Here is the recipe. If you don’t have Buttermilk Truck’s RV Mix, substitute the dry ingredients (the flour, cocoa powder, sugar, baking powder, baking soda, & salt) or use about 2 1/2 cups of the mix.

Ingredients:

Cookies:

2 1/2 cups Buttermilk Truck’s Red Velvet Pancake Mix  OR

2 1/4 cups all-purpose flour

1 cup granulated sugar

1/4 cup unsweetened cocoa powder

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 oz semisweet chocolate

1/2 oz milk chocolate

1 1/2 cups unsalted butter (melted)

1/2 cup sour cream

2 large eggs

1 1/2 tsp apple cider vinegar (optional)

1/2 tsp vanilla extract

1 tbsp red food coloring

Filling:

4 oz cream cheese (room temperature)

4 tbsp butter (room temperature)

1 tsp vanilla extract

3 1/4 cups confectioners sugar

Pre-heat oven to 375 degrees. Melt semisweet and milk chocolate in the microwave at 50% power, 20 seconds at a time until melted. Combine dry ingredients (the flour, cocoa powder, sugar, baking powder, baking soda, & salt) in a small or medium sized bowl. In a large bowl, combine wet ingredients (butter, sour cream, eggs, apple cider vinegar, vanilla extract, and red food coloring) with a wire whisk. Add the dry mixture to the wet mixture in 3 editions, blending in-between. Using a tablespoon, scoop the batter onto a parchment-lined cookie sheet at least 2 inches apart. Bake for about 8-10 minutes. Once they are fully baked, let them cool on the cookie sheet for about 10 minutes, then transfer to a wire rack to cool completely. Repeat this process until there is no batter left. In the meantime, make cream cheese filling. Using an electric mixer or whisk, combine the cream cheese and butter. Then mix in the vanilla extract. Add the confectioners sugar a little at a time until filling is thick. Fill a piping bag (or ziplock bag and cut the tip) with the filling. Take one of the Whoopie Pies and pipe some filling in the center of it. Take another Whoopie Pie that is about the same size, and gently pile it on top of the other one. Once you have done that with the other Whoopie Pies, they are ready to serve. I hope you enjoy this recipe!

Kababayan TV with Jannelle So

Part 1:

Part 2:

Buttermilk Truck: http://www.ButtermilkTruck.com
Marian the Foodie / Culinary Escort: http://www.CulinaryEscort.com

Ingredients:

1/2 Cup Unsalted Butter (room temperature)

1/4 Cup Shortening (room temperature)

3 Ounces Cream Cheese (room temperature)

1 1/4 Cup Sugar

1 Egg

1 Tsp Vanilla Extract

2 Cups All Purpose Flour

1/2 Tsp Salt

Food Coloring (red, orange, yellow, green, blue, & purple)

Sprinkles, Decorations, etc. (optional)

In a small bowl, whisk the Salt with the Flour. In a large bowl, cream Butter, Shortening, and Cream Cheese. Beat in Sugar. Beat in Egg and Vanilla. Reduce the speed to low and add flour mixture. Scrape down the sides to ensure that the flour is well-incorperated. On a floured surface, roll dough into a log shape and divide into 6 pieces. Color each portion with Food Coloring. Divide each colored portion into eighths. Chill dough in the Fridge for 1 hour or in the Freezer for about 20 minutes. Preheat oven to 375 degrees. Roll each portion of dough into log shapes and stack on top of each other and roll. Twist log gently just until you can see all the colors slightly bonded together. Roll into what you imagine Unicorn Poop looks like! Decorate if desired. Place shapes onto an un-greased cookie sheet about 2-3 inches apart. Bake for about 15-17 minutes. Let cool completely on a wire rack.

Makes about 2 Dozen Cookies

Ingredients:

1 Cup Unsalted Butter (at Room Temperature)

3/4 Cup Granulated Sugar

3/4 Cup Brown Sugar

2 Eggs

1 Tsp Vanilla Extract

2 1/4 Cup All Purpose Flour

1 Tsp Baking Soda

1 Tsp Salt

2 Cups Milk Chocolate M&Ms

Preheat oven to 375 degrees. In a small bowl, combine Dry Ingredients (the Flour, Baking Soda, and Salt). In a large bowl of an electric mixer or whisk, cream Butter and both Sugars. Beat in Egg and Vanilla. Reduce the speed to low and add in flour mixture in 2 editions. DO NOT OVER MIX. Fold in M&Ms with a rubber spatula or wooden spoon. Using a small cookie or Ice Cream scoop (or 2 Tablespoons), scoop dough onto an un-greased cookie sheet. Bake for about 9-11 minutes or until golden brown on the edges. Let cookies cool for 1 minute on the sheet and then transfer onto a wire rack to cool completely.

Snickerdoodles

These delicious cookies are bursting with cinnamon and sugar, yet so easy to make. The dough can be frozen and then thawed for about 15 minutes before baking.

Makes about 1 Dozen

Ingredients: 

1/2 Cup Unsalted Butter (Room Temperature)

3/4 Cup Granulated Sugar

1/2 Teaspoon Vanilla Extract

1 Egg

1 1/3 Cup All Purpose Flour

1 Teaspoon Cream of  Tartar

1/2 Teaspoon Baking Soda

1/4  Teaspoon Salt

For the Coating:

1 Tablespoon Ground Cinnamon

1/4 Cup Granulated Sugar

Directions:

Pre-heat oven to 350 degrees. In a small bowl, combine the dry ingredients (the Flour, Cream of Tartar, Baking Soda, and Salt). In a large bowl, cream the Butter and Sugar with a whisk or an electric mixer. Beat in the Egg and Vanilla. Reduce the speed to low and add the dry ingredients. DO NOT OVER MIX. In a small bowl mix the coating ingredients. Using a small ice cream or cookie scoop (or 2 tablespoons), scoop the cookie dough into the mixture and coat. Place the balls on an un-greased cookie sheet and flatten gently. Bake for about 15-18 minutes, or until slightly golden brown on the edges. Leave the cookies on the sheet for 1 minute and then transfer to a wire rack to cool completely.