Recipe : Go Bananas Whoopie Pies

Jen
These were my favorite whoopie pies that we tried.  If you enjoy bananas and peanut butter, I think, you will enjoy these too!  I would add a whole banana instead of a half.  Looks delicious!

Go Bananas Whoopie Pies

CAKES
1/2 cup butter, softened
3/4 cup sugar
1/4 cup packed brown sugar
1 egg
1 tsp vanilla extract
1/2 cup mashed ripe banana
1/2 cup buttermilk
2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda

FILLING
1 pkg (8oz.) cream cheese, softened
1 cup creamy peanut butter
3 Tbsp. butter, softened
1 cup confectioners’ sugar
1 tsp. vanilla extract
Additional confectioners’ sugar

1.  In a large bowl, cream butter and sugars until light and fluffy.  Beat in egg and vanilla.  In a small bowl, combine banana and buttermilk.  Combine the flour, salt baking powder and baking soda; gradually add to creamed mixture alternately with banana mixture.

2.  Drop by the tablespoonfuls 2 in. apart onto parchment paper-lined baking  sheets.  Bake at 350 degrees for 12-15 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

3.  For filling, in a large bowl, beat cream cheese, peanut butter and butter until fluffy.  Beat in confectioners’ sugar and vanilla until smooth.  Spread filling on the bottoms of half of cookies, about 1 Tbsp. on each; top with remaining cookies.  Dust with additional confectioners’ sugar.  Store in the refrigerator.

Recipe from Taste of Home February/March 2011
Prep: 40 minutes   Bake: 15 min/batch   Yield: 2 dozen

Recipe : Lemony Gingerbread Whoopie Pies

Jen
These are two flavors I would not have guessed went well together, but they do.  Interesting!  One of the Whoopin’ it up friends, told me these were her husband’s favorite.

Lemony Gingerbread 
Whoopie Pies

CAKES
3/4 cup butter, softened
3/4 packed brown sugar
1/2 cup molasses
1 egg
3 cups all-purpose flour
2 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1/2 cup sugar

FILLING
3/4 cup butter, softened
3/4 cup marshmallow creme
1 1/2 cups confectioners’ sugar
3/4 tsp. lemon extract

1. In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in molasses and egg.  Combine the flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well.  Cover and refrigerate for at least 3 hours.

2.  Shape into 1 inch balls; roll in sugar.  Place 3 inches apart on ungreased baking sheets.  Flatten to 1/2 inch thickness with a glass dipped in sugar.  Bake at 350 degrees for 8-10 minutes or until set.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

3. For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy.  Gradually beat in confectioners’ sugar and extract.

4.  Spread filling on bottoms of half of the cookies, about 1 Tbsp. on each; top with remaining cookies.

From Taste of Home February/March 2011
Prep: 25 minutes   Bake: 10 minutes   Yield: about 2 dozen

Recipe : Red Velvet Whoopie Pies

Jen

The Red Velvet Whoopie Pies were a fun addition to the Whoopin’ it Up Party.  I am not a huge fan of red velvet cake, but I was really glad we tried them.  

Red Velvet Whoopie Pies
CAKES
2 oz. semisweet chocolate, chopped
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 Tbsp. red food coloring
11/2 tsp. white vinegar
1 tsp. clear vanilla extract
21/4 cups all-purpose flour
1/4 cup baking cocoa
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp baking soda

FILLING
1 pkg. (8oz) cream cheese, softened
1/2 cup butter, softened
2 1/2 cups confectioner’ sugar
2 tsp. clear vanilla extract

TOPPINGS
White baking chips, melted

1. In a microwave, melt chocolate; stir until smooth. Set aside.
2.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in the eggs, sour cream, food coloring, vinegar and vanilla.  Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture and mix well.  Stir in melted chocolate.
3. Drop by tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.  bake at 375 degrees for 8-10 minutes or until edges are set.  Cool for 2 minutes before removing from pans to wire racks to cool completely.
4.  For filling, in a large bowl, beat cream cheese and butter until fluffy.  Beat in confectioners’ sugar and vanilla until smooth.  Spread filling on the bottoms of half of the cakes, about 1 Tbps. on each.  Top with remaining cookies.  Drizzle with melted baking chips.  Store in the refrigerator.

This recipe is from the Taste of Home. February/March 2011

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