Sweet Potato Whoopie Pies


I haven’t done too many preparations for Thanksgiving yet. Here’s how we celebrate: we typically stay in town, because that week kicks off all of our holiday gigs. Three days before the Thanksgiving, we have super late, after-hours rehearsals at Epcot for the Candlelight Processional. The three days following Thanksgiving, we have holiday performances. This means there are a lot of musicians who don’t get to travel and see family on this holiday.


We often had Thanksgiving dinner at someone’s house who played host to “homeless” musicians. This year, we are having dinner at our place with just a few friends. Although knowing my husband, who loves inviting people over, that number will probably increase in the next few days. Not that I mind – the more people eating turkey, the less we have for leftovers!


You have probably already fleshed out your Thanksgiving menu, but if you’re looking for something to add, I highly recommend these whoopie pies. They’re like a sweet potato casserole in cookie form. You could serve them as an appetizer. Or how about as a non-traditional side dish? And of course, there’s always dessert. The marshmallow filling holds its shape, so there’s no messy oozing when you bite into the whoopie pie. And using the kitchen torch equals a good day of cooking in my book.

adapted from Cuisine at Home
December 2010

 

Sweet Potato Whoopie Pies

Sweet Potato Whoopie Pies

Ingredients

Whoopie Pies
2 c all purpose flour
1 tsp cinnamon
1 tsp baking soda
½ tsp ground nutmeg
½ tsp table salt
1 stick (8Tbs) unsalted butter, room temperature
1 c packed light brown sugar
1 egg
2 c cooked sweet potato puree (see note)
1 tsp vanilla
½ c plus 1 Tbs buttermilk
Marshmallow Frosting
2 egg whites
½ c sugar
1/8 tsp cream of tartar
½ tsp vanilla extract

Instructions

  1. For the whoopie pies: Preheat oven to 350˚F. Line two baking sheets with parchment paper.
  2. Whisk the flour, cinnamon, baking soda, nutmeg and salt in a medium bowl. Set aside. In a large bowl, cream butter and brown sugar with a hand mixer. Beat in the egg. Add sweet potato puree and vanilla and beat until smooth. Add half the flour mixture and beat on low until just combined. Add the buttermilk and beat until just combined. Finish off with remaining flour and beat until just combined.
  3. Scoop batter onto prepared baking sheets in about 3 Tbs amounts, spacing about 1 inch apart. Bake until cookies are just set and spring back when touched, about 14-16 minutes. Remove from oven and let cool on baking sheets for 5 minutes. Transfer to a wire rack and cool completely.
  4. For the filling: Place egg whites, sugar, water, and cream of tartar in the top of a double boiler (or a medium heatproof bowl.) Beat with a hand mixer on high until opaque, white, and foamy. Put the bowl over a pot of simmering water. Make sure the container sits firmly over the pan. Beat on high until the frosting forms stiff peaks that stand up straight when you stop the beaters and lift them out of the frosting. This should take about 7 minutes. Remove bowl from the pan and add the vanilla extract. Continue beating on high for another two minutes to thicken the frosting. Use immediately.
  5. To finish the whoopie pies, fill a pastry bag fitted with a tip and pipe onto the bottom side of half the cookies. Use a kitchen torch to toast the filling. Top with remaining cookies.

Notes

To make sweet potato puree, process cooked, skinned sweet potatoes in a food processor for about 30 seconds. 1 large baked sweet potato=about 1 c puree.

http://kokocooks.com/2011/11/sweet-potato-whoopie-pies/

 

 

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Vanilla Strawberry Whoopie Pies


A few weekends ago we held the Central Florida Food Blogger Bake Sale. It was organized by Julie of The Little Kitchen and Aggie of Aggie’s Kitchen. I couldn’t wait to meet many local food bloggers, and was impressed by the spread. Other participants of the bake sale were:

