Other Whoopie Pie Filling

Hmm I typed this up once and set it to post a day later and it did not post and I cannot find what I typed up. Wonder what I did wrong.

Creamy Peanut Butter Filling

3/4 cup creamy peanut butter

1/2 cup softened butter

1 teaspoon vanilla extract

1 1/2 power sugar

In a medium bowl, beat peanut butter, butter and vanilla at medium speed with a mixer until smooth. Gradually add power sugar 1/4 cup at a time beating until smooth.

Impossible Good Coconut Cream Filling

Makes 2 1/3 cups

Make sure you add the butter before the marshmallow crème , or the food processor may have trouble incorporating everything.

1 cup sweetened flaked coconut

3/4 cup butter, softened

2  7 oz. jars marshmallow crème

3/4 cup powder sugar,

In the work bowl of a food processor, process coconut for about 30 seconds or until finely ground. Add butter; pulse until  combined. Add marshmallow crème; pulse until combined. Gradually add powder sugar 1/4 cup at a time pulse until smooth after each addition.

Sweet Fudge Chocolate Filling

Makes 2 cups

1/2 cup heavy whipping cream

1/4 teaspoon salt

1 1/4 cup semisweet chocolate morsels

1/2 cup butter, softened

3/4 cup powder sugar

In a small saucepan, heat cream over medium heat until steaming. Stir in salt. Place chocolate morsels in a medium bowl. Pour hot cream over chocolate; whisk until smooth. Cool completely.

Add butter to chocolate mixture; beat at medium speed with a mixer until fully incorporated. Gradually add powder sugar, 1/4 cup at a time; beat until smooth.

These filling ideas come from Cooking with Paula Deen July/August 2011 issue.

I have made the coconut cream filling and it is very good. 

I played with EQ the other day

 

I saw an idea something like this so I got out EQ and played and came up with this. Not sure the colors are great but was just messing around.

Pumpkin Whoopie Pie Cookies

 

Well I needed a special treat to take to a meeting yesterday and I had gotten a couple cans of pumpkin the other day so my mission was Pumpkin Whoopie Pies.  So I did an internet search and found this recipe for  Cookie recipe

Now the filling did sound good on this site but I really wanted to make the filling that I found in a Cooking with Paula Deen magazine July/Aug 2011. Yepper I made the Pumpkin Whoopie cookies from above though I did put in the spices a little bit differently (I know always messing with something) I used the cinnamon 2 Tablespoons as the recipe said then I went and got out some nutmeg, cloves, cardamom, and ginger and put in about 3/4 of a t of each.  My cookies looked a little darker then the ones pictured on the site above but they tasted pretty good to me. 

No the filling I used is this one

Luscious Caramel Filling

it makes 2 cups.

1 cup firmly packed dark brown sugar

6 Tablespoons heavy whipping cream

1/2 teaspoon salt

11 Tablespoons butter softened

1/2 cup confectioners sugar

In a small saucepan, combine brown sugar, cream and salt. Bring to a boil a over medium heat; cook for 1 1/2 minutes, stirring constantly. Remove from heat and cool completely.

In a medium bowl, beat cooled brown sugar mixture and butter at medium-high speed with a mixer until smooth. Gradually add confectioners sugar, 1/4 cup at a time  beat at medium speed until smooth.  I think I ended up adding an extra 1/4 cup of confectioners sugar to the recipe to get the thickness I wanted.