Cousin Johnnies Red Velvet Whoopie Pie Recipes

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COUSIN JONNIE'S RED VELVET WHOOPEE PIES



Cousin Jonnie's Red Velvet Whoopee Pies image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 24 sandwich cookies

Number Of Ingredients 17

3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons unsweetened cocoa powder
1/2 cups canola oil
1 teaspoon white vinegar
1 (1-ounce) bottle red food coloring
1/2 teaspoon vanilla extract
1 1/2 cups sugar
2 eggs
1 cup buttermilk
5 tablespoons all-purpose flour
1 cup milk
1 cup sugar
8 tablespoons butter (1 stick), softened
1/2 cup solid vegetable shortening (recommended: Crisco)
1 teaspoon vanilla extract

Steps:

  • Pies:
  • Preheat the oven to 350 degrees F. Lightly grease 2 cookie sheets. Sift the flour, baking soda, and cocoa together in a large bowl. In a separate bowl, combine the oil, vinegar, food coloring, and vanilla.
  • Using an electric mixer, beat the sugar and eggs together in a large bowl until they turn pale and double in volume. Add the oil mixture and beat to combine. Add the flour mixture and buttermilk alternately in 5 small additions, starting and ending with the flour.
  • Drop the batter by teaspoons onto the baking sheets, allowing 1-inch between drops, as the cookies will spread. You'll be making 48 cookies. Bake until the cookies are firm but not crisp, about 8 to 10 minutes. Transfer immediately to racks to cool.
  • Filling:
  • Put the flour into a medium saucepan and slowly add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly with a whisk, until very thick, about 3 minutes. Remove the flour mixture from the heat and allow it to cool completely.
  • Cream the sugar, butter, shortening, and vanilla in a large bowl with an electric mixer. Add the cooled flour mixture and whip until fluffy. Spread some filling onto 1 cookie and top it with another to make a sandwich. Repeat with the remaining cookies and filling. Cover the filled whoopee pies with plastic wrap and store in the refrigerator until ready to serve.

RED VELVET WHOOPIE PIES



Red Velvet Whoopie Pies image

Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. -Judi Dexheimer, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 21

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 tablespoon red food coloring
1-1/2 teaspoons white vinegar
1 teaspoon clear vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 ounces semisweet chocolate, melted and cooled
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons clear vanilla extract
TOPPINGS:
White baking chips, melted
Finely chopped pecans

Steps:

  • Preheat oven to 375°. 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 in. apart onto parchment-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. Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

Nutrition Facts : Calories 272 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 199mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

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  • In the bowl of a mixer, beat the sugar and eggs together until light and fluffy and pale. Add the oil mixture to the bowl and beat to combine. Add one-third of the flour and beat until combined, followed by half of the buttermilk. Repeat, adding another one-third of the flour, the remaining buttermilk, then the remaining flour.
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