Chocolate Chip Whoopie Pie with Buttercream or Marshmallow Fluff Filling

2 c. brown sugar

1 1/2 sticks butter, softened

3 eggs

1 t. vanilla

3 1/2 c. SR flour

1 c. milk

2-2 1/2 c. chocolate chips

*Buttercream Filling:

2 1/2 sticks butter, softened

3 1/2 c. powdered sugar

1/2 t. salt

1 t. vanilla

3 T. heavy cream

Preheat oven to 350. Cream butter and sugar until smooth and creamy. Add eggs and vanilla. Add flour, alternating with milk until well combined. Stir in chocolate chips. Scoop dough, using small cookie scoop, onto parchment paper lined baking sheet. Bake 10-12 minutes until edges are lightly browned. Cool. Make the filling by beating softened butter until creamy and smooth. Add powdered sugar, salt, and vanilla. Mix well. Add heavy cream. Beat on high speed at least 3 minutes until light and fluffy. Pipe or scoop 1 T. filling onto 1 side of cooled cookie. Top with additional cookie.  Repeat with remaining cookies. Individually wrap whoopie pies in plastic wrap. Store in airtight container at room temperature or place in freezer to keep longer or eat frozen. 

*These can also be made with marshmallow fluff filling instead if you prefer. 

1 stick butter, softened

1 c. powdered sugar

1/2 jar marshmallow fluff

1 t. vanilla

Place all ingredients in bowl and beat at medium speed until light and fluffy. 

**Top pies with ganache if desired:

2 2/3 c. milk chocolate chips

1 c. heavy cream

1 stick butter

Heat cream and butter. Stir. Place chips in bowl. Pour hot cream mixture over chips and let set for 5 minutes. Stir. Let set another 20 minutes before spooning over whoopie pies. Place in refrigerator to set. The ganache makes these whoopie pies very rich, but oh so yummy!

Three Ingredient Whoopie Pies

1 vanilla cake mix

1 c. orange soda

8 oz. whipped cream

Preheat oven to 350. Line baking sheet with parchment paper. Combine cake mix and soda. (Add orange extract for more flavor if desired). Drop tablespoonful of batter onto baking sheet. Batter will be very thick. Bake 10 minutes, let cool thoroughly. Place whipped cream onto flat side of cookie. Put another cookie of the same size on top. Refrigerate until ready to eat. 

*1/2 c. powdered sugar can be added to whipped cream for sweeter pie if desired. 

Other flavors may be made by using different flavors of cake mix. Use Sprite or cola with cake mix.

pictured: orange whoopie pie

Whoopie pies are traditionally made with small flat cakes with cream sandwiched between 2 cakes. The cream can be made of marshmallow fluff filling or buttercream filling. They can also be made using your favorite homemade cookies with filling in between. Just be sure not to use too much filling or you'll have a gooey mess!

Chocolate Ganache Whoopie Pie Cake

15.25 oz. chocolate fudge cake mix

3.9 oz. box instant chocolate fudge pudding mix

3/4 c. water

3/4 c. oil

4 eggs

1 c. sour cream

1 t. vanilla

Marshmallow Creme Filling:

10 T.  butter, room temperature

7 oz. jar marshmallow creme

pinch of salt

1 1/2 t. vanilla

1 c. powdered sugar, divided

Chocolate Ganache:

1/2 c. milk chocolate chips

3 T. whipping cream

Preheat the oven to 350. Spray a bundt pan. Dust with flour. Combine 1st 7 ingredients until well blended. Pour batter into bundt pan and spread evenly. It is a very thick batter. Bake 45 minutes or until toothpick comes out clean. Remove from oven and cool in pan for 10 minutes. Invert onto plate or wire rack and cool completely. Once cool, slice horizontally. In a large bowl, combine first 4 ingredients of creme filling. Mix until well combined using hand mixer. Add 1/2 cup of powdered sugar and mix until combined. Add remaining powdered and mix until creamy and smooth. Spread over bottom half of cake and place the top half of cake over creme filling. Place chocolate chips in small bowl and set aside. Microwave whipping cream until it starts to bubble. Pour over chocolate chips and allow to sit for 5 minutes. Stir until smooth and creamy. If chips aren't completely melted, place in microwave and heat, stirring every 10 seconds, until chocolate is melted. Pour over cake and place in refrigerator until set. Slice to serve.

Chicken Tenders Parmesan

12 chicken tenders

1 egg, beaten

1 t. kosher salt

1 c. seasoned breadcrumbs

cooking spray

24 oz jar marinara sauce

1 c. shredded mozzarella cheese

1/4 c. grated Parmesan cheese

basil leaves, optional

Preheat oven to 425. Line baking sheet with foil and spray. Season chicken with salt. Place egg in shallow bowl. Place breadcrumbs in another bowl. Dip chicken in egg and then breadcrumbs. Shake off excess and place on baking pan. Spray both sides of chicken. Bake 0 minutes. Flip over and bake 9 more minutes. Place in sprayed 9x13 dish. (I place marinara sauce in bottom first.) Arrange the strips so they do not overlap. Spread marinara on top. Top with mozzarella and Parmesan. Bake 8-10 minutes until marinara is hot and cheese is melted. Top with basil. I served with baked potato, broccoli, and apple slices. I have also served with Caesar salad. Yum!

1st pic: baked chicken tenders, 2nd pic: covered with marina sauce, 3rd pic: before baking in oven, 4th pic: after melting cheese, 5th pic: ready to eat.

A Lemon Cake to Die For

1 lemon cake mix

1 small box instant lemon pudding mix, dry*

3/4 c. oil

3/4 c. water

4 beaten eggs

Glaze:

2 c. powdered sugar

2 T. melted butter

2 T. water

1/3 c. lemon juice

Preheat oven to 350. Grease a 9x13 pan. Place eggs, cake mix, pudding, oil, and water in bowl and beat until well combined. Pour batter in pan and bake 30-35 minutes. Prepare glaze while cake is baking. Once cake is done, poke holes with fork or handle of wooden spoon. Pour glaze over top and serve. Enjoy!

*lemon pudding mix can be hard to find sometimes, I have used vanilla pudding and added 2 t. lemon extract. I also added yellow food coloring to make it a bright yellow color.

Hand Fried Pies from Biscuits

8 ct. Grands biscuits, rolled out flat

4 oz. cream cheese, softened

1 c. powdered sugar

1 t. vanilla

1 t. apple pie spice (if making apple pies)

canned pie filling, your choice

melted butter

sugar, optional

Combine cream cheese, powdered sugar, apple pie spice and vanilla. Add 1 T. mixture & 2 T. pie filling to the center of each biscuit. Fold over and crimp the edges with a fork. Place on baking sheet and bake at 375 for 15-25 minutes, until golden brown. Brush with butter and sprinkle with sugar to serve. These can be for breakfast or as a dessert served with ice cream. Makes 8 turnovers.

*These can also be made in an air fryer. Set to 350 and cook for 6 minutes. Brush with butter and sprinkle with sugar to serve.

1st pic: while being made, before crimping; 2nd pic: after crimping, before baking; 3rd pic: after baking, ready to eat!