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Whoopie Pies

Guest Author - Sandy Moyer

Chocolate Whoopie Pies

  • 4 cups flour
  • 2 tsp. baking soda
  • 1 cup cocoa
  • dash of salt
  • 2 cups sugar
  • 1 cup shortening
  • 2 eggs
  • 1 cup milk
  • 1 cup warm water
  • 2 tsp.vanilla
Preparation -
In a mixing bowl, combine the flour, baking soda, cocoa and salt; mix well and set aside. In a separate bowl, combine the sugar, shortening and eggs. Beat for about 2 minutes. Mix the dry ingredients with the egg mixture. Add the milk and warm water and beat at medium speed for 2 to 3 minutes. Add the vanilla and beat again until the ingredients are thoroughly blended. This batter is for a cake like cookie. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets. Bake in a preheated oven at 375° for 10 to 12 minutes or until the center of the cookies spring back when lightly pressed. Remove from the cookie sheets and cool a wire rack or white paper towels.
    filling
  • 2 egg whites
  • 2 tsp. vanilla
  • 4 T. flour
  • 4 T. milk
  • 4 cups confectioner's sugar
  • 1-1/2 cups vegetable shortening
Preparation -
Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Fold in the beaten egg whites. To make the whoopie pies - Spread a generous amount of filling on a completely cooled cookie. Top with another cookie. Wrap each whoopie pie individually in plastic wrap.

printer friendly recipe


Pumpkin Whoopie Pies

Preparation -
Combine flour, baking powder, baking soda, and spices in a mixing bowl; set aside. In a separate mixing bowl, cream together sugar, oil, eggs, pumpkin and vanilla. Mix all ingredients together. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets and bake at 350° for 10 to 12 minutes or until center of cookie springs back when lightly pressed. Cool thoroughly on wire racks or paper towels before spreading with filling.

filling

  • 2 egg whites
  • 2 tsp. vanilla
  • 4 T. flour
  • 4 T. milk
  • 4 cups confectioners sugar
  • 1 1/2 cups vegetable shortening
Preparation -
Beat egg whites until stiff; set aside. Combine other ingredients and beat very hard - several minutes at high speed. Mix in beaten egg whites. To make whoopie pies - Spread a generous amount of filling on a completely cooled cookie, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.

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Banana Whoopie Pies

Preparation -
In a large bowl - combine the flour, salt, baking powder, and baking soda; mix well and set aside. In a separate large bowl, cream the shortening and sugar together. Add the eggs, mashed bananas, butttermilk, and vanilla and beat thoroughly. Beat in the dry ingredients. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets, 2-1/2 " apart. Bake at 375° for 10 to 12 minutes, or until the cookies spring back when pressed lightly in the center. Remove from the cookie sheets to wire racks or white paper towels. Cool completely before spreading with the filling.
    filling
  • 2 egg whites
  • 2 tsp. vanilla
  • 4 T. flour
  • 4 T. milk
  • 4 cups confectioner's sugar
  • 1-1/2 cups vegetable shortening
Preparation -
Beat the egg whites until stiff; set aside. Combine the other ingredients and beat very hard for several minutes at high speed. Thoroughly mix in the beaten egg whites. To make the whoopie pies - Take one cookie; spread generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.

printer friendly recipe


Chocolate Peanut Butter Whoopie Pies

Preparation -
In a mixing bowl, combine flour, baking soda, and cocoa and salt; set aside. In a separate bowl, combine sugar, shortening & eggs. Beat about 2 minutes. Add dry ingredients to egg mixture. Add milk & warm water. Beat at medium speed for 2 to 3 minutes. Add vanilla and beat again until mixture is thoroughly blended. This batter is for a cake like cookie. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets and bake at 375° for 10 to 12 minutes or until center of cookie springs back when lightly pressed. Remove from from cookie sheets and cool on wire racks or white paper towels. Cool completely before spreading.

Peanut Butter Filling

  • 2 T. butter
  • 1/2 cup creamy peanut butter
  • 3 1/2 cups confectioners' sugar
  • 1/2 cup milk
Preparation -
Blend butter and peanut butter. Add confectioners' sugar and milk. Beat with an electric mixer at medium speed to blend ingredients, then beat at high speed until light and fluffy. To make whoopie pies - Spread one cookie generously with filling, then top with another cookie. Wrap each whoopie pie individually in plastic wrap.


printer friendly recipe


Pro Bake 6-pc. Bakeware SetPro Bake 6-pc. Bakeware Set
This "Make N Take" 6-Piece Covered Bakeware set includes one each: a square Cake Pan, a Bake & Roast Pan, and a Sheet Cake & Cookie Pan. Matching covers with handles make transporting goodies really easy -- to a family party, a monthly gourmet club meeting, or any other event where food freshness and portability are essential.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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