Whoopie Pies!

[Tweaker Geek]

There was a recipe in our weekend newspaper for whoopie pies so I decided to try my hand at low-carbing it. Here's what I used (it's 1/2 the amounts the recipe called for - I didn't want to waste ingredients if they didn't come out good):

For the Cake Part:
1 cup homemade cake flour blend (like Jenna Maries)
1/4 cup cocoa
1/2 teas. baking soda
1/4 teas salt
1 Tbsp. Not/Sugar (I added this - didn't replace anything in orig. recipe)
1/2 Splenda Quik-Pak
1/8 + cup shortening (green can Crisco)
1 egg (the full recipe only calls for one egg-I think it would need 2)
1/2 teas. vanilla
1/2 cup CC milk

Preheat oven to 375. Sift together the dry ingredients. Cream together the shortening and sugar, beat in the egg and vanilla then add the dry ingredients and milk alternately. You'll have a stiff cake batter. Drop by Tbsp. onto greased cookie sheet and bake for about 10 mins. I checked them after 5 mins and flattened them a bit to make them bigger since lc ingredients don't spread when baking like hc do. They had puffed up very nicely at that point. Baked them another 3-5 mins. Cool slightly on pan then move to cooling rack.

Filling: (Again this is 1/2 the recipe)

1 egg white
1 cup powdered E
1Tbsp. not/Sugar (don't think I needed this or not this much)
1/4 cup shortening (green can Crisco)
1/2 teas. vanilla

Beat the egg white till fluffy, gradually adding 1/2 of the powdered E and the not/Sugar (if using). Then spoonful by spoonful add the shortening and the rest of the powdered E to the egg white mixture until it's smooth and fluffy, then add the vanilla. When the cookies are cool spread the filling on one and top with another and there you have it - whoopie pies!

Now, I need advice from you experts! My filling mix was nice and fluffy but when I added the not/Sugar it fell. Do you think I used too much in this small amount or should I not have used any at all?

They taste great! I got 5 whoopie pies from the recipe as posted. Don't know the carb count, but if someone with a program could plug it in and let me know I'd be most greatful.

[sungoddess]

oh yummy!!! Would you post a picture?????????

[Tweaker Geek]

I wish I could Sun, but I don't even have a digital camera!

[Yummy's_Girl]

This sounds really good. Does anyone have a recipe for making your own homemade low carb cake flour? I'd like to try this

[Kevinpa]

I wonder if my chocolate cake in a bag would work?

[jackieba]

Here's the nutritional info--7 net carbs per serving.


* Exported from MasterCook *

Whoopie Pies

Recipe By :
Serving Size : 5
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Jena Marie's cake flour blend
1/4 cup cocoa
1/2 teas. baking soda
1/4 tea salt
1 Tbsp. Not Sugar
1/2 Splenda quick pack
1/8 cup shortening
1 egg
1/2 teas. vanilla
1/2 cup Hood milk
1 egg white
1 cup Powdered Erythritol
1 Tbsp. not Sugar
1/4 cup shortening
1/2 teas. vanilla

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 240 Calories; 17g Fat (43.9%
calories from fat); 23g Protein; 25g Carbohydrate; 18g Dietary Fiber; 42mg
Cholesterol; 258mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3
Fat.

FYI--I use a carb count of 10 carbs per cup for granular Erythritol (I think I got that from Scott123) or 5 per cup Powdered E.

[Tweaker Geek]

Jackie - thank you so much for the nutritional info.

Kevin - I think it might. Since I already have whoopie pies, why don't you try it with your cake and then you could post a picture and let us know what you think! As you know, I love that cake!

Yummy's Girl - the recipe is: 1 1/2 cups Resistant Wheat Starch; 1 1/4 cups Wheat Protein Isolate 5000; 1 3/4 cups Oat Flour; 2 1/2 cups Oat Fiber 500.
Mix it all together and store in airtight container. Use as flour in most any recipe.

[Yummy's_Girl]

I believe I have all of those ingredients in my pantry right now! I need to make up a batch of this. Thanks Tweaker!

[Tweaker Geek]

Glad I could help!

[Yummy's_Girl]

This is on my list of things to try soon, if I have the ingredients to make the cake blend

[Kevinpa]

I am waiting for my European Dutched Cocoa from Germany to get here before I try these.

[Yummy's_Girl]

Originally Posted by Tweaker Geek

There was a recipe in our weekend newspaper for whoopie pies so I decided to try my hand at low-carbing it. Here's what I used (it's 1/2 the amounts the recipe called for - I didn't want to waste ingredients if they didn't come out good):

For the Cake Part:
1 cup homemade cake flour blend (like Jenna Maries)
1/4 cup cocoa
1/2 teas. baking soda
1/4 teas salt
1 Tbsp. Not/Sugar (I added this - didn't replace anything in orig. recipe)
1/2 Splenda Quik-Pak
1/8 + cup shortening (green can Crisco)
1 egg (the full recipe only calls for one egg-I think it would need 2)
1/2 teas. vanilla
1/2 cup CC milk

Preheat oven to 375. Sift together the dry ingredients. Cream together the shortening and sugar, beat in the egg and vanilla then add the dry ingredients and milk alternately. You'll have a stiff cake batter. Drop by Tbsp. onto greased cookie sheet and bake for about 10 mins. I checked them after 5 mins and flattened them a bit to make them bigger since lc ingredients don't spread when baking like hc do. They had puffed up very nicely at that point. Baked them another 3-5 mins. Cool slightly on pan then move to cooling rack.

