|An Extra Special Treat for Santa!!|
I created with recipe based some research and on a few from From Amish and Mennonite Kitchens, by Phyllis Pellman Good and Rachel Thomas Pellman. As far as I know, the original version of this cookbook that I have is out of print. Amazing book, one of my first from way back in 1988. A cookbook that holds many, many happy memories for me...Lastly, I made these for my brother, Chris. He who LOVES peppermint.
And, see, I couldn't even wait one ~more~ minute longer to sample...
It's Christmas after all. ;-)
It's Christmas after all. ;-)
Step-by-StepAfter you sift your dry ingredients together, mix your liquid ingredients together in a measuring cup. This will make pouring a lot less messy because that red food color is dangerous!
Now for the frosting. Seems a bit weird, but this comes from an Amish and Mennonite cookbook that isn't into fancy Swiss or Italian buttercreams. This one is truly American as there is no cooking of the egg whites and sugar. You want to incorporate that butter in pieces, beating like hell to emulsify the fat into the egg white/sugar mixture. This could not have been possible without Peggy's mixer! Thanks, Peggy!!
Some things in life really are worth all that ~extra~ effort!
Peppermint Red Velvet Whoopie Pies
Recipes adapted from From Amish and Mennonite Kitchens, by Phyllis Pellman Good and Rachel Thomas Pellman
Makes 17 or 18
1 cup sugar
1/2 cup unsalted butter
2 1/4 cups flour
1/4 cup cocoa (I used Dutch-processed and added 1/2 tsp baking powder)
1/2 tsp salt
1/2 tsp vanilla extract (I used vanilla bean paste)
1/2 tsp peppermint extract
1/4 cup Peppermint Mocha Kahlua
1 tbsp red food color
1 tsp baking soda
1/4 cup hot water
Whoopie Pie Filling
1 egg white
2 cups confectioners’ sugar (unsifted)
3/4 cup butter, room temp (but not too soft), cut into 1 tbsp pieces
1 tbsp Peppermint Schnapps
1 tbsp milk
1/4 tsp peppermint extract
1/4 tsp vanilla extract (again, vanilla bean paste)
Andes Peppermint Pieces to taste (I used 1/2 cup)
To make the Whoopie Pies:
1. Cream sugar and butter. Add egg.
2. Sift together flour, cocoa, (baking powder if using), and salt. Mix extracts, buttermilk, Peppermint Mocha Kahlua, and red food color. Add flour mixture alternately with buttermilk mixture, start and end with flour. Dissolve soda in hot water and add last. Mix well.
3. Drop by rounded 1 1/2 tablespoons onto a lined cookie sheet. (I used a #40 scoop; if you use a smaller or larger scoop, vary your baking times.)
4. Bake at 375 for 10-12 minutes. I did not rotate the pans as these are little cakes, not cookies. Also, be careful not to over bake or they will be too dry.
To make the Whoopie Pie Filling:
Beat egg white to foamy, add 1 cup sugar. Beat well. Then add the other cup of sugar, beat well. Beat in the butter, a piece at a time. Add in the flavorings (you can also add these with the egg white and it should be fine). You want to make an Italian buttercream-type frosting, minus the cooking of the egg whites/sugar. Fold in the peppermint pieces.
Whoopie Pie Assembly
Make sandwiches from 2 cookies filled with Whoopie Pie Filling. Spread 1 1/2 tbsp filling (or use a #40 scoop) on flat side of one cookie. Top with another cookie to form a sandwich.
Optional: Set aside some of the filling without the peppermint pieces if you want to drizzle over the sandwich. Here’s how: thin some of the filling with milk, cream or half and half to make a thin icing. Drizzle or use a pastry bag. Sprinkle with whatever you like…
|Did you hear those sleigh bells last night, too?|