Whoopie Wednesday!

 

Whoopie Wednesday!

The Milwaukee Journal Sentinel is getting in on the action!  Check out today’s article:  http://www.jsonline.com/features/food/whoopie-pies-may-be-next-big-thing-7r78bkq-175438281.html

 

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Vanilla Whoopie Pies           

This recipe comes from our friends at www.thebabycakesshop.com – they have awesomeness on their website!  Go take a peek.  Meanwhile, enjoy this whoopie!

Whoopie Pies

Ingredients:

  • 3 egg yolks
  • ¾ cup sugar
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 6 tablespoons butter, softened
  • ⅔ cup milk
  • 1 teaspoon vanilla

Directions:

  1. In a small, deep bowl, beat egg yolks and sugar with a mixer on medium-high speed.  Beat until mixture is a light lemon color and fluffy (about 2 minutes).
  2. Combine flour, baking powder and salt in a large mixing bowl. Add butter and beat with a mixer on medium speed until mixture resembles coarse meal and butter is evenly distributed. Beat in sugar-egg mixture. Beat in milk and vanilla.
  3. Preheat whoopie pie maker until green READY light illuminates.
  4. Fill each cooking reservoir with about 1 teaspoon of batter and bake about 2 to 2½ minutes or until done.
  5. Quickly and carefully remove to cool on a wire rack. Repeat with remaining batter.

Makes 36 whoopie pie halves or 18 sandwiched whoopie pies

Creamy Vanilla Filling

Ingredients:

  • 3 tablespoons shortening
  • 3 tablespoons butter, softened
  • ¾ cup confectioners’ sugar
  • 1 teaspoon vanilla
  • ¼ cup light corn syrup
  • 1 to 2 tablespoons heavy whipping cream

Directions:

  1. In a medium mixing bowl, using a mixer on medium speed, beat shortening and butter together until creamy.  Beat in sugar and vanilla. While beating constantly, beat in corn syrup. Beat in 1 tablespoon cream, then beat in additional cream as needed until filling is soft and spreadable.
  2. Dollop or pipe between 2 whoopie pie halves

Makes about 1 cup filling

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It’s October!!  Time for all things PUMPKIN!!     Pumpkin T...

This recipe comes courtesy of: Making Whoopies – the Official Whoopie Pie Book, by Nancy Griffin. (My absolute go-to source for whoopie!)

Pennsylvania Dutch Pumpkin Whoopie Pies       

CAKES:
4 2/3 C flour
1 Tbsp cream of tartar
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 Tbsp plus 2 tsp ground cinnamon
1 1/2 tsp ground ginger
1 1/2 tsp ground allspice
1 C softened butter
1 C flavorless vegetable oil
2 1/3 C brownsugar
1 C fresh or canned pumpkin puree (the entire can works, too)
1 large egg
2 large egg yolks
1 Tbsp vanilla
1/4 tsp freshly grated lemon zest
1 1/3 C quick-cooking oats

FILLING: (Double it!)
12 ounces cream cheese, softened
2 large egg whites
1/4 tsp vanilla (or 1/2 to 1 tsp natural maple flavoring)
1/4 tsp grated lemon zest
2 3/4 C confectioners’ sugar

DIRECTIONS:
* Preheat oven to 350 F and grease several baking sheets (or use parchment paper)
*Thoroughly stir together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, and allspice in a large bowl.
* In a second mixing bowl, beat the butter and oil at a low speed until well mixed. increase the speed to medium and continue beating until light and fluffy. Add brown sugar and beat until smooth. Beat in pumpkin, egg, egg yolks, vanilla and lemon zest.
*  Gradually beat in the flour mixture (if mixer labors, stir in the last bit of flour by hand). With a wooden spoon, stir in the oats until incorporated.
*  Drop about 2 1/2 Tbsp of batter at a time on to the baking sheets about 4 inches apart. Bake for 10-12 minutes in the upper 1/3 of the oven until slightly darker at the edges. Revmove and let cool on sheets for 3 minutes. Transfer to wire rack.
* To make the filling, cream together the cream cheese, egg whites, vanilla, zest, and 1/2 of the confectioners’ sugar. Gradually add remaining sugar and beat until well blended and smooth. refrigerate the mixture, uncovered, for at least 15 minutes, or cover and hold for up to 24 hours inthe fridge.
*  Assemble.  Enjoy!