Filling: (Again this is 1/2 the recipe)

1 egg white
1 cup powdered E
1Tbsp. not/Sugar (don't think I needed this or not this much)
1/4 cup shortening (green can Crisco)
1/2 teas. vanilla

Beat the egg white till fluffy, gradually adding 1/2 of the powdered E and the not/Sugar (if using). Then spoonful by spoonful add the shortening and the rest of the powdered E to the egg white mixture until it's smooth and fluffy, then add the vanilla. When the cookies are cool spread the filling on one and top with another and there you have it - whoopie pies!

Now, I need advice from you experts! My filling mix was nice and fluffy but when I added the not/Sugar it fell. Do you think I used too much in this small amount or should I not have used any at all?

They taste great! I got 5 whoopie pies from the recipe as posted. Don't know the carb count, but if someone with a program could plug it in and let me know I'd be most greatful.

Tweaker, on the shortening is that 1/8 cup of shortening plus 1 cup of shortening, or does it mean you use a bit over 1/8 a cup?

[That Girl]

anybody know what the carb count per cup on this flour mix is compared to carbquik or carbalose? thanks! also, if you have both, which do you prefer?

[jackieba]

Per Serving (excluding unknown items): Per cup: 323 Calories; 1g Fat (2.7% calories from fat); 3g Protein; 103g
Carbohydrate; 84g Dietary Fiber; 19 net carbs; 0mg Cholesterol; 52mg
Sodium.

So 19 net carbs per cup (most of it's coming from the oat flour).

[Tweaker Geek]

Yummy's Girl - It was a bit over an 1/8 of a cup. The full recipe called for 1/3 cup and since I halved it I figured that a bit over an 1/8th would be about right.

Bella - I like this blend for some things but I also use C-Q and Carbalose, it really depends on the recipe. I generally use this mix for cakes that I use it in place of regular flour. I use the C-Q and Carbalose in bread recipes (Kevin's recipes are the best breads!). I use C-Q in impossibe pie recipes.

[Yummy's_Girl]

Thanks tweaker!

[Tweaker Geek]

Kevin, I'll be watching for your results with this. Now, is that cocoa from Germany sweeter? smoother? or just something you want to try. I have used Dutch processed cocoa I get at a health food store and it seems more chocolately to me in recipes.

[Kevinpa]

Originally Posted by Tweaker Geek

Kevin, I'll be watching for your results with this. Now, is that cocoa from Germany sweeter? smoother? or just something you want to try. I have used Dutch processed cocoa I get at a health food store and it seems more chocolately to me in recipes.

Hershey's used to make a European style Dutched Cocoa but they discontinued making it when they came out with their Special Dark Dutched Cocoa. Yes it more chocolately and less bitter and without the bite that non dutched cocoa have. The European Dutched Cocoa also has that very rich color that seems to be missing in the others.


This is the color you get with European Dutched Cocoa.

[jackieba]

I've never heard of whoopie pies--the recipe sounds like a cake-type oreo--is that close?

[Kevinpa]

Originally Posted by jackieba

I've never heard of whoopie pies--the recipe sounds like a cake-type oreo--is that close?

Jackie, if you google whoopie pies and then click images you will see what they look like.

[Kevinpa]

Ok, I had 1 cake in a bag left so I caved and decided to make these today...

The first batch I made on a muffin top pan and just came out of the oven.





I will frost them later and let you see the final whoopie pie.

[That Girl]

kevin, i made the choc cake mix. very good. i used the muffin pan and as they came out of the oven i added sf choc chips, and la nouba sf marshmellows, they all melted on top and kinda made a frosting.
yummy!!!!

[Tweaker Geek]

Kevin, what a great idea, I never thought of using the muffin top pans - excellent! I used cocoa from the health food store called Sparrow Breakfast Cocoa and it has a very rich chocolately taste and gives a nice color. I don't notice any bite in this compared to Hersheys regular cocoa. I've never been able to find the Special Dark anyway. I don't know if this cocoa is dutched or not but it sure is good. I haven't made a cup of hot cocoa with it, but I've been told that it's the best!

I'm glad you broke down and tried the recipe, you've given me the muffin top idea already and the way those look I think I'll try your cake recipe next time too. Are you using my filling recipe or making up a different one?

Well, never mind, I'll just check back after you've filled them.

Oh, one more ? You said the first batch had just come out of the oven, so how many did you get out of the cake recipe? All muffin tops? Whoops, that's 2 ?'s!

[Kevinpa]

My cake in a bag made a total of 6 pies. I made the first batch in the muffin top pan. Then the second batch I did on a cookie sheet as you did just to try that way. As you can see below the muffin top ones are much thicker.

Since my DW will be trying these I just went with the frosting I use for my chocolate sandwich cookies since itis non dairy. I did increase the shortening some to make it lighter and fluffier and whipped it in an electric mixer with a wisk attachment.

[SkeeterN]

Regular whoopie pies taste great frozen. Bet these would too.

[That Girl]

i have never had a whoopie pie! bet the cake part would make great ice cream sandwiches...lc vanilla or strawberry ice cream would be good....

[Tweaker Geek]

Oh wow! Muffin top pans it is then! Those look just like the ones I used to buy. I guess you could use a number of recipes for the filling. Even the whipped cream frosting would be good in them. When you say you added extra shortening, how much - up to 1/2 cup?

[Kevinpa]

Originally Posted by Tweaker Geek

When you say you added extra shortening, how much - up to 1/2 cup?

No, I doubled the recipe for the filling in the cookies then added then added between 1 to 2 T. more....