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When I lived in New York, my friend/roomie and I used to drive up through New England to Vermont. This annual trek always included a very important stop for whoopie pies. I ate my first whoopie pie when I was about 18 years old. I believe God waited for me to have this life changing event until I was older so that I had the maturity to curb my desire to eat every one in sight!
Last Fall, my husband and I drove through Accidental Maryland, home of Annie's Kitchen, and there I introduced my dear husband to these fine delicacies. Now we have to stop there if we're ever in the area.
I have never met a whoopie pie I didn't like. Chocolate, Pumpkin Spice, Chocolate Peanut Butter...they are all amazing!!!!
When the signs of fall are flying by my window, I begin craving these oh so sweet treats. Here are a few recipes for you to try (and share!) on a crisp autumn afternoon or when the first snow falls (Please God, don't let it snow until Advent!).
Choclate Vanilla Whoopie Pies
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
5 tablespoons all-purpose flour
1 cup milk
1 cup shortening
1 cup white sugar
2 teaspoons vanilla extract
DIRECTIONS
To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
Pumpkin Spice
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp.cinnamon
1 tsp.ginger
1/2 tsp. ground cloves
2 1/2 cups brown sugar
1 cup vegetable oil
2 eggs
2 cups pumpkin
1 tsp. vanilla
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.
Chocolate Peanut Butter Whoopie Pies
Last Fall, my husband and I drove through Accidental Maryland, home of Annie's Kitchen, and there I introduced my dear husband to these fine delicacies. Now we have to stop there if we're ever in the area.
I have never met a whoopie pie I didn't like. Chocolate, Pumpkin Spice, Chocolate Peanut Butter...they are all amazing!!!!
When the signs of fall are flying by my window, I begin craving these oh so sweet treats. Here are a few recipes for you to try (and share!) on a crisp autumn afternoon or when the first snow falls (Please God, don't let it snow until Advent!).
Choclate Vanilla Whoopie Pies
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
5 tablespoons all-purpose flour
1 cup milk
1 cup shortening
1 cup white sugar
2 teaspoons vanilla extract
DIRECTIONS
To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
Pumpkin Spice
3 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp.cinnamon
1 tsp.ginger
1/2 tsp. ground cloves
2 1/2 cups brown sugar
1 cup vegetable oil
2 eggs
2 cups pumpkin
1 tsp. vanilla
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.
Chocolate Peanut Butter 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 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.
Yummmmm!!!!!!!!!!!!!!!
1 comment:
I've never had these - we'll have to try them!
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