So I'm guessing you can tell I didn't resolve to eat healthier this year, right?

No sir. I'm resolving to eat only the things that make my tummy say YAY, and that doesn't necessarily have to be green, or slathered in butter. It just has to be GOOD.

Case in point: Red Velvet Whoopie Pies.

This year, I am throwing myself into food like I have never done before. I'm going to cook, bake, sautee, and whip up things I've never tried. And I'm going to feed all my friends until they cry "BUT I JOINED WEIGHT WATCHERS, YOU JERK!!!".

Eh. What can you do?

A few weeks ago, I asked my friends what I should make next for you. My dear, sweet, lovely little Ashley declared I should make whoopie pies.

Good call, Ashley. Well played.

Making whoopie pies seemed bit intimidating at first. I don't really know why... Maybe the texture of the cookie, the roundness (which I'm working on with these), and the size gave me cause for pause. For whatever reason, they seemed like something I'd need practice for.

Pssh. EASY AS PIE.

(see what I did there??)

The cookie dough was very strange, to say the least. The dry ingredients are mixed separately from the wet ingredients (normal), but if you leave the wet ingredients for too long before combining them with the dry, they get all... congealed. Ugh... I hate reading that word, let alone saying it.

Either way, after you mix the two together and then add the chocolate, it all ends up where it's supposed to. Simple and ready for baking!

I learned a handy new trick: If you wet the tip of your finger with some water, you can easily pat/smooth down the tops of the dough balls, which produces a smoother, shinier, and more rounded cookie. Genius!

See?

Once the cookies are cooled and the frosting is whipped up (cream cheese frosting is the ONLY thing you could put with red velvet!), you sandwich everything together and chill in the fridge for a half hour. Allow yourself time to taunt your friends and loved ones, as I did. It's fun (and necessary, for real).

Whatever your resolutions are for this new year, make sure you eat well while accomplishing them!

Red Velvet Whoopie Pies with Cream Cheese Frosting

Adapted from The Food Network

2 tablespoons of dark chocolate, roughly chopped

12 tablespoons of unsalted butter, melted

1/2 cup sour cream

2 large eggs

1 1/2 teaspoons of apple cider vinegar

1/2 teaspoon of vanilla extract

1 tablespoon of red food coloring

2 1/4 cups of flour

1 cup sugar

1/4 cup dutch processed cocoa powder

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 ounces of cream cheese, at room temperature

3 tablespoons of unsalted butter, at room temperature

3 cups confectioners sugar, sifted

1/2 teaspoon vanilla extract

1. In a small microwave-safe bowl, melt the chocolate at 50% power for about 1 1/2 minutes, or until just melted. Whisk until smooth. Pre-heat the oven to 375 degrees, and line two baking sheets with parchment paper.

2.Using a standing mixer, beat together the butter, sour cream, eggs, vinegar, and red food coloring. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add to the wet ingredients in 4 batches, beating until smooth between each addition. Stir in the melted chocolate until combined.

3. Using a cookie scoop or a tablespoon, scoop heaping tablespoons of the batter onto the prepared cookie sheets. Smooth/pat the tops with a wet finger (to prevent sticking). Bake for 8-10 minutes. Allow the cookies to cool on the pan for 10 more minutes, and then transfer to a wire rack to cool completely.

4. To make the filling, beat together the cream cheese and butter until smooth. Add in the sifted confectioners sugar and vanilla, and beat on high until fluffy and smooth, about 5 minutes. Scoop heaping tablespoons of the filling onto one half of a cookie, and then top with another half. Continue until all cookies are now whoopie pies. Devour.