Don't have an account? To participate in discussions consider signing up or signing in
facebook connect
Sign-up, its free! Close [x]


  • okay Create lasting relationships with other like minded women.
  • okay Blogging, let your voice be heard!
  • okay Interact with other women through blogs,questions and groups.
  • okay Photo Album, upload your most recent vacation pictures.
  • okay Contests, Free weekly prize drawing.
  • okay Weekly Newsletter.

Love it

I went to a luncheon this week to meet the latest new editor at a magazine I contribute too.  It was so much fun to put faces/voices/personalities to people I’ve been in contact with for over 3 years.  

They handed out the latest issue and there it was-red velvet whoopee pies in the food column written by the owner of the local and popular Luci’s Healthy Marketplace and CafĂ©!

Steve saw it and asked me to whip up a batch.  That was Tuesday.  Knowing how much Aidan enjoys cooking and baking, I waited until the next day and had him help put the whole thing together.

Of course-Luci’s recipe was dairy based so I had to make some dietary/allergan changes, the results were still very tasty and rich!  Plus, I have enough leftover cream cheese filling to last me a lifetime.

Here’s the revised recipe:

3/4 C butter-flavored shortening
1 C sugar
2 lg eggs
1/2 C non-dairy sour cream
1 tbsp. red food coloring
1-1/2 tsps. white vinegar
1 tsp real vanilla
2-1/4 C AP
1/4 C cocoa
2 tsp. powder
1/2 tsp salt
1/4 tsp soda
2 oz melted, cooled semi-sweet chocolate

8 oz cream cheese substitute
1/2 C butter flavored shortening
2-1/2 C conf. sugar
2 tsps. vanilla

Preheat oven 375.  Prepare 2-3 sheet pans with parchment paper and grease well.

In a large bowl, cream shortening/sugar until light and fluffy. Beat in eggs, sour cream, coloring, vinegar and vanilla.  In a separate bowl, whisk the dry ingredients together so that it has a uniform color.  Stir into beaten mixture and then stir in the cooled chocolate.

Drop dough onto prepared sheets using a 2 tbsp. scoop, 2” apart and smoosh down a bit. Bake 8-10 minutes until edges are set.  Cool on pans 2 minutes and then remove and cool on wire racks.

For filling-cream cheese, shortening until fluffy.  Beat in sugar and vanilla.  

When cookies are cool, spread filling on one and top with another.  I made 18 whoopee pies.  Feel free to decorate with chocolate drizzles.  These are VERY rich.  Hubby thought he could eat two and found that one with a cup of coffee did him in.  You’ve been warned.

Love it

Member Comments

About this author View Blog »