Hot, steamy and Red Velvet Whoopie Pies with Chocolate Cream Cheese Filling

Good morning Augusta

This morning we have clouds and sun with a high of 86°F. Winds WNW at 5 to 10 mph.

Tonight we’ll have partly cloudy skies this evening turning cloudy overnight. Low 67°F. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is 65.1°F, the humidity is 94%, and the outdoor temp is 66.9°F.

The wind direction is West between 0.0 MPH and 0.1 MPH.

The Relative pressure is 29.82, the Absolute pressure is 29.62 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:56 a.m. Sunset is 7:24 p.m., Moonrise is 8:16 p.m., Moonset is 6:48 a.m. and tonight we have a waning crescent moon being 99% illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with clear and sunny skies.

We didn’t receive any rain here over the past 24 hours.

Space weather for today is:

The Solar flux is 69, the solar wind speed is 537 Kilometers per second and the chance for a solar storm is 1%.

This recipe is a test recipe for back-to-school lunch boxes. Try it out on them for dessert tonight and see what their reaction is.

RED VELVET WHOOPIE PIES WITH CHOCOLATE CREAM CHEESE FILLING

Ingredients

Whoopie Pies:

Nonstick cooking spray

One 25ounce box red velvet cake mix

3 eggs, room temperature

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

1/4 teaspoon fine salt

Chocolate Cream Cheese Filling:

8 ounces cream cheese, room temperature

4 ounces bittersweet chocolate, melted and cooled

1/4 cup milk, room temperature

1/2 teaspoon vanilla extract

1/2 cup powdered sugar, plus 2 tablespoons for dusting

1/4 teaspoon fine salt

Directions

For the whoopie pies: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper and spray lightly with nonstick cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, combine the cake mix, eggs, 1 cup water, vegetable oil, vanilla and salt. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl with a spatula occasionally. Pour the batter onto the prepared baking sheet and spread it out evenly with a spatula. Bake until a toothpick inserted into the center of the cake comes out clean, 12 to 15 minutes. Let cool to room temperature. Cut out an equal number of desired shapes with a cookie cutter and set aside while you make the filling.

For the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until soft, about 1 minute. Add the chocolate, milk and vanilla, and beat to incorporate. Reduce the speed to low and add the powdered sugar and salt. Once the sugar is

incorporated, increase the speed to medium and beat until the filling is fluffy, about another minute.

To assemble the whoopie pies, use a small spatula or spoon to gently spread a generous tablespoon of the filling over the surface of one of the hearts. Top with another heart and gently press down to sandwich. Repeat with the remaining hearts. Dust lightly with powdered sugar, and serve. 

Recipe courtesy of Giada De Laurentiis