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:

8 oz. Philadelphia Cream cheese

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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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)

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup (1/2 stick) butter

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

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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Soft Heavenly Pillows of Fried Dough

Why wait for a festival or carnival to visit town to be able to enjoy fried dough. Fried dough-just two words, what more needs to be said……..

What could be better than those soft pillows of freshly deep fried dough, shaken in a paper bag of cinnamon and sugar. It is very relaxing to pull a piece of dough off and stretch it into a shape before dropping it into the fryer. It is as therapeutic as playing with Play-doh as a child. Once you drop it into the fryer, you get to watch it sizzle and puff into a wonderful mouth watering treat. Just looking at them, makes ones mouth begin to water. The dough is best served fresh from the fryer, warm enough so the sugar can began to melt just a little and release the cinnamon flavor. You just can’t seem to stop yourself as your hand reaches toward them and picks up the one that catches your eye as the prize of the bunch. Then you take a bite and tear it open, revealing a moist, airy center. Mmmm, they are sweet bites of heaven that dissolve in your mouth leaving you wanting to take another bite. Before you know it is gone and you’re reaching for another. You can’t stop at just one they are just so addicting.

Easy Fried Dough (Pizza Fritte)

About 1 lb. Prepared Pizza Dough

3 cups oil

 

Toppings

Cinnamon Sugar (1/2 cup sugar mixed with 2 tsp cinnamon)

Powdered Sugar

Butter

Jam

Or anything else your imagination can think up some people like to dip theirs in raspberry sauce or chocolate. My favorite and our family tradition is Cinnamon Sugar.

Heat Oil in skillet to about 325f to 350f.

 

Break off pieces of dough about the size of the palm of your hand and flatten with your hands till about 3/4 an inch thick. Fry dough in oil till light brown on one side, turn over and brown other side

Drain on paper towel or brown paper bag. Sprinkle on cinnamon sugar or powdered sugar or spread on some butter/ Serve Warm

We usually have fried dough for a Sunday breakfast or an after dinner dessert. I usually get two dough’s from the pizza place and keep them in the fridge overnight. Generally I don't sleep past 7 am, so I take the dough out of the fridge when I get up and let it raise on the counter. By the time the kids are up and company has arrived (about 8-10 of us in total) the dough is all set to start being stretched and fried.

Tip: Give your small child a piece a dough to play with, it will keep them busy and entertained.




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I used this recipe in a "Recipe Swap" to see recipes shared by other's follow the link. Recipe links are bottom of the page.