Pumpkin Whoopie Pies

26 Oct

I recently had a fantastically amazing group of people over for a night of games, drinks and food. I wanted to make a fun fall treat, and remembered this whoopie recipe sent to me as a request. They were insanely good. Pumpkin, maple and cream cheese make each bite heavenly and delicious. While the famous cream cheese puffy treat took center stage, these little whoopies were a big hit.

Pumpkin Whoopie Pies
Makes about 2 dozen/adapted from this recipe

Here’s what I used:

Cake

  • 3 cups flour
  • 2 tablespoons cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup vegetable oil
  • 3 cups pumpkin puree
  • 2 eggs
  • 1 teaspoon vanilla

Filling

  • 3 cups powdered sugar
  • 8 ounces cream cheese (room temperature)
  • 4 ounces butter (room temperature)
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla

Here’s what I did:

Cake

  1. Blend together the flour, cinnamon, baking soda, baking powder, salt, ginger and nutmeg.
  2. In a separate bowl, mix together the sugars and oil and then add pumpkin puree – combine thoroughly.
  3. Add eggs and vanilla to the pumpkin mixture.
  4. Slowly add the dry mixture into the pumpkin until fully incorporated.
  5. Drop batter by rounded tablespoons on parchment lined baking sheets.
  6. Bake at 350 degrees for about 10 minutes or until a toothpick comes out clean.
  7. Let cool completely before filling.

Filling

  1. Mix butter and cream cheese together until smooth and creamy.
  2. Gradually add in the powdered sugar.
  3. Add maple syrup and vanilla.
  4. Match up your ends, and spread about a tablespoon of the filling between them.
Advertisements

Apple Cupcakes

26 Oct

So the night I made these cupcakes I ate three of them. Then, the next day, I ate another. They are moist and sweet and apple-licious. I wasn’t sure what kind of frosting I wanted to use, and stumbled on a very easy apple cider recipe. I added a little extra cider to the frosting, and it ended up as this great drizzled glaze. The frosting was very sweet, but worked well with the mild apple cake.

Apple Cupcakes
Makes 12/adapted from this recipe  

Here’s what I used:

Cupcakes

  • 2 large apples – peeled, cored and chopped
  • 1/2 cup water
  • 1/2 cup butter (room temperature)
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Frosting

  • 1/4 cup butter (room temperature)
  • 1/4 cup apple cider
  • 2 cups powdered sugar

Here’s what I did:

Cupcake

  1. Pour water and apples into medium sauce pan and bring to a boil. Simmer on med/low until softened – about 20 minutes.
  2. Puree in blender or food processor until smooth – set aside.
  3. Blend butter and sugar in mixer until light and airy.
  4. Add eggs, one at a time, until throughly mixed.
  5. Add apples and vanilla and blend until smooth.
  6. Combine all dry ingredients into a large bowl and blend well.
  7. Gradually add dry mixture into apple mixture.
  8. Fill lined muffin tins and bake at 350 degrees for about 15 – 18 minutes.
  9. Cool completely before frosting.

Frosting

  1. Beat butter and apple cider until smooth and creamy.
  2. Slowly add the powdered sugar until you get the desired consistency.
  3. Frost cooled cupcakes and enjoy!

Pumpkin Mini Muffins

26 Oct

I made these yummy minis as a thank you to a fantastic person who spent approximately 48 hours trying to fix my busted laptop. He was my technological hero for talking to some dude in India for almost five hours straight. These muffins were supposed to be cut in half and filled with a sweetened cream cheese spread. I was lazy so bought a tub of whipped cream cheese and topped as I ate. Just as good I’m sure. The muffins themselves were very moist and the walnut pieces added a tasty crunch. These make a great autumn treat and pack up for a cute seasonal gift.

Pumpkin Mini Muffins
Makes a TON of mini muffins…seriously, dozens/adapted from this recipe

Here’s what I used:

  • 1 cup vegetable oil
  • 3 cups sugar
  • 2/3 cup water
  • 2 cups pumpkin puree
  • 4 eggs
  • 3.5 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts

Here’s what I did:

  1. Blend together all of the dry ingredients in a large bowl.
  2. Mix in all other ingredients.
  3. Spoon batter into a greased mini muffin tin.
  4. Bake at 325 degrees for about 15 minutes or until a toothpick comes out clean.
  5. Let cool completely before eating.

Apple Crisp

25 Oct

I’m alive! It’s been months since my last post – way too long. Several things happened to cause this devastating delay: 1) I moved. My new apartment is amazing and I am in love with my dishwasher and closets. 2) I went on vacation for a week. Ok, ok – this was in September and not really an excuse. 3) My computer died. This happened as soon as I was settled into my new apartment. Major bummer. However, things are back to normal. I am happy as can be in my new apartment and comfortably sitting with my healed laptop. Now, on to the baked goods. This crisp was made with apples picked with two of my favorite people. The topping was perfectly sweet and crunchy and the filling was a yummy blend of tart and spice.

