Pumpkin Whoopie Pies

Happy Halloween!!! I know everyone's probably pretty pumpkin'd out already, but I just had to feature a pumpkin recipe today. These whoopie pies are a twist on the classic chocolate version. The mellow pumpkin flavor of the cookie pairs perfectly with the icing which is studded spices to be interesting without being overpowering.

The recipe comes from King Arthur Flour's Cookie Companion. It makes soft, moist, cake-like cookies which are then sandwiched around a tangy-sweet cream cheese filling. The cookies are so good you almost don't need the filling, thus enabling you to save a few calories! ... Or rendering them more acceptable to serve for breakfast.

Pumpkin Whoopie Pies
24 - 2" sandwich cookies | adapted from KAF's Cookie Companion

1/2 cup soft butter
1/2 cup vegetable oil
2 cups packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 1/2 cups (15 oz.) canned pumpkin puree
2 1/4 cups flour

8 oz cream cheese, room temperature
4 tablespoons soft butter
2 cups confectioners sugar, sifted
1 teaspoon vanilla extract
1/4 cup diced crystallized ginger, optional

1. Cookies: Preheat the oven to 375 degrees F. Grease/line two baking sheets. Beat together the butter, oil, sugar, molasses, cake enhancer, baking powder, baking soda, salt, and spices.

2. Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy. Stir in the pumpkin. Add the flour in two additions, mixing well after each addition.

3. Use a mini-muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound. Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 14-16 minutes. Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.

4. Filling: Beat the cream cheese and butter until smooth and fluffy. Beat in the sugar in two additions. Add the vanilla and beat for 2 to 3 minutes, until very fluffy. Stir in the crystallized ginger.

5. Assemble: Sandwich two cookies around 1 tablespoon of filling.

FFWD: Marie-Hélène's Apple Muffins

This week's French Fridays with Dorie recipe is for an apple cake. I decided to go with apple muffins instead, since we are a muffin-loving household. I don't think this recipe was supposed to be made into muffin form. The batter was packed with apples which made it a little too moist and delicate so I had to tweak the batter as I went to make it sturdy enough for the muffin tins.

Although they don't have a high-domed top, they rose nicely and baked up with a flat-ish, wide, slightly crispy top, just the way I like them. I used a little whole wheat flour and crushed up cereal (from the bottom of the box) but you could hardly notice it. I like throwing in a handful of All Bran cereal to most of the muffins I make - for a little added more fibre. Overall, they were pretty good, but next time I will stick to the cake version.

Pumpkin Pecan Braid

This pretty braid gets a head-start from the use of Pillsbury Crescents. It's one of those recipes where the end product is more impressive than the effort required to produce it. The crescents have a fragrant pumpkin filling and tender pecans. We enjoyed it both fresh from the oven as well as for breakfast the next morning. Once cooled, they are easy to transport hold their shape nicely when sliced.

If you had the time and the inclination you could make your own dough from scratch or try this Copycat recipe for Pillsbury Crescents.

On the topic of Clone or Almost Famous recipes, I want to remind you lovely bloggers about my cook-along club which started last month: The Copycat Club. It features clones of famous favorites in a monthly round-up. I will be doing the next one on the 7th of November, so please send me any blog posts - old or new - to be included. I will post a pic of your creation with a link to your blog in the round-up post. Click Here to view October 2010's round-up. There were some great recipes posted! I also just got my copy of More of America's Most Wanted Recipes and I'm excited to try some of the P.F. Chang dishes and the Cheesecake Factory pastas!

Pumpkin Pecan Braid
Pillsbury

3/4 cup pumpkin puree (not pumpkin pie mix)
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 egg, separated
1/2 cup chopped pecans
1 can (8 oz) refrigerated crescent dinner rolls

1/2cup powdered sugar
2-3 teaspoons milk
1 tablespoon chopped pecans

1. Heat oven to 350 degrees F. Spray cookie sheet with cooking spray. Mix pumpkin, brown sugar, cinnamon, ginger, nutmeg and egg yolk. Stir in 1/2 cup pecans.

2. If using crescent rolls: Unroll dough onto cookie sheet; firmly press edges and perforations to seal. Press to form 13x7-inch rectangle. If using dough sheet: Unroll dough onto cookie sheet. Press to form 13x7-inch rectangle. Spread filling in 3 1/2-inch-wide strip lengthwise down center of dough rectangle to within 1 inch of ends.

3. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough rectangle just to edge of filling. Fold strips at an angle across filling, overlapping ends and alternating from side to side. Beat egg white in small bowl until foamy; brush over dough.

