RED VELVET WHOOPIE PIES
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 servings
Number Of Ingredients 18
Steps:
- Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
- Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
- Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
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.
RED VELVET WHOOPIE PIE COOKIES
Give this East-Coast favorite a Southern accent. Start with Betty Crocker™ Super Moist™ devil's food cake mix and frosting, and don't forget the red food coloring for that distinctive "velvet" touch.
Provided by By Paula Jones
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
- In large bowl, beat cake mix, butter, eggs and food color with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
- Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
- For each whoopie pie, spread desired amount of cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
Nutrition Facts : ServingSize 1 Serving
COUSIN JONNIE'S RED VELVET WHOOPEE PIES
Provided by Food Network
Categories dessert
Time 1h10m
Yield 24 sandwich cookies
Number Of Ingredients 17
Steps:
- Pies:
- Preheat the oven to 350 degrees F. Lightly grease 2 cookie sheets. Sift the flour, baking soda, and cocoa together in a large bowl. In a separate bowl, combine the oil, vinegar, food coloring, and vanilla.
- Using an electric mixer, beat the sugar and eggs together in a large bowl until they turn pale and double in volume. Add the oil mixture and beat to combine. Add the flour mixture and buttermilk alternately in 5 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 8 to 10 minutes. Transfer immediately to racks to cool.
- Filling:
- 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. Remove the flour mixture from the heat and allow it to cool completely.
- Cream the sugar, butter, shortening, and vanilla in a large bowl with an electric mixer. Add the cooled flour mixture and whip until fluffy. Spread some filling onto 1 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 until ready to serve.
RED VELVET WHOOPIE COOKIES
Steps:
- Make Cake Rounds: Preheat oven to 350°F with racks in upper and lower third. Line two baking sheets with parchment paper. Whisk together flour, cocoa powder, baking soda, and salt in a bowl. Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar. Reduce speed to low and alternately mix in flour and buttermilk in batches, beginning and ending with the flour until combined. Add the red food coloring and mix on low speed until thoroughly combined. Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets. Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes. Slide parchment with rounds onto wire racks to cool completely. Make Filling: Beat together cream cheese, butter, lemon juice, vanilla, salt, and sugar until creamy, 1 to 2 minutes. Spread about 2 tablespoons of filling on flat-side of half the rounds; top with remaining rounds, flat side down, to form whoopie pies. To get perfectly round whoopie pies, use a 2 tablespoon ice cream scoop with the cake batter. Store whoopie pies, chilled, in an airtight container, the layers separated between sheets of parchment paper, for up to 3 days. Bring to room temperature
CHOCOLATE CHIP RED VELVET WHOOPIE PIES
Baking a fun treat is a must when my four grandchildren come to stay for "grandma camp." Sometimes the grandkids help by piping the cake batter. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer batter to pastry bag; cut a 1/2-in. hole in the tip of bag. Pipe 1-1/2x1-in. hearts onto parchment-lined baking sheets, spacing hearts 1 in. apart., Bake until edges are set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.
Nutrition Facts : Calories 267 calories, Fat 16g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 194mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
RED VELVET WHOOPIE PIES
Try our whoopie pies, large red velvet, cake-like sweet sandwiches with a fluffy white filling and a berry bonus! Yum.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 9
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
- In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
- Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.
Nutrition Facts : Calories 700, Carbohydrate 88 g, Cholesterol 125 mg, Fat 7, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Sandwich Cookie, Sodium 740 mg, Sugar 63 g, TransFat 1 g
RED VELVET WHOOPIE PIES
Make and share this Red Velvet Whoopie Pies recipe from Food.com.
Provided by redsoxgirl09
Categories Pie
Time 1h5m
Yield 9 sandwich cookies
Number Of Ingredients 12
Steps:
- 1.Heat oven to 350°F Line cookie sheets with parchment paper or lightly spray with cooking spray.
- 2. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto parchment-lined cookie sheets.
- 3. Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- 4. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.
Nutrition Facts : Calories 851.3, Fat 43.7, SaturatedFat 17.1, Cholesterol 116.2, Sodium 878.4, Carbohydrate 113.9, Fiber 2.5, Sugar 74, Protein 6.5
RED VELVET WHOOPIE PIES
My sister got this recipe from a woman's magazine. She made it over the holidays and they were yummy, so I'm typing it in for safekeeping.
Provided by Michelle Berteig
Categories Dessert
Time 55m
Yield 42-60 whoopie pies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside.
- To make the whoopie pies, combine flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- In a large mixing bowl, beat butter on medium or high for 30 seconds. Add brown sugar and beat until light and fluffy. Add in egg and vanilla and mix well. Alternately add buttermilk and flour mixture, beating after each addition just until combined. Stir in food coloring.
- Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch space between rounds.
- Bake until tops are set, 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies. Cool completely on baking sheets on rack and then remove cookies from baking sheets.
- To make the filling, in a medium mixing bowl beat the butter and cream cheese until smooth. Fold in the jar of marshmallow creme.
- Spread the filling on the flat side of half of the cookies and top with the remaining cookies, flat side down. Store refrigerated in an airtight container.
Nutrition Facts : Calories 99.8, Fat 4.5, SaturatedFat 2.7, Cholesterol 16.2, Sodium 76.9, Carbohydrate 14.1, Fiber 0.2, Sugar 7.7, Protein 1.1
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- Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats (highly recommended for best nonstick cookie baking surface!). Set aside.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined. Beat in egg on high speed, scraping down the sides and bottom of the bowl as needed. Once egg is full combined, beat in the vanilla and buttermilk. Mixture may look curdled; that’s ok.
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