Apple Crisp
serves about 8/adapted from this recipe

Here’s what I used:

Topping

  • 1/2 cup flour
  • 1/3 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 6 tablespoons chilled butter, cut into small pieces
  • 1/3 cup rolled oats
  • 1/3 cup chopped walnuts

Filling

  • 6 cups tart apples, peeled, cored and cut into small pieces
  • juice of half a lemon
  • 1 teaspoon lemon zest
  • 3 tablespoons sugar

Here’s what I did:

Topping

  1. Put all dry ingredients in a large bowl and blend together.
  2. Add butter gradually and use your fingers to blend into the dry mixture.
  3. Set aside and make the filling.

Filling

  1. Mix together apples, lemon juice, zest and sugar in a large bowl.
  2. Spray a 8 x 8 inch baking dish and spread apple mixture evenly on the bottom.
  3. Crumble topping mixture on top of apples.
  4. Bake for about 30 minutes or until the top is golden brown and bubbling.
  5. Cool before serving – goes great with a little homemade whipped cream.

Beet Cupcakes

16 Aug

You didn’t read that incorrectly – this is a recipe for beet cupcakes. I love beets. They’re versatile and delicious and oh so pretty. I had a bunch left over from last week’s CSA, and decided they deserved their own cupcakes. I ran across a few recipes for golden beet baked goods, but had to do a little research to find a red beet recipe I wanted to use. These ruby beauties are a little on the dense side, but the flavor is great. Now not everyone warmed up to beet cupcakes, but I think a few minds may have changed. The chocolate cream cheese frosting definitely helped my cause.

Beet cupcakes
makes 12/adapted from this recipe

Here’s what I used:

  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • dash of salt
  • 3 eggs
  • 1 cup vegetable oil
  • 1 1/4 cups sugar
  • 3/4 cup beet puree
  • 1 teaspoon vanilla

Here’s what I did:

  1. Mix together flour, cocoa powder, baking powder, eggs and salt in a large bowl.
  2. Add the oil, sugar and vanilla.
  3. Add beet puree and mix thoroughly.
  4. Fill lined baking tins almost to the top. The batter will be dense.
  5. Bake at 375 degrees for about 20 minutes.
  6. Cool completely before frosting.
  7. I highly suggest this chocolate cream cheese frosting….yum!

Banana Cupcakes

13 Aug

Banana cupcakes rock. I mean, really really rock. They’re sweet and satisfying and yummy. I knew I wanted to venture outside of my standard cream cheese frosting with these, and ended up stumbling across a cupcake recipe that included a fab idea. Get this – honey cinnamon frosting. How have I not thought of this already? Honey + cinnamon = happiness. Add banana cupcakes to the mix and you’re pretty much set for life.

Banana Cupcakes
makes 12/adapted from this recipe

Here’s what I used:

Cupcakes

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter – melted
  • 4 ripe bananas – mashed
  • 2 eggs
  • 1/2 teaspoon vanilla

Frosting

  • 1 1/4 cups confectioners sugar
  • 1/2 cup butter – room temperature
  • 1 1/2 tablespoons honey
  • 1/8 teaspoon cinnamon

Here’s what I did:

Cupcakes

  1. Blend together flour, sugar, baking powder, baking soda and salt in a large bowl.
  2. Make a crater in the center of the dry mixture, and add butter, mashed bananas eggs and vanilla.
  3. Mix wet ingredients and then incorporate dry.
  4. Spoon batter into prepared muffin tins and bake at 350 degrees for about 25 minutes.
  5. Let cool completely before frosting.

Frosting

  1. Beat all ingredients until smooth and creamy.
  2. Chill the frosting for a bit while the cupcakes cool – it wasn’t as firm as I typically like it.
  3. Stir the frosting and top each cupcake.

Chocolate Walnut Cookies

4 Aug

These gigantic cookies are extremely easy and extremely yummy. A friend compared them to a cookie-shaped brownie and I think that’s pretty accurate. It’s amazing that only a few simple ingredients made these monsters. I was hesitant due to the lack of butter in the recipe (which is its own food group in my world), but they’re fantastic and I didn’t even miss my dear dairy.

Chocolate Walnut Cookies
makes 12/adapted from this recipe

Here’s what I used:

  • 2 3/4 cups chopped walnuts
  • 3 cups confectioners sugar
  • 1/2 cup plus 3 tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 4 egg whites (at room temperature)
  • 1 tablespoon vanilla

Here’s what I did:

  1. Spread the walnuts on a baking sheet and bake at 350 for about 8 minutes – let cool.
  2. Mix the sugar and cocoa in the bowl of an electric mixer (or a large mixing bowl).
  3. Add the cooled walnuts.
  4. On medium speed, blend in the egg whites and vanilla until just combined.
  5. Drop batter on parchment lined baking sheets (makes a dozen).
  6. Bake at 320 degrees for about 13 minutes.
  7. Cool completely before you go anywhere with them! I made the mistake of shoving them into a bag to transport and they didn’t like that one bit. They still tasted great but didn’t look so hot.