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Salted Caramel Whoopie Pies

Salted Caramel Whoopie Pies


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Salted Caramel Whoopie Pies from Hood are our new favorite thing.

A flavorful twist on a classic makes these Salted Caramel Whoopie Pies a must for your dessert spread. Don’t be surprised when everyone reaches for seconds! For more delicious seasonal recipes visit Hood.com

Salted Caramel Whoopie Pies from Hood are our new favorite thing.

Salted Caramel perfection. Recipe courtesy of Hood.

Ingredients

For the cake:

  • 3/4 Cups Hood Sour Cream
  • 1/3 Cup Hood two% Reduced Fat Milk
  • 1 3/4 Cup all-purpose flour
  • 2/3 Cups cocoa powder
  • 1 1/4 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1/3 Cup unsalted butter, room temperature
  • 1 Cup packed brown sugar
  • 1 egg
  • 1 Teaspoon vanilla extract
  • Flaked sea salt

For the salted caramel sour cream frosting:

  • 1/2 Cup granulated sugar
  • 1/4 Cup water
  • 1 Tablespoon corn syrup
  • 1/4 Cup Hood Sour Cream, room temperature
  • 2 Teaspoons vanilla extract
  • 1/2 Teaspoon salt
  • 1/4 Cup unsalted butter, room temperature
  • 2 Cups powdered sugar
  • 1/4 Teaspoon fleur de sel (or coarse sea salt)

Servings12

Calories Per Serving390

Folate equivalent (total)58µg15%

Riboflavin (B2)0.2mg10.2%


Whoopie Pies with Salted Caramel Buttercream

My childhood memory of this gleefully-named treat is of eager anticipation and zealous consumption. Oversized cakey chocolate cookies with an oozing marshmallow-y filling would stickify my hands, face, and whatever surfaces got between me and my enthusiasm for the whoopie-filled treat. I can still see my mother crouched in front of the hot oven, mitts donned, and nose centimeters from the steamy window to watch the rising mounds of chocolaty batter (yes, it is from my mom that I inherited my squat-and-stare approach to oven use).

The chocolate part of a whoopie pie thicker than cake, but lighter than cookie. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting. Many recipes include Fluff, but I prefer a 7-minute frosting. In my version, rich chocolaty cookies sandwich a pile of creamy, caramel frosting.

The filling is based on a simple buttercream recipe, with egg whites that are whisked with sugar over a bath of simmering water then transferred to a standing mixer, and whipped into a fluffy mountain of meringue. It is then beaten with soft butter, salt, vanilla and caramel sauce – which is simply sugar melted into a rich amber, with an added splash of cream.


Whoopie Pies with Salted Caramel Buttercream

My childhood memory of this gleefully-named treat is of eager anticipation and zealous consumption. Oversized cakey chocolate cookies with an oozing marshmallow-y filling would stickify my hands, face, and whatever surfaces got between me and my enthusiasm for the whoopie-filled treat. I can still see my mother crouched in front of the hot oven, mitts donned, and nose centimeters from the steamy window to watch the rising mounds of chocolaty batter (yes, it is from my mom that I inherited my squat-and-stare approach to oven use).

The chocolate part of a whoopie pie thicker than cake, but lighter than cookie. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting. Many recipes include Fluff, but I prefer a 7-minute frosting. In my version, rich chocolaty cookies sandwich a pile of creamy, caramel frosting.

The filling is based on a simple buttercream recipe, with egg whites that are whisked with sugar over a bath of simmering water then transferred to a standing mixer, and whipped into a fluffy mountain of meringue. It is then beaten with soft butter, salt, vanilla and caramel sauce – which is simply sugar melted into a rich amber, with an added splash of cream.


Whoopie Pies with Salted Caramel Buttercream

My childhood memory of this gleefully-named treat is of eager anticipation and zealous consumption. Oversized cakey chocolate cookies with an oozing marshmallow-y filling would stickify my hands, face, and whatever surfaces got between me and my enthusiasm for the whoopie-filled treat. I can still see my mother crouched in front of the hot oven, mitts donned, and nose centimeters from the steamy window to watch the rising mounds of chocolaty batter (yes, it is from my mom that I inherited my squat-and-stare approach to oven use).

