Time 1h7m Yield 16 Whoopie Pies Number Of Ingredients 12 Steps:
Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F. In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again. In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended. With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool. Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies. 1 1/2 cups shortening 3 cups confectioners’ sugar 1 1/3 cups marshmallow topping Dash salt 1 teaspoon vanilla extract 1/3 to 1/2 cup milk In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.
Time 42m Number Of Ingredients 14 Steps:
Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined. Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack. Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk. Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Store in the fridge, well covered, for up to a week. Serve at room temperature.
Number Of Ingredients 0 Steps:
Make Classic Chocolate Cookie dough with 3 eggs and 3/4 teaspoon baking powder total; add 6 ounces melted semisweet chocolate with the eggs. Roll into balls and bake 6 to 8 minutes at 375 degrees; cool slightly. Flip over half the cookies, top each with a marshmallow and return to the oven to soften, 2 minutes. Top with the remaining cookies.
Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. To Make Cookies: In a large bowl cream 1/2 cup of shortening , 1 cup sugar and 2 egg yolks. (Set egg whites aside for filling.) NOTE: If you don’t want to use raw egg white in the filling, leave it out. Substitute 1 whole egg for the 2 egg yolks in the cookie recipe so you don’t end up with leftover whites!! In a separate bowl sift together 2 cups flour, 5 T cocoa, 1 t baking powder, 1/2 t salt, 1 t baking soda. Add to other mixture alternately with milk, beating well. Add vanilla at the end. Drop by large spoonful on greased pan. Bake for 10-15 minutes. Remove to wire rack and cool completely. To Make Filling: Beat together 3/4 cup shortening, 2 cups confectioners’ sugar, 2 egg whites and dash of salt till light. Add 1 tsp. vanilla. To assemble: Spread the flat side of one cookie circle with a spoonful of filling. Top with another.
Time 45m Yield 2 dozen. Number Of Ingredients 18 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.
Yield Makes 2 dozen sandwiches Number Of Ingredients 11 Steps:
Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined. Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter. Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.
Time 1h Yield 15 pies Number Of Ingredients 15 Steps:
For Cookies:. Beat shortening and sugar until fluffy. Add egg and yolk. Stir together buttermilk and baking soda mixture - set aside. Stir together flour, cocoa and salt - set aside. Add flour mix alternately with soda and buttermilk mixture. Bake at 350 for 8-10 minutes - 2 inches apart on cookie sheet. For Icing:. Beat all ingredients until smooth. Allow cookies to cool; fill with icing. Wrap separately in plastic wrap and keep in the refrigerator.
Time 1h15m Yield 15 cookies Number Of Ingredients 18 Steps:
Preheat oven to 375 degrees. Sift together the flour, baking soda, baking powder, salt, cream of tarter, and cocoa. Set aside. In a large mixing bowl, cream the butter, Crisco, sugar, and vanilla until well blended, about 3 minutes. Add the eggs, blending after each addition. Add the flour mixture to the sugar-butter mixture, alternating with the milk. Blend well but don’t over mix. The mixture will look like cake batter and if it looks curdled, don’t worry about it. Use ¼ cup batter for each cookie. Drop the batter onto parchment line cookie sheets……one in each corner and one in the middle. Make them as round as possible. At this point, each cookie will be about 2-1/2 inches in diameter and they should be 3-1/2 to 4 inches apart. Bake for 6 minutes and if necessary, reverse the cookie sheet from front to back so they bake evenly. Continue to bake 10 minutes longer or until top of cake springs back when touched with your fingertip. Don’t over bake. Remove the cookie from the sheet with a spatula to parchment paper covered racks to cool. If any of the cookie are irregular shaped, trim them carefully while they are still warm. Repeat with the remaining batter until you have 30 cookies. Meanwhile, prepare the filling. In a saucepan, mix together the flour and milk until blended. Cook on medium heat and cook and stir constantly until mixture becomes thick. Remove from heat and cool completely. In a mixing bowl, beat the butter until slightly softened. Add the vanilla, salt, & powdered sugar. Add the cooled milk mixture to the butter mixture and beat until light and fluffy. Arrange the cookie into pairs, flat sides up. Place a generous ¼ cup of filling on 15 of the cookies, using the entire filling. Spread the filling to about ½ inch from the edge….it will be almost ½ inch thick. Top with another cookie, flat side down. Press the cookie together so the filling comes to the edge. Serve and eat. Or you can chill them, and then wrap each cookie individually in plastic wrap. They can be stored in the refrigerator, but taste better eaten at room temperature. NOTE: To make smaller cookies, drop heaping tablespoons full of batter onto the sheet and then you can get approximately 2 dozen or so.
Time 45m Yield Makes 10 Number Of Ingredients 12 Steps:
Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool. For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy. Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.
Time 1h15m Yield 18 Number Of Ingredients 6 Steps:
Heat oven to 350°F. Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray. In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners. Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading. Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling. Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.
