Pumpkin Whoopie Pies

I had a some pumpkin left over after making those amazing pumpkin waffles last weekend so I was on a mission to find some new recipe to use up my leftover cup of pumpkin puree. I love everything pumpkin so I knew this wasn't going to be an issue, but I wanted something I hadn't made before. And that's when I stumbled upon A Cozy Kitchen. She calls these little bites of heaven, Soft Pumpkin Sandwich Cookies. But to me, they are too cakey to be a cookie, so I call them Pumpkin Whoopie Pies. And they are extremely soft and moist you will have to hide them so you don't eat more than one at a time. They make a pretty decent size whoopie pie, so I think the next time I make them I might make the cakes a little smaller so its a little more bite size. So try it out, and let me know what you think!

Pumpkin Whoopie Pies

Yields about 12 whoopie pies

Cake:

2 1/2 c flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp ground cardamon (I didn't have this and substituted ginger and it was still delicious)

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp salt

1 c granulated white sugar

1/2 c brown sugar

1/2 c c butter (1 stick), softened

1 large egg

1 tsp vanilla

1 cup of pure pumpkin puree

Cream Cheese Frosting:

1/4 c butter (half a stick), softened

4 oz cream cheese, softened (I used reduced fat and it seemed to work well)

1 c sifted powdered sugar

1/2 tsp vanilla

For the cake:

1. Preheat the oven to 350F, line a baking sheet with parchment paper

2. In a medium bowl, combine the flour baking powder, baking soda, cardamon, cinnamon, nutmeg and salt. Mix and set aside.

3. In another medium bowl, beat the granulated sugar, brown sugar and softened butter until combined and blended. Add the egg, vanilla and pumpkin puree and beat until smooth.

4. In two batches, gradually mix in the floor mixture with a wooden spoon or spatula until combined.

5. Drop the cake dough onto the parchment paper using one of those hand release cookie scoops, or a tablespoon if you don't have a cookie scoop. Make sure to leave space between the cakes as they will spread. I was able to get 12 cakes on a sheet.

6. Bake for 15 minutes, or until the edges are lightly golden brown. They should still be soft to the touch. Let cool on sheet for two minutes and then transfer to a rack to cool completely.

For the frosting:

1. In a medium bowl, beat the softened butter and cream cheese until smooth and creamy. Add the powdered sugar and vanilla. Beat until completely smooth.

Assembly:

1. Flip half the cakes upside down. Place approximately one teaspoon of frosting on the cakes that are turned upside down. Spread with a butter knife until the frosting reaches the edges. Top with an unfrosted cake and gently press the two together.

2. Whoopie pies should be stored in an air tight container and will be moist and delicious for up to 2 day.

Bon Appetit!

Victoria

And I'm Back

I apologize for the absence, but it seems as though life and work got the best of me and consumed all of my time. But I'm back, and with a recipe that will knock your slippers right off, because I'm assuming you'll be wearing slippers while making these pancakes for breakfast. And this recipe is perfect if you're really craving a taste of fall. Despite the fact that its approximately 70 degrees outside which is nothing like Wisconsin fall weather, one bite of these pancakes and you'll be taking a little bite out of fall.

So I present to you, Pumpkin Walnut Pancakes. Which went perfectly with my nice piping hot cup of pumpkin coffee.

Pumpkin Walnut Pancakes

2 large eggs

1 1/4 cups milk

3 tbsp melted butter or vegetable oil

1 1/2 cups flour

3/4 tsp salt

2 tsps baking powder

2 tbsp sugar

1/3 cup pumpkin puree

handful of walnuts (optional)

1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. (I just whisked really fast until it was foamy and it worked out just fine) Then stir in the butter or vegetable oil.

2. Whisk the dry ingredients together in a separate bowl.

3. Gently and quickly mix the dry ingredients into the egg, milk and butter mixture. Now mix in the pumpkin puree and the walnuts if you're adding them as well. I haven't tried the recipe without the pumpkin and walnuts but with how delicious and fluffy they are I'm sure they absolutely amazing without the pumpkin and walnuts as well. Once you have the pumpkins and walnuts mixed in, let the batter sit and rest for approximately 15 minutes. This is the perfect time to start cleaning up the kitchen. I don't know about you but I certainly know how to make a mess when I'm cooking.

