Oatmeal Whoopie Pies with Maple Bacon Buttercream Filling

Oatmeal Whoopie Pies with Maple Bacon Buttercream Filling.  Take a moment to savor those words and let them fully sink in.  These Oatmeal Whoopie Pies with Maple Bacon Buttercream Filling may just be everything you have ever dreamt of … and more.  Imagine breakfast all rolled up into one decadent, handheld sandwich of oatmeal, smokey bacon, and maple syrup.  It’s as epic as it sounds, and you totally need this in your life.

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Oatmeal Whoopie Pies with Maple Bacon Filling

Makes about 24 two-inch whoopie pies
(from Whoopie Pies: Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes)

Ingredients

Oatmeal Whoopies

4 tablespoons unsalted butter, at room temperature
1/2 cup (packed) brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups rolled oats (not fast-cooking), separated into 3/4 cup and 3/4 cup
3/4 cup all purpose flour
1/2 cup baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt

Maple Bacon Buttercream Filling

4 thick strips bacon, cut into 1/4 inch dice
1/2 cup (1 stick) unsalted butter, at room temperature
2-3 cups confectioners’ (powdered) sugar
3 tablespoons heavy (whipping) cream
1 tablespoon sour cream
1 tablespoon vanilla extract
1 tablespoon maple syrup
1/8 teaspoon maple flavoring
1/2 teaspoon salt

Directions

Oatmeal Whoopie

  1. Preheat the oven to 350°F.
  2. Line 2 baking sheets with parchment paper.
  3. In the bowl of a stand mixer with a paddle attachment, beat together the butter, granulated sugar, and brown sugar at medium speed until light and fluffy and smooth.
  4. Beat in the eggs one at a time.
  5. Add the vanilla, and beat until light and creamy.  Set aside.
  6. In a food processor or blender, process 3/4 cup of oatmeal until it resembles whole grain flour.
  7. Transfer the ground oatmeal to a medium bowl and add the remaining 3/4 cup of oatmeal, flour, baking soda, cinnamon, and salt.  Stir well to combine.
  8. Add the oatmeal mixture to the butter-sugar mixture, and beat on low speed until just combined.  Do not overmix.
  9. Using a spoon or a cookie scoop, drop about 1 tablespoon of batter onto the prepared baking sheet, making sure to leave at least 2 inches between each scoop of batter.
  10. Bake one sheet at a time for 8-11 minutes or until the cakes begin to brown.
  11.  Remove from the oven and let cool on the cookie sheet for 5 minutes.  Then transfer to a cooling rack to cool completely.

Maple-Bacon Filling

  1. In a medium skillet, cook the bacon over medium heat until crisp.
  2. Using a slotted spoon, transfer the bacon to a paper towel lined plate to drain and cool.
  3. In the bowl of a stand mixer with a paddle attachment, beat together the butter and powdered sugar on low until combined.
  4. Add the heavy cream, sour cream, vanilla extract, maple syrup, maple flavoring, and salt, and beat on low until smooth.
  5. Using a wooden spoon, stir in the bacon bits until just combined.

Assembling the whoopie pies

  1. Spread the filling onto the flat side of one of the cakes using an offset spatula, knife, or spoon.
  2. Top it with another cake, flat side down.  Very lightly press down.
  3. Repeat with the rest of the cakes and filling.

Note:  I store these in the refrigerator so that they stay as fresh as possible.

Red Velvet Whoopie Pies with Cream Cheese Filling

In my attempt to cull down my constantly growing collection of cookbooks, I set a rule for myself.  If I haven’t made anything from the cookbook in at least a year, it’s time to consider moving it off my shelf.  And having a full cookbook devoted solely to whoopie pies seemed a bit decadent, so it was time to do some intensive whoopie research.  For those unfamiliar with whoopie pies, they’re cookie shaped cake disks with a creamy filling sandwiched between.  Red Velvet Whoopie Pies with Cream Cheese Filling seemed like a safe bet to start out with since red velvet cake is generally delicious.  Turns out these little handheld cake-cookie treats are just as good as, if not better than, the cake or cupcake version.

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Red Velvet Whoopie Pies with Cream Cheese Filling

Makes 48 whoopie pies
(from Whoopie Pies: Dozens of Mix ’em, Match ’em, Eat ’em Up Recipes)

Ingredients

Whoopie

2 1/2 cups flour
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening
1/2 cup (packed) brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 ounce (one small bottle) red food coloring
1 cup buttermilk

Cream Cheese Filling

4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
3 1/2 cups confectioner’s sugar (powdered sugar)
1 teaspoon vanilla extract

Directions

Whoopies

  1. Position a rack in the center of the oven, and preheat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. In a medium size bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a stand mixer, cream together the butter, shortening, sugar, and brown sugar until fluffy and smooth (approximately 5 minutes).
  5. Add the eggs one at a time, making sure each is well combined before the next addition.
  6. Add the vanilla and food coloring, and mix until well combined.
  7. Add half of the flour mixture and half of the buttermilk to the wet ingredients, and beat until incorporated (don’t overmix).  Scrape down the sides of the bowl as needed.
  8. Add the remaining flour and buttermilk, and mix until everything is well incorporated.
  9. Using a cookie scoop or spoon, drop 1 tablespoon of batter onto the prepared cookie sheets, spacing the whoopies about 2 inches apart.
  10. Bake one sheet at a time for approximately 8-10 minutes.  The whoopies are done when they spring back when pressed gently.
  11. Remove from oven and let the whoopies cool on the sheet for about 5 minutes.  Then remove to a cooling rack to cool completely.

Cream Cheese Filling

  1. In a stand mixer on medium speed, beat together the cream cheese and butter until well combined.
  2. Add the sugar, and beat on low speed until combined.
  3. Add the vanilla, and beat on medium speed until creamy and smooth (approximately 4 minutes).

Assembling the Whoopie Pie

  1. When the whoopies have fully cooled, using an offset spatula, spread a thick layer of filling on the bottom side of a whoopie.
  2. Place a matching sized whoopie over the filling (to create a sandwich), and press together lightly.
  3. Store the whoopie pies in an airtight container in the refrigerator for up to 3 days.  Make sure to store the whoopie pies separated by parchment paper as they’ll stick together if stacked directly on each other.