Whoopie Pies Food

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WHOOPIE PIES



Whoopie Pies image

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

1 (18.25 ounce) package devil's food cake mix
5 tablespoons all-purpose flour
1 cup milk
1 cup shortening
1 cup white sugar
2 teaspoons vanilla extract

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



Whoopie Pies I image

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

½ cup shortening
1 cup white sugar
2 eggs
2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
1 cup milk
1 teaspoon vanilla extract
¾ cup shortening
2 cups confectioners' sugar
1 pinch salt
1 teaspoon vanilla extract

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

WHOOPIE PIES



Whoopie Pies image

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

4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cream of tartar
1 cup cocoa
1/2 cup butter, softened
1/2 cup Crisco
2 cups sugar
2 teaspoons vanilla
2 eggs
1 1/3 cups sour milk (to make sour milk, add 1 tsp. cider vinegar and let stand for 1/2 hour)
1/3 cup flour, plus
3 tablespoons flour
1 1/2 cups milk
1 1/2 cups butter, softened
2 teaspoons vanilla
3 3/4 cups confectioners' sugar

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

WHOOPIE PIE



Whoopie Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 18 whoopee pies

Number Of Ingredients 11

2 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1/2 cup unsalted butter (1 stick)
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/4 cup natural cocoa powder, such as Hershey's or Scharffen Berger
1/2 teaspoons baking powder
3/4 teaspoons fine salt
18 large marshmallows, (not minis)

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



Whoopie Pies image

"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

1 cup butter, softened
1-1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup water
1 cup buttermilk
FILLING:
2 cups confectioners' sugar
2 cups marshmallow creme
1/2 cup butter, softened
2 teaspoons vanilla extract

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.

LIME WHOOPIE PIES



Lime Whoopie Pies image

Try our recipe for Lime Whoopie Pies if you're looking for a sweet treat to serve with tea or coffee. Lime Whoopie Pies are cute little lime-flavored cake-like cookies are sandwiched together with a creamy sweet citrus filling.

Provided by My Food and Family

Categories     Recipes

Time 51m

Yield 16 servings, 2 whoopie pies each

Number Of Ingredients 6

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
2 Tbsp. zest and 1/3 cup juice from 3 limes, divided
3 Tbsp. water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package, reducing water to 3 Tbsp. Add dry pudding mix, 1 Tbsp. lime zest and 3 Tbsp. lime juice. (Batter will be thick.)
  • Drop batter, 2 inches apart, into 64 mounds on parchment-covered baking sheets, using about 1 Tbsp. batter for each mound. Sprinkle remaining lime zest evenly over 32 mounds.
  • Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
  • Mix cream cheese, sugar and remaining lime juice until blended.
  • Spread cream cheese mixture onto bottom sides of plain cookies, adding about 1 tsp. to each; cover with remaining cookies, zest sides up.

Nutrition Facts : Calories 160, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 21 g, Fiber 0 g, Sugar 17 g, Protein 2 g

WHOOPIE PIES



Whoopie Pies image

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

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Simple Seven-Minute Frosting

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



Whoopie pies image

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

300g self-raising flour
50g cocoa
2 tsp bicarbonate of soda
175g soft light brown sugar
1 egg
75ml sunflower oil , plus extra
150ml buttermilk
1 tub ready-to-use frosting
colourful sprinkles , to decorate
100g icing sugar
50g cocoa
100ml double cream

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

RED VELVET WHOOPIE PIES



Red Velvet Whoopie Pies image

Prepare gorgeous and delicious Red Velvet Whoopie Pies today! These cream-filled, sugar-dusted Red Velvet Whoopie Pies are perfect to take to parties, serve for a birthday surprise or use for a holiday dessert menu.