You will notice in the picture my authentic Vermont maple syrup which I got last weekend (actually from Vermont) at a really cute little shop on the side of the road. It was phenomonal. I can't wait to have leftovers for breakfast tomorrow!

Bon Appetit!

Victoria

Dumplings: A Brock Family Tradition

I can't really give you the exact recipe, because I'm going to considering this a family secret. Although, I'm sure it'd be real easy to find a recipe for potato dumplings. Listed below are photos from when Terry and I made potato dumplings Christmas weekend in honor of Grandpa Brock who had passed away last Christmas and was a dumpling maker master.

The first couple steps include putting raw potato chunks through a meat grinder and then draining most of the juice from these potatoes. Once you've come to a consistency that isn't sticky and can form a ball, you will want to start shaping the dumplings. All it is is just packing the potato and bread mixture into a firm ball.

The next step is to add the ground up potatoes to dried cubes of bread. You will want to do this until the bread cubes have softened. Once the cubes have softened you will "add flour until it feels right," as Grandpa Brock would say.

Once you have formed all the mixture into balls you will want to boil the dumplings. And this is the hard part, waiting for approximately 45 minutes until the dumplings have been floating at the top of the pot for awhile. Grandpa used to check the dumplings by cutting one open at the 45 minute mark and giving it a taste test.

And here you have the finished product, we usually serve ours with pork tenderloin and sauerkraut. So there really isn't much color to this meal, but it sure is delicious! And Terry wanted me to include the after picture of what it looks like to consume too many dumplings, bare in mind he had a six pack before this meal :)

Bon Appetit!

Victoria

Buttermilk Blueberry Pancakes

I think I almost out did myself this morning at breakfast. I love making pancakes. I usually have a base recipe that I start with and make different variations (and its a secret base recipe that I got from my aunt Kathy and I won't divulge it to anyone, sorry). But recently I bought a Pancakes and Waffle cookbook so I've been wanting to try something different for weekend breakfast. Because let's face it, who has time to make a decent breakfast during the week?

This morning I decided to make buttermilk blueberry pancakes, mainly because I had some leftover buttermilk to use and blueberries are just an added touch of deliciousness. These were delicious and I will definitely use this recipe as well for a base and make different variations. They were really light and fluffy and yuuuummy.

Give these a try the next time you want pancakes:

Classic Buttermilk Pancakes

2 cups flour

2 tsp. sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 large eggs, separated

2 cups plus 2 tbsp. buttermilk

2 tbsp unsalted butter, melted, or canola oil

In a bowl, combine flour, sugar, baking powder, baking soda, and salt. In a small, deep, bowl, beat the egg whites with an electric mixer until soft, glossy peaks form. In another bowl, beat or whisk together the egg yolks, buttermilk, and butter. Add the buttermilk mixture to the dry ingredients and mix just until combined. Fold in the egg whites.

Now you may realize there is not a single blueberry listed in this recipe. Well this is the classic buttermilk recipe, if you wanted to mix it up and try the blueberry variation follow these instructions:

Add 1.5 cups fresh or frozen blueberries, 3 tbsp. packed light brown sugar and 1 tsp ground cinnamon to the batter.

Bon Appetit!

Victoria

Spiced Pork Tenderloin with Sauteed Apples

I haven't really cooked much with pork before, so I was excited to see this pork tenderloin recipe in Cooking Light Magazine. Plus this recipe uses apples which helped me eliminate a few more from our bag leftover from the orchard. The combination of the pork and apple together is lovely, plus the little hint of nutmeg and cinnamon on the pork tenderloin gives it a little bit of sweetness. Again, I forgot to take a picture, so this one is compliments of the magazine. For all these shout outs I've been giving them, they should give me a reduced subscription at least :)

Spiced Pork Tenderloin with Sauteed Apples

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces

cooking spray

2 tablespoons butter

2 cups thinly sliced Braeburn or Gala apples

1/3 cup thinly sliced shallots

1/8 teaspoon salt

1/4 cup apple cider

1 teaspoon fresh thyme leaves

1. Heat a large cast iron skillet over medium high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; saute 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Nutritional value on this one...234 calories.

Bon Appetit!

