RED, WHITE AND BLUE WHOOPIE PIES

I made RED, WHITE, AND BLUE WHOOPIE PIES for The Bread of Life Independence Day meal. 


Although it is difficult for me, a self-proclaimed "scratch cook",  to admit that I have used cake mixes, when I saw the Duncan Hines "Summer Velvets" cake mix, I knew I could adapt it to make red, white, and blue Whoopie Pies.


They are called "sandwich cookies" by Duncan Hines, but I have re-branded mine as "Whoopie Pies".

Since 2012, "Whoopie Pies" have become a "signature dish" of mine (see my 2012 BLOG article RED VELVET COOKIES below).

It was the first time I had to admit using a cake mix.

                                                            RED VELVET COOKIES (from 2012)

OK, I'll admit that I am a cooking SNOB. Yesterday my sister-in-law reminded me that I had once said, quite haughtily, "I've never used a cake mix."

Two weeks ago, at a lovely luncheon after a funeral, on the dessert table was a plate of sumptuous-looking cookies. After sampling one, I returned for a second cookie. Not only were they delicious, but the cookies also demonstrated PIE (acronym in my family for "PRESENTATION IS EVERYTHING"). 

When I inquired who had made them, I was directed to Stacy Mabra and she told me they were very easy to make. I asked for the recipe and we exchanged e-mail addresses and she sent the recipe the same evening.

Imagine my quandary when the first item on the recipe was DUNCAN HINES CAKE MIX.

I made the cookies this week and took them to a gathering, and three people asked for the recipe. I said, somewhat sheepishly, that the recipe was on the box of Duncan Hines Red Velvet cake mix.  My sister-in-law hooted, and did not hesitate to mention my having previously stated that I'd never used a cake mix.


                                                                RED VELVET COOKIES

1 box Duncan Hines Red Velvet cake mix
2 large eggs
2 tablespoons flour
1/2 cup softened butter

Mix together and roll into balls (about the size of your thumb and forefinger making a circle). Place on a greased cookie sheet.
Bake at 350 degrees for 10-12 minutes.

Let cool completely.

Spread filling on cookie and top with another cookie.

FILLING

1/4 cup softened butter
1 8-ounce package cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla

Mix together and spread on cooled cookies.

Sprinkle with powdered sugar, if desired.

Refrigerate.