Category: Great Hallow Tweet

Pumpkin Whoopie Pies… Fall Is For Making Whoopie

My good blogging and Twitter buddy Marye Audet has just penned her first book. I’m so proud of her. The Everything Cookies and Brownies Cookbook is the must have cookbook to add to your wish list this year. I find this would be a great book for the seasoned baker and well as the novice. Chock full of tips, ideas, and variations on recipes , this would make an excellent gift for the upcoming holiday season. It’s also a great book to work out out of with the kids and teach them how to bake.
Marye is passionate about baking, teas, coffee, antiques and is a prolific writer on all these subjects and more. A veritable wealth of information. I would love to visit her beautiful old home in Texas with the kids and goats all around and just bake all week with her. Making these Whoopie Pies released those smells that can be only be found in Autumn. Cloves, Cinnamon, Pumpkin , Vanilla, and brown sugar.
I took artistic license with the Cream Cheese Filling on these Whoopie Pies. It’s Halloween after all. The Great Hallow Tweet!
Pumpkin Whoopie Pies
(printed with permission from Marye Audet)
yields 18 cookies
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
2 1/2 cups brown sugar
1 cup vegetable oil
2 eggs
2 cups solid-pack pumpkin
1 teaspoon vanilla
1 recipe Cream Cheese Filling

  1. Combine flour, baking powder, baking soda,salt,cinnamon, ginger, cloves.and nutmeg in a mixing bowl.
  2. Cream together sugar, oil, eggs, pumpkin,and vanilla.
  3. Add dry ingredients, mix well.
  4. Drop by rounded tablespoons onto ungreased cookie sheets. Bake at 350 F 10-12 minutes. When done , centers of cookies will quickly spring back when pressed lightly.
  5. Cool thoroughly before filling.

Note* These can be filled and frozen in plastic wrap.

Cream Cheese Filling For Pumpkin Whoopie Pies

Fills 16-18 Whoopie Pies

4 tablespoons of unsalted butter

4ounces cream cheese

1 cup confectioners sugar

1/2 teaspoon vanilla

2 tablesppons candied ginger* ( I used Bavarian cream extract instead)

  1. Beat Butter and cream cheese together until fluffy.
  2. Add rest of ingrediants to butter mixture; beat until fluffy.
  3. Spoon filling lightly on flat side of cookie. Top with another cookie.
  4. Serve immediatly, or store in refridgerator.

GET THE BOOK

* Marye Audet sent me a complimentary copy of this book.My opinions are my own.

Little Stalk of Horrors…Brussel Sprout Stalks and An Easy Recipe

Posted by Picasa

Just having a little fun with The Great Hallow Tweet and some vegetables. I saw the theatrical version of Little Shop of Horrors in the late 80’s in London on a high school class trip. I always loved Audrey 2 saying “Feed Me“. I think Brussel Sprouts are unappreciated. Don’t let the scary stalk scare you. Nicely browned almost crispy sprouts like these rock. I find the traditional boiling method turns them bitter, and that’s why so many hate them.Soon your loved ones will be saying Feed Me if you cook them up this way. It may start out looking like a trick, but it makes a nice treat.

Pan Fried Brussel Sprouts

Wash and halve Brussel Sprouts. Take a tablespoons of vegetable or olive . Add Brussel Sprouts flat side down to pan. Heat on Medium to high heat for a few minutes. Don’t turn them until after a few minutes to make sure they are brown and crispy. Turn and let them cook a bit more. Add about 1/4 cup of water, cover and let them cook and soften. Remove lid and let cook until water is evaporated. Season with sea salt and ground black pepper to taste.