Tuesday, December 1, 2009
Thanksgiving Part 1 - Makin Whoopie
Wow, I haven't posted anything in a long time! Hopefully in the next few days I'll make up for it.
A few weeks ago our small group had a "pre-thanksgiving" get-together, and I was in charge of dessert. I knew I didn't want to go too traditional, so I looked through some of my recipes and cookbooks and settled on a delicious looking little cookie sandwich called a whoopie pie. I guess there's many different variations but this one was of course pumpkin. It was dense and perfectly pumpkiny with a rich, creamy center. Try it, even though thanksgiving has passed us by. They sell canned pumpkin all year round. It's a fact.
Pumpkin Whoopie Pies
From Rachel Ray Magazine
Makes 12 individual cookies, so 6 sandwiches
1 1/2 stickes unsalted butter, 1 stick melted, 1/2 stick softened
1 C packed light brown sugar
2 large eggs, at room temp, lightly beaten
1 C canned pure pumpkin puree
1 T pumpkin pie spice
1 1/2 t vanilla
1 t baking powder
1 t baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 C flour
4 oz cream cheese, chilled
1 C powdered sugar
1. Preheat the oven to 350. Line two baking sheets with parchment paper
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 t vanilla, the baking powder, the baking soda and 3/4 t salt. ( if using salted butter just omit the salt)Using a rubber spatula, fold in the flour.
3. Using an ice cream scoop drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the powdered sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.