Whoopie Pies

"Easy Recipe by Eating Well.com. Ready time is 2 1/2 hours which includles chilling time."
 
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Ready In:
45mins
Ingredients:
16
Yields:
16 pies
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ingredients

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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

<p>Hello! Thank you for stopping by. I am originally from New York City. The military brought me to VA 40 years ago and I decided to stay. I am married with two grown children and several dogs and cats. They are my babies now. I have been a special needs bus driver for the last 35 years. I love my job and the children. <br />I feel very fortunate to have found this site. I just love it. <br /><br /><img alt= src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg /></p> <p><img alt=Med/Sm 200x157 src=http://i424.photobucket.com/albums/pp330/LadyBlueNose/Bird%20Banners/Banner3-4-1-1-2.jpg border=0 /></p> <p><br /><img alt=Photobucket src=http://i80.photobucket.com/albums/j184/cjmcqb/food/spbanner.gif border=0 /></p>
 
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