Strawberry & Chocolate Mousse Whoopies

I know some people are not a fan of V day, but I love any excuse to make a treat. And especially a pink treat. One of the most popular whoopie pies I have ever made was my chocolate covered strawberry ones and for this year I wanted to do a switch up. 

I made these for a gathering I had with a few girlfriends this week and then the mister took the leftovers with him to work. When he finally made it home from the snowpalooza, he told me that they were a huge hit with the guys when they came in from the cold. And apparently they liked to dip them in their coffee. Men are strange. 

We are snowed in today, which is the second time that has happened this year and may only be the 3rd time since we moved here 9 years ago. I am watching all of the world make fun of us "idiot" Southerners. Actually that is the only description I am going to share here as the rest were, ummmm, funny;) 

I will say this, because they were fine in the end, but I had a few friends who were making fun of how no one down here can drive and they're from places that "Drive in 20 inches" and then the first storm we had here, two of them got into accidents. And discovered it isn't so easy to drive on non treated roads, especially when it's covered in a half inch of ice. My husband is from Boston, believe me, he used to make the same snide comments...and now he knows. But I personally find all of the mocking to be hilarious. People get their panties in all kinds of bunches over the comments. I have too little time to take myself so serious. 

Anyways, if you can get out of your house and you're not snowed in like us, these are a great treat for Valentine's or any day of the year!

Ingredients

1 box strawberry cake mix

2 eggs

1/3 cup oil

1/4 cup cream(or water)

filling

1 packet chocolate pudding

4-6 oz cream cheese, softened

3/4 cup heavy whipping cream 

2 tbsp heavy whipping cream

Preheat oven to 350'

Mix together dry cake mix, oil, eggs and cream. 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 9 minutes 

For the filling, cream softened cream cheese on low for 1 minute to get fluffy, add the pudding packet and 2 tbsp heavy whipping cream, 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, mix w/cool whip. Place in fridge for hour to let either version set up.

And in case you thought I was joking about how bad it is here, revel in this picture.

Via Blo salon in raleigh

and no, it is not even a little bit photoshopped. Where is the Mayhem commercial guy at?

Linking up with FoodieFriday, The Pin Junkie

WPW: White Chocolate Caramel Latte

I love the richness of the dark chocolate against the creamy and light white chocolate and caramel. I decided to make these with a half tbsp to make them bite size and to have more for a larger group of people.

cookies

1 box devil's food cake

2 eggs

1/3 cup oil

1/4 cup caramel latte coffee creamer

filling

4 to 6 oz cream cheese, softened

1 cup whipping cream

1 cup caramel latte coffee creamer

1 packet white chocolate pudding, dry mix

Preheat Oven to 350'

Mix together dry cake mix, oil, eggs and creamer. Using tbsp or half tbsp to scoop dough out, roll  into ball and place on foil lined cookie sheet.  Bake 8-9 minutes

For the filling.

make pudding using one cup of the creamer, should be very thick. In a separate bowl, cream the softened cheese till fluffy, add in the pudding and whip till fully incorporated. Add in the whipping cream and beat till stiff peaks form. Place in fridge to set up for at least an hour.

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

Linking up with

What I Whipped Up Wednesday

Wonderful Food Wednesday

Whatever, Whenever Wednesday

Whoopie Pie Wednesday: Carrot Cake

if you saw my picture yesterday...then you know this little venture was less than an overall success, but the few that I managed to salvage were pretty dearn tasty...so I suppose I will call it a draw;)

 I don't know about you, but I cannot believe Easter is this weekend, maybe it's the whole...still snowing in March thing that I can't get past. When my in laws in Boston are the same temperature as we are in Carolina..there's a problem! Hopefully these cookies can put some 'Spring' in your step;)

Supposedly, Carrot Cake screams Easter. Yea, it only whispered when I was around and so I never got around to trying it. It just seemed...healthy. haha and when you're younger, chocolate wins out. At least in my world it does. 

When I got older, I decided(albeit slightly tentatively) to try a big ole slice of carrot cake with a large dose of cream cheese frosting, just to see what the fuss was all about. Ummmm and if I am honest, no thanks. I will continue to abstain from this spring staple. 

But, I wanted to try these out as whoopie pies, just to see if a different texture could possibly placate me. and, while it is not my favorite, I actually enjoyed the few bites I was able to get after my floor got all hungry and got a majority of the cookies. 

