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Drink & Dish: Red Velvet Whoopie Pies {with video!}

February 7, 2013 · by Ari ·

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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?!

Red Velvet Whoopie Pies

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.

Red Velvet Whoopie Pies

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.

 

 

 

Filed Under: Cakes & Pies, Cookies, Dessert, Drink & Dish, Holiday & Seasonal · Tagged: cream cheese, dessert, drink and dish, marshmallow, recipe, red velvet, video, white chocolate, whole grain, whoopie pies

Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling {Vegan}

December 18, 2012 · by Ari ·

Longest title ever?

I’m officially in a holiday cookie induced sugar coma and I may never come out. I mean, I’m beginning to wonder what I will do with my life once it’s December 26th? Will I have to go back to normal recipes??? THE HORROR!!

Can we talk about the whole concept of “seasonal” foods??? I mean, it’s bad enough that honeycrisp apples only exist for like 3 weeks out of the year, but eggnog and ginger exist YEAR ROUND my friends. So does peppermint. Why do we have to pretend it is only excited in the winter time?? I want to drink eggnog from the carton in July with no shame. You may ask for world peace. I ask for eggnog in July. I fail to see the difference.

I don’t really understand the idea that if you only have something once in a while, it’s supposed to be more special or something? I guess they call that moderation. I don’t have it.

And before you judge me, let me tell you, once you taste these whoopie pies, you won’t have it either. I was a little unsure how the eggnog flavor would go with the chocolate. Oooooooomg. Why have we not been eating chocolate eggnog every day for our entire lives????? Okay, blah blah blah, heart disease… Whatever. It’s amazing.

Whoopie pies are only, like, my favorite thing ever. They’re up there with cilantro and fro yo. Is it cake? Is it a cookie? What is that delicious filling??? Oh, it’s just a freaking WHOOPIE PIE. Soft and cake-like gingerbread cookie stuffed with rich dark chocolate and eggnog that is so delicious you’ll want to lick the crumbs off your silpat. Not that I did anything like that….

 

Gingerbread Whoopie Pies with Eggnog Dark Chocolate Ganache Filling

yield one dozen large whoopie pies

For the cookie/cake (adapted from Damn Delicious)

  • 1 3/4 cups + 2 tbs white whole wheat flour
  • 3/4 tsp cinnamon
  • 3/4 tsp ginger
  • 1/8 tsp cloves
  • dash nutmeg
  • 1/2 tsp baking soda
  • dash salt
  • 1/2 tbsp cornstarch
  • 6 tbsp unsweetened applesauce
  • 1/3 cup brown sugar, packed
  • 1/3 cup molasses
  • 1/2 cup unsweetened almond milk
  • 1/2 tbsp apple cider vinegar
  • 1 tsp vanilla extract
For the filling:
  • 2 oz dark chocolate, melted
  • 1/4 tbsp coconut oil
  • 1/4 tsp rum extract
  • 2 tbs soy nog

Directions:

  1. Preheat oven to 350. Line a large baking sheet with silpat or parchment paper. Set aside.
  2. In a medium bowl, whisk together flour, cinnamon, ginger, cloves, nutmeg, baking soda, salt, and cornstarch. In a large bowl, beat together applesauce, brown sugar and molasses. Beat in half of the dry ingredients to the applesauce mixture, followed by the almond milk, apple cider vinegar and vanilla. Beat in remaining half of the dry ingredients.
  3. Using a small-medium cookie scoop, drop batter onto prepared cookie sheet. Bake for 10-12 minutes until golden. Let stand for 5 minutes, then transfer to a wire rack to cool completely.
  4. To make the filling, place all ingredients in a small microwave safe bowl and heat for 30 seconds. Stir well. If chocolate if not completely melted after stirring, continue to heat for 15 second increments until stirring melts it completely. Allow mixture to cool at room temperature or in the fridge until it has thickened and is no longer runny (about 15 minutes in the fridge, or 20 at room temp). Do not keep it in the fridge too long, or it will harden.
  5. Spread filling over 1/2 of the cookies/cakes (whatever you want to call the gingerbread part…), then top with an other cookie/cake.

Filed Under: Cakes & Pies, Cookies, Dessert, Holiday & Seasonal, Vegan · Tagged: chocolate, christmas, cookies, dessert, eggnog, gingerbread, recipe, seasonal, vegan, whoopie pies, winter

Double Chocolate Peppermint Whoopie Pies

December 20, 2011 · by Ari ·

These whoopie pies are intense. Believe it or not, I am not a super chocolatey dessert person. I like chocolate, but I don’t prefer it to be the base flavor. Unless it’s white chocolate. Maybe next time I will experiment with white chocolate and peanut butter. That sounds amazing. Anyway, these are rich, chocolatey and especially delicious if you are a chocolate lover. Don’t get me wrong, I would still happily eat the entire batch in one sitting 😉

Double Chocolate Peppermint Whoopie Pies

yield approx 3 dozen

For the cakes:

  • 1/2 cup light whipped butter
  • 1/2 cup fat free or reduced fat cream cheese
  • 1 cup light brown sugar, packed
  • 2/3 cup Splenda
  • 1 packet Starbucks via
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1/2 cup egg substitute
  • 1 cup dutch process cocoa
  • 2 cups all-purpose flour
  • 2 2/3 cups whole wheat pastry flour
  • 2 cups reduced fat buttermilk
  • 2 candy canes, crushed

For the filling:

  • 1 10 oz bag Sunspire white chocolate chips
  • 1 tbs light whipped butter
  • 1/4-1/3 cup 2 % milk
  • 1 tsp peppermint extract

Directions:

  1. Preheat oven to 350. Line cookie sheets with parchment paper.
  2. Beat together butter, sugar, Splenda, via, baking powder, baking soda, salt, and vanilla until smooth Beat in egg substitute. Stir in cocoa.
  3. Alternately add in flour and buttermilk, starting and ending with flour, scraping down sides of bowl when necessary. Mix until no lumps remain.
  4. Drop rounded tablespoon sized balls onto prepared cookie sheet and flatten slightly (I used a sprayed piece of parchment paper to flatten to avoid sticking).
  5. Sprinkle crushed candy canes on top.
  6. Bake for 7-10 minutes, until cakes spring back when you press lightly with your fingers.
  7. Let stand for 5 minutes, then transfer to wire rack to cool completely.
  8. Meanwhile, melt white chocolate and butter in microwave safe bowl stirring every 30 seconds until melted.
  9. Stir in peppermint. Slowly, add 1/4-1/3 cup milk. Cool completely in refrigerator.
  10. Spread a little white chocolate on the flat side of one cookie, top with the flat side of a second and press together. Repeat with all cookies.

Filed Under: Cakes & Pies, Cookies, Dessert, Holiday & Seasonal · Tagged: chocolate, christmas, peppermint, recipe, whoopie pies

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