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Topic: Whoopie Pie Recipe ...You'll Thank Me Later!  (Read 15435 times)
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Belladune
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« Reply #10 on: March 23, 2011 10:21:12 AM »

I ended up adding 1 3/4 cups flour.  And now I realize I'm out of confectioners sugar.... how the heck did I let that happen??!?!

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« Reply #11 on: March 23, 2011 11:07:53 AM »

Looks very good! I'm a bit at loss what shortening is though...
I looked it up and I don't think we have anything like it here in Belgium, is that possible?

When I was in Germany they called it "White vegetable fat'...do you have that? It is like lard only from plants...
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« Reply #12 on: March 23, 2011 11:51:25 AM »

packed my monsters up, bought some powdered sugar, and finished up the cookies.
I made the filling exactly as stated and hated it.  So I chucked it out and started over.  What I used:
1/4 shortening
1/4 butter
2 cups confectioners sugar (powdered)
splash of milk
1/2 tsp vanilla
1/4 tsp of Creme bouquet flavoring



yum!
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« Reply #13 on: March 23, 2011 11:55:34 AM »

They look great!  I might have to try your recipe--hubby likes the traditional but I am not wild about it...I am not a fan of shortening and I do not like oreo stuffing either... Cheesy

Around here, the size is about as big as a hamburger...who can eat something so sweet that large! Cheesy
« Last Edit: March 23, 2011 11:56:34 AM by alwaysinmyroom » THIS ROCKS   Logged

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« Reply #14 on: March 23, 2011 12:41:07 PM »

Looks very good! I'm a bit at loss what shortening is though...
I looked it up and I don't think we have anything like it here in Belgium, is that possible?

When I was in Germany they called it "White vegetable fat'...do you have that? It is like lard only from plants...
Doesn't ring a bell ...
I have looked up the translation, didn't found a thing.
And I also never heard of lard used in cooking ... hm Must ask my mum this weekend Smiley Thanks!

ETA: oh wait, is it made from Cacao beans? 'cause there excists something like that in Dutch.
I translated Shortening page to the French one on wikipedia (as it didn't have a Dutch version) and it says it's butter from cacao beans
« Last Edit: March 23, 2011 12:43:48 PM by Riechan » THIS ROCKS   Logged

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« Reply #15 on: March 23, 2011 01:38:03 PM »

Crisco? I thought I saw Crisco in stores in Europe!
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« Reply #16 on: March 23, 2011 01:40:53 PM »

According to wikipedia, Crisco brand vegetable shortening is made from soybean and cottonseed oils. (I got curious reading this...)  I don't know if it could be made from cocoa beans... wouldn't that be cocoa butter?

Also, I have never heard of these whoopie pie things, but I'm convinced I've been missing out.  I will be trying this recipe for sure!
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alwaysinmyroom
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« Reply #17 on: March 23, 2011 01:51:16 PM »

I think we might want to see if I SEW Cute adjusts her recipe for the missing flour...Cheesy

matière grasse végétale?
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« Reply #18 on: March 23, 2011 02:37:49 PM »

Looks very good! I'm a bit at loss what shortening is though...
I looked it up and I don't think we have anything like it here in Belgium, is that possible?


When I was in Germany they called it "White vegetable fat'...do you have that? It is like lard only from plants...
Doesn't ring a bell ...
I have looked up the translation, didn't found a thing.
And I also never heard of lard used in cooking ... hm Must ask my mum this weekend Smiley Thanks!

ETA: oh wait, is it made from Cacao beans? 'cause there excists something like that in Dutch.
I translated Shortening page to the French one on wikipedia (as it didn't have a Dutch version) and it says it's butter from cacao beans



Lard is actually very popular in cooking. It has a higher melting temperature then butter, has a higher smoke point and aids in keeping things moist and aiding in shelf life
As for Vegetable Shortening, veg. shortening is wonderful for people who rather not use Lard for whatever their reason might be. It is a mix of usually cotton seed and soybean hydrated. Cocoa butter is what you get during chocolate processing. It is basically the same process as shortening if my understanding is right. And it can be used in Dessert baking and the such but it does have a slightly lower melting temp....just saying.
by the way, these look perfect. I've made them a few times and it never seems to be a poor choice.
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Riechan
« Reply #19 on: March 23, 2011 02:38:04 PM »

I think we might want to see if I SEW Cute adjusts her recipe for the missing flour...Cheesy

matière grasse végétale?
yes that thing, and there it says it's made from cacao beans.
But indeed, that must be cacao butter in English.
Hm crisco you say, haven't saw that in a shop before but I'll look for it next time!
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