Paired with cheesecake filling, these are the perfect treat for your Easter celebration...or any springtime get together!

Ingredients

1 box carrot cake mix

2 eggs

1/3 cup oil

1/4 cup water

filling

1 packet cheesecake pudding

4-6 oz cream cheese, softened

3/4 cup heavy whipping cream 

2 tbsp heavy whipping cream

Preheat oven to 350'

Mix together dry cake mix, oil, eggs and water. 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 ( you could substitute the water and use milk for softer cookies)

For the filling, cream softened cream cheese on low for 1 minute to get fluffy, add the pudding packet and 2 tbsp heavy whipping cream, 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, mix w/cool whip. Place in fridge for hour to let either version set up. 

and I know some of you are traditional,  so please feel free to just use the usual cream cheese frosting, bet that would be just as yummy!

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

Whoopie Pie Wednesday: Chocolate Covered Strawberry

Every time I think I cannot like a new flavor more than the previous, I am surprised. I really liked the strawberry cream in the middle against the dark chocolate of the cookie. A perfect valentine treat.

Ingredients

1 box dark chocolate cake mix

2 eggs

1/3 cup oil

1/4 cup coffee creamer

filling

1 packet strawberry cream pudding

4-6 oz cream cheese, softened

3/4 cup heavy whipping cream

2 tbsp heavy whipping cream

Preheat oven to 350'

Mix together dry cake mix, oil, eggs and creamer

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 heavy whipping cream, 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.

Make these as quickly as possible!

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

Whoopie Pie Wednesday:Peppermint Oreo

as divine as it sounds, people. Yum. I may have eaten more than my fair share a few of these babies. And guess who doesn't feel bad about it either? I have been swimming 25 laps for the last few mornings and am feeling great. It is good to be back in the groove after a long stoppage. and I need nourishment afterwards;) 

and yes...peppermint is still happening. For at least another week. I love it and will work it in whenever possible  These were so light and fluffy and just plain...good! And if you were wondering just how much I adore the combination of peppermint and oreo, check out my mini peppermint oreo cheesecakes or peppermint oreo mudslide

Ingredients

1 box choc cake mix

1/3 cup veggie oil

2 eggs

1/4 cup  peppermint coffee

1 packet oreo pudding

3/4 cup peppermint crunch(or crushed candy canes)

1/2 cup peppermint creamer

1 cup whipping cream

4-6 oz cream cheese softened

(see notes below if you want cool whip version instead)

Preheat oven to 350 degrees

Combine cake mix, oil, eggs, peppermint crunch  & coffee in a mixing bowl.

Drop by  tablespoon onto lined cookie sheet (leave about an inch between each cookie)

Bake 8-9 minutes

Cool on pan 5 minutes, move to cookie rack until completely cooled.

make pudding using 1/2 cup of coffee creamer, let set up in fridge for 5 min. In a mixing bowl, beat softened cream cheese on low for a min or until fluffy, add pudding , beat on low till pudding is fully incorporated into cream cheese and add whipping cream, turn speed to high and beat until stiff peaks form. Let set in fridge for at least an hour before frosting.  You can add crushed oreos or peppermint crunch if you'd like.

Place a dollop of frosting on top of cooled cookie, top w/another cookie and press together for frosting to spread out.

***notes
If you don't have peppermint coffee, water is absolute fine. And when making the pudding, I once used peppermint kahlua. Was quite tasty! and the cool whip version of frosting is simple. Use 1 cup peppermint creamer and 1/2 cup milk to make pudding. After it sets up for 5 minutes, fold cool whip into pudding. And again  feel free to mix it up, add more oreos or peppermint. Anything you think would be delicious!

:Gingerbread Eggnog Whoopie Pie & Peppermint Eggnog Mudslide

Doesn't this just scream Christmas time? I should think so! I will admit that I am not the first person in line when someone brings out gingerbread cookies, I love the little houses , yet I have no interest in snapping a bite off one. I have never been a fan of crisp cookies, I know some people love it, I've just never been that girl. These however....so soft and chewy and the eggnog balances off the spice so well. I used pre made "spiked" eggnog, but you can always use non alcoholic...should be easy to locate in the dairy aisle.