4. Bake 20 to 30 minutes or until deep golden brown. Immediately remove from cookie sheet. Combine powdered sugar and milk in a small bowl to drizzling consistency. Drizzle over the braid and sprinkle with chopped pecans before serving.

DB: Mini Cake Donuts

The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I have been meaning to make donuts for a long time but kept putting off because it involved deep frying. But I have since overcome my fear of hot oil and have come to embrace its yummy goodness.

I used a cake donut recipe from Canadian Living magazine. I would have preferred to try a yeasted donut but didn't plan well enough ahead of time. These came together as easily as pancake batter, however, they required a 1 hour rest in the fridge. I am THRILLED with how they turned out. Super cute, 1 1/2" donuts or as the recipe directs, donut holes. I used my fingers to shape them.

My dad preferred them without the sugar, opting to have them dunked in his tea like a biscuit. Overall, a success! I will definitely be trying a yeasted version in the future and perhaps experimenting with a Krispy Kreme Copycat recipe.



Cake Donuts
from Canadian Living

3 cups flour
1 tbsp baking powder
3/4 tsp salt
1/2 tsp grated nutmeg
1/2 cup light cream (10% M.F.)
1/2 cup heavy cream
1 tsp vanilla
3 eggs
1 cup granulated sugar
Canola oil or safflower oil or vegetable oil, for deep-frying,

Cinnamon Sugar for coating

Preparation:
In bowl, whisk flour, baking powder, salt and nutmeg. In small bowl, whisk 10% and whipping creams and vanilla. Set aside.

In large bowl, beat eggs with sugar until pale; gradually beat in cream mixture. Stir in flour mixture to make soft sticky dough. Cover and refrigerate for 1 hour.

Spray a mini (1 tbsp) ice-cream scoop or 1 tbsp measure with nonstick spray. In deep fryer or deep saucepan, heat 2 inches oil until deep-fryer thermometer reads 350 degrees F. Drop batter by tablespoonfuls into oil, 6 at a time; deep-fry, turning once, until golden and puffed, 3 to 4 minutes. With slotted spoon, transfer to paper towels to drain. Transfer to rack; let cool slightly then toss in cinnamon sugar to coat.

TWD: All-American Baby Apple Pies

This recipe was chosen by Emily of Sandmuffin, p. 300-302.



SOOO cute! This recipe was the perfect pick this week. My son has been asking for "fruit pie" for the past few days, so he was thrilled when I said that I would make him an apple pie that was just his size. "I ate the WHOLE PIE mommy!".

I made them extra special for him, with a mountain of whipped cream and caramel sauce. Hmm... I hope that doesn't make me a bad mom for giving him so much sugar! Tee hee.

Raspberry Lemon Buttermilk Scones

This recipe comes from Tyler's Ultimate, via theFood Network. They are flaky and beautifully flecked with lemon zest which plays well with the juicy, tart-sweet raspberries on your palate. I used frozen raspberries with great results. The buttermilk adds a second layer of flavor and tenderness. I find that you can almost never go wrong using buttermilk. :)

As I am typing this, I just realized that it feels funny to be writing a post about lemons and raspberries when when everyone else is writing about pumpkins and apples, but that's the beauty of frozen fruit. You get to enjoy it all year long!



Raspberry Lemon Buttermilk Scones
Makes 8 | adapted from Tyler Florence

2 cups all-purpose flour
3 tbsps sugar
1 tbsp lemon zest (from 1 lemon)
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh or frozen raspberries
3/4 cup buttermilk

Lemon Icing:
2 tbsp lemon juice
Powdered Sugar as needed to achieve desired consistency

1. Preheat oven to 400 degrees F. In a food processor bowl add flour, sugar, zest, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.

2. Drop spoonfuls of dough onto a parchment lined sheet pan. Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.

3. Make Icing: Add powdered sugar to the lemon juice, a little at a time, to achieve the desired consistency. If it gets too thick then add a little milk or water to thin it out. You can make the icing thinner for drizzling or thicker for spreading, whichever you like.

Overnight Belgian Waffles

This tried and true recipe, originally from Marion Cunningham, has David Lebovitz's stamp of approval here. They are easier than pancakes and you can prep the night before to wake up to worry-free waffles that are crispy and golden outside, and moist and soft inside.

Belgian waffles use a yeast-leavened batter which makes them lighter, thicker, and crispier. The waffle irons also make bigger, deeper pockets. American waffles are made from a batter leavened with baking powder and are usually served topped with butter and syrups. They are generally denser and thinner than the Belgian waffle.

