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