February 12, 2012

Valentine Sublime

Ahh Valentine's Day...whether you love it, dread it, or believe it to be a Hallmark-manufactured holiday, there surely is no avoiding the love that's in the air. Personally, I don't have any particular affinity nor qualms towards this holiday, but I do love having a great occasion for making heart-shaped desserts. Of course, my favorite thing about making these whoopie pies (besides eating them) was sharing them!


Actually...to be quite honest, I almost couldn't part with these. I wanted to eat them ALL by myself. But I figured that I could make more for myself on another day and went along my merry way to wrapping these babies up for delivery. Like Cupid on a mission to spread the love.


If you don't have a sweetie to share the special day (actually, everyday should be special, don't you think?) and these sweets with, it's just as awesome to go out and do you. Spoil yourself with chocolates and whoopie pies and go paint the town pink. Or go hang out with your best buddy, because that's what friends are for too. :)


I hope everyone had a beautiful and relaxing weekend!

Red Velvet Whoopie Pies
Adapted from Annie's Eats
Makes about 20-24 sandwich cookies, depending on the size of the hearts you make

red velvet cookies
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk, at room temperature
1 ounce red food coloring

cream cheese frosting
4 ounces cream cheese, softened
2 1/2 ounces unsalted butter, softened
1 teaspoon vanilla extract
1 1/4 cups confectioners' sugar, sifted



equipment prep:
1. Preheat oven to 375°F.
2. Using a heart template (you can find one online), trace and evenly space the hearts onto sheets of parchment paper sized to fit your 2 cookie sheets. Place the parchment paper on each of your cookie sheets with the side you have drawn on facing down, and set aside.
3. Make sure to have at least 2 piping/pastry bag available, along with a large plain, round decorating tip.

make red velvet cookies:
1. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt (dry ingredients).
2. In another bowl, cream together the butter and brown sugar on medium-high speed until light and fluffy.
3. Add in the egg and vanilla extract and mix until well incorporated.
4. With your mixer on low speed, gradually add in a third of the dry ingredients until just incorporated. Do not overbeat the batter. Then add in half of the buttermilk and mix until just incorporated. Continue alternating the dry ingredients and buttermilk until you mix in the last third of the dry ingredients. Be sure to scrape down the side of the bowl periodically during this step.
5. Mix in the red food coloring.
6. Transfer the batter to the prepared piping/pastry bag.

bake:
1. Pipe the batter onto the parchment paper while using the heart tracings as a guide.
2. Bake the cookies at 375°F for 7-9 minutes (or until the tops are set), making sure to rotate your cookie sheets halfway during the baking process.
3. Upon removing the cookies from the oven, allow them to cool on the baking sheets for about 10 minutes before transferring them to a cooling rack to cool completely.
4. Repeat steps 1-3 until you are done with all of the batter.

make cream cheese frosting:
1. On medium-high speed, cream together the cream cheese and butter until well mixed and smooth.
2. Mix in the vanilla extract.
3. Gradually beat in the confectioners' sugar, increasing the mixer speed as you go until all is well incorporated and the frosting is smooth.
4. Transfer the frosting into a new piping/pastry bag fitted with a clean, plain decorating tip.

oops! make sure you don't accidentally sandwich
the "rounded" side of the cookie onto the filling
assemble sandwich cookies:
1. Pair up the cookies by shape and size. The more mirrored each pair is, the better.
2. For each pair, flip one cookie over so that the flat side is facing up.
3. Pipe the frosting onto the flat-sided cookie of each pair. Be sure to leave a little space between the frosting and the edge of each cookie (do not pipe to the edge).
4. Sandwich the cookies together so each pair has the flat side facing each other, and press gently so the filling will reach the edge.



enjoy:
Share with your significant other, loved ones, or even yourself.
There's definitely nothing wrong with loving and spoiling yourself!

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