Red Velvet Whoopie Pies

For my sister's wedding my mom made the best Whoopie Pie's. Now if you have never had one, I would say it's a little like a homemade oreo, but much lighter and frankly in my opinion better! Everyone loved them and of course were the first things to go. I wanted to make some the other day and found this delicious recipe on The Girl Who Ate Everything for Red Velvet Whoopie's. Sounded like a dream, so I decided to give them a whirl. They were extremely easy and turned out beautiful. All which doesn't mean anything if they don't taste good right? Well they did, they tasted Better than good they were Fantastico!

( I used the whoopie pie filling and Loved it, plus it is easier)

Red Velvet Whoopie Pies
by Better Homes and Gardens

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)

Whoopie Pie Filling
1/4 cup softened butter
4 ounces cream cheese, softened
7 ounce jar Marshmallow creme

OR

Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons (½ stick) butter, softened
2 cups (8 ounces) powdered sugar
½ teaspoon vanilla
splash of milk if needed

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round. ( the best thing to use is a small cookie scoop)

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling or Cream cheese frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

6. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Microwave Monkey Bread

Now everyone I know has had some version of Monkey Bread. You can even get a mix at Williams Sonoma. But my family definitely grew up on the Ghetto Version. My mom got this recipe from Homemaking night and we have been using it ever since. It would almost always make an appearance at Family Home Evening. The thing we love the best about it is that it takes literally no preparation or forethought and about 5 min. to make, all in the Microwave. But if it isn't darn good! Everybody loves it and the kids can even make it themselves. So if you need a fast dessert this puppy is definitely your man!






Microwave Monkey Bread

1/3 cup dark brown sugar

1 T. water

3 T. butter

1 pkg of refrigerator biscuits ( the small biscuits)

1/2 cup chopped nuts (optional)

Mix sugar , water and butter in a large pyrex bowl. Cook in microwave for 2 min. Add biscuits & nuts & insert small juice glass in the center of the bowl. Cook 2 min. and let stand 2 min. Remove glass and invert on a plate. .

Chicken & Potatoes - my way

I was looking to make some fried chicken tenders and wanted a good sauce to go with it. I found this one on All recipes, it was divine and the fam Loved it as well as the super delicious breaded chicken made with Panko bread crumbs- my new fav! Of course our meal was finished off with our new household favorite- A french baguette and some creamy goat cheese. I am so glad my kids have such open palettes

Fried Chicken Tenders

chicken tenders

2 eggs beaten with a 1/8 cup of buttermilk

flour with salt & pepper

Panko bread crumbs mixed with shredded parmesan cheese

Put eggs & buttermilk in a shallow dish, flour in another and the panko and parmesan in another.

First dip the chicken in the flour - then egg mixture- then bread crumbs mixture.

Fry in a skillet with a little evoo.

Dipping Sauce

1 cup mayo

3 tbsp creamy horseradish

1/2 cup sour cream

3 tbsp dijon mustard

a splash of worcestershire sauce

Mix together

I'm Back!

I did get back a week ago, but playing catch-up with my house and kids has made it to much to blog. I am now ready to get back in the swing of things.

First off, I had the most AMAZING time in Europe. I have so much to tell and share with ya'll but I am not ready just yet ( I am still waiting on pics). So I wanted to share something I have made since I have been home.

I became a bit obsessed with Chevre Salads while in France. Every restaurant had their own version of one, and I got one at each place! The one thing they all have is Chevre cheese aka Goat Cheese. Most of the salads come with toast topped with warm goat cheese, but there was one that put the goat cheese in a crepe! All were amazing so I decided to put together one that had my favorite parts of each one.

First a base of leafy greens

Sliced Beets

Chopped marinated artichoke hearts

Diced tomatoes

Shredded carrots marinated in some creamy italian dressing

Chopped pecans/walnuts

Hard Boiled Eggs

Prosciutto ( which I had and totally forgot to put in)

Then the Goat Cheese Toast of course

Serve with your favorite Italian dressing

The family LOVED it! Yes even my little ones downed the goat cheese toasts. The only part they didn't love was the beets ( but that was mostly for me anyway!)

I sure hope you try this, and go crazy add whatever you like, just make sure you top it with goat cheese toast!

* here are some other things that were in the salads

-currants

- pears

-cucumbers

-mushrooms

Also a late Happy Mother's Day!

I had a wonderful day filled with Tons of great food made by people I love. What a way to spend a day