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Chocolate Football Whoopie Pie's with Chef Master Extra Dark Cocoa Powder

1/24/2026

The Super Bowl is only a few days away, and with all of the tailgates & watch parties, these little football Whoopie pies are sure to be the MVP.
I used ChefMaster's new Extra Dark Cocoa Powder in my already delicious Chocolate Cake recipe, and it gave the perfect kick to the flavor & color.

These fun treats are family friendly, and are sure to be a winner at any gathering.
To complete the look of these Whoopie Pies, I used ChefMaster Liqua Gel Food Colors Sky Blue + Royal Blue & Lemon Yellow + Leaf Green for the Seattle Seahawk Colors. And Navy Blue + Royal Blue & White to match the New England Patriots Colors.

Tools Needed:
Stand Mixer or Hand Mixer
Piping Bags
Football Cookie Cutter
Cookie Sheets
Parchment Paper
Small Bowls (for frosting)
Rubber spatulas

Whoopie Pie Recipe:

Ingredients:
3 cups All Purpose Flour
2 1/2 teaspoons of Baking Powder
1/2 teaspoon of Baking Soda
1/2 cup Chef Master Extra Dark Chocolate Cocoa Powder
1/2 cup Dutch processed cocoa powder
1 teaspoon Salt
1/2 cup Vegetable oil
2 cups Granulated Sugar
3 large Eggs
2 teaspoons Vanilla extract
1 1/2 Cup Milk
1 Cup Hot Water
1/2 cup of Semi-Sweet Chocolate Chips

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Instructions:

Preheat oven to 330 F.
In a stand mixer, whisk together Eggs, Milk, Oil, Water and Vanilla. Mix for 2-3 minutes on low/medium speed.
In a separate bowl, mix the Flour, Sugar, Cocoa, Baking powder, Baking Soda, Salt and Chocolate Chips. Mix together until everything is incorporated.
Lower the speed on the mixer to the lowest speed, and add in the dry ingredients to the wet ingredients. Mix on medium speed for 2-3 minutes.
Turn off the mixer, and scrape the bowl.
Mix ingredients for another 30-60 seconds.
Prepare 3 baking sheets with parchment paper
Divide the batter into piping bags
Pipe Football shoes onto the cookie sheets, tap the sheets on the counter 2-3 times to release any extra air bubbles.
Place in oven and bake for 11-13 minutes OR until the Whoopie Pies are stable and don't sink when you touch the tops. Test the doneness by tapping the whoopie pies with your pointer finger very lightly. They should feel sturdy.
Let the whoopie pies cool on the cookie sheets for 30-45 minutes.
While they are cooling, make your Butter Cream frosting. If you'd like to color the frosting like I did, divide the frosting into smaller bowls and apply a few drops of the desired color. My favorite food coloring is Chef Master Liqua Gel Colors.
Divide the frosting into piping bags, and set aside.
Once your whoopie pies are cooled off completely, pipe your desired amount of frosting on to one of the insides of the whoopie pie, and then sandwich it with another piece,
Put the filled whoopie pies in the freezer for 10-15 minutes to stabilize.
Once done, take out of freezer, pipe football designs on top of one of the sides, and put back into freezer for another 5-10 minutes to stabilize the frosting.

Vanilla Buttercream Frosting Filling Recipe

Ingredients:
2 Cups Room Temperature, Unsalted Butter
7-8 Cups Powdered Sugar
1 1/2 tsp Clear Vanilla Extract
1/2-1 C Heavy Cream

INSTRUCTIONS:

In a stand mixer, use your paddle attachment and cream your butter. Mix on medium/high speed for 2-3 minutes. Or until silky and creamy. (There should be no clumps. If there is, mix for longer on high speed.)
Turn mixer down to low speed and add in your vanilla. Mix for 45-60 seconds.
While your mixer is on the lowest speed, Add in your full measurements of Powdered sugar. Mix for 1 minute on low.
Add in your heavy cream in small 1/4 cup increments. After 1-2 measurements of cream, the powdered sugar should start incorporating. Once it does, turn mixer speed up to medium high speed. Continue to add in small increments of cream until you’ve reached your desired frosting consistency.
Once fully mixed, take off stand mixer and mix your frosting with a wooden spoon and get out any extra air pockets and create a smooth creamy finish.

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The Blonde who Bakes Cinnamon Rolls

1/16/2026

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There is nothing like a warm, soft & gooey cinnamon roll. I remember growing up and working with my grandpa on Saturday mornings and we would always go to Cinnabon to get Cinnamon rolls after we were done with our work. Ever since then, I have been searching for a copy cat recipe that I can make at home and enjoy these sweet rolls.

After a lot of trial and error, I have come up with a lot of delicious cinnamon roll recipes, and some that we will never speak of. (hahaha)

Here are few tricks I have found along the way:
-Try not to over mix/knead your dough. Only mix until combined.
-Use room temperature ingredients.
-Melted butter!!! It makes a big difference with how soft and chewy your dough turns out.
-Last but not least, pour warm (not hot) Heavy Cream over top the rolls after they have risen. A lot of people question this step. I know this, because I was one of those people for the longest time. So just do it, and trust the process. (You can thank me later)

Now let's get to the recipe......

The Blonde who Bakes Cinnamon Rolls Recipe

Ingredients:
1 cup warm milk
2 1/2 tsp instant dry yeast
1/2 tsp vanilla extract
2 large eggs
1/2 cup salted butter, Melted
1/2 cup granulated sugar
1 tsp salt
4 1/2 cups bread flour

Filling:
1/2 cup salted butter, melted
1 cup packed brown sugar
2-3 tablespoons cinnamon
1/2 cup heavy cream, warm/ room temp (to pour over the risen rolls)

Instructions:

Pour the warm milk in the bowl of a stand mixer and add the yeast, mix and let sit for 5 minutes. The yeast will get a little frothy to show it is activated.
Add the eggs, melted butter and sugar. Mix until combined.
Add in salt and flour, mix using the beater attachment until the ingredients are combined. I personally like to use the BeaterBlade attachment.
Once dough is complete, remove from stand mixer, and cover the bowl with dough inside to let proof until dough has doubled in size. This should take 30-60 minutes.
Set covered bowl aside, and preheat oven to 375°F
Make the cinnamon & brown sugar filling by melting the butter in a medium size bowl, add in brown sugar & cinnamon and mix until well combined.
Once dough had doubled in size, remove from bowl and roll out in the shape of a rectangle on a floured surface.
Smooth the filling onto the dough, and roll the dough up tightly.
Cut into equal slices, and place on a greased 9x13 pan. Space apart about 1” evenly.
Cover the pan and allow rolls to rise again. (30-40 minutes).
Once rolls have risen, pour the room temp heavy cream over all of the rolls.
Place pan in the oven and bake for 25-27 minutes. Or until very lightly golden brown.
Once rolls are done baking, add frosting as soon as possible.
Serve and enjoy!