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From our friends at www.dashrecipes.com I cut out from the March 2012 insert in the newspaper this fresh idea for whoopie!

Orange & Cream Whoopie Pies

Cake:

1 (18.5 oz) box yellow cake mix
3/4 C. orange juice
1/3 C vegetable oil
3 large eggs
Zest of 1 large orange
2 drops orange food coloring (optional)

Filling: (Be safe – double it <G>)

1 C vegetable shortening (Crisco)
2 C marshmallow cream/fluff
1 1/2 C confectioners’ sugar, plus extra for dusting
1 tsp. vanilla extract

* Preheat oven to 375 F. Line two cookie sheets with parchment paper.
* In a large bowl, combine cake mix, juice, oil, eggs, zest, and coloring. Beat with an electric mixer on low for 30 seconds. Beat on high for 2 minutes.
* Scoop 24 (2-inch) circules of batter onto cookie sheets. Bake 10-15 minutes or until a toothpick comes out clean; Cool cakes before filling.
* Beat shortening and marshmallow cream in a large bowl. Add sugar and vanilla extract. beat on high for 3 minutes or until fluffy.
* Spread filling on flat sideof 12 cakes.Sandwich each with flat side of another cake. Dust with confectioner’s sugar.

More Options to Try!

* Lemon Whoopie: In the cake, instead of OJ and zest, use 1/2 C lemon juice, 1/4 C water and 2 Tbsp lemon zest.
*Lime Whoopie: Sub 1/2 C lime juice, 1/4Cwater, and 2 Tbsp lime zest for OJ and zest. Tint with green food coloring.
*Vanilla-Apricot Whoopie: Replace OJ and zest with 3/4 C water. in filling, stir in apricot preserves to taste.

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In Honor of “TALK LIKE A PIRATE DAY” I offer you this tropical treat!  BANANA WHOOPIE PIES!!!  Courtesy of www.marthastewart.com

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mashed banana (from 1 large ripe banana)
1/2 cup sour cream
4 ounces (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
16 ounces cream cheese, softened
1 cup confectioners’ sugar, plus more for dusting

Directions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
  2. Beat butter and granulated and brown sugars with a mixer on medium-high speed, until pale and creamy, about 3 minutes. Add egg and  1/2 teaspoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with flour mixture.
  3. Transfer batter to a pastry bag fitted with a  1/4-inch plain tip. Pipe batter into 1 1/4-inch rounds on baking sheets, spacing rounds 1 1/2 inches apart.
  4. Bake until edges are golden, about 12 minutes. Slide parchment, with cookies, onto wire racks. Let cool. (Unfilled cookies can be stored for up to 1 day.)
  5. Beat cream cheese, confectioners’ sugar, and remaining  1/2 teaspoon vanilla with a mixer on medium speed until smooth, about 2 minutes.
  6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat sides of half the cookies. Sandwich with remaining cookies. Dust with confectioners’ sugar, and serve immediately.

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RED VELVET WHOOPIE PIES: Perfect for Valentine’s and Christmas!

This recipe comes courtesy of: Making Whoopies – the Official Whoopie Pie Book, by Nancy Griffin. (My absolute go-to source for whoopie!)

