Lovin' From the Oven

Day 10: Red Velvet Whoopie Pies

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Day 10 of my 12 days of cookies: Red Velvet Whoopie Pies. Like I mentioned in my previous post, I’m a bit exhausted so this recipe is the perfect quick fix for fast cookies. I’ve posted this recipe before, but with extra add-ins. I’ve also done a different version of cake mix cookies with oil, but I prefer the ones with butter.
I have to admit that I also cheated with the frosting and used store bought rather than making my own. I told you, I really used the fast route on these babies… but it’s okay because they’re still impressive since I love anything red velvet! You can easily whip up a batch of homemade cream cheese frosting to make them semi-homemade.
Back to my Harry Potter marathon with the DB! Eat up! Oh, stay tuned for another post later tonight. I’ll be showing you guys a gift basket I delivered earlier today!
  • 1 (18.25 ounce) package red velvet cake mix
  • 1/2 cup softened butter
  • 2 eggs
  • 2 tsp vegetable oil
  • 1 tsp vanilla extract
  1. Preheat oven to 350 degrees.
  2. Mix together the cake mix, butter, eggs, vegetable oil, and vanilla extract until well blended.
  3. Drop by spoonfuls onto ungreased baking sheets.
  4. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Day 6: Carrot Cake Whoopie Pies

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Day 6 of my 12 days of cookies: Carrot cake whoopie pies. I’ve always been a fan of carrot cake, but it’s never been very easy to transport. This is a great alternative! You can pack them and eat them without any utensils. All you need are your bare hands– now that’s my kind of dessert!
I baked these when my little sister had some friends over and they mostly freaked out by the appearance of the cookie. “Carrots?! There’s carrots coming out of your cookie!” Don’t fret your heads, little ones, carrots can be in cookies too. Yes, they may look like tree branches coming out of the sides, but you barely notice them when you eat them. I promise.
The original recipe called for raisins, but in my book, carrot cake is not supposed to have raisins. So I did what any girl would do: I omitted them. They also have oatmeal in the recipe…what the heck? Since when does carrot cake have oatmeal? But I left them in, anyways. They’re good for the structural shape of the cookies. Look at me, I act like I actually know what I’m talking about.
These cookies were a hit with everyone that liked carrot cake. For the others, it’s a little difficult to make someone like a carrot cake cookie if they don’t like carrot cake. Oh well, you can’t win ’em all. Adapted from Fat Girl Trapped in a Skinny Body (makes about 4 dozen cookies or 24 whoopie pies).
  • 1 cup light-brown sugar, packed
  • 1 cup granulated sugar
  • 1/2 lb (2 sticks) unsalted butter, room temperature
  • 2 large eggs
  • 2 teaspoon pure vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups quick cooking oats
  • 1 1/2 cups grated carrots (about 3 large carrots)
  1. In a large bowl, combine sugars and butter; beat until light and fluffy. Add eggs and vanilla, and beat on medium speed until well combined.
  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats and carrots.
  3. Chill dough in refrigerator until firm, at least 1 hour.
  4. Preheat oven to 350 degrees.
  5. Using a cookie scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned, rotating pan halfway through baking to ensure even color, 12 to 15 minutes.
  6. Transfer to a wire rack to cool completely.
  7. Sandwich two cookies together with cream cheese frosting spread in between.
As for the cream cheese frosting, I used my trusted recipe that can be found HERE.

Day 3: Soft Sugar Cookies

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Day 3 of my 12 days of cookies: Soft sugar cookies. You know those Lofthouse cookies with pink icing and colorful sprinkles that you find at the grocery store? Well, I’ve been trying to recreate them for some time. Who knew that it’d be so hard to create such a simple cookie? It’s actually more of a cake-like cookie that’s tough enough to stay in one piece without crumbling.
The secret ingredient? Sour cream. Bloody brilliant. Sour cream is what makes cakes moist and fluffy, so why can’t it do the same with cookies? Duhhhhh. I think these cookies are the best the day after since it’s had time to sit a while and come together. As for the frosting, I still have yet to find a good frosting recipe, so this one’s just tinted store bought frosting. Guilty, I know. But sometimes, you can’t just beat store bought. Recipe slightly adapted from The Girl Who Ate Everything. Thanks so much for this little treasure!
The original recipe says to roll out the dough and use cookie cutters, but it’s really impossible to do that since the dough is so sticky. The dough has the same consistency as really thick cake batter, so you can only imagine how difficult it would be to roll it out. I used the most versatile tools in the kitchen to form the cookies– my hands! Just roll pieces into balls and squish! Beware.. this recipe makes A LOT! I halved the recipe and it still made just over two dozen cookies.

  • 1 cup sour cream
  • 2 cups white sugar
  • 1 cup butter
  • 4 eggs
  • 1 tsp vanilla
  • 6 cups flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  1. Preheat oven to 350.
  2. Combine sour cream, sugar, butter, eggs, and vanilla. Mix well.
  3. Add dry ingredients (flour, baking powder & soda, salt) to the wet batter until everything is just incorporated. Chill the dough for about 20 minutes or until firm.
  4. Roll the dough into balls and then flatten with your hands into a circular shape.
  5. Bake until LIGHT golden brown-no more than 10 minutes. When you take them out they will seem underdone but aren’t. Let them cool on the pan and they will be perfect and moist.

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