Diane, you have soo much confidence in me!! And I guess you are right --I just have to set my mind too it and sit down with my fondant & try! Did you do all fondant or 50/50?
Sorry to be "off subject again everybody but I have PM'ed 2 and haven't gotten an answer!
Anyway, I am still going to do Oatmeal Whoopies later today! 
Much easier than making a duck! LOL 
Linda , I prefer to mold with gumpaste, but you can use 50/50 . That duck is a bulky figure so it would be fine but just take longer to dry.
The kitty in my avatar is 50/50.
Just email me along the way if I can help at all. did you find the duck on my cake I was talking about. Probably not a very good picture though !
Here are my Oatmeal Whoopie Pies: They are yummy too! Here is the recipe I used but I used the filling recipe from the Oprah.com with the marshmallow creme>
http://allrecipes.com/Recipe/Oatmeal-Whoopie-Pies/Detail.aspx
HEY! I've been cheated! No topic reply notices for this thread have been sent to my inbox!!
Linda, those Oatmeal Whoopies are beautiful! I got my Oatmeal cookie shells made for them this morning and am getting ready to make the filling in a few minutes. Been trying to decide which filling would be best for the Oatmeal..............hmmmmmmm.
Diane, thanks for answering the flour adjustment question! I didn't know you had answered it here and apologize for the double up of asking the same questions twice! I made them following the Oatmeal Cookie recipe as you did so they should be just fine. 
Through tons of reading this morning I have discovered the Oatmeal Whoopies are not supposed to be cakey like the others anyway. Fine by me!
Will post Oatmeal Whoopie pics later today/tonight.
Mmmm, I searched for the marshmallow recipe and can't find it. Would you mind sharing?
Mmmm, I searched for the marshmallow recipe and can't find it. Would you mind sharing?
Here is the one I used:
http://www.oprah.com/recipe/food/recipessides/food_20070416_whoopie
OK, got the Oatmeal Whoopies made today and here are the pics for ya. I worked up my own cooked flour filling recipe because I did not like the one I had, at all. The filling I did end up with is my favorite of all the fillings so far, it is simply delicious and you can make it as sweet or not sweet to suite yourself.
I am happy to share the recipe with you if you would like to have it.
Yummy Delicious!!!!!!!!!
I want the recipe of course!!! hehe!
WHOOPIE PIE CREAM FILLING x TeeKakes
5 Tbsp. flour
1c. milk
Cook until thickened and stir it constantly. Set aside, let cool.
In a large mixing bowl combine and mix together until creamy;
1 cup crisco solid shortening
1 stick of butter (1/2 cup)
1 cup powdered sugar
1/4 tsp. salt
3 tsp. vanilla extract
1 tsp butter flavoring
add cooled flour/milk mixture one spoonful at a time, mixing well after each addition.
Then add 3 more cups of Powdered Sugar, one cup at a time. Mix until smooth and creamy. Fill Whoopie shells.
**you can add the ps 1 cup at a time to customize the sweetness to your liking. That's what I did and 4 cups powdered sugar total was perfect to my sweet tooth.
God gave us a sweet tooth!!
Eat more Cake!!
Lea
Teekales want to share the oatmeal whoopie recipe. They look so nice and round.
WHOOPIE PIE CREAM FILLING x TeeKakes
5 Tbsp. flour
1c. milk
Cook until thickened and stir it constantly. Set aside, let cool.
In a large mixing bowl combine and mix together until creamy;
1 cup crisco solid shortening
1 stick of butter (1/2 cup)
1 cup powdered sugar
1/4 tsp. salt
3 tsp. vanilla extract
1 tsp butter flavoring
add cooled flour/milk mixture one spoonful at a time, mixing well after each addition.
Then add 3 more cups of Powdered Sugar, one cup at a time. Mix until smooth and creamy. Fill Whoopie shells.
**you can add the ps 1 cup at a time to customize the sweetness to your liking. That's what I did and 4 cups powdered sugar total was perfect to my sweet tooth.
God gave us a sweet tooth!!
Eat more Cake!!
Lea
How did you get them so large and not have them flatten? I make an Oatmeal pie, but only in minis because large ones won't rise. Maybe your recipe is more stable? Your's look great!
Majormichel & K2......thanks for the compliments! My secret for these Oatmeal Whoopies is the recipe right on the box lid of a Box of Quaker Oats! 
A single recipe of it made exactly 14 Whoopies. I use a melon baller scoop for the cookie dough. Each cookie consisted of 3 scoops, one stacked on top of the other. After I put the 3rd scoop on I pressed down slightly, only to ensure they would spread out "round". I did not flatten the stack of scoops out at all, but kept them really tall.
K2, I am sure this is the reason mine stayed a bit thicker than an average Oatmeal cookie, yet baked up nice and round.
Two more have eaten these Oatmeal whoopies tonight and both gave them rave reviews. The filling is the hands down favorite of all fillings now, even the fillings I use in cakes! 
Lea, your oatmeal whoopies look great! Can't wait too try your filling recipe maybe next week. Your oatmeal cookie looks thicker & I like that because mine were kind of thin and delicate not cakey like the other flavors! Well I am learning to do ducks so I will get back to "whoopies" soon!
I haven't had time to read all of the 22 
pages on this thread, so if someone else has already told about this, just ignore me!!!
