Chef Shane Pratt

For some reason when I think of love, or Valentine’s Day, my mind always goes to pasta! I don’t know why, as I haven’t eaten pasta in quite some time, but anytime I hear those two words, BAM! That’s where I end up. So, I’m thinking a good Alfredo & a Red Velvet Whoopie Pie recipe to help make your Valentine’s Day perfect!

ALFREDO SAUCE

(To go over your favorite pasta):

Now, you don’t want to cut any corners on this sauce, when it comes to the fat content... I know it’s not the healthiest, but you really need to use good quality, high fat ingredients for Alfredo sauce!

1 Stick Salted Butter

2 Fresh minced Garlic Cloves

2 Cups Heavy Whipping Cream

2.5 Cups Finely grated Parmesan cheese

Melt your butter in a sauce pan. Add the fresh garlic cloves & cook for about a minute. Next add your heavy cream & heat to a simmer, whisk in all parmesan cheese & cook on low 5-10 minutes, continuously whisking so it doesn’t burn. The sauce should thicken & be very creamy! Serve quickly with your favorite pasta!

This is most frequently served with fettuccine, but you can use whatever pasta you like or that you have. I personally enjoy it with tortellini! You may also add whatever protein or veggies you’d like with this dish as well. Chicken, beef, shrimp would all be delicious!

Red Velvet Whoopie Pies

1/4 Cup White Sugar

3/4 Cup Brown Sugar

1 Egg

1 Teaspoon of Good Vanilla

1oz. Bottle Red Food color Gel

(MUCH better than the liquid)

1 3/4 Cup All Purpose Flour

1/4 Cup Cocoa Powder

3/4 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Cup Buttermilk

FILLING:

16oz. Jar Marshmallow Fluff

8oz. Package Cream Cheese

1 Stick Unsalted Butter

*Make sure your egg, butter and cream cheese are room temperature before baking*

Preheat your oven to 350. Line two baking sheets with parchment paper.

FOR THE CAKES:

Cream together your butter and both sugars with the paddle attachment until light & fluffy. This will take about 5 minutes on medium speed, scraping down the bowl in between.

Add your egg, vanille & red color gel to the creamed butter/sugar and mix to completely incorporate.

In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Add this dry mixture to your wet mixture until just combined. Add the buttermilk & mix just until a smooth batter forms. Do not over-mix. Portion these out on the baking sheet with about 1/4 cup. You can use a large spoon, a #16 scoop or an actual 1/4 Cup. Place them about an inch apart, to allow for some spreading.

Bake 10-15 minutes, until a toothpick comes out smooth.

FOR THE FILLING:

Place the cream cheese & butter into your mixing bowl. With the whisk attachment, whip both until light and airy, scraping the bowl periodically, about 5 minutes. Then add the marshmallow fluff and whip to incorporate. The filling should be very fluffy!

Once the cakes are completely cool, put about 3 Tablespoons of the filling onto the flat surface of each cake and top it with another, flat side on the filling, Serve immediately or store in an airtight container up to 4 days... IF they last that long!