COUSIN JOHNNIE'S RED VELVET WHOOPIE PIE
Pretty, individually-sized desserts with cream cheese frosting as filling!
Provided by Paula Deen
Time 20m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 °F. Lightly grease two cookie sheets. Sift 3 cups flour, baking soda and cocoa together. In a separate bowl, combine the oil, vinegar, food coloring and ½ teaspoon vanilla.
- Using an electric mixer, beat 1½ cups sugar and eggs together until they turn pale and double in volume. Add the oil mixture and beat to combine. Add the flour mixture and buttermilk alternately in five small additions, starting and ending with the flour.
- Drop the batter by teaspoons onto the baking sheets, allowing 1 inch between drops, as the cookies will spread. You'll be making 48 cookies. Bake until the cookies are firm but not crisp, about 12 minutes. Transfer immediately to racks to cool.
- Put the flour into a medium saucepan and slowly add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly with a whisk, until very thick, about 3 minutes. Allow to cool completely.
- Cream 1 cup sugar, butter, shortening and 1 teaspoon vanilla with an electric mixer. Add the cooled flour mixture and whip until fluffy. Spread onto one cookie and top it with another to make a sandwich; repeat with the remaining cookies and filling. Cover the filled whoopee pies with plastic wrap and store in the refrigerator.
RED VELVET WHOOPIE PIES
Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. -Judi Dexheimer, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 21
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies., Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving. Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Nutrition Facts : Calories 272 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 199mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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- In a bowl, sift together the flour, baking powder and cocoa. In another bowl, combine the oil, vinegar, food coloring and vanilla.
- In the bowl of a mixer, beat the sugar and eggs together until light and fluffy and pale. Add the oil mixture to the bowl and beat to combine. Add one-third of the flour and beat until combined, followed by half of the buttermilk. Repeat, adding another one-third of the flour, the remaining buttermilk, then the remaining flour.
- Drop or pipe half of the batter onto the prepared baking sheets, making 12 cookies per baking sheet with 1 inch between the cookies. Bake until the cookies are slightly firm and bounce back when you lightly touch the middle, about 12 minutes. Transfer immediately to racks to cool. Let the baking sheets cool completely, then repeat with the remaining dough.
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