We're not really much on Valentine's around here. We have a family tradition that I love, which is that the 3 of us go to IHOP. We started doing this 9 or 10 years ago, and found it to be the perfect place. First off, there's pancakes. B, it was never crowded so we could get in and out with little hassle. And third, there's bacon. Last year it was shockingly crowded. They were running some sort of special Valentine's coupon. Hopefully this year we can go back to having the place to ourselves.
I decided I wanted to make a Valentine-y treat and the word "whoopie" is just fun to say, so I settled on whoopie pies. I wanted the whoopie pies to be red, so red velvet seemed to be the logical choice. I also felt lazy, and decided to use a cake mix as the base instead of making it from scratch, but I couldn't find an acceptable whoopie pie recipe using cake mix. So, I played around with what I had on hand. The cakes didn't really get fluffy and cake-like, so now I'm calling them cookies (note: this is a good trick. If your recipe for something familiar doesn't turn out right, rename the food). If red velvet ain't your thing, ditch the red food coloring. Also, I do not like marshmallows and refuse to make a marshmallow cream center like you'd find in a traditional whoopie pie. Instead, I replaced the icky marshmallow cream center with a concoction of mascarpone cheese (super yum!), whipped cream, and confectioner's sugar. If you wanted to use cream cheese instead, I'm sure that would work, and it would provide a more red-velvet like taste. Since mine use mascarpone rather than cream cheese, I'm naming them velvetine instead of velvet.
Jenny's Red Velvetine Valentines
1 box dark chocolate cake mix
1 bottle flavorless red food coloring (this is important, because concentrated red dye can leave a nasty taste)
2 eggs
1/3 cup vegetable oil
1 pint heavy whipping cream
8 oz mascarpone cheese
1/3 cup confectioner's sugar
- Preheat oven to 375 degrees.
- Set the mascarpone in a bowl on the counter so it can warm to room temperature.
- In a mixing bowl, mix together the cake mix, food coloring, eggs, and vegetable oil until a thick batter is formed.
- Drop batter by the rounded spoonful onto a cookie sheet. Rounded balls of dough should be slightly larger than an inch in diameter.
- Bake for 8-12 minutes. Baking time will vary depending on your oven and the size of the dough balls.
- Remove the cookies from the oven and place on a cooling rack until completely cool.
- While the cookies are cooling, make the creamy filling. In a large bowl, add whipping cream and confectioner's sugar. Beat the tar out of it until it is light and fluffy, just the way whipped cream should be.
- Fold the whipped cream into the mascarpone one-third at a time and mix together until the mascarpone and whipped cream are fully blended.
- Pair same-sized cookies together. Flip one cookie from each pair upside down and cover with a dallop of the mascarpone-whipped cream mixture. Top it with the second cookie. Continue until each set of cookies is part of a sandwich with a creamy center.
Hoping you find a little extra whoopie in your week,
Jenny
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