Receta Red Velvet Pudding Whoopie Pies #SurpriseRecipeSwap
How has it already been a whole month?!? I feel like I just got done making last month's Lemon Bars and now we're here for another recipe!
This month I had the privilege of getting to pick a recipe from the fabulous Jenni of Jenni's Ferris Wheel of Food! I had heard of Jenni's blog before but I had never really gotten the opportunity to explore her site. If you have never taken the time to check out Jenni's recipes, you really should! She has an amazing index of selections! Plus she has some fun crafts she's shared too!!
When I was looking through Jenni's recipes, I of course immediately went to her list of cookies {shocking, I know} and y'all know that I'm a sucker for anything red velvet. Jenni actually had two red velvet recipes for me to pick from!! So instead of trying to pick, I combined them :) The only downfall of mine was I didn't add enough red food coloring so they just look like chocolate cookies :(
RED VELVET PUDDING WHOOPIE PIES
YIELD: about 2 dozen whoopie pies
for the cookies
- 3/4 cups butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 box (3.9 ounces) chocolate fudge instant pudding mix
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon red food coloring
- 2 & 1/4 cups flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- for the almond cream cheese filling
- 8 ounces cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 1-2 teaspoons almond extract
- 2 & 1/4 cups powdered sugar
for the cookies
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
Stir together the flour, baking soda and salt in a small bowl. Set aside.
In a large bowl of a mixer, cream butter and sugars. Add pudding mix and beat until well combined. Add eggs and vanilla. Beat in food coloring until blended. Add flour mixture, slowly, until well incorporated.
Scoop into 1/2 tablespoon size balls and place on prepared baking sheets. Bake 9-11 minutes. Remove to a wire rack to cool completely.
for the almond cream cheese filling
Beat the cream cheese and butter with a mixer until smooth. Beat in the almond extract. Slowly add in the powdered sugar 1/4 cup at a time.
Sandwich a heaping spoonful of filling between two cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.
If you're interested in joining the Surprise Recipe Swap, we'd love to have you! Just follow the link below for more info...