CHOCOLATE PEPPERMINT WHOOPIE PIES
Provided by Katie Lee Biegel
Categories dessert
Time 3h15m
Yield 20 to 24 whoopie pies
Number Of Ingredients 17
Steps:
- For the cookies: Whisk together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Sift into another large bowl.
- Beat the granulated sugar and butter together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Alternate adding the dry mixture and the milk, beginning and ending with the dry mixture. Mix until just incorporated. Refrigerate the dough until chilled, about 1 hour.
- Adjust the oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line 2 baking sheets with parchment and lightly coat with cooking spray.
- Drop tablespoonfuls of batter about 3 inches apart on the prepared baking sheets (about 6 cookies per baking sheet). Keep the remaining batter chilled while working.
- Bake until the cookies puff up and the tops are no longer glossy, about 7 minutes. Let cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely, about 1 hour. Let the baking sheets cool, then reline with parchment, lightly coat with cooking spray and bake the remaining batter in batches (cool, reline and spray the baking sheets each time).
- For the filling: Beat the confectioners' sugar and shortening in a large bowl with an electric mixer on medium speed until fluffy. Add the marshmallow creme, milk and peppermint extract and beat until light and airy, about 5 minutes.
- Spread a heaping tablespoon of the filling on half of the cookies. Sandwich with the remaining halves, pushing down slightly to move the filling to the edge. Put the crushed candy canes on a plate and roll the sides of the whoopie pies in the candy.
CHOCOLATE PECAN PIE I
This is made just like a traditional pecan pie, with the addition of chocolate chips. It is very fudgy. It is always the first dessert to go at our family's Thanksgiving!
Provided by Karin Christian
Categories Desserts Pies Pecan Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat eggs, sugar, salt, margarine, and syrup with hand beater. Stir in pecans and chocolate chips. Pour mixture into pie shell.
- Bake until set, 40 to 50 minutes. Cool.
Nutrition Facts : Calories 736.2 calories, Carbohydrate 92.4 g, Cholesterol 69.8 mg, Fat 39.3 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 12.5 g, Sodium 401.5 mg, Sugar 28.4 g
PUMPKIN PECAN WHOOPIE PIES
These whoopie pies are chock-full of pumpkin flavor-a perfect treat for fall! For a finishing touch, I like to roll the outside edges in mini chocolate chips or chopped nuts and dust with cinnamon sugar. -Rashanda Cobbins, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 whoopie pies
Number Of Ingredients 21
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. In another bowl, whisk the eggs, pumpkin, water, oil and vanilla. Stir into dry ingredients just until moistened., Drop by 2 tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° for 8-10 minutes. Remove to wire racks to cool., For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled., In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread about 3 tablespoons filling on each bottom of half the cookies; cover with remaining cookies. Store in the refrigerator. If desired, roll the filled pies in pecans or chocolate chips and sprinkle with additional cinnamon.
Nutrition Facts : Calories 424 calories, Fat 22g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 277mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
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