Greetings...

Greetings...
Welcome to my little space in the world-wide web. Grab a cup of your favorite beverage, sit down and enjoy your trek. I am not sure what brought you here, but I am glad you came. I hope you find something you like and come back often to visit. Be sure to sign up on the right to recieve all updates via your email.

Monday, September 26, 2011

Whoopie! For Whoopie Pies.

What is better to cure a sweet tooth craving than a good old-fashioned Whoopie Pie?   The answer is: Pumpkin Whoopie Pies.  There are all sorts of recipes  out there to use, I tend to try several different recipes and see which one I like the best.   This is the recipe I used for those in the photo below.  I did however make a few minor changes.  You decide which short cuts to follow.

I already had a can of Pumpkin Pie Filling so I used that instead of the pumpkin puree and spices (cinnamon, cloves, ginger and nutmeg).  Secondly, I used a can of  whipped vanilla frosting for my filling.    Thirdly, I always do a test of 3 cookies to see how they will bake up.   These cookies should rise and look more cake like. The batter should be a thick creamy consistency.   If they spread to much I make them smaller.  If they don't rise enough I add 1/4 cup of self rising flour until I get the consistency I want.  

If this recipe doesn't work for you,  I suggest you do a Google search for a recipe of your choice.

Pumpkin Whoopie Pies



Cookies:
11/2 cup Light brown sugar
3/4 cup Canola oil
2 1/2 teaspoon vanilla extract, divided
2 large Eggs
15 oz. Libby's canned pumpkin puree (not pie filling)
3 cup All purpose flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 teaspoon Cinnamon, ground
1/4 teaspoon Cloves, ground
1/4 teaspoon Ginger, ground
1/4 teaspoon Nutmeg, ground
Frosting:
1/4 cup Unsalted butter, room temperature
4 1/2 cup Confectioners` sugar
1 tsp. vanilla
Mix wet ingredients in order given on low speed with mixer.   Mix dry ingredients in separate bowl.  Add by 1/4ths to wet mixture.   Do not over beat.   Drop by spoonful's onto parchment lined cookie sheet.   Bake at 350 degrees for 10-12 minutes.  Times may vary depending on size of cookie.
To make the frosting beat cream cheese on low until smooth.  Add butter and mix until combined.  Add confectioner's sugar and vanilla.  Beat until light and fluffy.




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Monday, September 5, 2011

Did A Bad, Bad Thing

I have always had bad cravings for chocolate. The thing about cravings is you never know when or where they are going to start welling up inside. I came across this recipe over a month ago and thought I would save it for just an occasion.

Today was one of those days where the craving met the occasion to bake this recipe. It was a bad bad thing. I decided to make cupcakes rather than the full on large, two layer, cake for the simple reason that I thought cupcakes would help with portion control. Yup it worked. Aren't they cute? One yummy cupcake per person. Pat had run errands and I had taken the puppy for a walk on this cool, damp rainy day. Good day to bake and cure that chocolate craving. Made the cupcakes and let them cool while I made the ganache and filling. We both sat down with a cup of coffee and a cupcake. They were quite yummy. We finished and went about our business. Portion controll worked for our afternoon snack. Wait a minute...while actually ten minutes later Pat says "Can I have another one"?. So we did a bad, bad thing, we both had another. I suggest you try this recipe and see if you can exercise your self control.

 Oreo Cake/Cupcakes

 

 

 

 

 

 

Ingredients:

1 pkg. (2-layer size) devil's food chocolate cake mix (our your favorite chocolate cake mix)
1/4 cup (1/2 stick) butter
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed

Directions:

HEAT oven to 350ºF.

PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

MEANWHILE, beat cream cheese in large bowl with mixer until soft and smooth. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.    

NOTES:
Rather than make a large a cake, I made cupcakes.   
When cupcakes were cool I spread the melted chocolate glaze onto the cupcake and then  topped that with the Cream Cheese Coolwhip mixture. 

I also added the mini Oreo cookies on the top but you could sprinkle with crushed cookies or chocolate jimmy's.

You could also place a large Oreo in the bottom of the cupcake liner before filling with cake batter.   

If you need something a little fancier you could layer them in a glass for individual servings for a parfait look or a clear colored bowl for a large trifle that serves many.   For another updated idea you could serve them as many restaurants do now days by serving them in a shot glass. 





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