Monday, April 1, 2013

Grandma's House: The Accidental Whoopie Pie

Grandma's house is one of those places that you go for comfort.  One of those mystical places that you can go to and you just  know that she will have our favorite juice in the fridge and favorite snack on top of the microwave.  Grandma just has a knack for knowing to have that something special for you when you arrive. 

Today, I was on a mission.  I wanted to learn how to cook some of her best recipes and hoping to learn some of her cooking skills.  I spent the afternoon at my Grandma's house with my son, sister, nieces, and my Momma.  Grandma got out her recipe box and we started going through and trying to find The Red Velvet Cake recipe.  She has some of the most amazing recipes.  I took The Red Velvet Cake recipe and adapted it to try to make red velvet hushpuppies.  Well, they were tasty but, they didn't look as appetizing as I had hoped.  I didn't use all of the batter after trying a few hushpuppies.  My niece, Rosie, decided to make whoopie pies out of the batter instead.  Those turned out pretty well.

While Rosie was making the whoopie pies, I was going to scan and download Grandma's recipes to her computer.  That didn't work either.  So my sister and I wrote down and took pictures of some of our favorites.  I found this one of Coconut Pie.

Red Velvet Whoopie Pies

You know that this is a good one to be that worn.

I've got all kinds of good ones that I will eventually share here on Crafty And You Know It.  For now, here's the almost red velvet hushpuppy recipe that turned into a good whoopie pie recipe.


Red Velvet Whoppie Pies

4 1/2 cups self rising flour
1 cup buttermilk (I used 2%milk.  It's what we had.)
1 1/2 cups vegetable oil
1 tsp baking soda
1 tsp vanilla extract
1/4 cup red food coloring
1 1/2 cups sugar
3 tsp cocoa powder ( I did add some more)
1 tsp apple cider vinegar
2 lg eggs

Filling
1/4 cup softened butter
8 oz softened cream cheese
7 oz marshmallow creme

For the pies:
Preheat your oven to 375.  Mix all dry ingredients in a large bowl.  Add all liquid ingredients and mix until smooth.  Using a small ice cream scoop, scoop the batter onto a greased cookie sheet leaving about 2 inches between dollops.  They will need to bake from 8-11 minutes.  They may cook faster than that.  If you can lightly push down on them and it springs back, they're done.  Once you take them out of the oven, let them cool completely.  

While they are cooling, you can make your filling.  With a mixer, mix together the butter and cream cheese until smooth.  Then, fold the marshmallow creme into the butter/cream cheese mixture.

You can now smear about a tablespoon of filling between two pies and enjoy.


See that plate?  That was my favorite plate at Grandma's House.


1 comment:

  1. They may not have looked appetizing, but they tasted pretty good!

    ReplyDelete