Here I'm giving you four of my favorite recipes, that I've been using for many yeas now. Hope you all will enjoy them as much as I have.
Easy Whoopie Pie
I’ve seen these pop up everywhere….and couldn’t wait to try them. But it’s a weeknight, and I don’t have the time to make Red Velvet Whoopie Pies completely from scratch. Some people call it cheating…but I call it being smart….I doctored a red velvet cake mix…so sue me. Here’s the recipe :
1 box of red velvet cake mix (eggs, water, & oil according to the box directions)
½ c. flour
½ c. butter (soften)
4 oz. Cream Cheese (soften)
7 oz. Marshmallow Cream
Preheat the oven to 375.
Either grease or line your cookie sheet with a silpat (I used a silpat – less clean up – it’s a weeknight after all)
Add a ½ cup of sifted flour to the cake mix and prepare the cake according to the box directions
Pour batter into a gallon ziplock bag. (To make this easier – put the ziplock bag into a large cup so that the bag has support as you fill it)
Seal the bag and cut a small hole in the corner of the bag. Squeeze the batter (about 1″ and 1.5″ apart) onto the cookie sheet. The blobs are suppose to look like a Hershey’s Kiss. Although none of mine did – that’s probably why mine are on the flatter side…oh well. Next time, I think I will add more flour for a less running consistency.
Bake for 6-8 minutes and then transfer to cooling rack. (I baked mine for about 7 minutes)
Prepare the Whoopie Pie filling: Cream the butter and cream cheese together. Add the marshmallow cream and mix. Refrigerate the filling for about 30 minutes before spreading on whoopie pies.
Keep in airtight container in the fridge. Take out about 15 minutes before serving. Enjoy!!
Peppermint Whoopie Pies
2 c. flour
½ c. cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 c. (2 stick) butter, softened and divided
1 c. packed brown sugar
1 ea. Egg
3 tsp. pure vanilla extract, divided
½ tsp. peppermint extract
1 c. buttermilk
1 (7.5-oz.) jar marshmallow fluff
1 ¼ c. powdered sugar
1 c. (50 ea. peppermint discs) crushed peppermint candies
Preheat oven to 350. In medium bowl, combine flour, cocoa powder, baking powder, baking soda and salt; set aside.
In large bowl, cream ½ cup butter and brown sugar with electric mixer until light and fluffy. Add egg, 1 tsp. vanilla and peppermint extracts; mix well. Slowly add flour mixture and buttermilk, alternating, beginning and ending with flour mixture. Cover dough and chill at least 30 minutes.
Drop dough by rounded tablespoons onto parchment-lined baking sheet, placing cookies 2" apart. Bake cookies 9 to 12 minutes, or until firm. Cool cookies on pan 3 to 5 minutes or until set, then transfer to wire rack to cool completely.
For filling, in large bowl, cream together ½ cup softened butter, fluff, and 2 teaspoons vanilla extract until light and fluffy. Add powdered sugar slowly; mix well. Spread flat side of half the cookies with heaping tbsp. of filling; top with second cookie to create sandwich.
Roll edges in crushed peppermint candies; chill cookies to set filling.
Store unfilled cookies and filling in airtight containers in refrigerator for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.
Chef’s Notes: A Delicious Dish - A candy dish of cookies is a clever way to make someone’s day. After you’ve arranged cookies in the dish, wrap it in cellophane and tie it with a bow for a gift that looks as good as it tastes.
Pink Velvet Whoopie Pies
I wanted to show my support for the fight against Breast Cancer, by making something pink. Now I know, that all my friends told me, that I was obsessed with red velvet. But I wanted to make whoopie pies!
I was surprised that I couldn't find a recipe for these on the Internet. Whoopie pies are everywhere, and especially the red velvet variety. Pink whoopie pies are just a small stretch away.
