{Whoopies pies, by Ghirardelli}

Makes: 30
Prep: 35 minutes
Total: 1 hour 55 minutes

INGREDIENTS

1-3⁄4 cups all-purpose flour
3⁄4 cup Ghirardelli® Unsweetened Cocoa
1-1⁄2 teaspoons baking soda
1⁄2 teaspoon salt
1⁄4 cup plus 1 tablespoon vegetable shortening
1⁄2 cup granulated sugar
1⁄2 cup packed dark-brown sugar
1 large egg
1 cup whole milk
2 teaspoons pure vanilla extract
For Filling
8 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
1 cup heavy cream
1⁄8 teaspoon coarse salt

DIRECTIONS

Preheat oven to 375°F. Stir together flour, Ghirardelli® Unsweetened Cocoa, baking soda, and salt in a medium bowl.

Beat shortening and sugars with a mixer on high speed, until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes more.

Reduce speed to low. Add flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour.

Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets set on wire racks 10 minutes. Transfer cookies to racks, and let cool completely.

Filling

Bring cream just to a boil over medium-high heat. Pour over Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips and add salt. Let stand 10 minutes (do not stir; doing so will cool the ganache too quickly, making it grainy).

Whisk ganache until smooth and shiny. Scrape dish with a rubber spatula to incorporate all of it. Chill ganache, stirring often, for 45 minutes to 1 hour. Beat with a mixer on medium-high speed until paler and fluffy, for 2 to 4 minutes.

Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2-1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookie, pressing gently.

Fuente: www.ghirardelli.com

{Whoopie pies, by Martha Stewart}

Made from two small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with seven-minute frosting. Serve as an after-lunch or -dinner treat with a tall glass of milk.

YIELD: MAKES 2 DOZEN SANDWICHES

INGREDIENTS

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Seven-Minute Frosting

DIRECTIONS

Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line two baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

COOK'S NOTES: Store in an airtight container for up to 3 days.

Fuente: www.marthastewart.com

Seven-Minute Frosting



YIELD: MAKES ABOUT 4 CUPS

INGREDIENTS

3/4 cup plus 1 tablespoon sugar
1/3 cup water
1 tablespoon light corn syrup
3 large egg whites
1/4 teaspoon pure vanilla extract

DIRECTIONS

Heat 3/4 cup sugar, the water, and corn syrup in a medium saucepan over medium heat, stirring until sugar dissolves. Increase heat, and bring to a boil. Wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Cook until it registers 235 degrees on a candy thermometer.
Meanwhile, whisk whites with a mixer on medium speed until soft peaks form, about 2 1/2 minutes. Add remaining tablespoon sugar; reduce speed to medium-low. Pour sugar syrup into whites in a slow, steady stream. Increase speed to medium high; beat until stiff peaks form, about 7 minutes. Beat in vanilla; use immediately.

Fuente: www.marthastewart.com

{Whoopie pies, by Epicurious}

We prefer Droste brand Dutch-process cocoa for this recipe because it gives the cakes a richer chocolate flavor. Though whoopie pies can be served on the same day they're made, we think the cakes are much better a day after baking.

Active time: 30m
Total time: 1h
Makes: 8 individual desserts

Ingredientes

For cakes

2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling

1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla

PREPARATION

Make cakes:

Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks' notes:
Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperature.

Fuente: www.epicurious.com

{Chocolate whoopie pies}

Whoopie pies are two soft cookies sandwiched with a delicious filling. Try Simon Rimmer's easy recipe.

Preparation time: less than 30 m.
Cooking time: 10m-30m
Makes: 12

Ingredients

125g butter
150g hocolate, minimum 70% cocoa solids, plus extra for melting (optional)
225g sugar
3 free-range eggs
1 tsp vanilla extract
250g flour
30g cocoa powder
½ tsp baking powder
18 marshmallows

To serve
Cocoa powder
Icing sugar

Preparation method

Preheat the oven to 180C. Line a baking tray with greaseproof paper.
Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
Whisk the sugar, eggs and vanilla together in a separate bowl then fold in the chocolate mixture.
Sift the flour, cocoa and baking powder together, then fold into the chocolate and egg mixture.
Place tablespoonfuls of the mixture onto the baking tray (the mixture should make 36 biscuits) and bake in the oven for 6-8 minutes.
Remove from the oven and set aside half of the biscuits on a cooling rack. Turn the remaining biscuits over and place a marshmallow on top of each. Return to the oven for 2-3 minutes, or until the marshmallows have softened.
Remove from the oven and set aside on a cooling rack to cool slightly. Press the cooled biscuits on top.
Optional: Melt 100g extra chocolate and pour this over the cookies, then set aside to cool.

Fuente: www.bbc.co.uk

{Whoopies}

Por: Mauricio Asta

Ingredientes

Para 12 porciones

Harina 0000 825 g
Polvo para hornear 1 1/2 cdita
Bicarbonato de sodio 1 1/2 cdita
Sal 1 pizca
Aceite neutro 175 cc
Azúcar 500 g
Huevo 1
Esencia de vainilla 2 cda
Café expreso 250 cc
Cacao 175 g
Café instantáneo 2 cditas
Crema de leche 125 cc
Procedimiento

 Tamizar la harina junto con el polvo para hornear, el bicarbonato y la sal.
 Mezclar el aceite neutro con el azúcar. Luego, incorporar el huevo y la esencia de vainilla.
 Mezclar el café expreso con el cacao y el café en polvo, hasta formar una crema. Incorporar a la preparación de aceite.
 Agregar los ingredientes secos y la crema de leche.
 Con una cuchara de helado, hacer esferas sobre una placa forrada con papel manteca.
 Hornear 15 minutos a 170°C.
 Rellenar a gusto.

Fuente: www.foxplay.com