Saturday, February 7, 2015
Guest Post from The Ninja Baker Featuring Pumpkin Whoopie Pies with Maple Cream Cheese Filling
Todays the last day of our New York adventure before heading home to Texas. Filling in for me today is my friend Kim from The Ninja Baker. We met via #SundaySupper, and youll love her blog! She shares recipes inspired by her experiences growing up as an American living in Japan. Because of her love of the food and customs of Japan and the US, her goal is to bridge the cuisines of both cultures. Since I dont bake a lot, I love it when my friends drop by to share fabulous baked goodies with yall. Check out these amazing Fall-inspired whoopies pies...filled with maple cream cheese filling...and prepare to drool!!---------------------------------------
“Lifes too short to eat bad food.” So says Wendy, The Weekend Gourmet. And this Texas Rose walks her talk. On her blog, she consistently serves up desserts like Margarita Ice Cream and Raspberry Champagne Cake with White Chocolate Cream Cheese Frosting. Savory dishes, which are spectacular but do-able, include Speedy Shrimp Pasta. Besides, the blog, Wendy is a TV star! Check out all her television appearances here. Currently, Wendy is in NYC attending a James Beard Foundation event (The organization that hands out the Oscars of the food world!). Guest hosting for The Weekend Gourmet is a privilege.
Pumpkin Whoopie Pies
Based on a recipe from marthastewart.com
Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons ground cinnamon
- 1 tablespoon ground ginger
- 1 tablespoon ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. (Silpats are fine too but the baking time may be shorter.)
2. Whisk together the spices together with the flour, salt and baking soda in a large bowl.
3. In another bowl, briskly blend the brown sugar and oil. Scoop in the pumpkin puree. Add in the eggs and vanilla extract. Sprinkle in the flour spice mixture and mix well.
3. In another bowl, briskly blend the brown sugar and oil. Scoop in the pumpkin puree. Add in the eggs and vanilla extract. Sprinkle in the flour spice mixture and mix well.
4. With a small ice cream scoop drop the mixture onto the prepared cookie sheets. (Generously filling a tablespoon with the dough works also.) Bake for 15 minutes or until a toothpick inserted in the middles comes out clean.
5. When cooled, sandwich Maple Cream Cheese Filling between the whoopie pies.
Maple Cream Cheese Filling
Based on a recipe from Brown Eyed Baker
Ingredients:
Ingredients:
- 3 cups powdered sugar
- 8 ounces whipped cream cheese, at room temperature
- 4 ounces (½ cup) unsalted butter, at room temperature
- 3 generous tablespoons of maple syrup
- 1 teaspoon vanilla extract
Directions:
Beat the butter on medium speed until smooth. Add the cream cheese. Gradually beat in the powdered sugar. Pour in the maple syrup and vanilla. Note: Spraying a tablespoon with buttery cooking spray will assist to release the syrup easily into the bowl.
I brought these Pumpkin Whoopie Pies to my husband’s monthly spirituality and science meeting. Dr. Theresa Bullard, an internationally respected and sought after physicist, was the speaker. The sophisticated guests gobbled up these treats and gave them rave reviews. One of the participants even took some home to his six-year-old daughter. Apparently she was over the moon with the goodies. That made my day. Wishing you goodies that make your day sweet.
The Ninja Baker
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