Whoopie Pie Wednesday:Red Velvet & Bourbon Cheesecake

yes. I know. I just made your day, right? No? Well...I doubt we could be friends then. I mean, this is just a bunch of goodness in one place. And for those of you pansies...the bourbon is understated. haha sorry. I am a lover of corn in all forms, including the fermented variety;) 

But seriously...these are tasty. These are the only ones I have made that have had friends texting me at 2 am, in the middle of breast feeding to inform me that "if I cared about her at all I would make her some more and bring them to her immediately." My friends are kinda bossy, huh? but I love them and their sleep deprived bossiness and all. Cause, let's be real, who doesn't love being threatened in the middle of the night over something they have baked. Threats of  violence just may be the most real compliment I have received to date. Cookie bully.addict

I am not gonna lie...I made these at Christmas time, hence the cropping that happened. I didn't think that a snowman w/a Santa hat screamed romantical notions and to me, red velvet is all kinds a romance. at least between me and my cookie.

Ingredients

1 box red velvet cake mix

2 eggs

1/3 cup oil

1/4 cup milk

filling

1 packet cheesecake pudding

4-6 oz cream cheese, softened

3/4 cup heavy whipping cream

2 tbsp bourbon

Preheat oven to 350'

Mix together dry cake mix, oil, eggs and milk

I normally use a round TBSP to place on cookie sheet, but you can also use a round TSP to make them bite size and get more out of it. Bake 8-9 minutes

For the filling

Cream softened cream cheese on low for 1 minute to get fluffy, add the pudding packet and 2 tbsp bourbon, beat until fully incorporated and slowly add the  whipping cream and beat until peaks begin to form. or for alternate version, prepare the pudding w/1 cup cold milk and bourbon, mix w/cool whip. Place in fridge for hour to let either version set up. 

Place a large dollop on one cookie and press another on top to spread the filling out.

If you love red velvet, then check out a few of my previous recipes.

.Giant Red Velvet Whoopie Pie

Red Velvet Mudslide

Red Velvet Ice Cream Sandwiches

Go forth and make some red velvety goodness. 

and I am disturbed  slightly befuddled I apparently need to make this declaration, but some times a good PSA is  what it takes.. I assumed everyone knew that the exorbitant amount of food coloring in most red velvet cakes would make for, let's go with  interesting...bathroom situations.(for certain people, and sometimes only certain brands &  I could use this time to mention the whole 'you know what assuming gets you adage', but I won't.) Just know that due to the fact that more than 2 of my friends thought they were having internal bleeding after eating them...keep in mind. you're fine. Your kids are fine. I promise;)

and it is still worth it...

linking up today with
My Girlish Whims
Rolled Up Pretty

Red Velvet Mudslide

If you know me you know that bourbon makes me deliriously happy. I will find an excuse to put it in anything. However, I also have a totally affinity for mudslides and as of late I have been on a major kick, making any flavor combination possible. Now that Bailey's and Kahlua come in so many flavors, it's even easier. I must admit though...whipped cream vodka is key.


From my earlier post ooey gooey red velvet butter cookies, I had some Ben & Jerry's red velvet ice cream left over. I was contemplating what to do with it when the idea hit me: mudslide. I had all the ingredients, but was unsure of how it would taste. C'mon, how could it be bad? I was right, it was far from bad...it was downright good!

Ingredients
2 cups red velvet ice cream
1/4 cup whipped vodka
2 tbsp Kahlua
2 tbsp baileys
1/2 cup ice


Put all ingredients in blender and blend till desired consistency. You can add or subtract booze to make it as strong(or not) as you like.


You can also make this as a milkshake...I would recommend using sweet cream coffee creamer instead of milk, this would give it a creamier taste.


Enjoy...if you don't-what's wrong with you?!


*Origin*
Whoever the genius was to create mudslides...this is just my adaptation.

ooey gooey red velvet butter cookies/ice cream sandwich

There must be words to adequately describe these, I'm just not sure that my vernacular fully encompasses them. Last year at my cousins baby shower I tried what looked like a sugar cookie. I was wrong, wrong in the best way possible. My brain actually took a few seconds to absorb what my mouth was tasting. It was too good to even be called a cookie. Stacy, Brandy's bestie was in from St. Louis and had made these for the shower. Ooey Gooey Butter Cookies, a twist of the St. Louis cake.


I googled the recipe the next day and discovered a variety of them. I first made the chocolate ones and they came out ok, but not fantastic. I'm pretty sure I did something wrong. For the last year I would click on it and contemplate making it...or flying Stacy out and having her do it. Pretty sure the cost would be worth it, not to mention her company. Her, Brandy and I have had quite a few fun nites together. But why lie...my favorite thing about Stacy is that she introduced me to these cookies. haha 


Anyways, I have definitely been in a cooking craze lately, so with valentines coming up I decided to once again try my hand at these. You can use any cake mix, but V-Day is the perfect opportunity for Red Velvet. 


So here you go. This recipe was adapted from Paula Dean's Ooey Gooey Cookies

Ingredients

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box red velvet cake mix
• Confectioners' sugar, for dusting

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Directions

Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

 This time they came out perfect, as good as I remeber. Only Red Velvety. I heart Red Velvet. I am a Southern girl. It's inherent in my nature.

I am not sure how many of you are familiar w/the Ben & Jerry's Red Velvet flavor, but if you're not, please get to the store and take your life from ordinary to extraordinary when you sandwich it between these cookies.

That's all.

*Origin* Obviously these cookies aren't mine, however I did get the sandwich part on my "ownsome;)" 

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