Jaclyn from food + words (@foodpluswords)
Monica from Sweetbitesblog (@sweetbitesblog)
Jim from Comfort In Crumbs @comfortincrumbs
Pearleen from MegaYummo! (@MegaYummo)
Dawn from Wicked Good Dinner (@dawnviola)
Katie from Katie’s Cucina (@katiescucina)
Robin W. (@SimplySoBaking)
Natasha from Thats So Yummy (@thatssoyummy)
Wanda from My Sweet Zepol (@mysweetzepol)


Unfortunately, I couldn’t stay for the entire event. Remember how I mentioned that May was my busy month? Well, that weekend I had a rehearsal and two orchestra performances. I had to dash from the bake sale to our dress rehearsal with violinist Joshua Bell. I managed to snap a few pictures of all the yummy baked goods before I had to leave.



For my part, I made dipped waffle cone bowls and vanilla strawberry whoopie pies. I’ve made the whoopie pies for a few different events recently – bite-sized ones for a reception, and large ones for the bake sale.


I fell in love with these the moment they came out of the oven. The cookie and filling combination tasted like a strawberry milkshake. After one bite, Hubs closed his eyes and murmered, “I’m so glad I married you.”

adapted from King Arthur Flour

Vanilla Strawberry Whoopie Pies

Vanilla Strawberry Whoopie Pies

Ingredients

Whoopie Pies
1 c unsalted butter, room temperature
1 ½ c sugar
3 large eggs
1 vanilla bean, split lengthwise
1 ½ tsp vanilla extract
4 ½ c unbleached all-purpose flour
1 ½ tsp salt
1 Tbs baking powder
1 ¼ c milk
Strawberry Filling
1 c sugar
4 large egg whites
Pinch kosher salt
2 sticks unsalted butter, room temperature
2 Tbs crushed freeze-dried strawberries (crush berries, then measure)

Instructions

  1. For the whoopie pies: Preheat oven to 375ºF.Line 2 baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the butter and sugar until fluffy.Beat in eggs, one at a time, until well combined.With the edge of a knife, carefully scrape the seeds from the inside the vanilla bean and add seeds to the butter mixture.Add vanilla extract and beat to combine.
  3. In a medium bowl, combine the flour, salt, and baking powder.Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the dry ingredients.Mix until just combined.
  4. Drop by scoopfuls (I use an ice-cream scoop) onto prepared baking sheets, leaving a few inches between cookie dough.Bake until the tops are springy and just barely dry, 7-11 minutes depending on the size.Watch carefully to keep from browning.Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
  5. For the strawberry filling: Place sugar and egg whites in the bowl of a stand mixer.Place the bowl over a pot of simmering water.Heat, whisking constantly, until the mixture reaches 160°F.Mixture will be frothy.
  6. Remove bowl from heat and attach to the mixer.Fit the mixer with the whisk attachment.Beat on medium-high until stiff peaks form, about 10 minutes.The mixture should be room temperature.Reduce speed to medium and add the butter, 2 Tbs at a time, making sure each addition is well incorporated.If the mixture is soupy, stick the bowl in the fridge, chill for 15-20 minutes, and continue to beat until the mixture comes together.If the mixture looks curdled, just keep beating.Beat in the crushed strawberries.
  7. To assemble cookies, spread filling on bottom-side of one cookie.Place a second cookie, right-side up, on top to form a sandwich.
http://kokocooks.com/2011/05/vanilla-strawberry-whoopie-pies/

 

 

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Pink Velvet Whoopie Pies

 

I was surprised that I couldn’t find a recipe for these on the internet. Whoopie pies are everywhere, and especially the red velvet variety. Pink whoopie pies are just a small stretch away.


I went through many batches of cookies in my search for the best shade of pink. The quantity of cocoa powder greatly affected the color. After varying degrees of pink, ranging from dark fuschia (with 1 TBS of cocoa powder) to a shade I refer to as “ballet” pink (with 1/2 tsp of cocoa powder), I decided to omit the cocoa powder completely. That, along with about 10 drops of red food coloring, yielded a bright, cheery pink.


