Category Archives: Dessert Recipes

Wicked Good Whoopie Pie Recipe

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Summary: Ayuh, Another Good Old Fashioned Recipe…Whoopie Pies are one of my family’s favorite desserts, one that they ALWAYS ask me to bake whenever we all get together. Whoopie Pies are easy to make, just time consuming– so set aside a whole afternoon for making this Old Fashioned New England Treat!

Whoopie Pie Ingredients

Whoopie Pie Ingredients

Ingredients

  • 1 1/2 c. butter
  • 3 c. w. granulated sugar
  • 6 eggs
  • 1 c. dark baking cocoa
  • 7 c. +/- unbleached all purpose flour
  • 3 tsp. baking powder
  • 3 tsp. baking soda
  • 2 tbsp. pure vanilla
  • 3 c. milk – 3 tbsp.
  • 1 1/2 tsp. salt (optional)
Whoopie Pies

Whoopie Pies

Milk – Filling #1:

  • 6 c. powdered (confectioner’s) sugar
  • 3 sticks butter
  • 3 tsp. pure vanilla extract
  • 1/4 – 1 c. milk (depends on desired consistency)

Egg Whites – Filling #2

  • 3 sticks butter
  • 6 c. powdered (confectioner’s) sugar
  • 6 egg whites
  • 6 tsp. pure vanilla extract
  • Pinch of salt

Instructions

  1. In large mixing bowl cream butter, sugar and eggs

    Testing Whoopie Pie

    Testing Whoopie Pie

  2. . In separate bowl mix cocoa, flour, baking powder, and baking soda.
  3. Add flour mixture two cups at time. After each flour addition add 1 cup of milk. Batter will be thick.
  4. Line a baking sheet with Parchment paper and spoon a heaping tbsp. of batter on the baking sheet, spacing your whoopie pie batter 2 inches apart.
  5. Bake in preheated 375 F degree oven for ten minutes.
  6. Test Whoopie Pie with wooden toothpick in the center, if it comes out clean– it’s probably done.
  7. Take out of oven and let cool on baking sheet before removing to cooling rack.
  8.  Frost one side of a whoopie and put cover on.
  9.  Wrap in wax paper, then plastic wrap or put in a sandwich bag.

                                                                                   Milk – Filling #1 Instructions:

Whoopie Pie

Whoopie Pie

  1. In a large bowl, beat butter, sugar, and milk; stir in the vanilla extract and continue mixing until well blended.

Egg Whites -Filling #2 Instructions:

  1. In a large bowl, beat butter, sugar, salt, and egg whites; stir in the vanilla extract and continue mixing until well blended.

Cooking time: 10 minute(s)

My rating 5 stars:  ★★★★★ 1 review(s)

 

Please visit often to see what The Recipe Weekly is Cooking up next…

-Virginia

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly

Facebook: http://www.facebook.com/therecipeweekly

* Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

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Dark Red Velvet Cake for Valentine’s Day

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Recipes | Dark Red Velvet Cake - Chocolate Cake

Dark Red Velvet Cake - Chocolate Cake Recipe

Recipe: Dark Red Velvet Cake

Summary: This Red Velvet Cake Recipe lends itself well to using at Valentine’s Day.  Simply buy your cupcake papers, (I bought cupcake papers with red hearts on them), and fill 3/4 of the way. Frost with your favorite cream cheese icing recipe!

Ingredients

  • 1 tbsp. baking soda
  • 2- 1/2 cups all purpose flour
  • 2 tbsp. baking cocoa
  • 1 ½ cups sugar
  • 1 tsp. salt
  • 2 ounces red food coloring
  • ½ cup butter, softened
  • 2/3 cup buttermilk
  • 2 eggs
  • 1/3 cup sweet milk, (regular milk)
  • 2 tbsp. apple cider vinegar

Instructions

  1. Combine cocoa, flour, sugar, salt, food coloring and vanilla with butter.
  2. Beat in buttermilk; add eggs beaten with the sweet milk. Mix ingredients well with an electric mixer.
  3. Add vinegar and baking soda, stir thoroughly.
  4. Place in two greased and floured cake pans or cupcake papers.
  5. Bake at 325 approximately 25-30 minutes, or until cake tests done.
  6. Cool and frost with cream cheese icing.
  7. Top with chocolate chips and/or chopped walnuts.

