Red Velvet Whoopie Pies

December 18, 2013 Leave a Comment
red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake.  Sometimes I substitute canned cream cheese frosting for the filling.

       Judi Dexheimer                                                                   Sturgeon Bay, Wisconsin

 

Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

¾ cup butter, softened

1 cup sugar

2 eggs

½ cup sour cream

1 Tbsp. red food coloring

1 ½ tsp. white vinegar

1 tsp. clear vanilla extract

2 1/4 cups flour

¼ cup baking cocoa

2 tsp. baking powder

½ tsp. salt

¼ tsp. baking soda

2 oz. semi-sweet chocolate, melted and cooled

Filling:   1 package (8 oz.) cream cheese, softened

½ cup butter, softened

2 ½ cups confectioners’ sugar

2 tsp. clear vanilla extract

Topping:   White baking chips, melted

 Finely chopped pecans

 

Preheat oven to 375 F.  In a large bowl, cream butter and sugar until light and fluffy.  Beat in eggs, sour cream, food coloring, vinegar and vanilla.  In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture.  Stir in cooled chocolate.

Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets.  Bake 8-10 minutes or until edges are set.  Cool on pans 2 minutes.  Remove to wire racks to cool completely.

For filling, in a large bowl, beat cream cheese and butter until fluffy.  Beat in confectioners’ sugar and vanilla until smooth.  Spread filling on bottom of half of the cookies; cover with remaining cookies.

Drizzle with melted baking chips; sprinkle with pecans.  Refrigerate until serving.           2 dozen

 

(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)

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Raspberry White Chocolate Bars

February 22, 2013 Leave a Comment
Raspberry White Chocolate Bars

Raspberry White Chocolate Bars

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com.

 

A co-worker’s mother gave me this gem of a recipe a few years back.  I can never decide what’s more appealing – the attractive look of the bars or their incredible aroma while they’re baking!  Everyone who tries these asks for the recipe.

Raspberry White Chocolate Bars Recipe

Raspberry White Chocolate Bars

½ cup butter, cubed

1 pkg. (10 to 12 oz.) white baking chips, divided

2 eggs

½ cup sugar

1 tsp. almond extract

1 cup flour

½ tsp. salt

½ cup seedless raspberry jam

¼ cup sliced almonds

In a small saucepan, melt butter.  Remove from heat; add 1 cup chips (DO NOT STIR).  In a small bowl, beat eggs until foamy; gradually add sugar.  Stir in chip mixture and add almond extract.  Combine flour and salt; gradually add to egg mixture just until combined.

Spread half of the batter into a greased 9 inch square baking pan.  Bake at 325 F. for 15-20 minutes or until golden brown.

In a small saucepan, melt jam over low heat; spread over warm crust.  Stir remaining chips into the remaining batter; drop by teaspoonfuls over the jam layer.  Sprinkle with almonds.

Bake 30-35 minutes longer or until a toothpick inserted near the center comes out clean.  Cool on wire rack.  Cut into bars.     2 dozen

 (Recipe for Raspberry White Chocolate Bars is from www.tasteofhome.com, 2012)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Peppermint Stick Cookies Recipe

December 8, 2012 Leave a Comment

Peppermint Stick Cookies

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at www.tasteofhome.com

 

I tore this recipe out of a magazine many years ago.  With their cool mint flavor and festive look, these whimsical creations will make you feel like you’re at the North Pole.  The chilled dough is easy to shape, too.

Nancy Knapke                                                                                   Fort Recovery, Ohio

Peppermint Stick Cookies Recipe

Peppermint Stick Cookies

1 cup unsalted butter, softened

1 cup sugar

1 egg

2 tsp. mint extract

½ tsp. vanilla

2 ¾ cups all-purpose flour

½ tsp. salt

12 drops red food coloring

12 drops green food coloring

1 ½ cups white baking chips

Crushed mint candy

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and extracts.  Combine flour and salt; gradually add to the creamed mixture and mix well.

Set aside half of the dough.  Divide remaining dough half; add green food coloring to one portion and red food coloring to the other.  Wrap dough separately in plastic wrap.  Refrigerate for 1-2 hours or until easy to handle.

Divide green and red dough into 24 portions each.  Roll Divide plain dough into 48 portions.  Roll each into a 4 inch rope.  Place each green rope next to white rope; press together gently and twist.  Repeat with red ropes and remaining white ropes.  Place 2 inches apart on ungreased baking sheets.

Bake at 350 F. for 10-12 minutes or until set.  Cool for 2 minutes before carefully removing from pans to wire racks to cool completely.

In a microwave, melt white chips; stir until smooth.  Dip cookie ends into melted chips; allow excess to drip off.  Sprinkle with crushed candies and place on waxed paper.  Let stand until set.  Store in an airtight container.

(Recipe for Peppermint Stick Cookies was in Taste of Home Best Loved Cookies & Candies, December 31, 2012 issue)

Go onto my site:  annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts on the recipe.

Hope you enjoyed the Peppermint Stick Cookies, if so, click “Like”.  I look forward to hearing from you, so let me know how you liked it!

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