HAPPY VALENTINES DAY!!!!!
Red Velvet Heart Whoopie Pies!
The idea to make red velvet whoopie pies first came from visiting Mowie’s blog, but I wanted to make them in a heart shape. So browsing online, I found Annie Eats & Tracy’s Culinary Adventures (pointing back to Annie Eats 🙂 ) all had the same idea! So I decided to go with Annie’s Whoopie Pie Recipe (originally from Better Homes & Gardens, December 2008) and my cream cheese frosting recipe
Red Velvet Whoopie Pies by Matina
(Makes about 24 whoopie pies)
For the cookies:
- 265g (2 cups) all-purpose flour
- 10g (2 tbsp.) cocoa powder
- ½ tsp. baking powder
- ¼ tsp. salt
- 100g (1/2 cup) unsalted butter, at room temperature
- 165g (1 cup) light brown sugar, packed
- 1 large egg
- 1 tsp. vanilla extract
- 120ml (½ cup) buttermilk, at room temperature
- 1 oz. red food coloring (14g)
For the cream cheese frosting (1/2 recipe):
- 75g (3/8 cup) cream cheese
- 50g (1/4 cups) margarine
- 1 tsp vanilla extract
- 2 cups powdered sugar
- Preheat the oven to 190˚C (375˚ F).
- Make the cookies. Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla.
- Turn down the mixer onto low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.
- Transfer the batter to a zip-lock bag and cut the tip to a 1/2 cm radius (1/4 in). Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 7-9 minutes or until cooked through, and springy to the touch. Allow the cookies to cool on the baking sheets 10 minutes, transfer to a cooling rack. Repeat until batter is done. Allow cookies to cool completely before proceeding. (Turn off the oven)
- Whip up your cream cheese frosting. Beat the cream cheese and margarine well together. Add vanilla extract and beat until completely combined. Slowly slowly add powdered sugar into the cream mixture, about 2 tbsp at a time, ensuring to scrape the sides. (This will allow the sugar to spread evenly and get rid of the gritty texture that can some times come from quick cold frostings.) Once you have mixed in the complete amount, cover with plastic wrap and refrigerate until ready to use. (I recommend refrigerating at least 30 mintues prior to use, as this frosting melts quite quickly and refrigeration helps to firm it up a little bit.)
- Assemble the whoopie pies. While the frosting is firming up in the fridge, start pairing the hearts up! Try to find the closest matching cookies so that your end result is truly impressive. When all the pairs have been identified, remove the frosting from the fridge and transfer into clean zip-lock bag, with smaller tip cut off. Pipe the frosting on to the bottom side of one of the 2 hearts(leaving the nicely rounded top to show), take care to leave a small border before the edge so the frosting can expand when they are sandwiched together. Carefully place the matching heart on top, again placing the flat side on to the frosting. Repeat until all your whoopie pies are frosted and refrigerate for a minimum of one hour. ENJOY!!
Sugar cookies are a specialty in my family. My grandmother, Nona, has always pampered us with sugar cookies. I was talking to her today on the phone as she has her great grandchildren visiting, as a surprise, and they were wondering where the sugar cookies where. They are always a staple in her house. My brother loves them and she always makes a special batch for him. The cookies are pretty easy to make, they are just time consuming when it comes to cutting them into their shapes!
Sugar Cookies by Francine
- 5 1/2 cups of flour
- 3 teaspoons baking powder
- 2 cups sugar
- 3 eggs (beaten)
- 1 cup butter (2 sticks)
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 2-3 tablespoons milk (optional for binding the dough)
Preheat oven to 375 degrees F. If using a convection oven, preheat to 350 degrees F.
- Sift together flour, baking powder, and salt and set aside.
- Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl and it has become a solid dough. You might want to use your hands to finish the process.
- Sprinkle surface where you will roll out dough with flour.
- On a clean surface, roll out dough to 1/4-inch thick and sprinkle sugar and Cinnamon on top of the dough.
- Cut the dough into desired shape(s), and place on a cookie baking sheet and bake for 11 to 15 minutes or until cookies are just beginning to turn brown around the edges.
- Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
- Enjoy your cookie with ice cream or dipped in hot chocolate!
Need more ideas, check out last year’s specials!