ISO: ISO: Recipe for Whoopie Pies. I know this sounds sick, but I'm craving

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clofthwld

Well-known member
the ones that used Crisco in the filling. I don't know what's wrong with me lately. I never ate sweets. I'm going over the edge here.

 
Would Whoopi Cake do ~ it was a featured recipe on epi ~ RECIPE

WHOOPI CAKE

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
11/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

Preparation

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.

Cooks' notes:

• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.

• Filling can be made 4 hours ahead and kept, covered, at room temperature.

 
Whoopie Pies

Cranberry Island Whoopie Pies

This delicious dessert recipe is courtesy of Cranberry Island Kitchens.


Ingredients
Makes 10.

1/2 cup (1 stick) unsalted butter, preferably organic, room temperature, plus more for muffin pans
2 cups sugar
1/2 teaspoon fine sea salt
2 large eggs
1 1/2 teaspoons pure vanilla extract, preferably organic
1 1/2 teaspoons baking soda
1 cup buttermilk, preferably organic
1 3/4 cups all-purpose flour
3/4 cup cocoa powder
3/4 cup boiling water
Whoopie Pie Filling
Directions
Preheat oven to 350 degrees. Butter two 4-inch muffin top pans. Line each muffin cup in the pan with a parchment paper round, butter parchment, and set aside.
Cream together butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until combined, 2 to 3 minutes. Add salt, eggs, and vanilla, and beat just until combined.
In a small bowl, mix together baking soda and buttermilk. Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour.
In a medium bowl, whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined.
Fill each muffin cup with a heaping 1/4 cup batter. Transfer muffin pans to oven and bake 9 minutes, rotate pans, and continue baking 9 minutes more. Let cool slightly before transferring muffin tops to a wire rack. Let cool completely; remove parchment paper. Repeat process with remaining batter.
Place a heaping 1/4 cup filling on the bottom side of half of the muffin tops. Top with remaining muffin tops, bottom side down, to form whoopie pies.
First published September 2007

Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights reserved.





Whoopie Pie Filling

This delicious whoopie pie filling is courtesy of Cranberry Island Kitchens.


Ingredients
Makes 3 3/4 cups.

1 cup (2 sticks) unsalted butter, preferably organic, room temperature
2 cups sifted confectioners' sugar
1 jar (7 1/2 ounces) marshmallow Fluff
2 teaspoons pure vanilla extract, preferably organic
Directions
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes. Add Fluff and vanilla and continue mixing until well combined.
First published September 2007

Copyright 2007 Martha Stewart Living Omnimedia, Inc. All rights reserved.

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clofthwld, I think this is the Whoopie Pie recipe you are looking for.

This was given to me by one of my best friends back in the 50's.

WHOOPIE PIES

Preheat oven to 350º

12 Tbls. crisco
2 cups sugar
2 eggs
2 tsp. vanilla
4 cups flour
3 tsp. baking soda
10 Tbls. cocoa
2 tsp. salt
1 cup milk

Cream shortening and sugar. Add eggs, beat until
smooth. Add milk and vanilla. Sift flour and measure back into sifter, adding baking soda and cocoa. Sift into wet mixture. Blend well.
Drop by teaspoon onto ungreased cookie sheets, about 2" apart. Bake 10-12 minutes. Remove at once and cool on rack.

FILLING

1 cup crisco
3 cups confectioners sugar
10 heaping Tbls. Marshmallow Fluff or
marshmallow creme.
1 tsp. vanilla
3 tsp. milk, if necessary
Beat until smooth.

NOTE: I do not sift the dry ingredients. I just put them in a bowl and use a whisk to mix them completely. I use the Marshmallow Fluff, but it is not readily available in all parts of the country, so you can use Kraft Marshmallow Creme.
Crisco now has a trans-fat free shortening so I have been using this. I also use parchment paper on my cookie sheets, don't have to wash them.
This recipe makes about 24 sandwiched "pies".

If you decide to try this, let me know how you like them.

 
Do other Canadians know what a Whoppie Pie is?

Or is it just me? I've never heard of them.

Betty

 
It's a popular snack in Amish communities. I found a recipe for a peanut butter version

in the Cooking from Quilt country cookbook by Marcia Adams', I just finished reading. What a beautiful book! Traditional "pies" are chocolate with vanilla filling. Kinda like a big soft Oreo, but the filling is more fluffy.

 
Rec: Whoopie Pies from King Arthur Flour - major yum

Whoopie Pies

Cake
1/2 cup (3 1/4 ounces) vegetable shortening
1 cup (7 ounces) granulated sugar
2 large egg yolks
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
5 tablespoons (1 ounce) unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 cup (8 ounces) milk
1 teaspoon vanilla

Filling
3/4 cup (4 7/8 ounces) vegetable shortening
2 cups (8 ounces) confectioners' sugar
2 large egg whites
dash salt
1 teaspoon vanilla


For the cake: Preheat the oven to 350°F. In a large bowl, cream shortening, sugar and egg yolks. In a separate bowl, sift together flour, cocoa, baking powder, salt and baking soda. Add dry ingredients to wet ingredients alternately with milk, beating well. Add vanilla at the end.

Drop the batter by large tablespoonfuls onto a greased or parchment-lined baking sheet. Bake for 15 minutes, until the centers of the cookies spring back when lightly touched with your finger. Remove from the oven and place the baking sheet on a rack to cool completely.

To make the filling: Beat together the shortening, confectioners' sugar, egg whites and salt till light. Add the vanilla.

To assemble: Spread the flat side of 1 cake circle with 1 heaping tablespoon of filling. Sandwich with another cake circle, pressing together gently.Yield: about sixteen 3-inch Whoopie Pies.

Note: If you don't want to use raw egg white in the filling -- many people these days are uneasy about eating raw eggs -- simply leave it out. Substitute 1 whole egg for the 2 egg yolks in the cake recipe, so you don't end up with leftover egg whites.

http://www.kingarthurflour.com/shop/recipePrint.jsp?pv=1202771833522&recipe_id=R687

 
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