Tuesday, December 28, 2010

Recipe of the Week

Whoopie pies always seemed like an elusive
recipe to me. How do you make them all the same
size? Will the cake be fluffy or more like a cookie?
I just had no idea, but I made the decision to
put them into my holiday cookie rotation,
and they were a success.

So now I'll pass this on to you.
Because who doesn't love red velvet anything
with a cream cheese icing?

**I did buy a couple special tools for this recipe:
~a cookie scoop
~disposable pastry bags
~1/4" round pastry tip

They definitely came in handy- if anything
I say absolutely go for the cookie scoop as
it helps with uniformity of the cakes.

For the Cookie/Cake:

* 1 ounce semisweet chocolate
* 1 ounce milk chocolate
* 12 tablespoons butter, melted
* ½ cup sour cream
* 2 eggs
* 1 teaspoon apple cider vinegar
* ½ teaspoon vanilla
* 1 tablespoon red food coloring
* 2 ¼ cups all purpose flour
* 1 cup granulated sugar
* ¼ cup cocoa powder
* 2 teaspoons baking powder
* ¼ teaspoon baking soda
* ½ teaspoon salt

For the Filling:

*8 ounces cream cheese, room temperature
*3 tablespoon butter, room temperature
*2 ½ cups confectioners’ sugar
*1 teaspoon vanilla

  1. Preheat oven to 375 degrees.
  2. Melt chocolate on a double boiler or in the microwave.
  3. Sift together flour, sugar, cocoa powder, baking powder, baking soda in a bowl. Whisk it to make sure it is well combined.
  4. Place butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl. Mix on medium low speed until well combined.
  5. With mixer on slowest speed, add dry ingredients to wet ingredients gradually. Mix just until combined.
  6. Add melted chocolate and mix until well combined.
  7. Use a scoop to fill parchment lined trays with cookies.
  8. Moisten fingertips with water and smooth out any rough edges on your cookies to ensure good circle shapes.
  9. Bake for 9-10 minutes or until sides are somewhat firm and top springs back when pressed.
  10. Allow cookies to cool on tray for 5 minutes before transferring them to a cooling rack to cool completely.
  11. Place all of the filling ingredients in a mixing bowl. Mix on medium speed until smooth.
  12. Apply filling to one cookie with a knife or piping bag and tip. Sandwich with another cookie.
  13. Store in an airtight container.

1 comment:

Anonymous said...

oooo thanks for sharing the recipe! I'll have to give it a try.

ps: did i tell you that our wedding cake is red velvet with cream cheese filling? also, the icing is blue... for some reason (unknown to me) i HAD TO have a blue cake.