Wicked Whoopie Pies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 cups confectioners' sugar
- 1 1/2 cups shortening
- 6 heaping tablespoons marshmallow creme, such as Marshmallow Fluff
- 2 to 4 tablespoons vanilla extract
- 1/4 cup flour
- 1/4 cup milk
Instructions
- Special equipment: a 2-inch (number 16) ice cream scoop
- For the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the confectioners' sugar, shortening, marshmallow creme, vanilla, flour and milk. Whip together until fluffy, at least 10 minutes.
- For the pies: Preheat the oven to 350 degrees F. Grease a baking sheet with butter. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and shortening until fluffy, then add the eggs and vanilla.
- In a large bowl, sift together the flour, baking soda and salt, then set aside. In a small bowl, combine the vinegar and the milk.
- Add the milk mixture, cocoa and hot water to the bowl of the mixer, then add in the dry ingredients and mix until well blended.
- Using a 2-inch (number 16) ice cream scoop, scoop large, rounded spoonfuls of batter 2 inches apart onto the prepared baking sheet. Bake for 9 to 11 minutes, then cool completely.
- Using the same size ice cream scoop, scoop the filling and spread it between two of the shells like a sandwich. Wrap the whoopie pies in waxed paper or plastic wrap, then serve.
- This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.
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