Provided by My Food and Family

Categories     Dairy

Time 1h14m

Yield 18 servings

Number Of Ingredients 10

1 pkg. (2-layer size) white cake mix
3 egg whites
3/4 cup water
2 Tbsp. oil
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted
1 Tbsp. red food coloring
4 cups JET-PUFFED Marshmallows
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 Tbsp. powdered sugar

Steps:

  • Heat oven to 350ºF.
  • Beat first 4 ingredients in large bowl with mixer 2 min. Stir in melted chocolate and food coloring.
  • Drop 2 Tbsp. batter, 2 inches apart, into 36 mounds on baking sheets sprayed with cooking spray.
  • Bake 12 to 14 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Microwave marshmallows in large microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min.; cool slightly. Add cream cheese; mix until blended. Gently stir in COOL WHIP.
  • Spread 2 Tbsp. marshmallow mixture onto bottom side of each of 18 cookies; cover with remaining cookies to make 18 sandwiches. Sprinkle with sugar before serving.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.5898 g, Sugar 0 g, Protein 2 g

WHOOPIE PIES



Whoopie Pies image

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

For cakes:
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
For filling:
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

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.

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Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Melt the butter and chocolate in a bowl set over a pan of simmering …
From bbc.co.uk


SUNBUTTER CHOCOLATE WHOOPIE PIES - FOOD DUCHESS
Chocolate Whoopie Pies. Preheat the oven to 350°F and prepare 2 baking sheets with parchment. In a large mixing bowl, add the brown sugar, sour cream, vegetable oil, egg, and vanilla. Whisk until very smooth. In a separate bowl, add flour, sifted cocoa powder, baking powder, baking soda and salt. Whisk until smooth.
From foodduchess.com


WHOOPIE PIE | THE DISNEY FOOD BLOG
We’re talking about Whoopie Pies!. It used to be the only place you could typically find a Whoopie Pie in Disney World was at Epcot’s Sunshine Seasons in the form of the Red Velvet Whoopie Pie (and at Writer’s Stop, where the carrot cake cookie is, technically, a whoopie pie). A few months ago, though, they started showing up in other spots: first at the Art of Animation …
From disneyfoodblog.com


WHOOPIE PIES WITH CREAM CHEESE FILLING | CANADIAN LIVING
Bake in 350°F (180°C) oven until tops slightly crack and spring back when lightly touched, 12 to 14 minutes. Let cool on pan on rack. Cream Cheese Filling: In bowl, beat together cream cheese, butter and salt until smooth. Beat in icing sugar, 1 …
From canadianliving.com


PUMPKIN WHOOPIE PIES - FOOD, FOLKS AND FUN
Move oven rack to middle positions, and preheat the oven to 350° F. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl, whisk together flour, salt, baking soda, baking powder, and spices; set aside. In a separate large bowl, whisk sugars and oil together.
From foodfolksandfun.net


HOW TO MAKE RED VELVET WHOOPIE PIES? – FOOD & DRINK
Flat whoopie pies, or any other flat dish, will probably be an issue with the batter too thin since the batter should not form a jamlike bulge on a plate. It is important to check the measurements in the batter. There will be some problems if they are not off. Do You Think Hopie Pie Is Pie A Cake Or Cookie? One of the most popular desserts for the Thanksgiving table is …
From smallscreennetwork.com


CHOCOLATE WHOOPIE PIES WITH VANILLA CREAM ... - FOOD & WINE
Preheat the oven to 350° and line 2 large baking sheets with parchment paper. In a medium bowl, whisk the flour with the cocoa powder, baking soda, salt and cream of tartar.
From foodandwine.com


RED VELVET WHOOPIE PIES - KITCHEN FUN WITH MY 3 SONS
Can I Make These Red Velvet Whoopie Pies Without Food Coloring. Absolutely. The red food coloring only gives the dessert a red color. It adds nothing to the flavor or the texture of the whoopie pie. That means, if you are trying to avoid food dyes, you can easily skip the coloring. There are ways to naturally color the red velvet cake red. If you want some natural …
From kitchenfunwithmy3sons.com


DUNCAN HINES WHOOPIE PIES FROM CAKE MIX RECIPES
Duncan Hines Whoopie Pies From Cake Mix Recipes. 6 hours ago 2020-03-27 · To make the Duncan Hines version, preheat the oven to 350 degrees and mix 1 box of devil's food or chocolate fudge cake mix with 1 small box of chocolate pudding mix, 1/2 cup of flour, 1/3 cup of vegetable oil, 3 eggs and 1 cup of water. Spoon the … Preview / Show more
From tfrecipes.com


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