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
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INGREDIENTS:
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
INSTRUCTIONS:
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.
I can’t believe that mixing almond extract with cream cheese never crossed my mind – what an awesome idea! I had never heard of Jenni’s site either, but I am going to check it out right now. Pinning this recipe to try soon. 🙂 Thank you for sharing at Tasty Tuesdays, hope to see you tomorrow!
Mmmmmmmm! Who doesn’t love red velvet ANYTHING?! Your whoopie’s look fantastic! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!
Whoopie!! Love these! Pinned of course! Thanks so much for sharing on Two Cup Tuesday at Pint Sized Baker. I hope to see you again on Monday night!
I need these NOW! Yummy!!
Thanks so much for linking up to our “Best Of The Weekend” party! I have also pinned this to our BOTW board and to another big board of mine!
Have a great rest of your weekend and we hope to see you back at the party next week. 🙂
xoxo
How creative to combine the two recipes! The whoopie pies look great. 🙂
You did a wonderful job with them, they look very inviting!
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yum!!
Almond cream cheese sounds amazing. These look lovely.
They look delicious! I love the almond flavor in the filling 🙂
Yum! Pictures are really nice!
Jaime,
I love that you combined the two recipes! How fun and it takes a lot less time!!! Thank you so much for your kind words. Have a wonderful day.
Jenni @ Jenni’s Ferris Wheel of Food