Red Velvet Heart Whoopie Pies: XOXO

Are you Valentine’s Day overloaded yet?  Well, you can’t be.  I have one more recipe to share with you. Make these whoopie pies for your friends, your family, your classmates, or that special someone.  If he or she doesn’t know you exist yet, these will be sure to woo him or her.

Red? Check.  Heart? Check. Delicious? Check.

Preheat the oven to 375˚F.

Combine flour, cocoa powder, baking soda, and salt; set aside.   This picture was taken before the cocoa was added.

In another bowl, beat butter for 30 seconds.

Beat in brown sugar until light and fluffy.

Add in egg and vanilla and beat.

Alternately add flour mixture and buttermilk, beating after each addition just until combined.  My dough was especially thick, so I had to thin it out a bit.  I’ve adjusted the recipe, so this won’t happen to you.

Add in the red food coloring, being careful to not stir too hard and splash the coloring.

I added a whole bottle of the red that comes in the 4-pack of food coloring.  That was enough red.

Stir until all of the color is equally distributed.

Scoop batter into 1 or 2 inch diameter rounds about 1/2 inch high on greased or parchment covered baking sheets.

I wanted heart whoopie pies, so I put my batter in a plastic bag with the tip of the bag cut off. 

I piped two strips of batter onto the sheet, and then I shaped it into hearts.

Bake for 7-11 minutes depending on the size of your whoopie pies.  Don’t overbake these because you don’t want any crunch with whoopie pies, only softness.  Let cool on wire rack.

Match up your cookies to make a pair.

Now onto the frosting:

Note: Jane whipped these frosting up in a jiffy, but I wasn’t able to get any pictures of the intermediate steps.  This recipe is simple though.

Cream together cream cheese and butter together.  Beat in milk and vanilla.  Stir in powdered sugar and beat until smooth.  Taste to make sure it tastes good (this last step is optional but highly recommended). Look at that bowlful of heaven.

Spread frosting on one cookie, sandwich with the other matching cookie.

If only these hearts weren’t bad for my heart.

That’s me on the left, and Caroline on the right.

Enjoy!  Happy Valentine’s Day!!

Red Velvet Whoopie Pie Recipe from: Better Homes and Gardens

Frosting Recipe from: Sweetcakes Bakeshop

Recipe: Red Velvet Whoopie Pies



Chocolate Whoopie Pies with Salted Caramel Frosting

Every recipe has salt.  Salt adds a bit of flavor and helps bring out the other dominant flavors in a concoction.  I seem to have a heightened salt tastebud, so I always add carefully.  This recipe called for a salted caramel frosting, so I was a bit weary.  No need.  This icing was delicious with a subtle salt flavor that brought out the caramel notes.

On to the recipe and making of this recipe:

Ever have one of the those days while baking, when it seems everything wants to go wrong.  I had one of those.  Thankfully, the final product was amazing.

Preheat the oven to 350F (I seemed to skip this step thinking the oven was still on, big mistake).  Mix together the flour, cocoa, baking soda, and salt with a whisk.

Stir the buttermilk and vanilla in a separate bowl.  I used powdered buttermilk, so I added the powdered part to the flour mixture above.  I added the water for the buttermilk with the vanilla.

Beat the butter and brown sugar for about 3 minutes until light and fluffy.  

Add the egg and mix.

Reduce speed of mixer.  Add flour mixture and buttermilk alternatively and mix until smooth.  For larger whoopie pies, spoon 1/4-cup mounds of batter on a baking sheet coated with cooking spray.  For smaller whoopie pies, use about 2 tablespoons of batter.  I used a small melon baller or you may use a ice cream scooper.  

Bake for 9-12 minutes until the rounds spring back when touched. I baked these cookies for 25 minutes because my oven was off for the first 15 but still warm.    Let the cookies cool on a wire rack, and then match the cookies in pairs.


I had to make the frosting twice because the first time, I got a rock-hard piece of caramel (tasty but not suitable for frosting).

To make the caramel, put the granulated sugar, water, and corn syrup in a heavy saucepan over medium heat.  

While it is cooking, put the salt and cream in another saucepan over low heat. Stir sugar mixture constantly until it is a light gold, and immediately remove from heat.  This is where everything can go wrong if the mixture cooks to long.  When the mixture starts to brown at all, take it off the heat. Add the cream and salt mixture to the caramel.  Let cool for a minute, and then whisk in the sour cream.  Set aside to cool.  

Once the caramel mixture is cool, beat the butter until smooth.  Add the caramel mixture and the powdered sugar.  Beat until it is a smooth consistency.  I kep tasting this and tasting this, and boy was it delicious.   Spread frosting over one cookie, and sandwich the frosting with another cookie. Enjoy.

This cookie had a subtle chocolate flavor (feel free to add more if you would like) with a delicious caramel frosting with a hint of salt flavor.

Recipe from Cate’s World Kitchen

Recipe:Chocolate Whoopie Pies with Salted Caramel Frosting