The chocolate part of a whoopie pie thicker than cake, but lighter than cookie. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting. Many recipes include Fluff, but I prefer a 7-minute frosting. In my version, rich chocolaty cookies sandwich a pile of creamy, caramel frosting.

The filling is based on a simple buttercream recipe, with egg whites that are whisked with sugar over a bath of simmering water then transferred to a standing mixer, and whipped into a fluffy mountain of meringue. It is then beaten with soft butter, salt, vanilla and caramel sauce – which is simply sugar melted into a rich amber, with an added splash of cream.


Whoopie Pies with Salted Caramel Buttercream

My childhood memory of this gleefully-named treat is of eager anticipation and zealous consumption. Oversized cakey chocolate cookies with an oozing marshmallow-y filling would stickify my hands, face, and whatever surfaces got between me and my enthusiasm for the whoopie-filled treat. I can still see my mother crouched in front of the hot oven, mitts donned, and nose centimeters from the steamy window to watch the rising mounds of chocolaty batter (yes, it is from my mom that I inherited my squat-and-stare approach to oven use).

The chocolate part of a whoopie pie thicker than cake, but lighter than cookie. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting. Many recipes include Fluff, but I prefer a 7-minute frosting. In my version, rich chocolaty cookies sandwich a pile of creamy, caramel frosting.

The filling is based on a simple buttercream recipe, with egg whites that are whisked with sugar over a bath of simmering water then transferred to a standing mixer, and whipped into a fluffy mountain of meringue. It is then beaten with soft butter, salt, vanilla and caramel sauce – which is simply sugar melted into a rich amber, with an added splash of cream.


Whoopie Pies with Salted Caramel Buttercream

My childhood memory of this gleefully-named treat is of eager anticipation and zealous consumption. Oversized cakey chocolate cookies with an oozing marshmallow-y filling would stickify my hands, face, and whatever surfaces got between me and my enthusiasm for the whoopie-filled treat. I can still see my mother crouched in front of the hot oven, mitts donned, and nose centimeters from the steamy window to watch the rising mounds of chocolaty batter (yes, it is from my mom that I inherited my squat-and-stare approach to oven use).

The chocolate part of a whoopie pie thicker than cake, but lighter than cookie. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting. Many recipes include Fluff, but I prefer a 7-minute frosting. In my version, rich chocolaty cookies sandwich a pile of creamy, caramel frosting.

The filling is based on a simple buttercream recipe, with egg whites that are whisked with sugar over a bath of simmering water then transferred to a standing mixer, and whipped into a fluffy mountain of meringue. It is then beaten with soft butter, salt, vanilla and caramel sauce – which is simply sugar melted into a rich amber, with an added splash of cream.


Whoopie Pies with Salted Caramel Buttercream

My childhood memory of this gleefully-named treat is of eager anticipation and zealous consumption. Oversized cakey chocolate cookies with an oozing marshmallow-y filling would stickify my hands, face, and whatever surfaces got between me and my enthusiasm for the whoopie-filled treat. I can still see my mother crouched in front of the hot oven, mitts donned, and nose centimeters from the steamy window to watch the rising mounds of chocolaty batter (yes, it is from my mom that I inherited my squat-and-stare approach to oven use).

The chocolate part of a whoopie pie thicker than cake, but lighter than cookie. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting. Many recipes include Fluff, but I prefer a 7-minute frosting. In my version, rich chocolaty cookies sandwich a pile of creamy, caramel frosting.

The filling is based on a simple buttercream recipe, with egg whites that are whisked with sugar over a bath of simmering water then transferred to a standing mixer, and whipped into a fluffy mountain of meringue. It is then beaten with soft butter, salt, vanilla and caramel sauce – which is simply sugar melted into a rich amber, with an added splash of cream.


Whoopie Pies with Salted Caramel Buttercream

My childhood memory of this gleefully-named treat is of eager anticipation and zealous consumption. Oversized cakey chocolate cookies with an oozing marshmallow-y filling would stickify my hands, face, and whatever surfaces got between me and my enthusiasm for the whoopie-filled treat. I can still see my mother crouched in front of the hot oven, mitts donned, and nose centimeters from the steamy window to watch the rising mounds of chocolaty batter (yes, it is from my mom that I inherited my squat-and-stare approach to oven use).

