will you share this recipe?

Marilyn_Sue made some earlier this year. I think she posted some recipes for them. They sure sound yummy!

Here's one for Red Velvet whoopie pies, They look wonderful!

Here is a link that might be useful: whoopie pies

Pumpkin Whoopie Pies are the best of all!

Marry, pumpkin does sound good! But it would need some cream cheese in the filling!

Los Angeles Times Classic Chocolate Whoopie Pies

PIES
1 1/2 c flour
2/3 c unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
4 Tbsp unsalted butter at room temperature
4 Tbsp vegetable shortening (Crisco)
1 c (packed) dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 c milk

MARSHMALLOW FILLING
1 2/3 c. Marshmallow Fluff
1 1/4 c vegetable shortening
1 c confectioners' sugar
1 Tbsp vanilla extract

1) Position rack in the center of the oven; preheat to 375 Degrees F. Line two baking sheets with parchment paper.

2) Sift together flour, cocoa powder, baking soda and salt on a sheet of waxrd paper. In the work bowl or a stand mixer fitted with the paddle attachment (regular beater), beat butter, shortening and brown sugar on low until just combined. Increase speed to medium for 3 minutes. Add egg and vanilla; beat 2 more minutes.

3) Add half of flour mixture and half of milk to batter; beat briefly on low. Beat in remaining flour mixture and milk.

4) Using a spoon, drop batter 1 Tbsp at a time onto one of the baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 10 minutes, or until pies spring back when pressed gently. Remove from oven; let pies cool on sheet for 5 minutes; transfer to rack to finish cooling.

5) To make filling: beat fluff and shortening for 3 minutes on medium. Reduce speed to low and add sugar and vanilla. Beat until incorproated. Increase speed to medium and beat until fluffy.

6) Spread the marshmallow filling between the flat sides of two pies.

I had never heard of them until a few year ago when I was in Maine. Had to try them but wasn't impressed.

Linda

Jalapeno Cornbread Whoopie Pies

Ingredients

* 1 1/4 cups all-purpose flour
* 1 cup cornmeal
* 1/4 cup (packed) brown sugar
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 cup buttermilk, at room temperature
* 4 tablespoons unsalted butter , at room temperature
* 1 large egg, at room temperature
* 2 jalapeno chiles, seeded and finely chopped

* Goat cheese filling (recipe follows)
* Filling:
* 6 slices bacon
* 4 ounces soft fresh goat cheese, at room temperature
* 4 ounces cream cheese, at room temperature
* 2 tablespoons milk
* 1 tablespoon chopped fresh scallions

Directions

1. Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
2. In a medium bowl, stir together the flour, cornmeal, brown sugar , baking powder, and salt. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the buttermilk, butter, and egg on low speed until just combined. Increase the speed to medium and beat until thoroughly combined, about 3 minutes. Add the flour mixture and the chopped jalapeno to the batter and beat on low until just combined.
3. Using a spoon, drop about 2 tablespoons of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 12 minutes each or until the cakes begin to brown around the edges. Remove from the oven and let the cakes cool in the pan for about 5 minutes before transferring them to a rack to cool completely.
4. To assemble: Spread filling onto the flat side of one cake using a knife or spoon. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling. You can also use a pastry bag with a round tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.
5. For the Filling:
6. In a medium skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, transfer to a paper-towel-lined plate to drain and cool. When cool, crumble into small pieces.
7. In the work bowl of a stand mixer fitted with the paddle attachment, beat together goat cheese, cream cheese and milk on low speed until just combined. Increase the speed to medium and beat until smooth and creamy, about 3 minutes. Add the crumbled bacon and the scallions and beat on low until combined.

Sue

Has anyone ever had the mint filled ones?
Same chocolate cake, but with a cream cheese and mint filling. Can't find the mint filling recipe though. boy are they addicting !!

When I was growing up the store brand ones were called Scooter Pies, then the alternative name I always heard was Moon Pies. Wasn't until I read Tightwad Gazette that I heard the term Whoopie Pies.

This recipe is from a contributor to The Tightwad Gazette but I'm not sure if it's the one Amy Dacyczyn had in the book. I thought the book version had the marshmallow in the filling, this does not. So actually, I guess this would be more of a knockoff of a "Ho Ho" or a "Ding Dong" since it's basically a buttercream frosting as a filling.

Whoopie Pies
If you are looking for a fun snack to make for the kids for after school, or maybe a great lunch box treat, these Whoopie Pies are just the ticket!

Cookies:
2 cups unsifted flour
2/3 cup cocoa
1 tsp baking soda
1/2 cup hot water
2/3 cup milk
1/2 cup vegetable shortening
1 cup sugar
1 egg

Frosting:
1/4 cup butter, softened
1/2 cup vegetable shortening
1 teaspoon vanilla extract
3 cups powdered sugar
3-4 tbsp milk

Making the Cookies
First, preheat the oven to 350 degrees. In a medium-sized bowl, stir together the flour and the cocoa; set aside. In a small bowl, dissolve the baking soda in the hot water, then add milk, set aside.

In the bowl of an electric mixer, beat the shortening and sugar until fluffy. Add the egg and beat another minute. Mix in half of the dry ingredients, then half of the wet; repeat.

Drop batter by heaping teaspoons, about 2 inches apart, on an ungreased cookie sheet. Bake for 8 minutes. Cool thoroughly.

Making the Filling
In the bowl of an electric mixer, cream butter, shortening, vanilla extract, and powdered sugar, beating until fluffy. Add milk, one tablespoon at a time, until the frosting has a creamy consistency.

Assemble
Using a butter knife, spread the frosting between two cookies. Wrap Whoopie Pies individually or place them in a single layer on a plate.

Makes 2 dozen.

About the Author
Kim Tilley, a tightwad at heart, is a wife, a mother of three active boys. Frugal by force and later by choice, Kim cut her income by 60% to stay at home with her children and discovered that anyone can live better for less. Her work has appeared in print publications such as The Tightwad Gazette. In her free time, she entertains herself by chasing kids and finding ways to create something from nothing!

Whoopie Pies with Mint Filling and Chocolate Ganache
Cookies:
2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1 1/8 teaspoons baking powder
1 teaspoon baking soda
1/2 cup non hydrogenated solid vegetable shortening or unsalted butter (1 stick), room temperature
1 cup sugar
2 large egg yolks
1 tablespoon vanilla extract
1 cup whole milk

Mint Filling:
1/2 cup plus 2 tablespoons nonhydrogenated solid vegetable shortening or unsalted butter, room temperature
1/2 teaspoon peppermint extract
1/4 teaspoon vanilla extract
2 cups plus 3 tablespoons powdered sugar
1/4 cup egg whites (from about 2 large eggs)
3 to 4 drops green food coloring

Chocolate Ganache:
3 tablespoons heavy whipping cream
1/2 cup bittersweet or semisweet chocolate chips

Special Equipment:
Pastry bag or resealable plastic bag
Medium-size star pastry tip
preparation
Cookies:

Position rack in center of oven and preheat to 375�F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.

Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.

Mint Filling:

Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy. Add food coloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.

Ganache:

Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.

Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies. Place cookies, ganache side up, on prepared baking sheet.

Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature.

This is just one recipe I found by searching. There are a lot of recipes out there.

Sue

I used to love what we called "Scooter Pies" back in elementary school. Thanks for the recipes. Especially the red velvet one.