Foodie Friday: Whoopie! White Russians!

I just realized how long it’s been since I actually did a post on Foodie Friday.  But to be honest, guys, who has had the time to cook lately?  Anyone?  I have been living off eggs and salad mainly for the past few weeks.  It’s doing wonders for my figure (3 pounds away from goal, but who’s counting) but sometimes there is only so much spinach a girl can eat before she starts craving something a little more…substantial.

And by substantial, I mean, cookies.  Lots of them.  This Sunday, I am having a cookie exchange at The Treehouse with my buddies, and everyone has to bring a batch of cookies to show off and share.  I am not much of a baker, but I am one heck of a Pinterest fiend. And I happened to stumble upon a delicious recipe for Red Velvet Whoopie Pies and Peppermint White Russians.  Who could possibly resist the sugar rush? So of course, I have to share these two drool-worthy recipes with you all.  Try not to lick the computer screen.

Red Velvet Whoopie Pies

Yield: 60 one-inch or 42 two-inch cookies

Prep 45 mins

Bake 375°F 7 mins to 11 mins

Recipe and Photo Courtesy of BetterHomesandGardens.com

Recipe and Photo Courtesy of BHG.com

Ingredients
  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 1 1 ounce bottle red food coloring (2 Tbsp.)
  • 1 recipe Whoopie Pie Filling (see recipe below)
Whoopie Pie Filling
Ingredients

  • 1/4 cup softened butter
  • 1/2 8 ounce package softened cream cheese
  • 1 7 ounce jar marshmallow creme

Directions for Filling

1. In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme.

Directions for Pies

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

Peppermint White Russians

Something “The Dude” would definitely be sipping on Christmas Eve.

Recipe and Picture Courtesy of Pink-Parsley.com

Recipe and Picture Courtesy of Pink-Parsley.com

Makes 2 drinks

  • 2 oz Peppermint Mocha Kahlua
  • 1 oz vodka
  • 2 oz milk or cream

In a large glass or pitcher, combine all the ingredients and stir to combine.  Divide between small glasses and add ice to fill up the glass.  Serve.

optional:  crush peppermints or candy canes, wet the rim of the glass, and press into the candy.  This make for an especially festive presentation!

Have a cookie exchange recipe or festive cocktail you’d care to share?  Please, send them my way!  My inner fat kid is begging you!

Advertisements

I Need Comments to Live! Tell Me What You Think...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s