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With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake. Sometimes I substitute canned cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin
Nutritional Facts 1 whoopie pie equals 272 calories, 15 g fat (9 g saturated fat), 56 mg cholesterol, 199 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Red Velvet Whoopie Pies in Taste of Home February/March 2011, p27
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Reviewed on Apr. 02, 2012 by kruegerfamily
Amazing! Not as red as expected. I made little ones and larger ones! So adorable!
Reviewed on Dec. 06, 2011 by friedokra74
I have made these cookies four or five times at this point and they are excellent. They are chocolaty, rich, flavorful, and they present beautifully. I followed the recipe to the letter and they have come out perfectly each time. Requests for them keep coming. I'm not sure how others' fell apart. Five stars.
Reviewed on Jun. 13, 2011 by iccherries
I just made 200 of these for my daughters wedding. Here are some helpful hints in making the look good.1. Use a silicone baking mat.2. Make round cookie cutter cirles on mat with floured cookie cutter.3. Put the red velvet dough in a icing decorator tube with a very large opening.4. Dispense out of tube same amount into every circle. The dough is very firm so the opening of the dispenser should be pretty large.5. When you dispense the dough, it will leave a little nipple on top. This will NOT bake out. You should smooth this down with a dampened finger.6. DON'T BAKE TOO LONGPresto, AWESOME! If you want to freeze them, do not use the white chocolate on top, it will crack and fall off. Pipe on the cream cheese frosting and sprinkle with nuts. What a hit!!
I just made 200 of these for my daughters wedding. Here are some helpful hints in making the look good.
1. Use a silicone baking mat.
2. Make round cookie cutter cirles on mat with floured cookie cutter.
3. Put the red velvet dough in a icing decorator tube with a very large opening.
4. Dispense out of tube same amount into every circle. The dough is very firm so the opening of the dispenser should be pretty large.
5. When you dispense the dough, it will leave a little nipple on top. This will NOT bake out. You should smooth this down with a dampened finger.
6. DON'T BAKE TOO LONG
Presto, AWESOME! If you want to freeze them, do not use the white chocolate on top, it will crack and fall off. Pipe on the cream cheese frosting and sprinkle with nuts. What a hit!!
Reviewed on May. 19, 2011 by lilyval
I didn't include the topping and used buttermilk instead of sour cream (they didn't fall apart). I also used ghiradelli semi-sweet chocolate and cocoa rouge from King Arthur Flour, and butter vanilla in the cream cheese icing. Top notch ingredients make top notch desserts!
Reviewed on May. 09, 2011 by AVaughan84
I was really disappointed in these. They fell apart, even though I cooked them for almost twice the time. The flavor wasn't very good. Overall just very disappointing.
Reviewed on Mar. 19, 2011 by 3152004703
I didn't do the drizzle on top but this was a great recipe! It was easy to do and tasted quite yummy!
Reviewed on Mar. 17, 2011 by Patriciarae
Mine fell apart, they taste good but look bad.
Reviewed on Mar. 07, 2011 by nessienessa
I made these without the extra toppings. Still pretty delicious and fairly simple although it was indeed more chocolate-y than I am used for a Red Velvet recipe. Still very wonderful!!!
Reviewed on Feb. 05, 2011 by emily_cs
These were very good and not hard at all. They had more chocolate in them than I like in my red velvet, so I would probably leave out the melted chocolate, or part of teh cocoa next time. But overall, very good, and a hit with the family.
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