Let's Make Whoopie...Pies, That Is!

Have y'all ever had a whoopie pie? Well basically they're two soft cookies sandwiched together with a creme filling in the middle. This version is just perfect for Valentine's Day. Between the color and the name you just can't help but share these darlings with those you love. So get in your kitchen and make some whoopie...pies!

Red Velvet Whoopie Pies
Recipe from Better Homes and Gardens
2 cups AP 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-oz. bottle red food coloring

Whoopie Pie Filling
1/4 cup softened butter
Half an 8 oz package cream cheese
7 oz jar marshmallow creme

Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside. This helps the cookies to not stick. Combine flour, cocoa, baking soda, and salt. Set aside.

In a 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.

Then my favorite part. Stir in the food coloring.

Spoon batter in 1-inch diameter rounds about 1/2 inch high on prepared baking sheets. I use my finger to swirl the batter into the round circles. You can use the back of a spoon too. The batter really doesn't spread that much. Bake 7 to 9 minutes or until tops are set. Cool completely on baking sheets on rack.

Remove cooled cookies from baking sheets. Pair them up using similar sized cookies.

To make the filling: beat the softened butter and cream cheese until smooth. Fold in the marshmallow creme.

Using a spoon, dollop the filling on the flat side of a cookie. Top with another cookie. And that my dear, is a red velvet whoopie pie!

And if you wanna give these pies as gifts....remember what I used for the hot cocoa and marshmallow gifts? Love it even more.

                                              

Chocolate Gravy

Valentine's Day is coming up y'all! I think the best V-Day presents are those that fill your tummy and warm your heart. So why not start the day with some breakfast in bed with your honey?
Chocolate gravy has been a Christmas morning tradition for my family for as long as I can remember. Until I met my husband I thought my family was the only family who ate chocolate gravy. In the whole world. I was wrong. So now we eat chocolate gravy more than just Christmas morning and I thought this would be such an easy, but decadent, Valentine's breakfast.

3 tablespoons cocoa
1 cup sugar
3 tablespoons flour
Pinch of salt
2 cups milk
1 tablespoons butter
1 teaspoon vanilla extract

Mix all your dry ingredients together in a medium saucepan. Add milk and whisk constantly over medium to low heat.

The gravy will begin to thicken and get bubbly. Whisk in the butter and vanilla.

Remove from heat and pour over biscuits. I used canned biscuits because ummm...they are convenient, they don't make a mess like homemade biscuits do, and they taste pretty dang good. I did use the Pillsbury Simply Buttermilk Biscuits (no high fructose corn syrup and no artificial flavors or colors) which makes me feel a little bit better. I should add that if you use these I recommend you bake them in a round pan which will increase your baking time. Anyway....dig in! 

Don't be ashamed to lick your plate clean.

For more Valentine's inspiration check out these goodies by Bakerella. Think I can make them all by the 14th?

Nougat Brownies

What do y'all like to do when you are snowed in? I like to lay around, cook, eat, lay around some more, and then eat some more! Maybe not the best combo for my mid-section but it's a snow day, right? Live it up a little!
I was inspired to make these brownies by some sorta failed cupcakes I made this past weekend. The cupcakes were supposed to taste just like Snickers candy bars. They kinda did. They had all the same key flavors of a Snickers. But sadly, these cupcakes were not so appealing to the eye. They looked nothing like the beauties the magazine showed. The recipe calls for a nougat frosting that is uh-maze-ing. I had leftover nougat so I thought that would be quite nice spread onto some warm, gooey brownies. If you want you can sprinke peanuts on top and you will have all the flavors of Snickers. Not as convenient as a Snickers but a lot more fun! 

Chocolate Brownies

Recipe from Saco Premium Cocoa
For the brownies I used a recipe on the back of my cocoa. Very fudgy and rich. Yum! My pan was too big so they turned out thinner than I would have liked but they were still sooo good!


1/2 cup butter or margarine
1/3 cup cocoa powder
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
1/2 cup AP flour
1/4 tsp salt
1/2 cup nuts, chopped; optional

Preheat oven to 350°F.  Grease one 8-inch square baking pan. Melt butter.

Add cocoa and stir until well-blended. 

Add sugar and mix well.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla, flour and salt. Do not overbeat. 

If desired, fold in nuts.  Spread in prepared pan and bake 25 to 30 minutes, or until wooden toothpick tests done.

Nougat Frosting

Adapted from Food Network Magazine
1 jar of marshmallow cream
1/8 to 1/4  cup creamy peanut butter (depends on how much you want the PB flavor)
Dash of salt

Beat the marshmallow creme, peanut butter, and salt with a mixer until smooth. Pour and spread onto brownies. If desired, sprinkle with peanuts.

Oh so sticky, but oh so good.