Hey Everyone! I’m back!
I have been taking a brief break from blogging lately. As I have explained to you all before, I do not have a great camera. Although it is just a basic point and shoot, during the spring and summer I could still manage to take decent pictures because there was proper natural sunlight! However now that we are well into the fall, and I live in one of the darkest and rainiest cities imaginable, it is nearly impossible to take a decent picture. This results in much frustration when every dish ends up looking like the dogs food when it is photographed.
SO….the good news is that I am planning on replacing my current equipment by the end of this month!! Merry Christmas to me! Once everything is replaced, I will be back in full force, hopefully with a new look to my blog.
For now, I am relying on iphone to show you pictures from the Great Food Blogger Cookie Swap!
A few months ago, I signed up for the Great Food Blogger Cookie Swap after I read about all the other great bloggers that were participating. I spent the last few weeks thinking and pondering and wondering about what type of cookies to make. Part of the rules were that you had to make a recipe that was original, as well as something that you hadn’t previously posted on your blog. I knew that I was going to make something over the top because it really wouldn’t be me if the freaking cookie wasn’t covered in chocolate, candy canes, sparkles and fairy dust. I don’t do simple, it’s just that plain and uh….simple.
So after much thinking and pondering and wondering. I came up with these little babies…
Those little puffs of joy just happen to be Red Velvet and Peppermint Whoopie Pies. Oh deary me. See! I told you, they’re topped with melted white chocolate and candy cane sprinkles. Oh, and fairy dust.
They didn’t start off so crazy.
But then this happened…
And then this…
The fairy dust made me do it.
Before I get on with the recipe portion of this post, I wanted to share the awesome cookies that I received in the swap.
1. Malted Milk Chocolate Truffle Thumbprints from Mis-Cakes Oven Adventures
2. Cherry, Lime and Wine Chocolate Cookies from Flavour Food and Wine
3. Molasses Ginger Snaps from Red Deer Foodie
Yay! What fun. I really enjoyed doing the cookie swap. I hope the people that received my cookies enjoyed them as much as I enjoyed the cookies I received.
Okay and now without further adieu…
Red Velvet Whoopie Pies:
Makes about 15-16 Cookie Sandwiches
2 1/4 cups all purpose flour
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter at room temperature
1 cup white sugar
1 large egg
1 tsp vanilla extract
3/4 cup buttermilk
1 tsp red gel food coloring (you can buy this at cake decorating or gourmet stores)
Preheat your oven to 375 degrees make sure the oven rack is in the center position. Line two cookie sheets with parchment paper or coat with non stick spray.
In a large mixing bowl, whisk together the flour, cocoa, baking powder, baking soda and salt until completely combined. Set aside.
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat well, until completely combined.
In glass measuring cup (you want to use something that won’t stain) add the buttermilk and red food coloring. Mix together until the food coloring is totally blended with the buttermilk. The color should be quite dark red, almost maroon. Using different brands of food coloring may change the end color so if you think it seems a bit light, add some more coloring until you reach the desired color.
With the mixer on low, add half the dry ingredients, followed by half of the buttermilk mixture and repeat with the remaining dry ingredients and then buttermilk. Mix until just combined.
Scoop a heaping tablespoon of cookie dough and roll in your hands and flatten slightly. Place on the baking sheet leaving about 2 inches between each cookie. You may need to dampen your hands with some cold water in between rolling the cookies to avoid sticking. Once you have both pans filled, you will want to get a bowl with some cold water. Dip your fingertips in the water and then use your fingers to smooth out the surface of the cookies. These cookies don’t flatten out very much during cooking, so if you skip this step, your cookies may end up looking a little lumpy and bumpy.
Bake for 8-10 minutes until the top of the cookie springs back after being lightly touched. Remove to cool on wire racks. Repeat if you have remaining cookie dough.
Peppermint Butter Cream:
1 cup (two sticks) salted butter at room temperature
2 cups powdered sugar
1 tsp Peppermint Extract
1/2 tsp Vanilla
1/4 cup heavy cream
In the bowl of an electric mixer with your whisk attachment. Beat butter until light and fluffy, alternate between adding the powdered sugar and cream. Once the mixture is completely combined, add the peppermint and vanilla extracts and beat on high for about 30 seconds.
Filling the Whoopie Pies:
Grab a cooled cookie and add a dollop (about a tablespoon) of the frosting in the center of the cookie. With a second cookie, press down on the frosting until it spreads out to the edge of both cookies.
Set aside and repeat with the remaining cookies.
Decorating the Whoopie Pies:
5 candy canes
1 package (270 grams) White Chocolate Chips
Place the sandwiched cookies on a wire rack with some wax or parchment paper underneath the rack.
Put your unwrapped candy canes in a sealed ziplock bag. Using a kitchen mallet or rolling pin, crush the candy canes. Remove to a bowl.
In a double boiler, heat the white chocolate chips until completely melted. Working quickly, use a spoon or whisk to drizzle the white chocolate all over the tops of the cookies. Allow the chocolate to set slightly for about 1-2 minutes and then sprinkle the tops with the crushed candy cane.
Allow to dry completely before packaging or storing.