I hope you are enjoying BBQWeek as much as I am! Today I'm sharing one of our favorite desserts, whoopie pies. These are perfect for a barbecue because they are individually portioned and are hand held, no silverware required! This recipe is from Taste of Home and is featured as their #Bakeable challenge for May.
Though I've made them in the past, most of the versions have started with a cake mix. This one is the real deal completely from scratch. I used a cookie scoop to get nice equal portions, and my first sheet came out of the oven flat. I ended up chilling the dough for 30 mins and the next ones came out perfect.
For the filling, I used the vanilla extract that was called for but didn't really think that there was enough vanilla flavor so I used the seeds from a whole vanilla bean as well. The filling was looser than I'm generally used to, but set up nicely in the fridge.
While they are not the same as a New England style whoopie pie, they are absolutely delicious. Keep them refrigerated until serving. I individually wrapped them and it will be super easy to pop them onto a double layered tray with some ice in between. Thank you to Maria C. for sharing her recipe! Be sure to go and check out what all the other #BBQWeek bloggers are making using the links down below.
Old Fashioned Whoopie Pies
- 1/2 cup baking cocoa
- 1/2 cup hot water
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 3 tablespoons all-purpose flour
- Dash salt
- 1 cup 2% milk
- 3/4 cup shortening
- 1 1/2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1 vanilla bean, split and scraped
- 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
- Use a 2T cookie scoop to drop dough 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 extra and vanilla bean seeds until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.
- Source: https://www.tasteofhome.com/recipes/old-fashioned-whoopie-pies/
Wednesday #BBQWeek Recipes
Appetizers and Drinks
- Bacon Ranch Pasta Salad by Daily Dish Recipes
- Cheddar Bacon Ranch Corn by Making Miracles
- Cowboy Beans by Devour Dinner
- Creamy Coleslaw Recipe by SueBee Homemaker
- Grilled French Fries by Palatable Pastime
- Memphis-Style Coleslaw by House of Nash Eats
- Slow Cooker Baked Beans by Karen's Kitchen Stories
- Slow Cooker BBQ Green Beans with Bacon by Blogghetti
- Sweet and Spicy BBQ Chicken Macaroni Salad by Hezzi-D's Books and Cooks
- Bacon and Cheddar Smash Burgers by Family Around the Table
- Easy Smoked Ribs by A Kitchen Hoor's Adventures
- Greek Chicken Pita Sandwich by A Day in the Life on the Farm
- The Best Grilled BBQ Chicken Breasts by Cheese Curd In Paradise
- Grilled Banana Bread with Vanilla Ice Cream and Homemade Caramel Sauce by Our Good Life
- Magic Chocolate Walnut Fudge by The Spiffy Cookie
- Old Fashioned Whoopie Pies by Jolene's Recipe Journal