipe 445

Steps:

• Directions: Mix all ingredients together in a large bowl with a mixer until completely mixed, about 2 minutes. On a cookie sheet, place large spoonfuls of mixture leaving about 2 inches between each spoonful. Bake at 350 degrees for 10 to 12 minutes. Once baked, place whoopie pie cakes on a rack to cool. Directions for filling: Mix all ingredients together in a large bowl, mixing until smooth. When cakes are cool, frost one cake with desired amount of filling and top with a second cake to make a sandwich.

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.

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.

Steps:

• Shell: 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-inches apart.
• Bake at 350° for 10 minutes.
• Filling: Add all ingredients in a bowl and beat until smooth. Then place scoop of filling between two of the shells and enjoy!

Steps:

• Preheat oven to 350°.
• Beat pumpkin, eggs, oil and brown sugar together until fluffy.
• Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.
• Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
• Bake for 10-13 minutes or until done.
• Filling: Add all ingredients in a bowl and beat until fluffy.
• When whoopie shells are cooled, place a scoop of filling between two shells.
• Wicked good!

Steps:

• CRUST:.
• Combine flour and salt. Cut shortening into flour mixture with pastry blender until blended to form pea-sized chunks. Sprinkle with water mixture a little at a time. Mix with fork until dough forms a ball. Roll out crust on heavily floured surface. Do not "overwork" the dough as this will cause a tough crust. It is more important that the crust is tender, even if it rips and looks a little messy. Turn into deep dish pie plate.
• Preheat oven to 375 degrees. Beat cream cheese, 1/3 cup sugar, 1 egg, vanilla extract and salt until well blended. Spread onto bottom of unbaked crust. Sprinkle pecans over cream cheese mixture. Combine topping ingredients at medium speed until just blended. Carefully pour over pecans. Bake 35 to 40 minutes or until center is firm to touch. Refrigerate after coooled.