Crimson & Cream Whoopie Pies

I think by now most of you have figured out that I'm a Sooner Girl.  And that I have no life outside of football, baseball and golf.  You know if you can't beat 'em, join 'em.  More like if you can't beat 'em, then cook up a bunch of food and spread it out on a picnic table.  At least you won't be hungry while the guys stand around and talk about sports.  So what do you fix when the University of Oklahoma  is playing their arch-enemy Texas in the annual Red River Shoot Out?  Crimson & Cream Whoopie Pies of course!  Not that I make many burnt orange recipes anyway, but this game is the one day of the year you MUST be sporting your Sooner Crimson & Cream.  I have to confess that there are so many yummy Fall desserts out there that I would love to make this time of year, but I would be tarred and feathered at High Noon if I dared make a "pumpkin-colored" dessert to serve during one of the biggest OU games of the year.  I have to say that these were a huge hit.  Not only because they screamed, "School pride" but they also screamed, "I'm stuffed with a marshmallow buttercream filling."  A photo of my Crimson & Cream Whoopie Pies even found their way onto the Golf Pigeon website, which I lovingly refer to as Golf Facebook.  You know it's good when a boy takes a picture of a cookie and puts in on a website for boys and by boys.  Ah...I'm famous!

Boomer Sooner!

The Crimson & Cream Whoopie Pie Line-Up

To dry cake mix add:
vegetable oil

add water...

Add eggs...

Beat until smooth.
Bake about 20 minutes and cool completely.

Beat softened butter and
powdered sugar.

Add marshmallow cream and beat until
smooth.  Place filling on bottom of a cooled
cookie.  Top with another cooled cookie to
create a sandwich.

Watch OU beat Texas on tv and
sit back and enjoy!

Crimson & Cream Whoopie Pies

1 box Red Velvet Cake Mix (any brand)
1/2 cup vegetable oil
2 tablespoons water
2 eggs
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups powdered sugar
1 cup marshmallow cream

Preheat oven to 325 degrees F.  Combine dry cake mix in a bowl with oil, water and eggs.  Beat with an electric mixer until well-combined and smooth.  Using a 1.5 ounce cookie scoop (or smaller if you want smaller whoopie pies) drop scoops of dough onto ungreased cookie sheets.  (I only put 6 cookies per pan because they turn out pretty large after baking.)  Bake about 18-20 minutes.  Let cool on cookie sheets about 2 minutes before removing to wire racks to cool.  Cookies should be firm enough to handle, but still chewy.  While cookies are cooling, make filling.  Beat together softened butter with powdered sugar until smooth.  Add marshmallow cream, blending until smooth.  (I sprayed my measuring cup with non-stick spray and the marshmallow cream came right out.)  Beat until smooth.  Place about 1 tablespoon of filling onto the bottom of a cooled cookie.  Press another cookie on top of the filling to make a sandwich. You want the filling to be soft enough to spread out when you press the cookies together, but firm enough that it doesn't run out the sides.  (Don't spread the filling or it will get crumbs in it and won't remain white.)  Store in an air-tight container between layers of waxed paper and refrigerate any leftovers.

Prep Time:  Approximately 15 minutes     Cook Time:  Approximately 20 minutes