I freeze leftover waffles. Then on weekday mornings I nuke them for 20-30 seconds, pop them in the toaster and serve em up. They're almost as good as fresh and definitly better than Eggo.

Raised Overnight Waffles
Fannie Farmer Cookbook

1/2 cup warm water
1 package dried yeast
2 cups warm milk
1/2 cup melted butter
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Use a large mixing bowl. The batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended (I do this by hand). Cover tightly and let stand overnight in the fridge.

Take it out 1 hour before you plan to use it. Just before cooking the waffles, beat in the eggs and add the baking soda and stir until well mixed. The batter will be thin. Pour into a very hot waffle iron (amount of batter will vary based on your iron). Bake until golden and crisp. This batter will keep for a few days in the refrigerator.

TWD: Caramel Pumpkin Tart

This week's recipe was chosen by Janell of Mortensen Family Memoirs on pages 322-323.

It features a sweet, caramel twist on your standard pumpkin pie.
Dorie said to go dark with the caramel. I think I went a little TOO dark! There ended up being some blackened bits that I didn't scrape into the final product. I was afraid that the whole thing would taste like burnt sugar, but my fears were soon alleviated when I tried the first forkful.



I'm still trying to accustom myself to the texture of pumpkin pie. I love pumpkin spice-flavored treats like pumpkin cheesecake and pumpkin loaf, I just don't like the custardy texture of pumpkin PIE. I opted to make 2 thin 8" tarts instead of 1 deep 9" pie. The ratio of sweet, buttery crust to rich, complex pumpkin filling was just right for me.

Bonus: My kitchen smelled soooo good. It trumped any pumpkin pie Yankee Candle I've ever smelled :)

FFWD: Vietnamese Chicken Noodle Soup

This soup reminded me a lot of the "Pho Ga" at the Vietnamese restaurant in our neighborhood. Our family loves Pho. We love it so much that we usually just order the noodles and soup, no meat. In the non-meat version, tthey usually add broccoli florets and carrots to the broth and cook until crisp tender. I'm not sure if that's authentic Vietnamese, but I love how the veggies soak up all the yummy soup flavors and yet retain their crispness and brightness. I meant to add some to this soup but alas, I forgot at the last minute. I did however intentionally leave out the spicy stuff because I'm a wimp. This tasted excellent with a few squirts of Hoisin sauce and some extra soy sauce.

The recipe can be found in Dorie Greenspan's new book: Around My French Table: More Than 300 Recipes from My Home to Yours. Once you have this book, be sure to join in the cookalong at French Fridays with Dorie.

Also please check out my new group - The Copycat Club - and send me links to your copycat posts for a monthly round-up. The first round-up was on October 7th HERE. We're going to make restaurant faves in our own kitchens and share our adventures and successes. Contact me at starrysugar@hotmail.com or leave me a comment on the Copycat Club page to grab the badge and be added to the blogroll.

Caramel Apple Dip

This smooth, creamy caramel cream cheese dip has all the season's nostalgic flavor of caramel apples without the work. The cream cheese offsets the sugary sweetness of the caramel and addts a nice tang to the dip.

This is a good way to get your kids to eat more fruit. My 3 1/2 year old son ate 2 whole apples in one sitting because of this dip. I had to take it away from him so I would have some left for me! You can use it for dipping apples, spreading on crackers... or just eating by the spoonful (oops, did I just write that?)

There are a few variations of this recipe but you can tweak it to make it sweeter or more tangy depending on the ratio of caramel to cream cheese you put in.
Tip: You can dress it up for parties by sprinkling the top with chopped walnuts and drizzling it with some caramel sauce.

Why you must make this:
1) It's foolproof, versatile and EASY
2) It's yummy even with fat free/low fat cream cheese
3) It keeps well refrigerated - good for pot lucks and for make ahead snacks

Caramel Apple Dip I
16 individually wrapped caramels, unwrapped
1/4 cup water
1 (8 ounce) package cream cheese, softened
1/2 cup brown sugar

In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat.
Cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately or refrigerate.

Caramel Apple Dip II
1/4 cup sugar (optional)
3/4 cup brown sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened

Combine all ingredients with an electric mixer until smooth. Serve immediately or refrigerate.

Caramel Apple Dip III
1 (8 ounce) package cream cheese, softened
1/2 - 3/4 cup bottled caramel sundae sauce

Combine all ingredients with an electric mixer until smooth. Serve immediately or refrigerate.