Victoria

Cider Glazed Chicken with Browned Butter Pecan Rice

My most recent issue of Cooking Light Magazine had some recipes to utilize apples because it is of course, apple season. This recipe however, only uses apple cider but it is delicious. Using the cider gives the chicken a little bit sweeter taste, which was contrasted by the dijon mustard. It was a flavor explosion in my mouth. I will definitely be making this again. And it paired so well with the pecan rice mixture. This was my first time using boil-in-bag rice, it was so convenient and cooks up perfectly! I think I will be buying this more often. Picture is compliments of Cooking Light Magazine because I forgot to take a picture.

Cider Glazed Chicken with Browned Butter Pecan Rice

1 (3.5 ounce) bag boil-in-bag brown rice (I used Uncle Ben's)

2 tablespoons butter, divided

1 pound chicken breast cutlets (about 4)

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

1/2 cup refrigerated apple cider

1 teaspoon Dijon mustard

1/4 cup chopped pecans

2 tablespoons chopped fresh flat leaf parsley

1. Cook rice according to package directions in a small saucepan, drain.

2. While rice cooks, melt 1 teaspoon butter in a large heavy skillet over medium high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add cider and mustard to pan, scraping pan to loosen browned bits; cook 2 to 3 minutes or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.

3. Melt remaining 5 teaspoons butter in saucepan over medium high heat; cook for 2 minutes or until browned and fragrant. Lower heat to medium; add pecans, and cook for 1 minute or until toasted, stirring frequently. Add rice and the remaining 1/2 teaspoon salt; toss well to coat. Serve rice with chicken and sprinkle with parsley if you so desire.

The best thing about cooking from this magazine, is that the nutritional value is great and the meals are still so delicious. This dish only has 333 calories per serving.

Bon Appetit!

Victoria

Snickerdoodle Cupcakes

I had a staff meeting last week and it was the first time I was meeting some of the team members, so what better way to win them all over than by baking cupcakes! I was torn between three different choices: roasted banana cupcakes, strawberry cupcakes or snickerdoodle cupcakes. I couldn't decide because they all sounded so good so I had my mom decide for me and she opted for the snickerdoodles.

The cake on this literally does taste like a snickerdoodle cookie, its delightful. And then the frosting on top is so light and airy, its the perfect pairing. But beware, the frosting is a little bit sticky and can make a mess while frosting the cupcakes. And this task needs to be done as soon as the frosting is ready otherwise it will start to set up. I forgot to take a picture of the cupcakes so the picture you're seeing here is from Martha's website, I ended up frosting mine with just a knife instead of piping it because I can't seem to find some of my piping tips. But regardless, I'm sure the cupcake tastes the same no matter how its frosted.

Snickerdoodle Cupcakes

1 1/2 cups all purpose flour

1 1/2 cups cake flour (not self-rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon ground cinnamon, plus 1/2 tsp for dusting

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar, plus 2 tablespoons for dusting

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift together both flours, baking powder, salt and 1 tablespoon cinnamon.

2. With an electric mixer on medium high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.

3. Divide batter evenly among lined cups, filling each three quarters full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers.

4. To finish, combine remaining 1/2 teaspoon cinnamon and 2 tablespoons sugar. Using a pastry bag fitted with a large plain tip (Ateco No. 809 or Wilton No. 1A), pipe frosting on each cupcake: Hold bag over cupcake with tip just above top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak. Using a small, fine sieve, dust peaks with cinnamon sugar. Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Seven Minute Frosting:

1 1/2 cups plus 2 tablespoons sugar

2/3 cup water

2 tablespoons light corn syrup

6 large egg whites, room temperature

1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to side of pan. Bring to a boil over medium heat, stirring occasionally, until sugar dissolves. Continue boiling, without stirring, until syrup reaches 230 degrees.

2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high until soft peaks form. With mixer running, add remaining 2 tablespoons sugar, beating to combine.

3. As soon as sugar syrup reaches 230 degrees, remove from heat. With mixer on medium low speed, pour syrup down side of bowl in a slow, steady stream. Raise speed to medium high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes. Use immediately.

Just a word of advice, if your boyfriend is in the next room watching a game on TV, it may not be the best time to make this frosting as it is a really obnoxious process. The mixer is beating for the entire 7 minutes, and its kind of loud. Oopsie...

Bon Appetit!

Victoria