Comments on: red velvet whoopie pies

By: A red Valentine’s treat: red velvet whoopie pies « Savory Safari

A red Valentine’s treat: red velvet whoopie pies « Savory Safari — Sat, 21 Feb 2009 19:01:23 +0000

[...] Bridget’s blog (The Way the Cookie Crumbles), cake recipe originally adapted from Better Homes and [...]

By: Red Velvet Whoopie Pies « Dinner & Dessert

Red Velvet Whoopie Pies « Dinner & Dessert — Sat, 14 Feb 2009 04:43:25 +0000

[...] something a little bit different. I then thought of these Red Velvet Whoopie Pies that I saw on Bridget’s blog around Christmas. This was exactly what I wanted to make- it’s red, has cream cheese [...]

By: bridget

bridget — Fri, 26 Dec 2008 23:25:53 +0000

val – Oh no! I’ll have to ask my mom – she has the original recipe. But, I think baking soda makes more sense, since it’s usually used with buttermilk.

By: val

val — Fri, 26 Dec 2008 22:27:34 +0000

Just a quick question– the ingredient list says baking powder– but when you get into the instructions, it says baking soda… which one is it? this sounds so yumy and i don’t want to mess it up. thanks!

By: Jaime

Jaime — Sat, 20 Dec 2008 22:55:12 +0000

those look so yummy!

By: Katie

Katie — Thu, 18 Dec 2008 13:12:53 +0000

Hahaha! I’m SOO loving all your holiday pics in this post! Those cookies look DELICIOUS!

By: RecipeGirl

RecipeGirl — Thu, 18 Dec 2008 03:05:27 +0000

A cream cheese middle works for me!

By: manggy

manggy — Sun, 14 Dec 2008 03:01:35 +0000

Ooh, so cute! They even look a little… Macaron-y. I think I could eat soooo much in one sitting.

By: Foodista.com

Foodista.com — Sun, 14 Dec 2008 02:26:15 +0000

Saw your pictures on Tastespotting and I just couldnt resist looking into what “Santa” is so happy about They still lokk delicious if you ask me oh and if you have time will you drop by at Foodista ? We are building an online food and cooking encyclopedia ala wikipedia and you can also check out our recipes on the site as well Cheers!

By: Caitlin

Caitlin — Sat, 13 Dec 2008 18:23:41 +0000

Those are just too cute, even though they’re a little flat – higher altitude baking just sounds scary, I’ll stick with my sea-level baking