SALTED CARAMEL WHOOPIE PIES
These sophisticated whoopie pies pair devil's food cake cookies with a salty, caramel filling .
Provided by By Bree Hester
Categories Dessert
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
- In large bowl, beat cookie ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
- Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat butter, marshmallow creme, caramel topping, salt, and vanilla with electric mixer on medium speed until blended. Slowly add powdered sugar and beat 5 minutes longer.
- For each whoopie pie, spread 2 tablespoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
MOCHA WHOOPIE PIES WITH CARAMEL BUTTERCREAM
Soft chocolate cookies, with a touch of espresso, are filled with a caramel buttercream.
Provided by Food Network Kitchen
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- Line 2 baking sheets with parchment and lightly coat with nonstick spray.
- Whisk together the flour, cocoa powder, espresso powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla together in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
- Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each into a round and slightly smooth the top of each mound. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake until the tops of the cookies bounce back when gently touched, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
- Beat the butter in a large bowl with an electric mixer on medium speed until fluffy. Gradually add half of the confectioners' sugar, beating. Beat in the milk 1 tablespoon at a time, then add the remaining sugar and beat until incorporated, smooth and creamy, scraping the bowl as needed, about 3 minutes. Mix in the vanilla. Beat in the dulce de leche until smooth.
- Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottoms facing in--to make a sandwich.
- Yield: 12 whoopie pies
- Active Time: 40 minutes
- Total Time: 2 hours (includes chilling and cooling times)
- Ease of preparation: easy
EASY WHOOPIE PIES
A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.
Provided by By Arlene Cummings
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
- Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
- Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
- Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g
VANILLA WHOOPIE PIES WITH CHOCOLATE BUTTERCREAM
Fill tender vanilla cookies with cocoa buttercream and roll them in rainbow sprinkles to make colorful whoopie pies.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 whoopie pies
Number Of Ingredients 16
Steps:
- Line 2 baking sheets with parchment and lightly coat with cooking spray.
- Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
- Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
- Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the dissolved cocoa powder and vanilla extract. Turn the mixer back on to medium speed and beat until everything is well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
- To assemble the whoopie pies: Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
- Put the sprinkles on a plate and roll the edge of each whoopie pie in the sprinkles to coat.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
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