I've been slacking a little on Club: Baked. I have every intention of baking along every two weeks. I find that my intentions don't always become reality, unfortunately. I'm a week late in posting our last assignment. Things have been busy around here. Work is a little more crazy than usual at the moment. We've been spending time with family and friends for the past few weekends. I've been cooking and baking up a storm. And of course I have to squeeze in time for my favorite shows on DVR. The Real Housewives of Orange County stressing over their latest plastic surgery is my stress relief!
I was excited to see Red Velvet Whoopie Pies come up on the Club: Baked Roster for April. So even though I didn't make our scheduled post date, I still wanted to bake along. Whoopie pies have been quite popular in the food blogging world and I wanted to see what all the hype was about. To me, their appeal comes from the fact they are individual servings of a cookie meets cake sandwiched by frosting. Who doesn't love frosting, cookies and cakes? My Hubby. But that's beside the point. I love all these things. Plus whoopie pies are cute. Sounds like all the makings for a winning sweet treat, right?
So here's the deal. I want to like whoopie pies for all the reasons stated above. But they just aren't my thing. I find the texture is not as good as a cake or a cookie, for me. It almost has a slightly dense and doughy texture. I'm not a doughy kind of girl (I don't like dumplings, mochi or most biscuits). I thought maybe I was doing something wrong with whoopie pies. I've made whoopie pies twice now from 2 different recipes and ended up with a very similar texture result. The first one I tried was a peanut butter whoopie pie with chocolate cream cheese frosting from the King Author flour website. I made them but didn't post them here because I just didn't love them. So why I am posting these? I try to post everything from the baking groups I participate in...good, bad or ugly! It's a great way to learn from other people's baking experiences as well. Plus I think most people like whoopie pies, and I'm the outcast here.
If you are a whoopie pie, red velvet and cream cheese frosting fan, I think you would like this recipe. The red velvet has nice flavor from the cocoa powder and I think I've already proclaimed my love for cream cheese frosting a number of times. And this is no exception. I used a medium size scoop and ended up with 17 whoopie pies. The cream cheese recipe was more than enough to fill these. If I were to make these again (which I won't, but I'm sharing in case you might), I would half the cream cheese recipe. Nearly all of the other Club: Baked girls had really positive reviews, so this is just a texture preference thing for me. To get the recipe head over to Andrea's blog, Nummy Kitchen.
Next up on the Club: Baked roster: Grasshopper Bars. Looking forward to this one!
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