Whoopie Pies
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
16 pies
ingredients
- 1⁄3 cup canola oil
- 3⁄4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1⁄2 cups whole wheat pastry flour
- 1⁄3 cup unsweetened cocoa powder
- 3⁄4 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup nonfat milk
- 1⁄2 cup cold water
- 2 teaspoons unflavored gelatin
- 1 cup whipping cream
- 2⁄3 cup nonfat plain yogurt
- 1⁄2 cup confectioners' sugar
- 1 teaspoon vanilla extract
directions
- Recipe Directions.
- Preheat oven to 350ºF. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with cooking spray.
- To prepare cookies: Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. Let the batter stand for 15 minutes.
- Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn’t spread itself. (Each large baking sheet accommodates 8 cookies—they will be close together.) Bake the cookies until firm to the touch, about 8 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Wash, dry and coat the baking sheets with cooking spray again. Repeat with the remaining batter.
- To prepare filling: While the cookies cool, stir water and gelatin in a small heatproof cup or bowl. Let stand 1 minute. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Let cool for 10 minutes.
- Beat cream, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined.
- Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again until smooth.
- To assemble whoopie pies: Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies. Chill in the refrigerator until the filling is set, about 30 minutes.
- Press a piece of plastic wrap directly on the surface of the filling and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 1 day.
- Refrigerate the assembled Whoopie Pies, uncovered, for up to 4 hours.
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RECIPE SUBMITTED BY
1PugMom2
Woodbroodge , 86
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