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 WITH CHOCOLATE CREAM CHEESE FILLING
Provided by Giada De Laurentiis
Categories dessert
Time 1h20m
Yield 10 servings
Number Of Ingredients 12
Steps:
- For the whoopie pies: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-by-18-inch rimmed baking sheet with parchment paper and spray lightly with nonstick cooking spray.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the cake mix, eggs, 1 cup water, vegetable oil, vanilla and salt. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl with a spatula occasionally. Pour the batter onto the prepared baking sheet and spread it out evenly with a spatula.
- Bake until a toothpick inserted into the center of the cake comes out clean, 12 to 15 minutes. Let cool to room temperature. Cut out an equal number of heart shapes with a cookie cutter and set aside while you make the filling.
- For the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until soft, about 1 minute. Add the chocolate, milk and vanilla, and beat to incorporate. Reduce the speed to low and add the powdered sugar and salt. Once the sugar is incorporated, increase the speed to medium and beat until the filling is fluffy, about another minute.
- To assemble the whoopie pies, use a small spatula or spoon to gently spread a generous tablespoon of the filling over the surface of one of the hearts. Top with another heart and gently press down to sandwich. Repeat with the remaining hearts. Dust lightly with powdered sugar, and serve.
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
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 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
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