Making Whoopie

It’s that time of year again… birthday season! My husband Stephan and I have a very unusual coincidence when it comes to our birthdays. His is today (Christmas Eve) and mine is tomorrow (Christmas Day.) What are the odds? It is honestly not fun to have your birthday on or close to Christmas. You get combo presents… you get birthday presents wrapped in paper with Santas on it. Lastly, your birthday is overshadowed by someone else’s birthday. :P However, I do like that we get to celebrate together. This year I bought Stephan a really big expensive present and made it a……. combo. Yes, it is a faux pas, but Bose makes really expensive man toys! Sorry honey! Actually, we both received the best present ever this year, a wedding we photographed this summer was just published in InStyle Weddings!!!

Instead of making a traditional cake, I made Red Velvet Whoopie Pies with Peppermint Filling. Our photography studio has been very busy this month with last minute photo shoots and holiday cards and there just wasn’t the time to make a real birthday cake. It’s OK, though. Stephan really doesn’t like traditional birthday cake. I only made them in the past because it seemed like the right thing to do. So this year, I not only combined his birthday and Christmas present, but I combined his birthday cake and a Christmas cookie. Yeah, I know… not cool. I’m definitely not winning the wife of the year award! Thankfully, the whoopie pies are really yummy and made up for the lack of birthday-ness!

Red Velvet Whoopie Pies with Peppermint Filling Recipe
(adapted from Better Homes & Garden Magazine)

1/2 c butter, softened
1 c packed brown sugar
2 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp vanilla
2 c all purpose flour
1/2 c buttermilk
1 1-oz bottle red food coloring (or enough paste to color it dark red)

6 oz cream cheese, softened
3 tbsp unsalted butter, softened
1/2 tsp peppermint extract
3 cups powdered sugar

1. Preheat oven to 375 and line two sheet pans with parchment paper.

2. In a large bowl, beat the butter and brown sugar until well combined, at least 1 minute. Scrape bowl occasionally. Add the cocoa powder, baking soda and salt and beat until combined. Beat in the egg and vanilla until combined, again scraping bowl. Alternately beat in the flour and buttermilk, beating on low speed after each addition just until combined. Stir in the food coloring.

3. Drop batter by rounded teaspoons 2 inches apart onto prepared sheet pan. Bake in oven for 7 to 9 minutes or until edges are set. Do not overcook, as the texture should be like cake, not a cookie. Cool for 2 minutes on the pan and then transfer cookies to a wire rack to cool completely. If you’re reusing the same sheet pan, make sure to let it cool completely before baking the next batch.

4. While the cookies are baking beat the cream cheese, butter and peppermint extract until light and fluffy. Gradually add the powdered sugar, beating well. If necessary, stir in a few drops of milk to make the filling spreadable.

5. Spread filling on bottoms of half of the cookies. Top with the remaining cookies, bottom side down. If desired, sprinkle with small broken pieces of candy cane before serving.

Makes about 40 sandwich cookies.

 

5 Comments

  • Alicia 9 YEARS AGO

    You are SOOOO winning wifey of the year! You’re both the perfect present to each other. Congratulations on the continued success and all the blessings coming your way in 2010! Hugs to you!

  • CJ :) 9 YEARS AGO

    Actually, I like having a Christmas birthday, but that’s probably because my mother never allowed anyone to “combo” my birthday and Christmas. She would even make people re-wrap my birthday presents if they brought them in Christmas wrapping paper.

    I had a son on the 27th and I made sure his birthday was his birthday and Christmas was Christmas.

  • elra 9 YEARS AGO

    Merry Christmas! Much joy and sweetness to you and your family!

  • Sheila 9 YEARS AGO

    Love the twist on the classic Whoopie Pie. I grew up on the Texas Gulf Coast but my mom is from Maine and would always make Whoopie Pies for school events. They were always huge hits and in demand for special occasions. Happy Holidays and Birthdays to all!

  • Erin @ Sprouted in the Kitchen 9 YEARS AGO

    I know what you mean about 1) falling off the face of the earth, blog-wise, and 2) having husband-wife birthdays a day apart. In fact, I also thought it was so very rare that I was a little surprised to find that you have it, too! Our birthdays in March are one day apart…but our birthdates are 364, making me *almost* but not quite one year older.

    Anyway, when it comes to food, I think combos are entirely acceptable–at Christmas, there’s such a plethora of treats from every direction and there’s so much to be done that a two-in-one is a good thing. Happy late birthdays to you both!

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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