Ingredients

cookies

1 bag of gingerbread cookie mix(I found mine at target)

ingredients listed on bag

filling

1/3 cup eggnog

1 packet cheesecake pudding

4 oz cream cheese, softened

Bake according to directions, let cookies cool. In a mixing bowl, mix together pudding pack & eggnog, mix till fully combined. Add in cream cheese and beat till fully incorporated. Slowly add in whipping cream, turn speed on high until stiff peaks begin to form. Place filling in fridge for at least an hour.

Place a dollop of frosting in center of cookie, top w/another and press down till filling spreads to edges.

and then you could always pair this w/ a peppermint eggnog mudslide.

Ingredients

1 large scoop peppermint ice cream

1 oz eggnog

1 oz baileys

1 oz vodka(I used vanilla)

1 cup ice

place all ingredients in blender and blend till desired consistency.

 pour in a peppermint sugar rimmed glass, top w/some whipped cream and get yourself out a straw and sit back and say "aaahhh" then enjoy it w/the cookie while you perhaps watch your favorite holiday movie;)
linking up today with

VIA

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Diaries of a Bargainista

Whoopie Pie Wednesday:Watergate(Pistachio)

We have a Christmas tradition of doing a bday cake for Jesus. and we normally have it for breakfast. haha I am not sure how it started. Probably came from being awake from 2 am on waiting on the clock ticking to the elusive hour of 5am. This was when we could finally wake our parents up. Longest. night. evvvveeerrr. So breakfast time felt like the middle of the day for us four kids.

The cake my mom has always made is known as a "watergate" cake. I am not sure where the title comes from, supposedly it became uber popular when Nixon was president. Let's not dwell that I mentioned Nixon and Jesus in the same story. Haha Anyways, I remember the first time my mom made it. It is this light green color and being the bratty & picky inquiring child I was, I think I made some snarky comment that was along the lines of "What is that? Ewwww. No thanks" Then after the death stare only a mother can give, I gave in and tried a bite. I can happily say my life has yet to be the same.

When I last made this cake, I made it as a trifle and since I had changed it up once, the idea to reinvent these as whoopie pies was just...long overdue! 

Ingredients

1 box white cake mix

1/3 cup veggie oil

2 eggs

1/4 cup sprite

3 packets pistachio pudding

1 cup whipping cream

4-6 oz cream cheese softened

(see notes below if you want cool whip version instead)

green sugar crystals(optional)

Preheat oven to 350 degrees

Combine cake mix, oil, eggs, 2 pudding packets & water in bowl.(should be thick, but if any dry cake mix left, add a tsp more of sprite)   

Drop by  tablespoon onto lined cookie sheet (leave about an inch between each cookie)

or pour green sugar onto a plate, form the dough into tbsp size balls and 

 roll it in the green sugar.

Bake 8-9 minutes

Cool on pan 5 minutes, move to cookie rack until completely cooled.

Beat softened cream cheese on low for a min or until fluffy, add dry pudding packet & two tbsp of whipping cream, beat on low till pudding is fully incorporated into cream cheese and add remaining whipping cream, turn speed to high and beat until stiff peaks form. Let set in fridge for at least an hour before frosting. 

Place a dollop of frosting on top of cooled cookie, top w/another cookie and press together for frosting to spread out.

and here is what they look like if you just bake them and don't roll them in the sugar.

Completely delish in their own right, just without the added "sparkle" and well, who the heck doesn't like a little pizzazz!

Just keep in mind, certain colored sugars can leave your lips w/evidence. Be careful which ones you buy;)

and my christmas song that is on continual repeat today is

Bare Naked Ladies God Rest Ye Merry Gentlemen featuring Sarah McLachlan. 

put me in a worshipful state this morning.

linking up w/one of my favorite blogs,

and a new find

What I Whipped Up Wednesday

Whoopie Pie Wednesday:Peppermint Hot Cocoa

Yessssss, now that it is December I can fully indulge in my absolute addiction love of all things peppermint(don't you worry, I am still eating pumpkin & caramel, as I've stated over & over, Fall is still on for another 15 days) Anyhoo, I found these mini peppermint marshmallows at Target and was confounded as to how to work them into a recipe and not just use them as a finisher for my hot chocolate. but hot chocolate IS my favorite, thus this flavor combo. And it was better than I hoped!

