About Me

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I've been crocheting for over 30 years, and come from a family of yarn and fabric artisans. I learned to sew from my Grandmother who made several quilts a year entirely by hand...one for each child, grandchild, and great-grandchild. Life situations and changes caused me to take a chance and open my first Etsy shop in Feb. 2011. A few successful months later, I opened my second Etsy shop as BeccaTheBaker...and later in 2011 opened my third Etsy shop as BeyondCrochetToo. I'm a single mother of 2 teenagers (a girl and a boy), plus 2 cats. I'm a 5th generation Native Californian (Northern California. And am happy to be back on the West Coast in the Pacific Northwest where I belong.

Friday, October 14, 2011

Pumpkin Whoopie Pies recipe - repost from Delish.com


Pumpkin Whoopie Pies
From Delish

Jeanie Gover of Rockland, Maine, took a runner-up spot in Quick & Simple's Best Pumpkin Recipe Contest with her autumn-inspired playful dessert

By Quick & Simple Staff

Nutritional Information
(per serving)
Calories
198
Total Fat
2g
Saturated Fat
1g
Cholesterol
12mg
Sodium
94mg
Total Carbohydrate
28g
Dietary Fiber
1g
Sugars
--
Protein
--
Calcium
--
Serves: 36 







Yields: 36 servings
Total Time: 40 min
Prep Time: 20 min
Cook Time: 20 min
Oven Temp: 350

http://www.delish.com/cm/food/tmpl_images/ph_long.gif
Ingredients
Cookies
  • 1 can(s) (15-oz. solid-pack) pumpkin
  • 2 cup(s) (packed) brown sugar
  • 1 cup(s) vegetable oil
  • 2 large eggs
  • 1 teaspoon(s) vanilla extract
  • 3 cup(s) flour
  • 1 1/2 teaspoon(s) cinnamon
  • 11/2 teaspoon(s) ginger
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) (ground) cloves
Filling
  • 1/2 cup(s) vegetable shortening, softened
  • 2 cup(s) confectioners' sugar
  • 1 teaspoon(s) vanilla extract
  • 2 large egg whites

Directions
  1. Preheat oven to 350ºF. Line two baking sheets with parchment paper or grease with vegetable shortening. In large bowl, beat together pumpkin, brown sugar, oil, eggs and vanilla extract with electric mixer until blended.
  2. In a separate bowl, whisk flour, cinnamon, ginger, baking soda, baking powder, salt and cloves. Add to pumpkin mixture and beat until smooth.
  3. Drop batter by tablespoons onto prepared pans. Bake 10 to 12 minutes, rotating pans halfway through, until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
  4. Meanwhile, beat together all filling ingredients with electric mixer on high speed until fluffy. Spread 1/2 tsp. filling onto flat side of one cookie and top with another. Repeat with remaining cookies and filling.

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