Chocolate Whoopie Pies- Sweet Talk with Lindsay Strand
Lindsay Strand shows how using buttermilk gives the chocolate cookies in this recipe a subtle tanginess that offsets a rich buttercream filling beautifully. Martha made this recipe on episode 708 of Martha Bakes.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Low Fat, Low Calorie, Chocolate Peanut Butter Whoopie Pies!!
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Healthy Chocolate Peanut Butter Whoopie Pies!
Ingredients:
1 Package of Pillsbury Moist Supreme Sugar Free Devil’s Food Premium Cake Mix
3 Large Eggs
¾ Cup Water
½ Cup Coconut Oil
Half of 1 large Avocado
2 Tablespoons Earth Balance Original Vegan Butter
¼ Cup Macadamia Milk (Almond, Soy, or Coconut Milk are great options too!)
1 (12oz) Jar Creamy Smooth Peanut Butter
½ Cup Splenda (Stevia works great here as well)
Recipe:
Mix together your cake mix, eggs, water, and coconut oil in an electric mixer until all ingredients are well blended. (About 2 minutes) Using a small ice cream scoop (about 2 tablespoons) scoop batter onto baking sheet and spread batter into small circles. Leave 2 inches between each pie & Bake for 7-9 minutes or until cooked through. Let cool.
Next, mix together your Peanut Butter, Avocado, Splenda, Macadamia Milk & Vegan Butter in an electric mixer until light and fluffy. Place the Peanut Butter filling into a zip lock bag and cut the tip off one end. Now comes the fun part! Fill each pie with the peanut butter filling as much or as little as your heart desires. Top with Sugar free Chocolate Syrup for extra chocolatey goodness! Enjoy
I love chocolate, donuts, cookies, cupcakes, and sugary sweets too don’t get me wrong but in moderation. Everything that I eat is in moderation. I live by the 80/20 rule, if you eat clean, natural, whole foods, 80% of the time the other 20% of the time you can enjoy your favorite foods. If you do not enjoy the foods that you eat chances are you won’t have success sustaining a healthy lifestyle in the long run. Find something that you love, enjoy and have a passion for. Don’t shy away from food! The possibilities are endless with nutrition; don’t be afraid to try new things! Find that balance.
If you would like to see a Healthy Version of your favorite sweet treat please comment below! For tasty fresh recipe ideas head over to my website and be one of the first to get a copy of my upcoming E-book when it gets released! For meal plan Inquiries, workouts, or to chat about your goals email me directly SADALAVELLE@GMAIL.COM or visit WWW.SADALAVELLE.CO
Chocolate Peanut Butter Whoopie Pies
Chocolate Peanut Butter Whoopie Pies are fudgy and fun, plus they are the easiest cookie you’ll ever make. Light and fluffy peanut butter cream is sandwiched between two velvety, brownie-like cookies. #cookies #baking #stayhomeandbake
High Protein Chocolate Peanut Butter Whoopie Pies - Anabolic Lifestyle #whoopiepies #healthydesserts
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Chocolate Peanut Butter Whoopie Pies:
Cream Filling:
- 20 grams PB2 or PB & Me (
- 10 grams chocolate casein
- 150 grams 0 fat Greek yogurt
- 1 packet zero calorie sweetener (
**Optional: 2 drops of peanut butter extract (
The Cakes:
- 15 grams all purpose flour
- 10 grams Hershey’s coco powder (
- 10 grams chocolate casein
- 10 grams chocolate whey
- 4 grams baking powder
- 20 grams erythritol or monk fruit sweetener (
- Pinch of sea salt
- 15 grams oat fiber (
- 50 grams egg whites
- 75 grams 0 fat Greek yogurt
This recipe makes 2 servings, macros per serving:
Calories: 224 calories
Fat: 2.24 grams
Carbs: 37.56 grams
Protein: 25.91 grams
Fiber: 19.5 grams
Sugar: 2.08 grams
Disclaimer: Links included in the description above are affiliate links. If you purchase any of these products with the links I provided I may receive a small commission at no additional charge to you! Thank you for supporting my channel and I appreciate every single one of you!
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LAKEY INSPIRED - The Process
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Professional Baker Teaches You How To Make WHOOPIE PIES!
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Recipe
Yield: 8-10 large “pies”
Prep Time: 40 minutes
Cook Time: 15 minutes
Ingredients
Cookies
1 ¾ cups (260 g) all-purpose flour (plain flour)
1 cup (200 g) granulated sugar (caster sugar)
¾ cup (90 g) Dutch process cocoa powder
½ tsp (2 mL) baking powder
½ tsp (2 mL) baking soda
½ tsp (2 mL) salt
½ cup (115 g) unsalted butter, at room temperature & cut into pieces
1 large egg
¾ cup (175 mL) milk, at room temperature
½ cup (125 mL) full-fat sour cream
2 tsp (10 mL) vanilla extract
Filling
1 cup (225 g) unsalted butter, at room temperature
1 cup (250 g) pure peanut butter
2 cups (240 g) icing sugar, sifted
1 tsp (5 mL) vanilla extract
1. Preheat the oven to 375 F (190 C) and line 2 baking trays with parchment paper. Place the trays in the oven to warm right before making the cookies (this step will help the cookies bake with smooth curved tops).
2. Sift the flour, sugar, cocoa powder, baking powder, baking soda and salt in a large mixing bowl or in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on medium-low speed to cut it in until the butter pieces are barely visible. In a separate bowl, whisk the egg, milk, sour cream and vanilla. Add this all at once to the flour mixture and mix on low speed at first and then increase the speed to medium-high and beat for about 2 minutes, until the batter is fluffy and holds its structure. Use an ice cream scoop (#20, 1 5/8 oz) to scoop out 16 to 20 portions onto the now-hot, prepared baking trays, leaving 3 inches (75 mm) between them. Bake the “pies” for about 15 minutes, until the top of the “pie” springs back when gently pressed. Cool the “pies” on the baking trays before filling.
3. For the filling, beat the butter to lighten it and then beat in the peanut butter. Add 1 cup (120 g) of the icing sugar and beat in, stir in the vanilla and then beat in the remaining 1 cup (120 g) of icing sugar until fluffy. Fill a piping bag fitted with a large star tip and pipe the filling on the bottom of one of the “pies” and top with a second “pie”, pressing gently. The pies are tastiest served at room temperature.
The whoopie pies will keep well-wrapped for up to 3 days.
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Whoopie Pie Filling for Restaurants & Food Service
When It comes to whoopie pie filling... I don’t whoop around.
It’s not the end of the world If your operation runs out of whoopie pie filling, or if you forgot to order more, or even if your provider is out of your normal product. Why? Because you have the ability, and most likely the product, needed to make a whole lota whoopie pie filling. Butter, fluff, powder sugar and vanilla extract are all you need to get this party started. In 10-15 minutes you will be back on track and on your way to scooping and filling. I’ve even incorporated a few quick tips on how to create multiple filling flavors out of your base filling! Whoop, whoop!
*Basic Foodservice Whoopie Pie Filling*
For every 1/4lb of butter...
Add 3/4cup Powdered Sugar
8-9oz Marshmallow Fluff
Splash of Vanilla Extract