Martha Stewart Makes Whoopie Pies and 3 Other Favorites | Martha Bakes S7E8 Pennsylvania Dutch
The Pennsylvania Dutch community is known for its cakes, pies, and pastries. In this lesson, four recipes showcasing their rich culinary heritage: citrusy Montgomery pie, irresistible cream cheese-filled pumpkin whoopie pies, and the most tender apple dumplings. And for all you chocolate lovers, chocolate whoopee pies with vanilla buttercream. Recipes that are sure to become family favorites!
#WhoopiePie #Recipes #AppleDumplings #MarthaBakes #MarthaStewart
00:00 Introduction
00:42 Montgomery Pie
06:54 Pumpkin Whoopie Pies
12:10 Apple Dumplings
18:21 Chocolate Whoopie Pies
23:40 Bonus: How to Create a Swoopy Finish
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This episode originally aired at Season 7 Episode 8.
Full Recipes:
Pumpkin Whoopie Pies with Cream-Cheese Filling:
Apple Dumplings:
Chocolate Whoopie Pies with Vanilla Buttercream Filling:
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Martha Stewart Makes Whoopie Pies and 3 Other Favorites | Martha Bakes S7E8 Pennsylvania Dutch
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 Pies Recipe & Video - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Whoopie Pies. Whoopie Pies have seen a bit of a resurgence in recent years. This might be due to the popularity of cupcakes, since Whoopie Pies are really a cupcake in sandwich cookie form. They come in many flavors, but the classic seems to be these Chocolate Whoopie Pies which combine two soft and moist, dome shaped chocolate cookies with a creamy vanilla flavored filling.
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Gingerbread Whoopie Pies | Sally's Baking Recipes
With molasses, ginger, cinnamon, nutmeg, and cloves, these gingerbread whoopie pies are rich with robust flavor. You'll love how the tangy and cool cream cheese filling adds the perfect contrast to these soft-baked holiday cookie sandwiches.
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How to Make Gobs (Whoopie Pies)
Maybe you know them as Gobs (especially if you hail from PA) or maybe you know them as Whoopie Pies.
↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓
Whatever you call them, these old fashioned desserts are a cakey sandwich cookie with a creamy vanilla filling. Today I'm sharing my grandmother's old-fashioned recipe, no marshmallow fluff in this one!
Full Printable Recipe:
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CHOCOLATE COOKIES
1 cup sugar 200g
¼ cup shortening I use Crisco
1 large egg lightly beaten
1 teaspoon vanilla extract
1/2 cup buttermilk 120ml
2 cups all-purpose plain flour (250g)
1/4 cup cocoa powder 50g**
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup very hot or boiling water 120ml
CREAM FILLING
1 cup whole milk 236ml
5 Tablespoons all-purpose plain flour
3/4 cup unsalted butter 170g
2 Tablespoons shortening
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup powdered sugar 125g
Instructions
00:00 Introduction
CHOCOLATE COOKIES
00:22 Preheat oven to 450F (235C) and line several cookie sheets with parchment paper*. Set aside.
00:28 In a large bowl or in the bowl of a stand mixer, combine sugar and shortening and beat together until well-combined. Add egg and vanilla extract and stir until mixture is pale yellow and well-combined. Stir in buttermilk and then set aside. Cream together sugar and crisco
01:20 In a separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Prepare your boiling water.
01:40 Alternate adding the dry ingredients and hot water to the wet ingredients, starting and ending with the dry ingredients and stirring until combined after each addition. I usually add the flour in 3 parts and the water in 2.
01:56 Stir until well-combined and mixture is smooth. Be sure to use a spatula to scrape the sides and bottom of the bowl to ensure ingredients are thoroughly combined. The mixture should be thin like a cake batter rather than thick like a cookie dough.
02:10 Drop cookie batter by a heaping Tablespoon onto prepared baking sheets, spacing cookies at least 2” apart (they will spread in the oven).
02:37 Bake for 5 minutes in 450F (235C) oven, then remove from oven and allow to cool completely.
02:48 Meanwhile, prepare your cream filling.
FILLING
02:53 This Whoopie Pie filling starts with a flour/milk paste that’s critical to the texture and consistency of an old-fashioned Whoopie Pie/Gob. Pour milk into medium-sized saucepan over medium/low heat and then sift/whisk flour into milk until smooth.
03:32 Continue to whisk constantly until mixture is thickened to a near paste-like consistency that wants to cling together. Remove from heat and allow to cool completely before proceeding (if it’s warm and you proceed you’ll melt your filling and have a runny mess). To speed up the process you can pour mixture into another container but it will take at least 30 minutes. Flour mixture will thicken even more as it cools.
04:12 Once flour/milk mixture has cooled, add to a medium-sized mixing bowl along with butter, shortening, salt and vanilla. Use an electric mixer to beat until creamy and well-combined.
04:47 With mixer on low speed, gradually add powdered sugar until completely combined.
05:22 Pair up your cooled chocolate cookies so that you have evenly-sized pairs.
05:31 Pipe or spread filling onto the bottom of one cookie then top with another cookie to make a sandwich. Repeat until all cookies are filled.
05:45 Enjoy!
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Martha Stewart's Spiced Pumpkin Whoopie Pies | Martha Bakes Recipes
Tender pumpkin-spiced cookies are filled with tangy cream cheese frosting for a delightful autumnal dessert. Kids and adults alike will love this recipe.
#Pumpkin #WhoopiePies #Recipe #HowTo #MarthaStewart #MarthaBakes
00:00 Introduction
00:08 Dry Ingredients
00:50 Pumpkin
01:42 Mix Together
02:45 Scoop onto Baking Sheet
03:12 Cream Cheese Frosting
04:24 Assemble the Whoopie Pies
04:46 Final Result
Get the recipe for Pumpkin Whoopie Pies with Cream-Cheese Filling:
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Spiced Pumpkin Whoopie Pies | Martha Bakes Recipes