Hey Y'all! Angela Bobo here!  Some of my favorite memories revolve around food... Really! One particular fond memory is when I was living in Maryland with a new baby and a very tight budget.  Our weekend entertainment through the winter and early spring that year was packing our little daughter up and driving about an hour north into the heart of Pennsylvania Amish country.  There we were introduced to some of the best baking ever!  We would choose 1 thing each (tight budget, remember?) - yummy cream-filled fresh doughnuts, mouth-watering cookies, whoopie pies... What's a whoopie pie?  These chocolate delights were made of two cakelike cookies or muffin tops, with fluffy frosting in between and we loved them!  Simple, but delicious. Well, I have put my southern twist on traditional Amish baking and give you Red Velvet Whoopie Pies!  Red Velvet cake is a staple at all Southern gatherings, so it was a natural choice for me.  Come by and sample them at our Third Thursday event, this week!  We'll have them out for tasting from 5-7 p.m. on Thursday, February 18th.  They will be enough to make you say, "whoopie!" Write on, Y'all! Angela Bobo Red Velvet Whoopie Pies Preheat over to 375 degrees.  Line 2 large baking sheets with parchment paper (the best thing ever!). Combine 1 oz. chocolate semisweet chocolate and 1/2 oz. chopped milk chocolate in a microwaveable bowl.  Microwave at 50% power until melted, about 2 minutes.  Whisk until smooth. In a large bowl, combine 12 T melted unsalted butter, 1/2 C sour cream, 2 large eggs, 1 1/2 tsp apple cider vinegar, 1/2 tsp vanilla extract, and 1 T red food coloring in a separate bowl and set aside. In a separate bowl, combine 2 1/4 C all-purpose flour, 1 C granulated sugar, 1/4 C unsweetened cocoa powder, 2 tsp baking power, 1/4 tsp baking soda, and 1/2 tsp salt. Add the flour mixture to the butter mixture in 4 equal batches, whisking each batch completely before adding the next.  Stir in the melted chocolate. Scoop heaping tablespoons of batter onto baking sheets and smooth the tops with a damp finger.  Bake until the cookies spring back when lightly pressed, 8-10 minutes.  Let cool 10 minutes then transfer to cooling racks to cool completely while making the filling. For the filling, beat 8 oz. room temperature cream cheese and 3 T room temperature unsalted butter.  Add 2 1/2 C sifted confectioner's sugar and 1/2 tsp vanilla extract until combined. Scoop a heaping tablespoon of filling onto 1/2 of the cooled cookies.  Top each with the remaining cookies to create "sandwiches."  Refrigerate 30 minutes before serving.		Third Thursday SALE!!! From 5-7 p.m. only, save 20% on any* item in the store that is RED! *greeting cards, clearance items, services, previous purchases, and special orders excluded   Clearance Sale Continues! Save BIG on imprintables, gift items, seasonal items, and more!  Stop in often to see what's new in the clearance section! Savings of 60%-90% off! Cash or check preferred Store Hours M, T, W, F 10-5:30 Th 10-7 Sat 10-4:30 Sun closed