So for a hot second, I was pretty sure that after our first video, Nicole and I would be crazy to ever try this crazy idea again.

I mean, I’m pretty sure we made every mistake one could possibly make when embarking on this kind of adventure. We forgot to plug in our microphones, we exported the video incorrectly, and ended up with a video that looked like when Mike TV goes into millions of pieces to be transmitted to the television in Willy Wonka and the Chocolate Factory.

Then there was the editing, which took us five hours. That is the amount of time it took us to run a marathon when I was injured. We also both decided this was more difficult.

But then you guys were so kind. You gave the most supportive and kind response, and you didn’t even make fun of the visual quality of our video. You actually took 6 minutes out of your day, and watched us take this big step. I was beyond nervous, and I wasn’t sure I even wanted anyone to watch, but this awesome blogging community has been nothing but positive and supportive. So with newfound respect for everyone who has ever posted a vlog or video on the internet, we made a list of things we wanted to improve, and set off for round 2.

And I’m so glad we did! Yes, there is still tons to work on (how the heck do I figure out the right amount of perkiness, and personality when I’m in front of the camera???!), but I am still really excited to share the second episode of Drink & Dish with you guys.

Whether or not you are a Valentines Day person, I feel like the love of red velvet is pretty universal. And if you don’t like red velvet, honestly what is even happening inside your taste buds?!

I’ve always wanted to try making red velvet whoopie pies. I always imagined them with a white chocolate cream cheese frosting. Then, I was shopping for ingredients and, almost instinctively, I grabbed a jar of marshmallow fluff. The rest is history, because I am over-the-moon obsessed with this filling. It’s perfect for cakes, cupcakes, whoopie pies, spoons, and fingers. Light and fluffy with the sweet hint of white chocolate–I diiiie.

When the cakes came out of the oven, I almost couldn’t believe it! They were more beautiful, soft, and fluffy than I ever imagined they could be. It was one of those happy kitchen moments where you want to jump up and down, and sing from the rafters (OMG, why did I not do all of those things on camera? Silly Ari…) about that very special thing you’ve just created. I’m glad Nicole was there to experience it with me. Hermano said they were probably the best thing I’ve ever made, and I might agree. I am pretty darn proud of them, and I just want you all to make them, like rightthissecond, because I am pretty sure you will love them too.

Don’t forget to check out Nicole’s post and recipe for her delicious cocktail!

Red Velvet Whoopie Pies

adapted from Better Homes and Gardens

yield 1 dozen large whoopie pies

• 2 cups white whole wheat flour
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking soda
• dash salt
• 1/2 cup unsweetened applesauce
• 1 cup light brown sugar, packed
• 1 egg
• 1 tsp vanilla
• 1/2 cup reduced fat buttermilk
• 1 oz red food coloring

For the filling:

• 8 oz reduced fat cream cheese, softened
• 4 oz marshmallow fluff
• 1/4 cup white chocolate chips, melted and cooled
• 1 tsp vanilla extract
• 1 cup powdered sugar

Directions:

1. Preheat oven to 375. Line 2 large baking sheets with a silpat or parchment paper. Set aside.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
3. In a stand mixer (or large mixing bowl), beat together applesauce and brown sugar until well combined. Add egg and vanilla. Continue beating until fully combined.
4. Alternate adding flour mixture and buttermilk to applesauce mixture starting and ending with dry ingredients. Scrape down the sides and continue beating until combined. Add food coloring, and continue mixing until dough is red throughout.
5. Use a small cookie scoop sprayed with nonstick spray to transfer dough to prepared baking sheet. Bake for 7-10 minutes. Let stand for 3-5 minutes, then transfer to a wire rack to cool completely.
6. To make the filling, beat cream cheese in a medium mixing bowl until fluffy. Beat in marshmallow fluff, followed by white chocolate and vanilla. Slowly, beat in powdered sugar.
7. Top flat side of half of the whoopie pies with filling, then cover with remaining pies. Store in an airtight container in the refrigerator for 5 days.