pumpkin

Whoopie

January 15, 2010

I find the word Whoopie hilarious. One word and so many applications.

Whoopie cushion… whoopie pie.. making whoopie… Whoopi Goldberg. Or Whoopi Goldberg is a stretch but still great.

So when I decided to make Pumpkin Whoopie Pies in November I was so excited. 1) never had a whoopie pie before 2) first time making whoopie pies 3) Price helped. Price does not normally help me in the kitchen because I’m generally on a mission in the kitchen. Things are always so rushed so making dinner 1 person in the kitchen is easier than 2 bumping in to each other- one day we will coordinate the kitchen dance. At least there are nights when Price watches me cook while sitting on a chair while we chat about the day.

Maybe someone would argue that there is no need to scrapbook about baking Whoopie Pies but I enjoyed the night so much that I had to. Since I’m a goof about the word whoopie I gave it extra attention and made each chipboard letter different. Plus I really liked the pink polka dot paper from Stampin’ Up! so I had to use that and I basically worked the page around that.

Solid and patterned papers, chipboard letters, inks (white and soft suede), wire, and scalloped edge punch are from Stampin’ Up!, Tim Holtz Distress Crackle Paint in Worn Lipstick, ribbon

Pumpkin Whoopie Pie with Cream Cheese Frosting Recipe is HERE!

Pumpkin Cake with Cream Cheese Frosting

November 24, 2009

This being fall and being in the mist of the Great Pumpkin Shortage of 2009, I had to grab as much canned pumpkin as I could to be prepared of anything to come my way. What’s a person to do with like 8 cans of pumpkin, and quite a few of squash bought in a fit of hysteria? Make Pumpkin Cake, of course! All of this worked out perfectly for the monthly cakes I make for our staff meetings to celebrate the birthdays. Unfortunately, I had to combine Oct and Nov since I was too busy with hw the night before the Oct staff meeting.

I found a recipe online but it called for an insane amount of eggs and oil so I figured I could find something a bit less artery clogging and keep searching. I went for my Fearless Baking cookbook by Elinor Klivans and found a recipe called Pumpkin Cake with Brown Sugar Icing. This recipe seemed normal with 2 eggs so I decided to move on from there. I would have made the recipe as is except I did not have whipping cream for the icing since I had anticipated a cream cheese frosting from the start. I think I’ll give this another go and make it with the brown sugar icing since the cake came out so well with a light texture, perfect flavor, and a nice hint of ginger.

Yes, this is true. I don’t really eat the cakes I make. I’m a savory person who would rather eat chips/pretzels/tortilla chips than cake/cookie/ice cream/fudge/etc. I can’t buy goldfish crackers or cheez its… cheese and salt, damn you being my two favorite things! Honest I tried a piece of the cake that I trimmed off to sqaure them off that square inch was enough for me.

I made 3 batches of this cake that I divided among 2 pans. I had two 9×11 pans but 1 was ‘borrowed’, so I used the 9×11 and a 11×13 that I have. I just had to keep an eye on the baking times. Instead of using 1 cup canned pumpkin I just used the whole can. This might have prevented the cake from rising as much but it resulted in a very flavorful and moist cake.

Pumpkin Cake with Cream Cheese Frosting

9-in square baking pan or 11×17 inch baking pan, both with 2 inch sides

1 1/2 cups unbleached all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 teaspoon cinnamon

3/4 teaspoon ground ginger

1 can pumpkin

1 cup granulated sugar

1/2 cup canola or corn oil

2 large eggs

3/4 cup pecan halves (optional)

Cream Cheese Frosting

1/4 cup butter, at room temperature

1 package (8 ounces) cream cheese, room temperature

1 pound confectioners’ sugar, sifted

2 teaspoons vanilla extract

Preheat oven to 325 F. Line pan bottoms with parchment paper, and butter or oil the sides and bottom.

Sift together the dry ingredients (except sugar), set aside.

Combine the canned pumpkin, sugar and oil in a large bowl and beat with an electric mixer/stand mixer until smooth, about 1 minute.

Add the eggs one at a time, beating until well incorporated.

Once the mixture looks smooth and shiny begin to add the dry ingredients in batches.

Pour batter into pan, layer pecan halves into batter. Bake for 30 minutes, or until a toothpick is inserted in the center is clean when removed. Let cake cool in the pan for 10 minutes before removing to continue cooling.

The frosting is made by creaming the butter and cream cheese together with an electric/stand mixture. Sift the powdered sugar and slowly combine into the butter mixture. Lastly add the vanilla and beat until smooth.

Apply the frosting once the cake has completely cooled. When transporting layer cakes place dowels or toothpicks into the cake to prevent the layers from sliding apart.

Pumpkin Whoopie Pies with Cream Cheese Frosting

November 18, 2009

I had never had a whoopie pie before (I don’t count that gross package one I tired-yuk) until I made them this weekend with Pricer. I really did not see the appeal in them since they are like a cake sandwich. Can’t you just make a cupcake? Well, I’m still not sure what the big difference is between whoopie pies and cake and cupcakes so I’ll just go with it. You can read about Whoopie Pies here.

I was attracted to making whoopie pies because it was something new to me and I knew I could do pumpkin ones so they would go with the season. I found a good recipe on Martha Stewart that was from Baked Bakery in NYC. I love the pumpkin cream cheese muffins they have at Starbucks so I was excited to see the recipe has a cream cheese frosting.

Price helped me make them (see below!) so it made the process even more fun. It was a simple recipe with a good result. Our whoopie pies are not smooth like the ones pictured so I’ll have to figure that out next time. I would think it would have to how much it was whisked but Price did that really well for a while so it might be the overall density, or the humidity, or our convection oven. They could have been more pumpkin-y for me- maybe I could try some pumpkin pie spice to replace the spices in here, or add more ginger (I love ginger). The recipe said that we would have 12 whoopie pies but our ice cream scoop was much smaller than the one suggested so we ended up with about 25. At least I don’t feel so guilty having one since they are like 3 bites. I made them on Saturday night so they were still really fresh when my dad came up on Sunday and I was able to give him some. 🙂

Pumpkin Whoopie Pies with Cream Cheese Frosting

FOR THE PUMPKIN WHOOPIE COOKIES

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 pure vanilla extract

FOR THE CREAM-CHEESE FILLING

3 cups confectioners’ sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.