Whoopie Pies Recipe - SORTED
Whoopie Pies are all the craze... They might even be catching up with the cupcake phenomena!
So here is our version of the american favourites! Our version is both chocolatey and crammed full of mini marshmallows for that extra gooey chewy centre. Sandwiched with a spread of nutella, you'll have to be careful that you aren't tempted to eat the lot.
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Easy Pumpkin Whoopie Pies
These homemade Pumpkin Whoopie Pies feature soft and moist pumpkin-flavored cookies sandwiched around a delicious and tangy cream cheese filling are the ultimate fall treats! These treats are so easy to make and are full of rich pumpkin flavors that they’re always a huge hit with everyone.
RECIPE:
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Chocolate Whoopie Pies- Sweet Talk with Lindsay Strand
Lindsay Strand shows how using buttermilk gives the chocolate cookies in this recipe a subtle tanginess that offsets a rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Whoopie Pies - Simply Delicious Amish Cooking by Sherry Gore
Take a journey---through food and stories---into the only Amish community in Florida! With beautiful photographs throughout, this cookbook intersperses true-life stories with hundreds of easy-to-prepare recipes, from traditional favorites like Sweet Potato Sweet Mash and Glazed Donuts to Floridian favorites including Fried Alligator Nuggets and Grilled Lime Fish Fillets. Previously titled Taste of Pinecraft.
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RIDICULOUSLY EASY PUMPKIN WHOOPIE PIES: ONLY 5 INGREDIENTS/Favorite Fall Recipes
These Pumpkin Whoopie Pies are a Fall favorite of mine, and with good reason. They're RIDICULOUSLY EASY TO MAKE! They have only 5 ingredients, and the end result is a yummy, spongy, cake-y pumpkin spice cookie filled with decadently sweet cream cheese. (I, seriously, am so excited for you to try them!) Read on for the easy recipe.
Pumpkin Whoopie Pies
For the cookies:
1 box spice cake mix (you can substitute yellow cake mix)
1 (15oz) can pure pumpkin pureé
1/2 cup vegetable oil
For the filling:
1 small box cream cheese instant pudding mix (or substitute vanilla)
2 cups heavy whipping cream
Preheat oven to 350º
In large mixing bowl, mix together cake mix, pumpkin pureé and vegetable oil until well combined. Cookie batter will be sticky. Spoon 2 Tablespoons at a time onto cookie sheet that has been greased or lined with parchment paper. Bake for 12 to 15 minutes, until cookies are fully baked and spongy. Remove from oven and let cool completely on cooling racks.
Meantime, mix together instant pudding mix and heavy whipping cream in medium size bowl. It's helpful if you use an electric hand mixer. Mix until stiff peaks form. When cookies are completely cool, spread a generous amount of cream cheese filling onto the flat side of a cookie, then top with another cookie. Repeat until all pumpkin whoopie pies are made. Store in refrigerator and enjoy.
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1:34 A Happy Moment
3:51 Simply Adorkable
Professional Baker Teaches You How To Make WHOOPIE PIES!
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Recipe
Yield: 8-10 large “pies”
Prep Time: 40 minutes
Cook Time: 15 minutes
Ingredients
Cookies
1 ¾ cups (260 g) all-purpose flour (plain flour)
1 cup (200 g) granulated sugar (caster sugar)
¾ cup (90 g) Dutch process cocoa powder
½ tsp (2 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ cup (115 g) unsalted butter, at room temperature & cut into pieces
1 large egg
¾ cup (175 mL) milk, at room temperature
½ cup (125 mL) full-fat sour cream
2 tsp (10 mL) vanilla extract
Filling
1 cup (225 g) unsalted butter, at room temperature
1 cup (250 g) pure peanut butter
2 cups (240 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
1. Preheat the oven to 375 F (190 C) and line 2 baking trays with parchment paper. Place the trays in the oven to warm right before making the cookies (this step will help the cookies bake with smooth curved tops).
2. Sift the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on medium-low speed to cut it in until the butter pieces are barely visible. In a separate bowl, whisk the egg, milk, sour cream and vanilla. Add this all at once to the flour mixture and mix on low speed at first and then increase the speed to medium-high and beat for about 2 minutes, until the batter is fluffy and holds its structure. Use an ice cream scoop (#20, 1 5/8 oz) to scoop out 16 to 20 portions onto the now-hot, prepared baking trays, leaving 3 inches (75 mm) between them. Bake the “pies” for about 15 minutes, until the top of the “pie” springs back when gently pressed. Cool the “pies” on the baking trays before filling.
3. For the filling, beat the butter to lighten it and then beat in the peanut butter. Add 1 cup (120 g) of the icing sugar and beat in, stir in the vanilla and then beat in the remaining 1 cup (120 g) of icing sugar until fluffy. Fill a piping bag fitted with a large star tip and pipe the filling on the bottom of one of the “pies” and top with a second “pie”, pressing gently. The pies are tastiest served at room temperature.
The whoopie pies will keep well-wrapped for up to 3 days.
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