Friday, July 31, 2009

Red Velvet Whoppie Pies


Bake at 350 is doing a Flavor of the Month challenge each month for anyone to join in. This month the Flavor of the Month is pie. She suggested a few types of pies and whoppie pies were one of them. I had seen them around on other blogs and thought they were the cuties little things. Who doesn't love cookies with a sugary filling? These tasted really good!! The only problem I had with them was that they were a bit messy. I know that I shouldn't have a problem with mess!! Anyway, I made the cookies, which I believe that I made to big, and then added the creamy filling and put the topped with the other cookie. Well, the tops slid off, so I had sliders. Next time I make these, I will make the cookies smaller and then not put as much filling. In the end they really did taste great.




Red Velvet Whoppie Pies
Printer friendly recipe

Ingredients

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below

Directions

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar marshmallow creme.

7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.



7 comments:

  1. Yummy!!!! Those look really good!

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  2. Red velvet?!?! Another one of my favorites. Those look great! :)

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  3. Oh my gosh...the red velvet makes them look even MORE tempting!!! I wish I could reach out and grab one off of that tray! ;)

    Thank you so much for participating! ♥

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  4. I'm a Valentines day baby so I'm very partial to all things "Red velvet" :) These look yummy!! Thanks for sharing!

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  5. Man, I love whoopie pies! Yours look terrific! They'd be cute made into heart shapes for Valentine's Day!

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  6. Those look delicious! I have never made whoopie pies but I just might have to try too. I love that you used red velvet cake...yum!

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