Showing posts with label whoopie pies. Show all posts
Showing posts with label whoopie pies. Show all posts

Wednesday, October 5, 2016

Pumpkin Whoopie Pies / #PUMPKINWEEK

I love all things Whoopie Pie! It is probably one of my top 5 favorite things to bake. I love how versatile they are. You can create any filling you want, to go with any cookie you want. It's up to you and your imagination! And they are so soft and creamy! Mmm!
So I decided to look up some history on Whoopie Pies, and I found out that who originally came up with the Whoopie Pie is a controversial subject. Who knew?! Apparently Maine claims it as theirs and Pennsylvania says that it was first a product of the Amish kitchen. So I decided to look up Amish Whoopie Pies and the first thing that came up was a recipe for a Pumpkin Whoopie Pie! I knew I had to make it for #PumpkinWeek! This recipe for the cookie portion is directly from their web page, except for two changes. I used dark brown sugar for the brown sugar, and I changed the filling. I wanted something to compliment the taste of the pumpkin and not add additional sugar. I simply softened a block of cream cheese, whipped it in a bowl with a mixer, and piped it onto the cookie base. It is perfectly addicting, and I know you will love it! 
Pumpkin Whoopie Pies
(printable recipe at end of post)
 (Yields 2 dozen)
 
2 Cups Pumpkin
2 Egg Yolks
2 Cups Dark Brown Sugar
1 Cup Vegetable Oil
1 Teaspoon Cloves
1 Teaspoon Cinnamon
1 Teaspoon Ginger
Pinch Salt
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
3 Cups Flour
8 ounce Cream Cheese, softened 

Preheat oven to 350 degrees.

Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl. 
Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
Let cool completely on cooling rack.
Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
Refrigerate and Enjoy!

Scroll down to see what other wonderful, tasty recipes were created today!
  
Bean Soup with Pumpkin and Zucchini from Feeding Big
Chocolate and Pumpkin Cheesecake Bars from A Day in the Life on the Farm
Gluten Free Pumpkin Pizza from Gluten Free Crumbley
Kadu Bouranee from Culinary Adventures with Camilla
Maple Pumpkin Butter from Cooking With Carlee
Pumpkin Biscotti from Love and Confections
Pumpkin Bread Rolls from Making Miracles
Pumpkin Cornbread from A Kitchen Hoor's Adventures
Pumpkin Cream Pasta with Bratwurst from Kudos Kitchen by Renee
Pumpkin Crepes from The Redhead Baker
Pumpkin Cupcakes with Maple Cream Cheese Frosting from The Chef Next Door
Pumpkin Milkshake from Cindy's Recipes and Writings
Pumpkin Waffles with Pumpkin Praline Topping from Grumpy's Honeybunch
Pumpkin Whoopie Pies from The Freshman Cook
Slow Cooker Pumpkin Chili from Palatable Pastime
Whipped Pumpkin Spice Honey Butter from Family Around The Table
yield: 2 dozenprint recipe

Pumpkin Whoopie Pies

INGREDIENTS:

  • 2 Cups Pumpkin
  • 2 Egg Yolks
  • 2 Cups Dark Brown Sugar
  • 1 Cup Vegetable Oil
  • 1 Teaspoon Cloves
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Ginger
  • Pinch Salt
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Vanilla
  • 3 Cups Flour
  • 8 ounce Cream Cheese, softened

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Add pumpkin, egg yolks, dark brown sugar, vegetable oil, cloves, cinnamon, ginger, salt, baking powder, baking soda, vanilla and flour to a large mixing bowl.
  3. Using a 1 tablespoon scoop, place scoops of batter on a parchment covered cookie sheet. Bake for 7-9 minutes, checking pies to make sure they are done by using a toothpick.
  4. Let cool completely on cooling rack.
  5. Mix cream cheese in a bowl until there are no lumps. Using a #2A decorating tip, pipe whipped cream cheese over the flat portion of half of the Whoopie Pies. Top the whipped cream cheese with the other half of the flat portion of the Whoopie Pies.
  6. Refrigerate and Enjoy!

Tuesday, September 13, 2016

Midnight Whoopie Pies / #BBColorOurWorldRoundUp

I think  know you are going to love these special Midnight Whoopie Pies! They are chocolatey rich and incredibly tasty. The thing I love the most about whoopie pies is that they are very versatile. They can be made to fit almost any celebration. I made these Midnight Whoopie Pies for the Blooming Bloggers Color our World Round Up, where every month we will present a post which reflects that months chosen color. This months color is black, and because I love whoopie pies, I present you with Midnight Whoopie Pies!


Midnight Whoopie Pies 
(printable recipe at bottom of post)

1 box Dark Chocolate  Fudge Cake Mix (DuncanHines)
1 small box Chocolate Fudge Instant Pudding Mix
1/2 cup Flour
1/3 cup Vegetable Oil
3 Eggs
1 cup Water
Black Food Color

Filling 
3 oz Warm Water
2 1/2 tablespoons Meringue Powder
1/2 teaspoon Cream of Tartar
1 pound Confectioners Sugar

Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread.  Bake for 9-10 minutes.
Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely. 
Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner's sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving. It is not necessary, but it is still hot here in North Carolina, and the filling starts to droop a little with the hot weather.


yield: 2 dozen                   print recipe

Midnight Whoopie Pies

prep time: 30 MINS    cook time: 9 MINS        total time: 39 mins

INGREDIENTS:

