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Thursday, 19 April 2012 19:01

Food Porn: Red Velvet Chobani Whoopie Pies w/ Peanut Butter Filling Featured

Written by  The Super Geek
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Red Velvet Whoopie Pies w/ Peanut Butter Red Velvet Whoopie Pies w/ Peanut Butter

I was looking for a recipe for red velvet cake but most of the ones I found were "mock red velvet cake" which means they substituted the real red red-velvet-whoopie-pies-peanut-butteringredient with food coloring, BEETS. EPIC FAIL

As I was rifling through a myriad of recipe sites in search of the perfect recipe, as well through my pantry for some inspiration, I came across some Oreo's and became immediately inspired.

Inspired to make the perfect red velvet dessert, something rich, creamy as well as cakey, delicious and wholesome.

I landed on Red Velvet Whoopie Pies with Peanut Butter filling & crushed roasted hazel & cashew nuts. If you remember as a kid, whoopie pies exemplify the perfect mix of cake and frosting.

Click through to see the Red Velvet Chobani Whoopie Pies w/ Peanut Butter Filling recipe I created.

Yield: 12 sandwich cookies
Active time: 30 minutes
Total time: 60 Minutes

Red Velvet Cake Rounds:   

    2 1/4 cups all-purpose flour
    3 tablespoons unsweetened (natural) cocoa powder (The Bitter Stuff)
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 stick (1/4 cup) sweet cream unsalted butter, softened
    1/4 cup vegetable oil (Preferably canola)
    1 cup sugar
    1 large egg
    1 teaspoon vanilla
    1 teaspoon distilled white vinegar
    6 oz of plain Chobani Greek Yogurt (Plain or Vanilla)
    3 oz freshly juiced beet juice (Don't cheese out & use food coloring)

Peanut Butter Filling:

    2 ounces cream cheese, softened
    2 ounces of creamy peanut butter
    1/2 stick (1/4 cup) sweet cream unsalted butter, softened
    1 teaspoon fresh lemon juice
    1/2 teaspoon vanilla
    1/8 teaspoon salt
    2 cups confectioners' sugar
    2 Ounces of toasted & crushed cashews & hazelnuts

Make the red velvet cake cookies:

Preheat oven to 350°F with racks in upper and lower third.

Line two baking sheets with parchment paper.

Whisk together flour, cocoa powder, baking soda, and salt in a bowl.

Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes.

Beat in egg, vanilla, and vinegar.

Reduce speed to low and alternately mix in flour and Chobani Yogurt in batches, beginning and ending with the flour until combined.

Add the beet juice and mix on low speed until thoroughly combined.

Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets.

Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes.

Slide parchment with rounds onto wire racks to cool completely.

Make Peanut Butter Filling:

Beat together cream cheese, peanut butter, butter, lemon juice, vanilla, salt, and sugar until creamy, 1 to 2 minutes.

Spread about 2 tablespoons of filling on flat-side of half the rounds; top with remaining rounds, flat side down, to form whoopie pies.

Shake the crushed nuts onto a plate and roll the edges of the pies in the crushed nuts to stick it to the exposed cream filling.

Notes:

To get round whoopie pies, use a 2 tablespoon (#30) ice cream scoop with the cake batter.Store chilled, in an airtight container, the layers separated between sheets of parchment paper, for up to 3 days. Bring to room temperature before serving.

Last modified on Friday, 20 April 2012 07:35
 
 
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