Pumpkin Whoopie Pies

I totally cracked a smile and a slight giggle upon hearing the name of this pie-cake concoction the first time (and, yes, I might have been acting immature). However, apparently the history and naming of the Whoopie Pie is a hotly contested topic. Depending on where you live, you may or may not have heard of this esteemed dessert. But, I do guarantee that you have eaten it at some point in your life or had something very similar.

In my opinion, the Whoopie Pie is less of a “pie” and more of a cake-like sandwich with the frosting diverted to the center instead of on-top. But, the key to making these different is the filling and the type of which you decide to make.

Amongst the many different varieties of Whoopie Pie (chocolate, red velvet, vanilla, etc.), I decided to make Pumpkin Whoopie Pies to spin some festivity into a normal Sunday.

Step 1:  Mix Dry Ingredients

Step 2: Combine With Wet Ingredients

Step 3: Form Rounded Patties and Bake

Step 4: Cream Butter and Cream Cheese

Step 5: Add Bourbon, Vanilla and
Powdered Sugar; Chill

Step 6: Assemble and Eat!

The filling used in this recipe is surprisingly lighter in nature and left us all wanting more (as I was told I needed to be more generous in my dousing of filling for these next time!). I’d like to make these again just for the fact that they are incredibly easy, delicious and make a great treat that is just a bit different than an average piece of cake.

Can I get a “whoop whoop” for Whoopie Pies?

Cheers!

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Pumpkin Cake With Cream Cheese Frosting

“Let them eat cake!”

No, but really, everyone should eat cake (at least before everyone’s New Year’s resolutions starts!). After hearing this phrase on the television (this phrase was supposedly spoken by a princess who learned that the peasants had no bread and was rumored to have  been Marie Antoinette, but no actual proof exists), I became inspired to bake a cake for our annual Christmas dinner.

Now, although the original recipe called to make homemade frosting (Pumpkin Spice Layer Cake With Caramel and Cream Cheese Frosting), I copped out and bought store-bought frosting because I was in a pinch and used a bundt pan instead of creating multiple layers. My deviations resulted in an easier version; however, although I saved myself time and energy, I am sure that the original version (complete with homemade frosting!) would have been more flavor-filled and fulfilling. But, that adventure will have to be saved for another day – at least everyone could eat cake!

Step 1: Mix Together Liquids


Step 2: Mix Dry Ingredients Into Liquids


Step 3: Bake and Add Frosting


Now, truly after this recipe, I swear that my healthy New Year’s resolution will actually start (I swear!).

Cheers!

Pumpkin Bars

I’m in love… with pumpkins. All right, not quite, but I do thoroughly enjoy the Holidays because of the presence of pumpkins. Carving pumpkins, toasting pumpkin seeds, creative decorative pumpkins, and baking pumpkin concoctions are just a few of my favorite aspects of pumpkins.

Now, unfortunately, Halloween has already come and past. But, when visiting my family in Michigan, they took me to an interactive indoor-outdoor musuem and learning center that was completely adorned with hundreds of pumpkins throughout the entire outside park. After venturing throughout the park and finding many different intricately decorated pumpkins, I found one particular pumpkin that caught my eye:

So, all joking aside, I really just wanted to make a pumpkin-inspired baked good of some sort. So, after scouring the internet for recipes, I came across pumpkin bars on FoodNetwork.com. In the end I chose this Pumpkin Bars recipe that Paula Deen adapted from Patty Ronning.

Step 1: Mix Ingredients and
Pour Into Butter Baking Dish

Step 2: Bake, Frost, Cut!

The result? 5 Star Rating (out of 5 Stars of course!).

Enjoy the Holidays and I highly encourage baking with pumpkin!

Cheers!