Peanut Butter and Cocoa Pebbles Chocolate Whoopie Pies
Cookies:
2 cups all-purpose flour 1/4 cup ground Cocoa Pebbles cereal
2/3 cup unsweetened cocoa powder
1/2 cup shortening
1 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 egg
1 1/4 cups buttermilk
1 teaspoon vanilla
Peanut Butter Filling:
1/2 cup softened butter
1/2 cup creamy peanut butter
1/2 cup marshmallow fluff
1 cup powdered sugar
Garnish:
1/3 cup Cocoa Pebbles, lightly crushed
1/3 cup chopped peanuts
Directions:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or use ungreased whoopie pie pans.
In a medium bowl stir together flour, ground cereal and cocoa powder; set aside.
In a large
mixing bowl of electric mixer, beat shortening on medium-high speed for
30 seconds. Add sugar, baking soda, and salt. Beat until combined,
scraping sides of bowl occasionally. Beat
in egg, buttermilk, and vanilla until combined. Beat in the flour
mixture.
Drop dough by
rounded tablespoons into the wells of the whoopie pie pan or 2 1/2
inches apart onto cookie sheet. Bake about 10 minutes or until edges
are firm. Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack; cool completely.
While cookies
are cooling, prepare filling. In large bowl of electric mixer, beat
butter, peanut butter, marshmallow fluff, and powdered sugar until
combined. Refrigerate until ready to assemble
cookies.
Evenly distribute the filling on bottoms of half of the cookies. Top with the remaining cookies, bottom sides down.
In a small bowl, combine Cocoa Pebbles and peanuts. Roll sides of cookies in mixture.
Store, covered, in the refrigerator for up to 1 week.
Prep time: 1 hour
Total time: 1 hour 30 minutes
Coconut-Lime Fruity Pebbles Whoopie Pies
Coconut-Lime Cookies:
1/2 cup butter, softened
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon coconut extract
1 1Ž2 teaspoons lime zest (about 1 lime)
2 cups all-purpose flour
1/2 cup buttermilk
Rainbow Fruity Pebbles Filling:
1/2 cup butter, softened
1 cup powdered sugar
1/2 cup ground Fruity Pebbles cereal
1/2 cup marshmallow fluff
1 teaspoon vanilla
Directions:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or use ungreased whoopie pie pans.
In a large bowl of an electric mixer, beat butter on medium to high
speed for 30 seconds. Add sugar, baking soda, and salt. Beat until
combined, scraping bowl occasionally. Beat in egg, coconut extract and
lime zest until combined.
Alternately add flour and buttermilk, beating on low speed after
each addition just until mixture is combined. Drop dough by rounded
tablespoons into the wells of the whoopie pie pan or 2 1/2 inches apart
onto cookie sheet. Sprinkle Fruity Pebbles
cereal
in the center of half of the cookies. (The cookies without the cereal
will be the bottom half of the whoopie pies, the cookies with the cereal
will be the tops.)
Bake about 7-8 minutes or until edges are firm. Cool on cookie
sheet for 2 minutes. Transfer cookies to a wire rack; cool completely.
While the cookies are cooling, prepare filling. In a large mixing
bowl of electric mixer, combine butter, powdered sugar, crushed cereal,
marshmallow fluff, and vanilla. Beat on medium speed until smooth.
Refrigerate until ready to assemble cookies.
Spread the bottom of one of the cookies with the filling. Place
another cookie on top of the filling, bottom side down. (Use the
cookies with the Fruity Pebbles as the tops of the whoopie pies.)
Makes 16 whoopie pies. Store, covered, in the refrigerator for up to 1 week.
Prep time: 1 hour
Total time: 1 hour 30 minutes
Chocolate Covered Strawberry Cocoa Pebbles Smoothie
Garnish:
1 strawberry
1 teaspoon Cocoa Pebbles, lightly crushed
Smoothie:
6 oz container Strawberry yogurt
1Ž4 cup Cocoa Pebbles
1Ž2 cup sliced fresh strawberries
1Ž4 cup chocolate milk
1Ž2 cup or 4 cubes ice
Directions:
Open container of strawberry yogurt and dip whole strawberry into yogurt. Roll in crushed Cocoa Pebbles. Place in freezer until ready to serve.
In a blender, add strawberry yogurt, Cocoa Pebbles, strawberries, chocolate milk and ice. Blend until combined.
Pour into serving glass and garnish the edge of the glass with the cereal coated whole strawberry.
Makes 1 glass. 12 ounce serving.
Prep Time: 10 minutes
Total Time: 10 minutes
Fruity Pebbles Tropical Crunch Smoothie
Topping:
1 teaspoon Fruity Pebbles Cereal
1 teaspoon coconut flakes
Smoothie:
1Ž4 cup Fruity Pebbles Cereal
6 oz container pineapple, coconut or banana yogurt
1 cup frozen pineapple
1Ž4 cup orange juice
1Ž4 cup coconut milk beverage
Directions:
In a small pan, toast cereal and coconut over medium heat until
lightly golden. Remove from heat and set aside until ready to serve.
In a blender, add cereal, yogurt, pineapple, orange juice and coconut milk. Blend to combine.
Pour into serving glass and top with toasted cereal-coconut
mixture. Serve with an umbrella. Makes 1 glass. 12 ounce serving.
Prep Time: 10 minutes
No comments:
Post a Comment