Red Velvet Whoopie Pies

Ingredients:
2 C all-purpose flour
1/3 C. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
2/3 cup buttermilk
2 Tbsp. red food coloring (1 oz. bottle)
1 can cream cheese frosting

Preheat oven to 375 degrees F. Line baking sheet with parchment or a Silpat, set aside.  In a medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high for 30 seconds.  Beat in brown sugar until light and fluffy.  Beat in egg and vanilla.  Alternately add flour mixture and buttermilk, beating after each addition just until combined.  Gently stir in food coloring.

Spoon batter in 1 or 2 inch diameter rounds, about 1/2 inch high on prepared baking sheets, 1 inch apart.  Bake for 8 minutes and remove to a baking rack to cool.  After cooled, spread a small amount of frosting on flat side of cookie and sandwich with another cookie.  Wrap frosted pies individually in plastic wrap.  Store in container.

Creamy Chocolate Fudge

Ingredients:
16 squares semi-sweet chocolate
1 can (14 oz) sweetened condensed milk
2 tsp. vanilla
1 1/2 cups chopped walnuts

Microwave chocolate and milk in large bowl on HIGH for 2 to 3 minutes, or until chocolate is almost melted, stirring halfway through heating process. Once melted, stir in vanilla and walnuts. Refrigerate until firm, cut into squares. Makes approximately 3 dozen pieces.

Best Peanut Brittle

Ingredients:
1 cup sugar
1/2 cup light corn syrup
1 Tbsp. butter
2 cups cocktail peanuts
1 tsp. baking soda
1 tsp. vanilla

Line baking sheet with aluminum foil, spray with non-stick cooking spray. Mix sugar and syrup in a large microwavable glass bowl until moistened. Microwave on HIGH for 5 minutes. Stir in butter and peanuts. Continue cooking for 3.5 minutes until golden brown. Add baking soda and vanilla. Spread on pan and cool completely then break into small pieces.