I bought a new Food Network cookie sheet yesterday (at the Wilton Tent Sale), and guess what's pictured on the front? Yep, chocolate whoopie pies -- although, in the recipe on the back, they spell it "whoopee." I found their filling idea very odd. They say to let the cookies cool 2 minutes, pop a whole marshmallow in between 2 warm cookies, and call it a day. Has anyone ever heard of this method before?
Well with all this chat about whoopie pies, you all had me going crazy --- especially since I am on a diet. I finally gave in and said I will try -- but, it is taking an Amish Army to keep me from eating them --- 
. I left each and every one in the fridge for DH when he gets home. He will be surprised. I will post recipes and procedure on my blog later. I must say that these cakes felt moist. And, I know that the Cream cheese filling was yummy. I tasted a little bit.
Here is some eye candy, enjoy ....
I don't know why the photos are appearing fuzzy, if you click on it, you will see it clear.
Thanks everybody and you are welcome for the recipe!
Trina........your Whoopies look wonderful and that raspberry cc filling sounds to die for!!! I don't know how you are not eating JUST 1!!! Wow! That is some kind of will power! I am impressed! You go girl!
The King Arthur Four ad just arrived in my inbox today and it's all about whoppie pies...here's the link:
http://tiny.cc/8AcX3
They used marshmallow creme for the filling...nah, not for me...give me that twinkee kinda stuff and I am a happy camper. Now I gotta make some... 
OK, got the Oatmeal Whoopies made today and here are the pics for ya. I worked up my own cooked flour filling recipe because I did not like the one I had, at all. The filling I did end up with is my favorite of all the fillings so far, it is simply delicious and you can make it as sweet or not sweet to suite yourself.
I am happy to share the recipe with you if you would like to have it.
Yummo!
Were your oatmeal cookies soft like the Little Debbies?
I have tried a few recipes & the cookies are a too hard on the bottom for me. I'd like the pie to be smushier.
Also, what strawberry recipe did you use?
i can't wait to try your filling recipe, it looks great!
Yippee!! I finally made it to the end of the thread! All of your whoopies look SO delicious! I don't know which one to make first. Oatmeal? Chocolate? Strawberry? Or maybe try Snickerdoodle? Ooh, Red Velvet? Just what I need - another food addiction!!
I can hardly wait to try some of these. I'm going to use the excuse of taking them to church with me tomorrow so maybe I can try alot of flavors today! And I think Whoopie pies for the kids lunch sound pretty nutritious - banana, strawberry - there's their fruit and dairy! And with the eggs that's theor protein. A very well balanced meal, I'm such a good mom.
Now I'm thinking along the lines of a banana split - banana, strawberry, chocolate, maybe make a cherry flavored filling (wouldn't that be good with the vanilla whoopies). OK, I've got to gostart baking something!
Melissa
OK, got the Oatmeal Whoopies made today and here are the pics for ya. I worked up my own cooked flour filling recipe because I did not like the one I had, at all. The filling I did end up with is my favorite of all the fillings so far, it is simply delicious and you can make it as sweet or not sweet to suite yourself.
I am happy to share the recipe with you if you would like to have it.
Yummo!
Were your oatmeal cookies soft like the Little Debbies?
I have tried a few recipes & the cookies are a too hard on the bottom for me. I'd like the pie to be smushier.
Also, what strawberry recipe did you use?
i can't wait to try your filling recipe, it looks great!
Yes they are soft like Little Debbies and a whole lot better!
The key to keeping them soft is to not bake them to long. I take them out of the oven when the center of the cookie is still very soft.
Hope you like the filling when you get around to trying it. My family has requested I make another batch of the Oatmeal and my filling this weekend. This is their favorite and mine too!
Here's the Strawberry recipe for ya......the filling for it is excellent too!
STRAWBERRY WHOOPIE PIES
Cookies:
1 cup (about 5 ounces) stemmed and halved strawberries
3 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups light brown sugar
2/3 cup canola oil
1/2 cup plain yogurt
2 large eggs
Filling:
1 cup (about 5 ounces) stemmed and halved strawberries
5 egg whites
1 1/2 cups granulated sugar
4 sticks butter , cut into cubes, at room temperature
Red no-taste gel food coloring
To make cookies: Put strawberries in a food processor and pulse in short bursts just until they are chopped into small pieces (about 4 to 5 pulses), and set aside. (Be careful not to puree them.) Sift flour, baking powder, baking soda, and salt into a medium bowl, and set aside.
Put brown sugar and oil in a large bowl and mix well, using the back of a spoon to break up any lumps in sugar. Whisk in chopped strawberries and yogurt until combined, then whisk in eggs, one at a time, just until combined. Fold in flour mixture in two parts, being careful not to overwork the batter. Cover and refrigerate for 30 minutes.
Preheat oven to 350°. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing dollops about 2 inches apart. Working in batches, bake until cookies are set and a toothpick inserted in the middle comes out clean, 10 to 12 minutes. Remove cookies from oven; cool completely.
To make filling: Puree strawberries in a food processor until smooth (about 15 seconds); set aside. Whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and mixture is milky white, about 2 minutes. Transfer egg white mixture to the bowl of an electric mixer fitted with a whisk attachment and whisk on high speed until soft peaks form and mixture is glossy, about 2 minutes. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, about 5 minutes. Add reserved strawberry puree and about 3 to 5 drops food coloring (frosting should be a light shade of pink), and beat again until well combined, about 1 minute more.
To assemble: Generously frost the flat side of half of the cookies, then top each with an unfrosted cookie to form sandwiches. Transfer to a platter and serve.
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