Help I need a whoopie pie recipe?!
Does any one have an old fashioned whoopie pie recipe!? I would also like a pumpkin version too!. Thanks in advance!.Www@FoodAQ@Com
Answers:
Pumpkin Whoopie Pies
1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 1/2 cups canned cooked pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract
1!. In a mixing bowl, cream shortening and brown sugar!. Add eggs, one at a time, beating well after each addition!. Beat in vanilla!. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin!.
2!. Drop by rounded tablespoonfuls 2 in!. apart onto greased baking sheets; flatten slightly with the back of a spoon!. Bake at 400 degrees F for 10-11 minutes!. Remove to wire racks to cool!.
3!. For filling, combine the flour and salt in a saucepan!. Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened!. Cover and refrigerate until completely cooled!.
4!. In a mixing bowl, cream shortening, confectioners' sugar and vanilla!. Add chilled milk mixture; beat for 7 minutes or until fluffy!. Spread on the bottom of half of the cookies; top with remaining cookies!. Store in the refrigerator!.
Whoopie Pies
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
1!. 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!.
2!. To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste!. Let cool!.
3!. In a medium bowl, beat sugar and shortening until fluffy!. Add vanilla!. Add cooled flour mixture and beat until double in volume!.
4!. 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!.Www@FoodAQ@Com
1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 1/2 cups canned cooked pumpkin
FILLING:
1/4 cup all-purpose flour
Dash salt
3/4 cup milk
1 cup shortening
2 cups confectioners' sugar
2 teaspoons vanilla extract
1!. In a mixing bowl, cream shortening and brown sugar!. Add eggs, one at a time, beating well after each addition!. Beat in vanilla!. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin!.
2!. Drop by rounded tablespoonfuls 2 in!. apart onto greased baking sheets; flatten slightly with the back of a spoon!. Bake at 400 degrees F for 10-11 minutes!. Remove to wire racks to cool!.
3!. For filling, combine the flour and salt in a saucepan!. Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened!. Cover and refrigerate until completely cooled!.
4!. In a mixing bowl, cream shortening, confectioners' sugar and vanilla!. Add chilled milk mixture; beat for 7 minutes or until fluffy!. Spread on the bottom of half of the cookies; top with remaining cookies!. Store in the refrigerator!.
Whoopie Pies
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
1!. 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!.
2!. To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste!. Let cool!.
3!. In a medium bowl, beat sugar and shortening until fluffy!. Add vanilla!. Add cooled flour mixture and beat until double in volume!.
4!. 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!.Www@FoodAQ@Com
Whoopie Pie Recipe
1/2 cup solid vegetable shortening
1 cup firmly packed brown sugar
1 egg
1/4 cup cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)
Preheat oven to 350 degrees F!. Lightly grease baking sheets!.
In a large bowl, cream together shortening, sugar, and egg!. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt!.
In a small bowl, stir the vanilla extract into the milk!. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth!.
Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets!. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake!. Bake 15 minutes or until they are firm to the touch!. Remove from oven and let cool completely on a wire rack!.
Make Whoopie Pie Filling!. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling!. Top with another cake, pressing down gently to distribute the filling evenly!. Repeat with all cookies to make 9 pies!. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick)!.
To freeze, wrap each whoopie pie in plastic wrap!. Loosely pack them in a plastic freezer container and cover!. To serve, defrost the wrapped whoopie pies in the refrigerator!.
Makes 9 large whoopie pies!.
Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted!.
In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended!.
Www@FoodAQ@Com
1/2 cup solid vegetable shortening
1 cup firmly packed brown sugar
1 egg
1/4 cup cocoa
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup milk
Whoopie Pie Filling (see recipe below)
Preheat oven to 350 degrees F!. Lightly grease baking sheets!.
In a large bowl, cream together shortening, sugar, and egg!. In another bowl, combine cocoa, flour, baking powder, baking soda, and salt!.
In a small bowl, stir the vanilla extract into the milk!. Add the dry ingredients to the shortening mixture, alternating with the milk mixture; beating until smooth!.
Drop batter by the 1/4 cup (to make 18 cakes) onto prepared baking sheets!. With the back of a spoon spread batter into 4-inch circles, leaving approximately 2 inches between each cake!. Bake 15 minutes or until they are firm to the touch!. Remove from oven and let cool completely on a wire rack!.
Make Whoopie Pie Filling!. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling!. Top with another cake, pressing down gently to distribute the filling evenly!. Repeat with all cookies to make 9 pies!. Wrap whoopie pies individually in plastic wrap, or place them in a single layer on a platter (do not stack them, as they tend to stick)!.
To freeze, wrap each whoopie pie in plastic wrap!. Loosely pack them in a plastic freezer container and cover!. To serve, defrost the wrapped whoopie pies in the refrigerator!.
Makes 9 large whoopie pies!.
Whoopie Pie Filling:
1 cup solid vegetable shortening*
1 1/2 cups powdered sugar
2 cups Marshmallow Fluff**
1 1/2 teaspoons vanilla extract
* Butter may be substituted for all or part of the vegetable shortening, although traditional Whoopie Pies are made with vegetable shortening only
** Marshmallow Creme may be substituted!.
In a medium bow, beat together shortening, sugar, and Marshmallow fluff; stir in vanilla extract until well blended!.
Www@FoodAQ@Com