MARSHMALLOW PIES RECIPE RECIPES

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MARSHMALLOW BUTTERCREAM FROSTING RECIPE | ALLRECIPES



Marshmallow Buttercream Frosting Recipe | Allrecipes image

Perfect for any cake!

Provided by Staci Lambert

Categories     White Frosting

Total Time 15 minutes

Prep Time 15 minutes

Yield 5 cups

Number Of Ingredients 4

2 cups butter, softened
2 ½ cups confectioners' sugar
1 teaspoon almond extract
1 (13 ounce) jar marshmallow creme

Steps:

  • Cream butter in a mixing bowl with an electric mixer on medium until butter is soft and fluffy. Gradually beat in confectioners' sugar, about 1/2 cup at a time; beat in almond extract. Gently fold the marshmallow creme into the frosting until thoroughly incorporated.

Nutrition Facts : Calories 708.7 calories, CarbohydrateContent 75.3 g, CholesterolContent 122 mg, FatContent 46.2 g, ProteinContent 0.8 g, SaturatedFatContent 29.2 g, SodiumContent 364 mg, SugarContent 59.9 g

WHOOPIE PIES RECIPE | FOOD NETWORK



Whoopie Pies Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 7 minutes

Prep Time 35 minutes

Cook Time 12 minutes

Yield 16 Whoopie Pies

Number Of Ingredients 12

3 cups sugar
1 cup butter
4 eggs
1/2 cup vegetable oil
1 tablespoon vanilla extract
6 cups all-purpose flour
2 cups unsweetened cocoa powder
1 teaspoon baking powder
1 1/2 tablespoons baking soda
1 teaspoon salt
3 cups milk
Filling, recipe follows

Steps:

  • Preheat oven to 350 degrees F, or preheat a convection oven to 315 degrees F.
  • In a large bowl of an electric mixer, beat the sugar, butter, and eggs together until well combined. Add the oil and vanilla and beat again.
  • In a separate bowl, combine all of the dry ingredients. Add half of the dry mixture to the egg mixture and beat or stir to blend. Add 1 1/2 cups milk and beat again. Add the remaining dry mixture and beat until incorporated. Add the remaining 1 1/2 cups milk and beat until blended.
  • With a large spoon, scoop out 32 circles of batter onto a baking sheet. Bake for 10 to 12 minutes. Let cool.
  • Spread filling onto 16 circles and place remaining circles on top, to make 16 Whoopie Pies.
  • 1 1/2 cups shortening
  • 3 cups confectioners' sugar
  • 1 1/3 cups marshmallow topping
  • Dash salt
  • 1 teaspoon vanilla extract
  • 1/3 to 1/2 cup milk
  • In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Spread filling across cooled cookie circles.

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MINCE PIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. —Diane Selich, Vassar, Michigan
From tasteofhome.com
Total Time 55 minutes
Category Desserts
Calories 280 calories per serving
  • In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes; crumble beef; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.
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RED VELVET WHOOPIE PIES RECIPE: HOW TO MAKE IT
Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 272 calories per serving
  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies., Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.
    Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
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WHOOPIE PIES RECIPE | ALLRECIPES
Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet.
From allrecipes.com
Reviews 4.1
Category Whoopie Pies
Calories 213.5 calories per serving
  • Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.
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MINCE PIES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Most people use canned mincemeat, but this is the old-fashioned way to make a mince pie. It is a sweet holiday dish that will satisfy you and your loved ones. —Diane Selich, Vassar, Michigan
From tasteofhome.com
Total Time 55 minutes
Category Desserts
Calories 280 calories per serving
  • In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes; crumble beef; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.
See details


RED VELVET WHOOPIE PIES RECIPE: HOW TO MAKE IT
Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Calories 272 calories per serving
  • Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies., Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.
    Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
See details


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I've tried this recipe a number of times. I have found that adding 2-4 tbsp of flour helps to keep it from sticking. I've also found that letting the batter sit for a little bit helps give it more of a shape. And the filling recipe I use is 1/2 c. shortening, 1 1/4 c. confectioner's sugar, 1 tsp vanilla, 1 or 2 tbsp milk, 3/4 c. marshmallow …
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