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Archive for November, 2010

Pumpkin Whoopie Pies

Well you can’t say I didn’t warn you. At first I thought that I’d ease into this whole pumpkin obsession, and then I figured to heck with it. It’s November. Why not make November the month of pumpkin recipes? So here it is. Post number two meet pumpkin recipe number two.

Oh, and sorry in advance to all of you who don’t enjoy pumpkin treats. I hope you know that even though I think you are weird, I am still incredibly thankful for each and every one of you. After all, if everyone enjoyed devoured pumpkin goodies as much as I do then every Safeway in town would be sold out of cans of pumpkin. And we really can’t have that happen!

Pumpkin Whoopie Pies. Move over cupcakes, whoopie pies are the new “it” treat according to the New York Times. Naturally I felt called to duty and recognized that the only way to settle this dispute would be to launch my own investigation. 

Verdict: I like em, I like em a lot.

Delicious? Stupid Question. Easy to make? Yes. Quick to disappear? Unfortunately.

But can the whoopie pie actually dethrone the cupcake? I don’t think so.

Can I picture a couple opting for tiers of whoopie pies at their wedding in lieu of cake or cupcakes? I don’t think I’m feeling it. What I am feeling, however, is cream cheese filling sandwiched between two pumpkin cakes.  Holy delicious.

Will I be making these again in the near future? You better believe it.  

At least give the whoopie pie a chance. Trust me on this one.

Pumpkin Whoopie Pies

Adapted from My Baking Addiction

Pumpkin Cakes

2 cups flour                          1 tsp baking powder

1 tsp baking soda                1 tsp salt

1 tbsp pumpkin spice (I used 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves)

1/2 cup softened butter       1/4 cup sugar

3/4 cup brown sugar            2 eggs

1 cup pumpkin                      2 tsp vanilla

Preheat the oven to 375 degrees.

Mix together butter, sugar and brown sugar until combined (roughly 3 minutes). Add eggs one at a time until well mixed. Mix in the pumpkin and vanilla.

In a separate bowl combine the flour, baking powder, baking soda, salt and spices. Add to the pumpkin mixture and stir until well combined.

Using a tablespoon drop the dough onto a baking sheet lined with parchment paper. Bake 8-12 minutes. (I baked mine for 9 minutes and ended up with 36 cookies).

Cream Cheese Frosting

8 oz cream cheese                1/2 cup softened butter

2 cups icing sugar                 1 tsp cinnamon

1 tsp vanilla                          1 tbsp milk (I used 1%)

Beat together cream cheese and butter until completely mixed.

Add the icing sugar 1 cup at a time. Mix in the cinnamon, vanilla and milk.

Assemble the pies. Recipe yields 18 whoopie pies.

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Pumpkin Muffins

I think I have a problem. It’s an annual issue which normally begins in October and lasts for a month at least. But let’s be honest, if it were up to me this problem would never go away. I’m sort of…maybe…all right…REALLY addicted to anything and everything pumpkin. All that I want to do is bake treats with pumpkin in them, or at the very least drop by my local Starbucks to pick up a Pumpkin Spice Chai Tea Latte (thanks to my bffe for introducing me to this tasty number!)

This year the pumpkin baking began with an amazing batch of muffins. If you know me then you know that I eat a muffin for breakfast everyday and have been doing so since grade 5. Don’t worry, it doesn’t get boring, each week a new batch is made depending on the mood that I’m in (and yes I will be sharing these recipes with you).

But seriously I could probably eat these all the time. Pumpkin plus chocolate chips plus pecans equals perfection. And when they are fresh from the oven does it get any more fall than that?  Thank goodness these freeze well and that I have half a dozen of them sitting in my freezer right now!

Spiced Autumn Pumpkin Muffins

2 1/2 cups flour                            3/4 cup chocolate chips

3/4 cup sugar                               1/2 cup chopped pecans

2 tsp. baking powder                    2 cups canned pumpkin

1 tsp. baking soda                        3/4 cup milk (I used 1 percent)

1 tsp. salt                                      1/2 cup vegetable oil

1/2 tsp. allspice                             2 large eggs

1/4 tsp. nutmeg                            1 tbsp finely grated orange peel (or lemon)

1/2 tsp. ginger

1/4 tsp. cinnamon

Preheat oven to 375F.

In a medium bowl sift together flour, sugar, baking powder, baking soda, salt and spices. Stir in chocolate chips and pecans.

In another large bowl whisk together pumpkin, milk, oil, eggs and orange zest until well combined.

With a wooden spoon stir dry ingredients into the pumpkin mixture until just combined. Do not over mix (it’s okay if some of the flour is still visible). Spoon the batter into lined muffin tins.

Bake 25-30 minutes, or until a toothpick inserted into the center comes out clean.

*Note* This recipe makes 9 large muffins (which is what I did), or 18 regular sized muffins. But really, as I always say, go big or go home. Am I right, or am I right!?

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