Melly's Mouthful: Top O' The Mornin' To Ya

No, literally. Hubby is so obsessed with St. Patrick's Day - despite only being about 1/16th Irish - that he is insisting we go to our favorite Irish Pub at 8 in the AM this Saturday. In order to make it through, I decided I'd need sustenance. In the form of cake and frosting of course.

Last year, I made my first green velvet cupcakes per Hubby's request and I was all set to make another batch this year - why fix what ain't broke right? But then I started thinking, the first thing Hubby does whenever he is presented with a cupcake is to break the bottom off and put it on top of the frosting like a sandwich.

So I said to myself: "Self, why not cut out the middle step and just make him a cupcake sandwich?" aka a Whoopie Pie. But of course, I had to make a Green Velvet Whoopie Pie!

I originally tried using my tried and true Red Velvet recipe with just a reduction in liquids but that was an epic fail! I then went searching through the internet, but I just couldn't get on board with using brown sugar or a full 1/4 cup of cocoa since I still wanted them to taste red velvet-ey. I finally decided to slightly alter a recipe I found on Tasty Kitchen.

I started by creaming together the butter and sugar.

While the machine did its work, I combined the flour, cocoa, baking powder, baking soda and salt together.

Once the butter is creamed, I added the egg and vanilla and gave it another good whirl to combine.

While it whirled this time, I added some green good coloring to the buttermilk. I actually ended up adding more green once it was all combined so don't be afraid to add a lot.

With the mixer on low, alternately add the dry ingredients and the buttermilk mixture beginning and ending with the dry ingredient.

Since whoopie pies are essentially the wonderful result of a cake and a cookie having a baby, you want to make sure not to over mix the batter.

Once it is all combined, I filled a piping bag that I put into a pint glass for stability.

I then snipped the end off, fairly low down to make a nice small opening.

Using the piping bag, I laid out my circles by applying gentle pressure for about 5 seconds which gave me circles about 1.5 inches in diameter.

Bake for 8-10 minutes in a 375 degree oven. You can see I put mine a little close together and the top row ended up being a little smaller (those were piped before I put the 5 second count together.)

You will know they are done when you can gently touch the top and you can't see the depression.

Put them on a wire rack to cool the same way you would a sugar cookie.

Once they cooled, I matched up the cookies into same sized pairs.

And piped on some cream cheese frosting with an open star tip.

I gently placed the top cookie on the frosting. I only gently pushed down to secure it on the frosting, but not enough to cause the frosting to ooze out. I then placed the tray in the refrigerator to solidify the frosting.

While the pies chilled, I melted some white chocolate and readied a piping bag