Pumpkin Contest

It is the start of a new year and we look forward to a year of blessings for our families and yours.

 

Some of our patient and staff favorite January and February items:

- Skiing

- the Superbowl

- Valentine's Day

- Leap Year Day

 

Red Velvet Whoopie Pies - from BEtty Crocker

 

Ingredients

Cookies

2 tablespoons butter, softened

½ cup granulated sugar

1 ½ cups Original Bisquick® mix

2 tablespoons unsweetened baking cocoa

1 egg

1/3 cup milk

1 teaspoon vanilla

2 teaspoons red food color

 

Filling

4 oz (half of 8-oz package) low-fat cream cheese, softened

1/4 cup butter, softened

1/2 teaspoon vanilla

1 ¼ cups powdered sugar

 

Directions

Step 1: Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.

 

Step 2: In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until light and fluffy. Add remaining cookie ingredients. Beat on medium speed 4 minutes, scraping bowl occasionally, until smooth. Onto cookie sheets, drop 28 slightly rounded tablespoonfuls of dough at least 2 inches apart.

 

Step 3: Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool 2 minutes. Remove from cookie sheets to cooling racks; cool completely.

 

Step 4: In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well combined. Slowly add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat 1 minute.

 

Step 5: For each whoopie pie, spread 1 generous tablespoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store in refrigerator. Sprinkle with additional powdered sugar, if desired.