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
Prepare gorgeous and delicious Red Velvet Whoopie Pies today! These cream-filled, sugar-dusted Red Velvet Whoopie Pies are perfect to take to parties, serve for a birthday surprise or use for a holiday dessert menu.
Provided by My Food and Family
Categories Dairy
Time 1h14m
Yield 18 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat first 4 ingredients in large bowl with mixer 2 min. Stir in melted chocolate and food coloring.
- Drop 2 Tbsp. batter, 2 inches apart, into 36 mounds on baking sheets sprayed with cooking spray.
- Bake 12 to 14 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- Microwave marshmallows in large microwaveable bowl on HIGH 2 min. or until melted, stirring after 1 min.; cool slightly. Add cream cheese; mix until blended. Gently stir in COOL WHIP.
- Spread 2 Tbsp. marshmallow mixture onto bottom side of each of 18 cookies; cover with remaining cookies to make 18 sandwiches. Sprinkle with sugar before serving.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 75 mg, Carbohydrate 0 g, Fiber 0.5898 g, Sugar 0 g, Protein 2 g
RED VELVET WHOOPIE PIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Dessert Bake Super Bowl Valentine's Day Kid-Friendly Cream Cheese Birthday Shower Buttermilk Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 13 sandwich cookies
Number Of Ingredients 20
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.
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.
DELICOUS RED VELVET WHOOPI PIES!
After spending hours searching for the perfect Red Velvet Whoopi Pie recipe, I came across this one. It is moist and delicious! The best whoopi pie I have ever had in my life!
Provided by CupCakette
Categories Pie
Time 1h
Yield 24 Whoopi Pies, 2 serving(s)
Number Of Ingredients 17
Steps:
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.
- Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.
- Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
- While the cakes are cooling, prepare the filling... In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.
- To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
Nutrition Facts : Calories 3525.7, Fat 149.4, SaturatedFat 73.2, Cholesterol 436.4, Sodium 1496.8, Carbohydrate 524.8, Fiber 9.8, Sugar 368, Protein 36.7
RED VELVET WHOOPIE PIES
Provided by Food Network
Categories dessert
Time 3h45m
Yield about 24 whoopie pies
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Take the buttermilk out of the refrigerator about 2 hours before preparing the batter. Line a cookie sheet with parchment paper and spray with cooking spray.
- In a standing mixer, cream the butter and the sugar with the paddle attachment. Add the egg and once it is incorporated with the butter add the buttermilk. The mixture will look curdled. Add the vanilla, vinegar and food coloring.
- In a medium bowl combine all of the dry ingredients together. Add the dry ingredients to the buttermilk mixture and combine completely, scraping down the sides of the bowl to get everything well mixed. Put the batter in the refrigerator for at least 1 hour.
- Use a spoon or a small ice cream scoop and scoop the batter onto the cooking sheet, leaving at least a 3-inch space between scoops. Bake until the cookies are springy and firm to the touch, about 10 minutes. Allow the cookies to cool completely before filling.
- Filling:
- Put the cream cheese and butter into the bowl of a standing mixer and using the paddle attachment, beat on medium speed until soft, about 5 minutes. Add the vanilla and lemon juice and beat to combine.
- Lower the speed to slow and carefully add the sugar, 1 cup at a time. When all of the sugar has been added, switch to the whisk attachment and beat until fluffy.
- Using a butter knife, spread the desired amount of frosting between 2 cookies. Arrange the completed pies on a serving dish and repeat with remaining cookies and frosting.
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 PIES
Provided by Amanda Freitag
Categories dessert
Time 1h10m
Yield 24 Whoopie pies
Number Of Ingredients 17
Steps:
- For the cookies: Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. Whisk together flour, cocoa, baking soda, baking powder and salt.
- Beat the butter, granulated sugar and brown sugar in the bowl of an electric mixer on medium-high speed until light and fluffy. Reduce the speed and alternately beat in the eggs, 1 at a time, and the buttermilk, starting with an egg. Slowly beat in the dry mixture until just combined. Mix in the vanilla extract and red food coloring.
- Using a 1-inch ice cream scoop, distribute the dough in dollops on the baking sheets leaving 2 inches between each cookie; you will use half the dough for the first batch. Bake until puffed and cakey, about 12 minutes. Transfer the cookies to a cooling rack to cool completely. Repeat with the remaining cookie dough. (The cookies may be made 2 days ahead and stored at room temperature before serving.)
- For the filling: Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until soft. Add butter gradually until combined. Slowly add the confectioners' sugar, turn the mixer to high, and beat until light and fluffy. Mix in the vanilla extract. (The filling may be made 2 days ahead and chilled; b ring to room temperature before using.)
- To assemble: Put the filling in a piping bag fitted with a large round tip. Turn half of the cookies upside down and pipe about 3 tablespoons on top. Make sandwiches by topping with the rest of the cookies. The cookies should be served the same day they are filled.
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
RED VELVET ROSE WHOOPIE PIES
Make and share this Red Velvet Rose Whoopie Pies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 20m
Yield 20 Cookies (10 Sandwich Cookies)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk to combine flour, cocoa powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed until well combined, about 2 minutes. Add the egg and beat to combine. Add rose water, red food gel and 2 tablespoons buttermilk.
- Lower speed to stir and add the flour mixture, mixing until just combined. If batter is too dry, add remaining buttermilk, 1 tablespoon at a time. Note that the dough will be stiff, which is better for holding the rose shape when baked.
- Fill a pastry bag fitted with a 1M tip with 1/3 of the batter. Pipe batter into small 2-inch roses. Repeat with remaining batter, working in batches to make piping easier.
- Bake cookies for 8-10 minutes until just cooked through. Let cool slightly, then transfer cookies to a wire rack to cool completely.
- Pipe or spoon 1 tablespoon buttercream onto bottom flat side of one cookie and top with another cookie to make a sandwich. Repeat with remaining cookies.
Nutrition Facts : Calories 157.5, Fat 9.6, SaturatedFat 6, Cholesterol 33.8, Sodium 115.6, Carbohydrate 16.5, Fiber 0.4, Sugar 6.8, Protein 1.8
RED VELVET WHOOPIE PIES
Make and share this Red Velvet Whoopie Pies recipe from Food.com.
Provided by WJKing
Categories Drop Cookies
Time 30m
Yield 24 pies
Number Of Ingredients 18
Steps:
- Combine cocoa, food coloring and water.
- Set aside to dissolve.
- Blend together oil, sugar and eggs.
- Add food coloring mixture.
- Combine buttermilk, salt& vanilla.
- Add to mixture.
- Add flour.
- Dissolve soda in vinegar.
- Fold into batter.
- Drop by spoonfuls onto greased cookie sheets.
- Bake approximately 10 minutes at 350.
- Fill with whoopie pie filling.
- Wrap each pie with plastic wrap to retain moisture.
- These freeze well!
- FILLING: Beat egg whites until stiff (if using real whites).
- Add vanilla, flour& milk and beat well.
- Add shortening and sugar.
- Whipe on high speed for 3-5 minutes.
- This may be kept in the refrigerator for up to 4 weeks.
Nutrition Facts : Calories 446.3, Fat 24.6, SaturatedFat 5.7, Cholesterol 16.2, Sodium 201.1, Carbohydrate 53.8, Fiber 0.6, Sugar 37.6, Protein 3.5
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
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