Very Yummy Whoopie Pies Recipes

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VERY YUMMY WHOOPIE PIES



Very Yummy Whoopie Pies image

Make and share this Very Yummy Whoopie Pies recipe from Food.com.

Provided by tamurai Michaels

Categories     Dessert

Time 44m

Yield 15 serving(s)

Number Of Ingredients 18

1/4 cup margarine
1/4 cup Crisco
1 cup sugar
1 large egg
5 tablespoons cocoa
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 cup margarine
1 cup Crisco
2 cups marshmallow creme
5 cups confectioners' sugar
1/2 teaspoon salt, dissolved in
2 tablespoons warm water
2 1/2 teaspoons vanilla

Steps:

  • For the cookie, preheat the oven to 375°F Cream together the margarine, crisco, and sugar.
  • Mix in the egg.
  • Beat in cocoa, flour, powder, soda, salt, milk, and vanilla.
  • Bake for 13-15 minutes Cool and fill.
  • For the filling, cream together the margarine, crisco, marshmallow creme, and 2 cups of the confectioners' sugar.
  • Beat in the salt, warm water, and vanilla.
  • Gradually beat in the other 2-3 cups confectioners' sugar.
  • Sandwich filling between two cookies. Enjoy!

Nutrition Facts : Calories 684, Fat 33.6, SaturatedFat 8.9, Cholesterol 14.7, Sodium 556.3, Carbohydrate 93.6, Fiber 0.9, Sugar 66.8, Protein 3.6

WORLD'S BEST MAINE WHOOPIE PIES - AYUH



World's Best Maine Whoopie Pies - Ayuh image

Whoopie Pies are one of those comfort foods that make you want more than one. They just don't get any better. Though Whoopie Pies can be delicious any old way...the preferred way to have them is about 5-10 minutes out of the freezer. Tall glass of milk and one of these Whoopies...you will not have a care in the world! The frosting is phenomenal, but make sure you remember that when making it, it will look like a real mess until you've beaten it on high for at least five minutes. Sometime after that it will become like nothing you've seen or eaten. This makes a big batch and is easily halved.

Provided by Teresa

Categories     Desserts     Cookies     Whoopie Pie Recipes

Time 1h

Yield 25

Number Of Ingredients 17

½ cup vegetable shortening
2 cups milk
2 cups white sugar
2 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
½ cup unsweetened cocoa powder (such as Hershey's®)
2 tablespoons unsweetened cocoa powder (such as Hershey's®)
1 tablespoon baking soda
1 ½ teaspoons salt
1 cup milk
1 cup butter at room temperature
1 cup vegetable shortening
2 cups white sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
2 (7 ounce) jars marshmallow creme

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Cut and set aside 25 pieces of plastic wrap about 5 inches square.
  • For cookies, beat 1/2 cup of vegetable shortening, 2 cups of milk, 2 cups of sugar, the eggs, and 2 teaspoons of vanilla extract together in a large mixing bowl until smooth and creamy. In a separate bowl, whisk the 4 cups of flour with both amounts of unsweetened cocoa, baking soda, and salt until thoroughly combined. Beat the flour mixture into the wet ingredients just until smooth.
  • Scoop up the batter by teaspoons, and drop onto ungreased baking sheets in small round dollops about 2 inches apart. Recipe should make about 50 cookies. The cookies will rise and expand a lot.
  • Bake in the preheated oven until the cookies are set in the middle, 8 to 10 minutes. Allow to cool on baking sheets for several minutes before removing to finish cooling on racks.
  • To make the filling, place 1 cup milk in a microwave-safe measuring cup, and cook in microwave until hot but not simmering, 1 to 2 minutes. Pour the heated milk into a large mixing bowl. Add the cup of room temperature butter, 1 cup of vegetable shortening, 2 cups of sugar, 2 tablespoons of flour, 2 teaspoons of vanilla extract, and the marshmallow creme. Beat the mixture on high speed until the frosting is fluffy, 5 to 10 minutes. At first the frosting will appear lumpy, but keep beating.
  • To fill the cookies, choose 2 cookies that are about the same size, and spread about 1 1/2 tablespoon of the frosting onto the flat bottom of a cookie. Top with the other cookie, flat side down, and wrap the filled cookie in a sheet of plastic wrap. Place the filled cookie into the freezer. Repeat with remaining cookies and frosting, wrapping each whoopie pie in plastic wrap and freezing.
  • To serve, remove whoopie pies from the freezer and allow to thaw until very cold but not frozen, 10 to 15 minutes.

Nutrition Facts : Calories 450.5 calories, Carbohydrate 62.8 g, Cholesterol 36.7 mg, Fat 21.2 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 8.4 g, Sodium 363.9 mg, Sugar 40.9 g

OLD-FASHIONED WHOOPIE PIES



Old-Fashioned Whoopie Pies image

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

WHOOPIE PIES



Whoopie Pies image

"These soft, moist little treats have been a favorite of mine for many years," relates Ruth Ann Stelfox of Raymond, Alberta. "They're deliciously different."

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-1/2 dozen.

Number Of Ingredients 15

1 cup butter, softened
1-1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup water
1 cup buttermilk
FILLING:
2 cups confectioners' sugar
2 cups marshmallow creme
1/2 cup butter, softened
2 teaspoons vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. , Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with water and buttermilk, beating well after each addition. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 5-7 minutes or until set. Remove to wire racks to cool completely. , In a small bowl, beat filling ingredients until fluffy. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts : Calories 420 calories, Fat 17g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 371mg sodium, Carbohydrate 61g carbohydrate (38g sugars, Fiber 1g fiber), Protein 5g protein.

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