Cookies
  • 1 box Dark Chocolate Fudge Cake Mix
  • 1 small box Chocolate Fudge Instant Pudding Mix
  • 1/2 cup Flour
  • 1/3 cup Vegetable Oil
  • 3 Eggs
  • 1 cup Water
  • Black Food Color
Filling
  • 3 oz Warm Water
  • 2 1/2 tablespoons Meringue Powder
  • 1/2 teaspoon Cream of Tartar
  • 1 pound Confectioners Sugar

INSTRUCTIONS:


  1. Mix together the cake mix, pudding mix, flour, vegetable oil, eggs, and water together in a mixing bowl. Mix until all are combined. Add in food coloring. I used a gel food color from Wilton, but any black color can be used. Add a few drops at a time, then blend together with the mix to see if you are happy with it. If you are not, add more until you are. I was unsure if the color was dark enough, so I took the time to scoop some batter out and bake a small cookie to see if it darkened enough during the baking process. It did, and I was so happy I took the few extra minutes to check. Refrigerate batter until ready to use.
  2. Use a 1 tablespoon scoop and place scoops of batter on your baking sheet. Leave room between them for the cookie to spread. Bake for 9-10 minutes.
  3. Let cookies cool for 1-2 minutes, remove from pan to a wire cooling rack and let cool completely.
  4. Whisk together warm water and meringue. Add cream of tartar and whisk together again. Add all of the confectioner's sugar and mix on low speed for 10 minutes. Place in a bowl to keep fresh and cover immediately.
  5. Separate half of filling and tint to an orange color. If you want all your cookies with orange filling, then just color it all orange. Pipe the filling on with a decorating bag using a tip with a large opening. I used a Wilton # 2A. Fill the bottom of a cookie with the filling, starting at any spot and circling the cookie until it is filled in.
  6. You want to make sure the filling is close together and thick, so the top will sit high on the cookie. That way you will get this look. Put the lid on it. Refrigerate, if you want to, until about 30 minutes before serving.

I stated in the beginning of this post that Whoopie Pies are very versatile and can accommodate many party themes and occasions. Here are some past posts that you might enjoy that explain what I mean:




    Sunday, April 1, 2012

    Red Velvet Whoopie Pies~Club Baked

    I can't believe it's time for another Club Baked!! Where does the time go?! (Wow, I sound old)! Anyway, I love Club Baked reveal days. So much fun, and always a great recipe! We are baking our way through the book Baked Explorations: Classic American Desserts Reinvented, written by Matt Lewis and Renato Poliafito. This time around we made the Red Velvet Whoopie Pies. Two classics coming together to create the ultimate treat! Delicious!

    Red Velvet Whoopie Pies

    Whisk,
    Cream,
    Beat,
    Mix,
    Add,
    Bake,
    Cream,
    Pipe,
    Top,
    Enjoy!!!

    To see the recipe for these whoopie pies, drop on by and see
    Andrea at Nummy Kitchen. Andrea is our hostess this time around,
    and while you are there getting the recipe for this delicious treat, check out her blog.
    It's fantastic!

    Thanks for joining me today!

    Thursday, February 16, 2012

    Improv Challenge~Carrot Cake Whoopie Pies!

    Today is the day for the Improv Cooking Challenge!   This is such a fun challenge, I just love participating! This month our ingredients are carrots and ginger. I immediately thought of carrot cake, but I was looking for something a little smaller, like cookies. This got my brain thinking about cookies, and then whoopie pies, the ultimate cookie!
    Carrot Cake Whoppie Pies
    (adapted from Whoopie Pies by Sarah Billingsley)

    2 cups Flour
    1 1/2 teaspoons Baking Soda
    1 teaspoon Baking Powder
    1 teaspoon Ground Cinnamon
    1 teaspoon Ground Ginger
    1/2 teaspoon Ground Nutmeg
    1/2 teaspoon Salt
    8 tablespoons Butter, softened
    1/2 cup packed Light Brown Sugar
    1/2 cup Sugar
    2 Eggs
    1 teaspoon Vanilla Extract
    1 cup Grated Carrots

    Whisk together the flour, baking soda, baking powder,
    cinnamon, ginger, nutmeg, and salt together. 
    Set aside.
    In the bowl that you can use a mixer with, 
    cream together the butter and both sugars. 
    Cream on medium for  4-5 minutes
    until light and fluffy. 
    Add the eggs, one at a time, beating well after each one.
    Mix in vanilla.
    Add the dry ingredients and mix just until combined.
    Add carrots.
    Chill the batter in the refrigerator for at least 1 hour.
    While the batter is chilling, make the cream cheese filling.
    This is a recipe I have used for a very long time. I love it!
    Cream Cheese Filling
    8 ounces Cream Cheese
    5 tablespoons Butter, softened
    2 teaspoon Vanilla
    2 cups Confectioners Sugar
    Cream the cream cheese and butter together.
    Add vanilla.
    Add sugar 1 cup at a time. You might need more
    if you want thicker filling.
    Put filling in a pastry bag with a Wilton #12 tip.

    Preheat oven to 350 degrees.
    Use a small cookie scoop, and place circle of dough
    on your baking sheet. Cook for 10 minutes.
    Let cool!
    Pipe the filling onto the bottom of 1 cookie,.....
    and put the other cookie on top.
    Delicious!

    Thanks for stopping by The Freshman Cook!



    Improv Challenge