Skip to main content

Old Fashioned Whoopie Pies

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

Old Fashioned Whoopie Pies

Ingredients

  • 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
FILLING:
  • 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

Instructions

  1. 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
  2. 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.
  3. 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.
  4. 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.
  5. Source: https://www.tasteofhome.com/recipes/old-fashioned-whoopie-pies/
whoopie pie, chocolate, vanilla
Dessert
American
Created using The Recipes Generator


Wednesday #BBQWeek Recipes

Appetizers and Drinks

Side Dishes

Main Dishes

Desserts

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor's Adventures and Ellen from Family Around the Table for hosting the event.








Comments

  1. What a fun, throwback dessert for sharing at our next BBQ.

    ReplyDelete
  2. Totally perfect for BBQs and I love the added vanilla beans

    ReplyDelete
  3. I love quick and easy desserts. Especially at a BBQ where you can grab and go. YUMMY!

    ReplyDelete
  4. I love a good Whoopie Pie! Looks amazing!

    ReplyDelete
  5. I love whoopie pies. I need to make them more often. Perfect little hand held desserts.

    ReplyDelete
  6. I haven't mastered the whoopie pie. Mine always look lopsided even if they do taste delicious!

    ReplyDelete
  7. This is the perfect idea for a cookout! Individually wrapped and kept in a cooler - cool chocolatey treats. You can't beat that!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the