Adapted from the marshmallowfluff recipe

Pink Velvet Whoopie Pies

Pink Velvet Whoopie Pies

Ingredients

2 ¼ c all purpose flour
1 tsp baking soda
¼ tsp salt
1 egg
1/3 c vegetable oil
1 c sugar
1 tsp vanilla
8-10 drops red food coloring
¾ c buttermilk
Marshmallow Filling (recipe follows)

Instructions

  1. Heat oven to 350˚F. Lightly spray two large cookie sheets with non-stick spray.
  2. In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, beat the egg, oil, and sugar with a hand mixer. Beat in the vanilla and red food coloring. Using a spatula, stir in (by hand) the flour mixture and buttermilk alternately, beginning and ending with the dry ingredients.
  3. Drop by spoonfuls (I used a mini ice-cream scoop), onto prepared cookie sheets. They will spread, so leave a lot of space between scoops. Bake until the tops spring back lightly, about 8-15 minutes, depending on their size. Remove to wire racks to cool. Spread marshmallow filling onto the bottom of one cookie, and top with another to make a sandwich.
http://kokocooks.com/2011/01/pink-velvet-whoopie-pies/

Marshmallow filling

Marshmallow filling

Ingredients

½ c butter, softened
1 c confectioner’s sugar
1 c marshmallow fluff (about ½ of a 7.5 oz jar)
½ tsp vanilla

Instructions

  1. Beat ingredients in a bowl until light and fluffy.
http://kokocooks.com/2011/01/pink-velvet-whoopie-pies/

 

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Banana Whoopie Pies with Peanut Butter Filling

 

Whoopie pies seem to be one of the current rages on the blogosphere. The Wicked Whoopie website has a long list of flavor combinations, each more yummy sounding than the last. Gingerbread, maple, and orange creamsicle all sound good right about now.


I originally saw a banana-peanut butter whoopie pie on Abby Sweets. Peanut butter on banana is one of my favorite snacks – why not make it into a cookie? I liked the idea of a peanut butter filling, but didn’t think one that was cream cheese-based would work for me. Martha’s recipe for the cookie looked amazing, and I already had all the ingredients on hand.


There was a slight incident between Hubs and I over the banana. There were 2 ripe bananas left and I asked him to save me one. I got home from work, ready to whip up cookie dough, only to discover no ripe banana. Instead, there was a new bunch of green-tipped bananas perched on the counter. I almost went ballistic, when he texted that he hadn’t eaten the last ripe banana, and would bring it home so I could use it for the cookies. This meant that I was up until 11:00 making whoopie pies, but they were totally worth it.

 

adapted from Martha Stewart

Banana Whoopie Pies with Peanut Butter Filling

Banana Whoopie Pies with Peanut Butter Filling

Ingredients

Whoopie Pies
2 c flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ c mashed banana (about 1 large banana)
½ c sour cream
½ c butter (1 stick)
½ c granulated sugar
½ c packed light brown sugar
1 large egg
½ tsp vanilla extract
Filling
1 c creamy peanut butter
1 stick butter
1 tsp vanilla
2 c powdered sugar

Instructions

  1. For the whoopie pies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  2. Sift flour, baking powder, baking soda, and salt into a bowl. Combine banana and sour cream in another bowl.
  3. Beat butter, granulated sugar, and brown sugar with a mixer on medium-high speed until pale and creamy, about 3 minutes. Add egg and vanilla, beating until incorporated. Add flour mixture and banana mixture in alternating additions, beginning and ending with the flour mixture.
  4. Transfer batter to a pastry bag fitted with a plain tip with a large opening. (I used a number 12). Pipe batter into 1-inch rounds, spacing 1 inch apart. Bake until edges are golden, about 12 minutes. Let cool a few minutes and then transfer cookies to a wire rack.
  5. For the filling: Beat peanut butter, butter, and vanilla into a medium bowl. Beat in the powdered sugar, a little at a time, until mxture reaches desired consistency. There may be some sugar leftover.
  6. To assemble cookies, spread or pipe filling onto the bottom of half the cookies. Top with the remaining cookies.
http://kokocooks.com/2010/09/banana-whoopie-pies-with-peanut-butter-filling/

 

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