These Red, White, and Blue Whoopie Pies are light, fluffy, festive little nuggets of American joy.
And then I blinked and it was nearly the fourth of the July.
Wait…what? How? Did you..? This just doesnt…
I’m at a loss.
Where. did. June. go?
Time is getting a little out of hand these days. When did my friends start having babies? When did I start paying bills and owning a house and stop taking naps?
And most of all, where did 25 go??
That’s right folks. Today I turn 26. I’m tipping the scales of my 20s. I can no longer say I’m in my early 20s. Nope, it’s all mid to late 20s from here.
You know, though, I’m excited for this new year. 26 has a nice ring to it.
I think 26 is the year to take some chances, risk a little, step out in faith. It’s the year to put less pressure on myself, and start resting in grace. This is the year to discover new restaurants, make messes with flour, conquer croissants. It’s the year to stop the list making and start being present. It’s the year to rock the skinny jeans and wear red lipstick. It’s the year to fling open our doors and fill our table.
It’s the year I finally learn to love running (yeah, even I don’t buy this one).
It’s the year people finally stop asking if I’m the intern (hopefully?)
You know, I think 26 may be the best year yet.
With summer flying by, I couldn’t justify spending a gorgeous warm night inside the kitchen, but I still wanted to whip up something cute and festive for 4th of July. Since I’m putting less pressure on myself this year, I made these as easy as possible. The cookies are made with just five ingredients: cake mix, pudding mix, butter, eggs, and food coloring. They bake up puffy and pretty and just a little crackly on top. They’re really a great chewy sugar cookie.
Of course, I wasn’t about to waste any more of my dwindling 25th year making frosting so I scooped the frosting straight from a Cool Whip frosting jar. I usually always make my own frosting, but you know what? This Cool Whip frosting was darn good. And I’m not getting paid to say that. It’s a lot lighter than most store bought frostings and tastes, well, a lot like Cool Whip. I maybe licked some straight off the spoon. Hey, I’m not getting any younger! It’s time to live a little!
Another goal for my 26th year? Keep it classy with Cool Whip. Awwwww, yeah.
I made these guys mini partially because mini things are adorable and partially because I needed to get more than 12 whoopie pies out of a single cake mix. I wasn’t about to make a special grocery store trip for an extra box. Time was of the essence here people!
They turned out to be light, fluffy, festive little nuggets of American joy.
Ohhhhhh, beautiful for spacious skies….
Sorry, I get a little carried away.
Red, White, and Blue Whoopie Pies
- 1 box white cake mix
- 1 small 3.4 oz. instant vanilla pudding mix
- 1 stick softened butter
- 2 eggs
- Red and blue food coloring (I love Wilton's gel food colorings)
- Cool Whip vanilla frosting
- Red, white, and blue sprinkles (if desired)
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, stir together cake mix and pudding mix.
- Add butter and eggs and beat, starting on low speed and increasing to medium speed until the mixture is combined. Dough will be thick.
- Split the dough in half. Add blue coloring to half the dough and red coloring to the other half, stirring until a uniform color.
- Place parchment paper on cookie sheets. Roll about ½ inch size balls of dough and place them an inch apart on the cookie sheets. Bake in the preheated oven for 4-6 minutes. Remove when edges are set and top is crackly.
- Allow to cool on the pans for 5 minutes then remove and cool on cookie sheets.
- Once cookies are cooled, spread a large spoonful of frosting onto a blue cookie then place a red cookie on half. Squeeze together until the frosting reaches the edges. Roll edges in sprinkles if desired.