Preparation time: 20 minute(s)

Cooking time: 25-30 minutes(s)

Number of servings (yield): 8 

My rating 5 stars:  ★★★★★ 1 review(s)

 

Please visit often to see what The Recipe Weekly is Cooking up next…

-Virginia Wright

Author, Food Writer, Recipe Developer, Foodie & Queen of Recipe Adaptation

Twitter: @therecipeweekly

Facebook: http://www.facebook.com/therecipeweekly

* Submit a recipe for possible publication on The Recipe Weekly

* Need help adapting a recipe to a healthier version? Ask for suggestions!

© 2012 The Recipe Weekly – Virginia Wright. All Rights Reserved Worldwide.

Dark Red Velvet Cake Recipe

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Dark Red Velvet Cake

1 tbsp. baking soda

2- 1/2 cups all purpose flour

2 tbsp. baking cocoa

1 ½ cups sugar

1 tsp. salt

2 ounces red food coloring

½ cup butter, softened

2/3 cup buttermilk

2 eggs

1/3 cup sweet milk, (regular milk)

2 tbsp. apple cider vinegar

Combine cocoa, flour, sugar, salt, food coloring and vanilla with butter. Beat in buttermilk; add eggs beaten with the sweet milk.  Beat ingredients well with an electric mixer. Add vinegar and baking soda, stir thoroughly. Place in two greased and floured cake pans. Bake at 325 approximately 25-30 minutes. Cool and frost with cream cheese icing and chopped nuts.

Combine cocoa, flour, sugar, salt, food coloring and vanilla with butter. Beat in buttermilk; add eggs beaten with the sweet milk.  Beat ingredients well with an electric mixer. Add vinegar and baking soda, stir thoroughly. Place in two greased and floured cake pans. Bake cake at 325 approximately 25-30 minutes, or until cake tests done. Cool and frost with cream cheese icing and chopped nuts.

This Red Velvet Cake Recipe lends itself well to using at Valentine’s Day. Simply buy your cupcake papers, (I bought cupcake papers with red hearts on them last year), and fill 3/4 of the way. Frost with your favorite cream cheese icing recipe!

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“Red Velvet Cake”  is one of my all time favorite cakes—while technically not a chocolate cake, I felt in honor of National Chocolate Cake Day because this cake includes cocoa, I would post this decadent cake recipe.

I hope you “ALL” enjoy National Chocolate Cake Day each year on January 27.

 

Best,

Virginia Wright

Author & the Queen of Recipe Adaptation

Visit often to see what we are cooking up next…

 

Blueberry Muffins and Saturday Morning

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Started Saturday morning out with a fresh batch of homemade Blueberry Muffins                      The family loved them!

Blueberry Muffins

 

The Recipe Weekly

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The Recipe Weekly was born from a website I had for ten years called “Lowfat Weekly.” I loved writing as senior editor doing research, developing recipes, cooking photography, and helping bring more than 20,000 viewers to Lowfat Weekly monthly. There is a “but” in this sentence, as a recipe developer, I was restricted to developing mostly low fat recipes. I wanted to reach out and develop old-fashioned recipes, gluten-free to low fat recipes. I gave up Lowfat Weekly and “The Recipe Weekly” has taken it’s place.

Recipe Weekly will feature “Low-Fat” recipes from time to time, but it will also have numerous other types of recipes available for viewers.

Best,

-Virginia Wright

Author & The Queen of Recipe Adaptation

Thanks for visiting and check back often to see we are cooking up next…

http://www.virginiawright.com