Red Velvet Whoopie Pies

Courtesy of PureWow.com

Looking for the perfect homemade love gift this Valentine’s Day? This month’s recipe is a new spin on a classic dessert. The rich red velvet cookie with cream cheese, marshmallow frosting is guaranteed to lift an eyebrow or two. Enjoy!

INGREDIENTS

  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¾ cup light brown sugar
  • ¼ cup sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • One 1-ounce bottle red food coloring
  • 1¾ cups all-purpose flour
  • ¼ cup cocoa powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk

FILLING

  • One 8-ounce package cream cheese, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • One 16-ounce jar marshmallow fluff

INSTRUCTIONS

  1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  2. MAKE THE CAKES: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with both sugars until light and fluffy, 4 to 5 minutes.
  3. Add the egg, vanilla extract and food coloring; mix well to combine.
  4. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt to combine. Add the flour mixture to the sugar mixture and mix to combine. Add the buttermilk and mix until a smooth batter forms. Scrape the bowl well to make sure the ingredients are fully combined.
  5. Using an ice-cream scoop or two spoons, scoop ¼ cup mounds of batter onto the prepared baking sheets, leaving at least an inch between each mound.
  6. Bake until the cakes begin to brown around the edges and a toothpick inserted into the center of a cake comes out clean, 12 to 15 minutes. Cool completely.
  7. MAKE THE FILLING: In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese with the butter and marshmallow fluff to combine.
  8. ASSEMBLE THE PIES: Turn half the cakes upside down, spoon 3 to 4 tablespoons of filling onto the center and top with another cake. Press gently to spread the filling to the edge of the cake. Repeat with the remaining cakes. Serve immediately. Store in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving.


Red Velvet Brownies with Cream Cheese Frosting

Recipe Courtesy of Red Velvet Brownies with Cream Cheese Frosting
The Recipe Critic / Tried & True
Tested, adapted and enjoyed by Intracoastal’s Marketing Department

Love is in the air! This month’s seriously perfect red velvet brownie recipe is sure to delight the people you love to impress. Perfectly moist and chewy with the bright red color and cream cheese frosting a perfect finishing touch with fresh coconut and pecans. Be sure to share this decadent delight with friends as a special Valentine’s Day dessert or at your next event.

Ingredients:

  • 1 (4-oz.) bittersweet chocolate baking bar, chopped
  • ¾ cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1½ cups all-purpose flour
  • 1 (1-oz.) bottle red liquid food coloring
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract

Cream Cheese Frosting:

  • 1 (8-oz.) package cream cheese, softened
  • 3 tablespoons butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup coconut flakes
  • ½ chopped pecans

Directions:

  1. Preheat oven to 350 degrees. Line a 9×9 or 7×11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
  2. In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Whisk in the sugar and add the eggs one at a time until blended. Add the flour, red food coloring, baking powder, and vanilla. Stir until fully incorporated.
  3. Pour into the bottom of your prepared baking pan and bake for 40-44 minutes or until toothpick comes out clean with moist crumbs. Cool completely.
  4. To make the cream cheese frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla and continue to beat until creamy. Fold the coconut flakes and chopped pecans into the creamy frosting. Frost the cooled brownies.
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