The chocolate part of a whoopie pie thicker than cake, but lighter than cookie. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting. Many recipes include Fluff, but I prefer a 7-minute frosting. In my version, rich chocolaty cookies sandwich a pile of creamy, caramel frosting.

The filling is based on a simple buttercream recipe, with egg whites that are whisked with sugar over a bath of simmering water then transferred to a standing mixer, and whipped into a fluffy mountain of meringue. It is then beaten with soft butter, salt, vanilla and caramel sauce – which is simply sugar melted into a rich amber, with an added splash of cream.


Whoopie Pies with Salted Caramel Buttercream

My childhood memory of this gleefully-named treat is of eager anticipation and zealous consumption. Oversized cakey chocolate cookies with an oozing marshmallow-y filling would stickify my hands, face, and whatever surfaces got between me and my enthusiasm for the whoopie-filled treat. I can still see my mother crouched in front of the hot oven, mitts donned, and nose centimeters from the steamy window to watch the rising mounds of chocolaty batter (yes, it is from my mom that I inherited my squat-and-stare approach to oven use).

The chocolate part of a whoopie pie thicker than cake, but lighter than cookie. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting. Many recipes include Fluff, but I prefer a 7-minute frosting. In my version, rich chocolaty cookies sandwich a pile of creamy, caramel frosting.

The filling is based on a simple buttercream recipe, with egg whites that are whisked with sugar over a bath of simmering water then transferred to a standing mixer, and whipped into a fluffy mountain of meringue. It is then beaten with soft butter, salt, vanilla and caramel sauce – which is simply sugar melted into a rich amber, with an added splash of cream.


Whoopie Pies with Salted Caramel Buttercream

My childhood memory of this gleefully-named treat is of eager anticipation and zealous consumption. Oversized cakey chocolate cookies with an oozing marshmallow-y filling would stickify my hands, face, and whatever surfaces got between me and my enthusiasm for the whoopie-filled treat. I can still see my mother crouched in front of the hot oven, mitts donned, and nose centimeters from the steamy window to watch the rising mounds of chocolaty batter (yes, it is from my mom that I inherited my squat-and-stare approach to oven use).

The chocolate part of a whoopie pie thicker than cake, but lighter than cookie. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting. Many recipes include Fluff, but I prefer a 7-minute frosting. In my version, rich chocolaty cookies sandwich a pile of creamy, caramel frosting.

The filling is based on a simple buttercream recipe, with egg whites that are whisked with sugar over a bath of simmering water then transferred to a standing mixer, and whipped into a fluffy mountain of meringue. It is then beaten with soft butter, salt, vanilla and caramel sauce – which is simply sugar melted into a rich amber, with an added splash of cream.


Whoopie Pies with Salted Caramel Buttercream

My childhood memory of this gleefully-named treat is of eager anticipation and zealous consumption. Oversized cakey chocolate cookies with an oozing marshmallow-y filling would stickify my hands, face, and whatever surfaces got between me and my enthusiasm for the whoopie-filled treat. I can still see my mother crouched in front of the hot oven, mitts donned, and nose centimeters from the steamy window to watch the rising mounds of chocolaty batter (yes, it is from my mom that I inherited my squat-and-stare approach to oven use).

The chocolate part of a whoopie pie thicker than cake, but lighter than cookie. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting. Many recipes include Fluff, but I prefer a 7-minute frosting. In my version, rich chocolaty cookies sandwich a pile of creamy, caramel frosting.

The filling is based on a simple buttercream recipe, with egg whites that are whisked with sugar over a bath of simmering water then transferred to a standing mixer, and whipped into a fluffy mountain of meringue. It is then beaten with soft butter, salt, vanilla and caramel sauce – which is simply sugar melted into a rich amber, with an added splash of cream.


Watch the video: CARAMEL DELITE WHOOPIE PIES. Step by Step Recipe (May 2022).