Ingredients

1 box chocolate cake mix

1/3 cup veggie oil

2 eggs

1/4 cup water

3 packs peppermint hot chocolate mix

1 cup whipping cream

4-6 oz chocolate cream cheese, softened

1/2 cup marshmallow fluff

1 cup mini peppermint marshmallows 

Preheat oven to 350 degrees

Combine cake mix, oil, eggs, 1 packet of hot choc & water in bowl, slowly mix in 1 cup of the peppermint marshmallows.(if it's way too dry, you may want to add a tsp of water)  

Drop by  tablespoon onto lined cookie sheet (leave about an inch between each cookie)

Bake 8-9 minutes

Cool on pan 5 minutes, move to wire rack and cool 15 more minutes

Beat softened cream cheese & fluff on low for a min or until fluffy, add 2 hot choc packets & 2 tbsp of whipping cream, beat on low till hot choc is fully incorporated into cream cheese and add remaining whipping cream, turn speed to high and beat until stiff peaks form. Let set in fridge for at least an hour before frosting. 

Place a dollop of frosting in center and top w/another cookie.

Notes***

if you can only find the cans of peppermint hot choc, 3 tbsp would equal one packet. And I just happened to have chocolate cream cheese on hand, regular should work fine too. You can forgo the marshmallow fluff in the filling, I made it that way too and it was tasty...but this just gives it a more "genuine" hot cocoa taste. If you can't find the mini marshmallows, just use andes peppermint pieces or even crushed candy canes. You could also just use the peppermint frosting that is out now and crush in the peppermint pieces.

You could make this so many ways. Can't really go wrong.

and as usual, I had some filling left over, I added a tsp of coffee extract, 2 more oz cream cheese and a little more whipping cream, whipped for a few minutes, put in freezer for an hour, placed in dip bowl and topped w/the mini marshmallows. 

Voila, Peppermint Mocha Dip

Served w/ apples, pretzels & graham crackers.

These are so good and pair perfectly with, what else, a peppermint dunkachino, or if you're one of those people and you love mochas, that works too;)

and today...six years later, I miss you, Jeremy, as much now as I did then. 24 years wasn't enough time, yet the mark you left upon our family will always be felt.

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and

Whoopie Pie Wednesday: Maple Spice and a mudslide

yes, cause I care aboout y'all so much...I am combining two yummies in one post! The first is the usual Wednesday go to. Whoopie Pies and this week involves two of my favorite flavors. Maple and spice. yay Fall. It is still officially Fall. Till December 21st actually. So I have zero guilt about this. ZERO.

Ingredients

1 box spice cake mix

1/3 cup veggie oil

2 eggs

1/4 cup water

1 packet cheesecake pudding

3 tbsp pure maple syrup

1 cup whipping cream

4-6 oz cream cheese softened

(see notes below if you want cool whip version instead)

Preheat oven to 350 degrees

Combine cake mix, oil, eggs & water in bowl.   

Drop by  tablespoon onto lined cookie sheet (leave about an inch between each cookie)

Bake 8-9 minutes

Cool on pan 5 minutes, move to wire rack and cool 15 more minutes

Beat softened cream cheese on low for a min or until fluffy, add dry pudding packet, maple syrup & two tbsp of whipping cream, beat on low till pudding is fully incorporated into cream cheese and add remaining whipping cream, turn speed to high and beat until stiff peaks form. Let set in fridge for at least an hour before frosting. 

notes***

for cool whip version, make cheesecake pudding w/1 cup of milk, let set up in fridge for 10 minutes, then fold in whipped topping and maple syrup. The cinnamon cool whip would be good too.

You could also use store bought frosting and just mix in the maple syrup.

Place a dollop of frosting in center and top w/another cookie. 

Now go enjoy these. Wait, you probably need a frothy drink to go with these bad boys. In case you missed this post; pumpkin latte mudslide, Here is the recipe for the other one I was supposed to share...

Pumpkin Fluff Mudslide.

Ingredients

1 cup coffee ice cream

1 1/2 oz kahlua

1 1/2 oz marshmallow fluff vodka

1 1/2 Pumpkin Cream liqueur)or pumpkin eggnog)

1 cup ice

1 pinch pumpkin pie spice(optional)

Place all ingredients in blender and blend to desired consistency  Keep in mind you can make this w/more or less of any ingredient, including alcohol. This would be super simple to adapt to a Non Alcoholic version, just omit the alcohol and use 3 oz coffee and substitute pumpkin spice coffee creamer.

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