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Whoopie Pies

Classic whoopie pies combine a creamy filling sandwiched between cakey chocolate cookies. Some are filled with a marshmallow cream frosting while others are filled with whipped cream. Even those of us who grew up with the former fell in love with our lighter version of the whipped cream-filled treats.


16 whoopie pies
 
Ingredients


Cookies

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

Filling

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
 
Preparation


1.Preheat oven to 350°F. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with cooking spray.

2.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.

3.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.

4.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.

5.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.

6.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.

Tips & Notes

Make Ahead Tip: Press a piece of plastic wrap directly on the surface of the filling (Steps 4-5) and refrigerate for up to 1 day. Store the cookies (Step 3) in an airtight container at room temperature for up to 1 day. Refrigerate the assembled Whoopie Pies, uncovered, for up to 4 hours.

Nutrition

Per serving: 202 calories; 11 g fat (4 g sat, 5 g mono); 34 mg cholesterol; 24 g carbohydrates; 3 g protein; 2 g fiber; 144 mg sodium; 63 mg potassium.



1 1/2 Carbohydrate Serving



Exchanges: 1 1/2 carbohydrate (other), 2 fat

Spiced Apple Cider Muffins

Cider doughnuts, a New England harvest treat, inspired these spice-happy muffins. A crumbly streusel topping made with a small amount of butter provides a delicious finish.


1 dozen muffins
 
Ingredients


Streusel

2 tablespoons packed light brown sugar

4 teaspoons whole-wheat flour

1/2 teaspoon ground cinnamon

1 tablespoon butter, cut into small pieces

2 tablespoons finely chopped walnuts, (optional)

Muffins

1 cup whole-wheat flour

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon ground cinnamon

1/2 teaspoon ground nutmeg

1 large egg

1/3 cup packed light brown sugar

1/2 cup apple butter, such as Smucker's

1/3 cup maple syrup

1/3 cup apple cider

1/3 cup low-fat plain yogurt

1/4 cup canola oil
 
Preparation


1.Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.

2.To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.

3.To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.

4.Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they’ll be quite full). Sprinkle with the streusel.

5.Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Nutrition

Per muffin: 209 calories; 7 g fat (1 g sat, 3 g mono); 21 mg cholesterol; 34 g carbohydrates; 4 g protein; 2 g fiber; 162 mg sodium; 40 mg potassium.



2 1/2 Carbohydrate Serving



Exchanges: 2 starch, 1 fat

I found this recipe on Simple Recipes

Ingredients:


3 8oz cream cheese

4 eggs

1 cup sugar

1 teaspoon vanilla extract

2 20oz crushed pineapple (no sugar added), drained



Ground cinnamon to taste



2 16oz sour cream

10 tablespoon sugar

1 teaspoon vanilla extract



3 ready made pie crusts

Preparation:


Whip the cream cheese until light and fluffy, add the eggs one at the time by continuous beating. Once the eggs are added to the cream cheese, add the sugar and the vanilla extract. Mix for 1 more minute and fold the crushed pineapple into the cream cheese mix.

Pour the cream cheese mixture into the ready made crust and bake for 25~30 minutes at 350F.

Remove the cheesecake from the oven and let them cool down. Sprinkle the cakes with cinnamon. In the meantime mix the sour cream with the sugar and vanilla extract.

Pour on top of the cheesecake and bake for 5 minutes at 375F. Let it cool and refrigerate for at least 4 hours before serving.