Posts Tagged ‘Pumpkin’

Too much candy… just the right amount of Pumpkin Whoopie Pies

November 2, 2010

Post party we had quite a bit of candy left over. I brought it in to work to get rid of it. Unfortunately all my co-workers had the same idea. I’ve spent the last two days swimming in Nerds and M&Ms. It’s becoming a problem. I think I’m due for a dentist appointment too. Shudders.

The PARTY was funnn. Thanks to everyone who stopped by. I think you had a good time, yes? At some point in the night I lost possession of my camera. I found things like this on it:

The next morning?

Poor skeleton. Partied out. For political reasons, I cannot show you the rest of the party pics. But maybe just one of the whoopie pies I made.  They were yummy.  Whoopie Pies are popular now, popping up at bakeries everywhere.  I like how portable and individual they are–way less mess than cutting a full cake, even easier than a cupcake.  And because it’s fall, and because I’m obsessed with all things pumpkin and maple, here’s another pumpkin and maple recipe…

Pumpkin Whoopie Pies

Adapted from Bon Appétit

3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/2 teaspoon ground ginger
6 Tablespoons butter (3/4 stick), at room temp
3/4 cup dark brown sugar, packed
3/4 cup white sugar
1/2 cup vegetable oil
3 large eggs
1 (15 oz.) can of pumpkin puree
1/2 cup milk

1 cup butter (two sticks), at room temp
1 cup powdered sugar, sifted
1 (7.5 oz) jar of marshmallow filling or fluff
3-5 teaspoons maple syrup, to taste
salt, to taste

For the cakes:
Preheat oven to 350° F

Sift together the first eight ingredients into a medium bowl. Set aside. Using a hand or stand mixer, cream together the butter and sugars. Gradually add in oil, then the eggs, one by one. Beat in pumpkin. Mix in half of the flour mixture, followed by the addition of the milk. Finish by beating in the the last half of the flour until just combined.

Line baking sheet with parchment paper. Spoon desired amount of batter onto your pan. I used about 2 tablespoons per whoopie pie “half”, and spaced them about 3” apart on the pan. Bake 15-18 minutes until edges are just slightly browned and a toothpick inserted in the center of the cakes comes out clean. Watch these because the bottoms will burn! Carefully remove the cakes from the pan and cool on a wire rack.

For the frosting:
With a hand or stand mixer, whip together the butter and powder sugar. Add marshmallow filling and a dash of salt. Gradually add maple syrup to taste. I loaded up on the maple syrup and added another dash of salt to cut the sweetness.

Spoon 1-2 Tablespoons on the center of the flat side (pan side) of a cooled whoopie pie cake. Grab another cake and gently press together. Enjoy!

This recipe made about 24 assembled pies.

Miniature Evil

October 17, 2010

Today was my sister’s bachelorette spa party. The wedding is just a few weeks away now! Like my nails?  We had a blast at Juko Nail & Skin Rescue in Wicker Park. I highly highly recommend Juko for all your mani/pedi needs. The owner Oksha and her staff were so accommodating and so so nice.  We all felt pampered.

Annnnnddd I baked mini pumpkin cupcakes with maple cinnamon cream cheese frosting for the party.  Long description.  Tiny cakes. So good. Very Dangerous.  Someone come over and eat the three dozen leftover.  Yikes.

Pumpkin Spice Cupcakes with Maple Cinnamon Cream Cheese Frosting


adapted from here and here.  Recipe makes about 60 mini cupcakes.

2/3 cup milk
1/4 teaspoon vinegar
2 cups all purpose flour
1/4 cup wheat flour
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground gloves
1/8 teaspoon ground ginger
1/4 cup (1/2 stick) butter, melted
1 cup white sugar
2/3 cup packed brown sugar
2/3 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup canned pumpkin

1 (8 oz) package of cream cheese, softened
1/2 cup (1 stick) unsalted butter, room temp
2-3 cups powdered sugar
4 teaspoons maple syrup
1+ teaspoon cinnamon
dash of salt

For Cupcakes:

Preheat oven to 350°F.  Prep mini cupcake pan with paper liners.

Add vinegar to milk and set aside.

Combine flours, baking powder, baking soda, and spices in a medium bowl and set aside.

With a stand or electric hand mixer beat together the milk, butter, sugars, oil, vanilla, and pumpkin.  Gradually beat in the flour mixture until smooth and well combined.

Fill mini cupcake pan with batter and bake 12-14 minutes, until toothpick inserted in the center of a cupcake comes out clean.  Cool on a wire rack.

For Frosting:

Beat together butter and cream cheese until whipped and well combined.  Gradually add two cups powder sugar.  Beat in maple syrup, salt, and cinnamon.  Add more sugar or cinnamon to taste.  Refrigerate until ready to use.

Frost cooled cupcakes and serve!  Be sure to refrigerate the leftovers.

Boo!

November 1, 2009

How was your Halloween? Nursing a mean sugar hangover today?

Thought so.

Did you carve a pumpkin, bake with a pumpkin, and eat pumpkin seeds?

No?!

Well it might be a bit late to carve a pumpkin now, but it’s never too late to bake with pumpkin. The past couple weeks have been busy and filled with autumnal things. One of my FAVORITE cousins came to visit with her boyfriend. While boyfriend and my brother created pumpkin art (that’s their handiwork above), we all chatted and baked cookies. It was a lot of fun, and we spent the rest of their visit celebrating birthdays, eating good food, and playing rock band. Special thanks to sis J for baking these awesome cookies with me–there is nothing better than baking, surrounded by your friends and family. Also, I am totally in love with these soft & spicy cookies…

Iced Pumpkin Cookies

from AllRecipes.com

for cookies:
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
1 cup pumpkin puree
1 egg
1 teaspoon vanilla extract

for icing:
2 cups powdered sugar
3 Tablespoons milk
1 Tablespoon butter, melted
1 teaspoon vanilla

Preheat oven to 350°.

Cream together the 1/2 cup butter and sugar until light and fluffy. Mix in pumpkin, egg, and 1 teaspoon of vanilla.

In a separate bowl combine the rest of the dry ingredients and spices. Gradually beat into the pumpkin mixture until combined.

Scoop batter by the tablespoon onto a greased cookie sheet.  Keep cookies at least 2” apart and press the batter slightly into the pan.  Bake 15-20 minutes until cookies have browned slightly.  Cool on a wire rack placed over a piece of wax paper.

Prepare icing.  Mix all the ingredients together, adding more milk if needed to obtain a drizzling consistency.  Drizzle or dip cookies into the icing.  Let cookies dry on wire rack.  This recipe makes about 36 delicious cookies.