I went through many batches of cookies in my search for the best shade of pink. The quantity of cocoa powder greatly affected the color. After varying degrees of pink, ranging from dark fuschia (with 1 tablespoon of cocoa powder) to a shade I refer to as "ballet" pink (with ½ teaspoon of cocoa powder), I decided to omit the cocoa powder completely. That, along with about 10 drops of red food coloring, yielded a bright, cheery pink.
2 ¼ c. flour
1 tsp. baking soda
¼ tsp. salt
1 egg, at room temperature
1/3 c. vegetable oil
1 c. sugar
1 tsp. vanilla
8-10 drops red food coloring
¾ c. buttermilk, at room temperature
Marshmallow Filling (recipe below)
Heat oven to 350. Lightly spray two large cookie sheets with non-stick spray.
In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, beat the egg, oil, and sugar with a hand mixer. Beat in the vanilla and red food coloring. Using a spatula, stir in (by hand) the flour mixture and buttermilk alternately, beginning and ending with the dry ingredients.
Drop by spoonfuls (I used a mini ice-cream scoop), onto prepared cookie sheets. They will spread, so leave a lot of space between scoops. Bake until the tops spring back lightly, about 8-15 minutes, depending on their size. Remove to wire racks to cool. Spread marshmallow filling onto the bottom of one cookie, and top with another to make a sandwich.
½ c. butter, softened
1 c. confectioner’s sugar
1 c. marshmallow fluff (about ½ of a 7.5 oz jar)
½ tsp. vanilla
Beat ingredients in a bowl until light and fluffy.
Pumpkin Whoopie Pies
It is believed that the first Whoopie Pie was made in the 1920s. The state of Maine likes to claim the fame of inventing it. However, residents of Pennsylvania say the first Whoopie Pie originated there. There are also those who give the Amish credit for making the original Whoopie Pie. Some believe it was the Amish who traveled to Maine and actually introduced this cake-like dessert. Regardless of the true origination, the delicious taste is almost always agreed upon.
Half cake, half cookie, these soft, moist and spicy Pumpkin Whoopie Pies are filled with cream cheese icing or vanilla Whoopie Pie filling. Halloween, Thanksgiving and Christmas wouldn't be the same without easy holiday recipes like Pumpkin Whoopie Pies.
So without further adieu… here are mine!
½ c. butter, melted
1 c. packed light brown sugar
2 large eggs, room temperature
1 (15 oz.) can pure pumpkin puree
¼ c. lowfat yogurt
1 tbsp. pumpkin pie spice
¼ tsp. cinnamon
¼ tsp. all spice
1/8 tsp. ground cloves
1 ½ tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
¾ tsp. salt
1 2/3 c. flour
Preheat the oven to 350.
Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, one at a time, mixing after each addition. Add pumpkin puree, yogurt, spices, and vanilla; whisking thoroughly after each addition. Add the baking powder, the baking soda and salt and whisk together.
Using a rubber spatula, fold in the flour.
Using an small ice cream scoop or tablespoon, drop batter, spaced evenly, onto each baking sheet. With the back of a spoon, smooth out the tops of the batter balls in a circular motion. Bake 10 minutes, rotating pan after 7 minutes. They should be springy to the touch. Transfer to a rack to cool completely.
8 oz. Pumpkin Spice Cream Cheese (See Chef’s note below)
½ c. butter
2 c. powdered sugar
1 tsp. pumpkin pie spice
1 tsp. vanilla
In an electric mixer with the paddle attachment, cream together the butter and cream cheese on high until light and fluffy. One cup at a time, add the powdered sugar. Incorporate well after each addition.
Mix in the vanilla and spice. Scrape the sides of the bowl. Mix on high 3-4 minutes until light and fluffy.
Fill a piping bag with the filling and attach a large round tip to the bag. Pipe a thick layer of filling onto the flat side of one cake. Place another cake on on top, flat side to the filling, and gently press down until the filling reaches the sides.
Chef’s note: If you cannot find Pumpkin Spiced Cream Cheese, you can make your own by mixing together ½ teaspoon of pumpkin spice to every 8 ounces of cream cheese.