Strawberry Hearts Whoppie Pies: Pink Ribbon Intro.

Strawberry Hearts Whoppie Pies: Pink Ribbon Intro.

Strawberry Hearts Whoppie Pies

Hi everybody :)

Since October is Breast Cancer Awareness Month, I went to my local library to check out a book, Betty Crocker Living with Cancer Cookbook This book is full of recipes and helpful tips for anyone you may know dealing with breast cancer. It beautifully written with guidelines on what to eat for nausea, mouth sores, diarrhea and constipation, the most common side effects of cancer treatments.

Each recipe in the book come with health information and/or a doctor note explaining why the recipe is a good choice. 

 I will be sharing a few recipes from the book with you, each recipe will be part of my Pink Ribbon Series.
 
Although the recipe I'm sharing today is not apart of the series, I thought it would make a lovely introduction. Let's get it started...

For the Strawberry Hearts adapted here
1 package Strawberry Cake Mix (without the pudding)
2 eggs
3/4 cup shortening (not margarine)

Mix ingredients together, the dough will be stiffed. 

 To form the hearts roll the dough into equal-sized 24 balls, divide each ball in halves. Pinch the two halves together to form a heart shape, continue with remaining dough to form 24
hearts.

Bake at 350 for about 8 minutes on an ungreased cookie sheet, transfer to cooling rack.  Allow cookies to cool completely before sandwiching them.  To assemble; sandwich the two bottom sides together with the filling making 12 whoopie pies. 

For The Whoopie Filling adapted Wilton
6 tablespoons butter, softened
1 1/2 cups confectioners' sugar, sifted
1/8 teaspoon salt
1 jar marshmallow creme (about 7 oz)
1 teaspoon vanilla extract
Pink food coloring  (I use AmeriColor )
1-2 teaspoons strawberry jello, dry mix (optional)  for flavor
 
In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow creme and vanilla; blend well. Add food coloring and jello.

Makes about 2 1/2 cups, of filling, enough to fill 12 whoopie pies.

What I Did and or Think:
I followed the direction in making the cookies, be very careful not to make these too big they are very fragile. I bake the cookies on a parchment lined cookie sheet. I only made halve the filling recipe and added a little strawberry jello to it for flavor. I made a Pink Icing; recipe below. Some of the cookies I didn't sandwiched, just drizzled with the icing.

Pink Icing
2 tablespoons milk
1 drop pink food color (I use AmeriColor)
1/4 tsp strawberry jello, dry mix (for flavor) optional
1/3 cup powdered sugar or enough to make it drizzle
Blend together well and drizzle over cookies.

 

The taste: These are Deliciously Sweet; so when you make them, share them! :)

ENJOY! Come again....

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