Making Whoopies: The Official Whoopie Pie Book   [MAKING WHOOPIES] [Paperback]     

Cakes:

2 C. all-purpose flour
3 Tbsp. cocoa powder
1 tsp. baking soda (always FRESH soda!)
1 tsp. salt
2/3 C. buttermilk (or 2/3 C. light cream mixed with 1 Tbsp. vinegar)
1 C. granulated sugar
2 large eggs
2 ounces red food coloring (I prefer Wilton Red-Red)

Cream Cheese Filling:

2 eight-ounce packages soft cream cheese
1/2 C (1 stick) soft butter
2 C. confectioner’ssugar
2 tsp. vanilla
6 heaping tablespoons Marshmallow Fluff

Preheat oven to 350 F
Mix together flour, cocoa, baking soda and salt. Set aside.
In a sperate bowl, combine the buttermilk and vanilla.
Cream together the butter and sugar. Add the eggs and beat until fluffy. Stir in the dry ingredients, red food coloring, and cream mixture until well blended.
Drop the batter onto a greased or parchment-lined baking sheet with an ice cream scoop or tablespoon, spacing at least 2 inches apart.
Bake for 7 to 12 minutes, depending on the size of the scoop you used. The cakes are done when the top springs back when gently touched.
Mix filling ingredients together until yummy. Once the cakes are cooled, fill your whoopies.  Enjoy!

CHOCOLATE WHOOPIE PIE:

Image

I know, I know, it’s Thursday, but it’s a holiday week and it feels like Wednesday, so that means it’s time for Whoopie!

Here is one of the first whoopie pie recipes I found when discovering my love of whoopie.  It comes to us from our friends at www.cooks.com and goes by the simple name of WHOOPIE PIES.  Enjoy!

Whoopie Pie:

2 C. Sugar
3/4 C. Shortening (a/k/a Crisco – I found this works better than butter/margarine)
2 Eggs, slightly beaten
2 C. Milk
2 tsp. Vanilla
10 Tbsp. Cocoa
4 C. Flour
2 1/2 tsp. Baking Soda (always use FRESH soda!  This is KEY!)
Pinch of Salt

FILLING (You know my rule – DOUBLE IT):

1 1/2 C.Shortening (Could substitute butter)
1 1/2 C. Confectioners Sugar
12 Tbsp. Marshmallow Fluff (Or just the whole jar…)
2 tsp. Vanilla
** Also, not in the original recipe, but for extra creamy goodness, add 3-4 ounces of cream cheese

Cream shortening and sugar. Combine beaten eggs, milk and vanilla and beat into creamed mixture. Slowly stir sifted dry ingredients into the creamed mixture, and beat on medium speed about 2 minutes. Drop with tablespoon onto greased and floured cookie sheet (enough dough to make a baked cookie about 2 to 2 1/2 inches). Bake at 350 degrees until cookie just springs back when pressed in center with finger. Remove to rack and cool completely before filling.

Combine fluff, shortening, and vanilla and beat until well mixed. Slowly add confectioners sugar until well mixed. Place a generous amount on the flat side of one cookie and top with another cookie. makes about 2 dozen whoopie pies.

These store well in an airtight container in the refrigerator and also freeze well.

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Making Whoopies: The Official Whoopie Pie Book   [MAKING WHOOPIES] [Paperback]This recipe comes courtesy of: Making Whoopies – the Official Whoopie Pie Book, by Nancy Griffin.
(My absolute go-to source for whoopie!)

Diane’s Modified  Boston Globe Whoopie Pies

CAKES:                                                                               FILLING**:
2 Cups unsifted flour                                                          4 Tbsp butter
1 tsp baking soda                                                                 3 to 4 ounces cream cheese
1/4 tsp salt                                                                            1 C confectioner’s sugar
1/2 C unsweetened cocoa powder                                   3 heaping Tbsp Marshmallow Fluff
1 egg                                                                                       1 tsp vanilla
1/3 C salad oil
1 tsp vanilla
3/4 C undiluted evaporated milk

* Preheat oven to 350 F.
*Mix together the flour, baking soda, salt, cocoa, and sugar. Add the egg, oil, vanilla, and milk. Beat.
*Drop the batter onto greased cookie sheets, leaving space for each to spread as it bakes. bake for 8 minutes. Cool cakes on pan briefly, then on wire rack.
*Beat together the butter, cream cheese, confectioners’ sugar, Fluff, and vanilla and spread between cooled cakes.
* ENJOY!!
**Just an FYI Betsy note: no matter WHAT the filling recipe ever calls for – double it. I like me some super creamy-filled whoopie!

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