06 January 2009

Feel like makin' love.

If you or someone you know has not been in the 'whoopie' making mood, as of late, I highly suggest concocting the following: Red Velvet Whoopie Pies. They are like pullin' out the heavy aphrodisiac arsenal. I highly recommend eating them only with the one you love.

I am not responsible, otherwise.

Red Velvet Whoopie Pies
adapted from Better Homes & Gardens
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1 oz. bottle red food coloring (2 Tbsp.)

*Preheat oven to 375. Line baking sheets with parchment paper; set aside.
*In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
*In large mixing bowl beat butter on medium/high for 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternatley add flour mixture and buttermilk, beating after each addition until combined.
*Gently stir in food coloring.
*Spoon batter in 2-inch diameter rounds about 1/2 inch apart on prepared baking sheets.
*Bake for about 11-13 minutes, or until tops spring back.
*Put baked cookies, while still on baking sheet, immediately into the freezer for about 3-5 minutes.
*Once they have cooled quickly in the freezer, put on cooling rack to finish cooling completely.

1/4 cup butter, softened
1/2 8 oz. package of cream cheese, softened
1 7 oz. jar marshmallow creme

*Beat butter and cream cheese until smooth.
*Fold in marshmallow creme.
*Dollop filling on flat sides of half of the cookies.
*Top with the remaining cookies, and let the lovin' begin.

These cookies can be stored in an airtight container in the fridge for up to four days.
Serve at room temperature.
Je t'adore!

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