Baked Sunday Mornings

a sweet journey through baked: frontiers | explorations | elements | occasions

  • Join
  • The Rules
  • Recipe Schedule
  • About
  • Contact
You are here: Home / Archives for whoopie pies

Roundup: Pumpkin Whoopie Pies

November 19, 2018 by Littlebakerbunny

Our bakers got big satisfaction from these little cakes!

Filed Under: Baked: New Frontiers, Roundup Tagged With: new frontiers, pumpkin, whoopie pies

Leave Your Links: Pumpkin Whoopie Pies

November 17, 2018 by Littlebakerbunny

Who’s got whoopie pies? Leave your links here!

Filed Under: Baked: New Frontiers, Leave Your Links Tagged With: new frontiers, pumpkin, whoopie pies

In the Oven: Pumpkin Whoopie Pies

November 13, 2018 by Sheri

Keeping along with the Autumn theme, we’re diving in to pumpkin whoopie pies with a cream cheese filling. Posting date is November 18!

Pumpkin Whoopie Pies
Author: Matt Lewis & Renato Poliafito
Ingredients
  • For the pumpkin whoopie cookies
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons cinnamon
  • 1 tablespoon ginger
  • 1 tablespoon cloves
  • 2 cups firmly packed dark brown sugar
  • 1 cup vegetable oil
  • 3 cups chilled pumpkin puree
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • For the cream cheese filling
  • 3 cups confectioners’ sugar
  • 1⁄2 cup (1 stick) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
Instructions
For the pumpkin whoopie cookies
  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves together and set aside.
  3. In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.
  4. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.
  5. Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.
Make the Cream Cheese Filling
  1. Sift the confectioners’ sugar into a medium bowl and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth, with no visible lumps. Add the cream cheese and beat until combined.
  3. Add the confectioners’ sugar and vanilla and beat until smooth. Be careful not to overbeat the filling, or it will lose structure.
Assemble the whoopie pies
  1. Turn half of the cooled cookies upside down (flat side facing up).
  2. Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
Notes
The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.The whoopie pies will keep for up to 3 days, on a parchment-lined baking sheet covered with plastic wrap, in the refrigerator.
3.5.3251

 

Filed Under: Baked: New Frontiers, Cookies, In the Oven Tagged With: new frontiers, pumpkin, whoopie pies

Roundup: Brown Sugar Oatmeal Whoopie Pies with Maple Marshmallow Filling

December 20, 2015 by Sheri

And here’s the roundup for the last bake of 2015!

Filed Under: Baked Occasions, Roundup Tagged With: whoopie pies

Leave Your Links: Brown Sugar Oatmeal Whoopie Pies with Maple Marshmallow Filling

December 19, 2015 by Sheri

Whoopie for the last bake of the 2015! Who made whoopie pies?

Filed Under: Baked Occasions, Leave Your Links Tagged With: occasions, whoopie pies

Leave your Links: Banana Whoopie Pies

June 29, 2014 by bourbonnatrix

How did everyone enjoy the Banana Whoopie Pies? And that filling? Leave your links below!

Filed Under: Baked Elements, Leave Your Links Tagged With: banana, elements, whoopie pies

In the Oven: Banana Whoopie Pies

June 23, 2014 by Sheri

Back to our regular scheduled programming. Someone (me) may have jumped the gun on the candy bar tart – it’s the lure of caramel.

For this week, it’s banana whoopie pies! It wouldn’t be a Baked book without at least one whoopie pie recipe. Make these full-sized, or as fun minis, your choice.

Let’s bake!

Banana Whoopie Pies
Yield: 15 to 20 whoopie pies

For the Banana Whoopies
3 3⁄4 cups all-purpose flour
1 1⁄4 teaspoon baking powder
1 1⁄4 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups firmly packed light brown sugar
3⁄4 cup canola oil
1 cup sour cream
1 1⁄2 bananas, mashed (about 1⁄2 cup)
2 large eggs

For the Milk Chocolate Swiss Meringue
5 large egg whites
1 1⁄2 cups granulated sugar
1 pound (4 sticks) unsalted butter, cool but not cold, cut into 1⁄2-inch cubes
1⁄4 teaspoon salt
1⁄2 teaspoon pure vanilla extract
6 ounces good-quality milk chocolate, melted and cooled

For the Assembly
Dried banana chips (optional)
Sliced fresh bananas (optional)

Make the Banana Whoopies
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon and set aside.

In a medium bowl, stir the brown sugar and oil together (you might have to use your hands to break up the larger chunks of brown sugar). Add the sour cream and bananas and whisk until combined. Add the eggs and whisk until smooth.

Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of the dough about 1 inch apart onto the prepared baking sheets. Bake for 10 to 12 minutes, until the cookies are just starting to brown on top and a toothpick inserted into the center of a cookie comes out clean. Transfer the pans to wire racks. Let the cookies cool completely on the pans.

Make the Milk Chocolate Swiss Meringue
In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water (do not let the water touch the bottom of the bowl). Heat the mixture until the sugar is completely dissolved and the color is milk white, 2 to 3 minutes.

Transfer the mixture to the bowl of a standing mixer fitted with the whisk attachment and, starting slowly, increase the speed to medium-high; beat until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the butter and beat on medium-high speed (again starting slowly at first) until smooth and fluffy, about 5 minutes. If the buttercream looks like it is separating, don’t worry; it will eventually come together. Add the salt and vanilla and beat for 5 seconds to combine. Gently fold in the chocolate until the mixture is even in color.

Assemble the Banana Whoopie Pies
Turn half of the cooled cookies flat side up. Using a small ice cream scoop with a release mechanism, or a tablespoon, drop a large dollop of filling onto the flat side of a cookie. Place another cookie, flat side down, on top of the filling. Press slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used.

Place a banana chip or a slice of fresh banana directly on top and in the center of each cookie if you like. Skewer the chip or banana slice and most of the cookie with a toothpick, hors d’oeuvre style. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.

The whoopie pies will keep in the refrigerator on a parchment-lined baking sheet, tightly covered, for up to 3 days (though they taste best if eaten within 2 days). Bring the whoopie pies to room temperature before serving.

Excerpted from Baked Elements: Our 10 Favorite Ingredients by Matt Lewis and Renato Poliafito. Copyright © 2012 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Filed Under: Baked Elements, In the Oven Tagged With: banana, elements, whoopie pies

Roundup: Chocolate Whoopie Pies

February 12, 2012 by Sheri

Lots of pretty whoopie pies this week!



Filed Under: Baked Explorations, Roundup Tagged With: explorations, whoopie pies

Leave Your Links: Chocolate Whoopie Pies

February 11, 2012 by Sheri

Leave your blog links here for the chocolate whoopie pies! What did you think of them?

Filed Under: Baked Explorations, Leave Your Links Tagged With: explorations, whoopie pies

Roundup: Red Velvet Whoopie Pies

February 13, 2011 by Sheri



Filed Under: Baked Explorations, Roundup Tagged With: explorations, whoopie pies

Next Page »

Search

Bakers

Posts, by type

Archives

Tags

almonds banana bars booze bread breakfast brownies Bundt cake candy caramel cheese cheesecake cherries chocolate cinnamon citrus coconut coffee cookies corn crisp cupcakes drink drinks elements explorations fruit hooch ice cream lemon malt muffins new frontiers nuts occasions pancakes peanut butter pie pudding pumpkin scones strawberries tart whoopie pies

Admin

  • Register
  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress