Before the crème was the whoopie. (Isn't that always the way?)
*Ahem*
Whoopie pie. I mean Pumpkin.Whoopie.Pie.
For my first birthday make n' bake with my co-workers, I brought the big guns. Or at least the big mounds. And creamy filling.
No worries, unless you have the immaculate weight gain, you can look at this whoopie. If you actually make the whoopie, then you are on your own.
What is it with treats like whoopie pies, ho-hos and ding-dongs with their suggestive names? Why would you want something that makes you horny and fat all at the same time?
Anywhoo....If you do decide to go all the way, and are of consenting age for whoopie pies, then here is the recipe.
Pumpkin Whoopie Pies (Thanks, Paige P. for sharing!)
Ingredients
2 sticks melted unsalted butter
2 cup packed light brown sugar
4 large eggs (room temp) slightly beaten
2 cups of canned 100% pure pumpkin puree (about 1 can)
2 tablespoon pumpkin pie spice
2 teaspoon vanilla
2 teaspoon of baking powder
2 teaspoon of baking soda
1 1/4 teaspoon of salt
3 1/3 cup of flour
Filling
1 stick softened salted butter
1 box (8oz) cream cheese
1 box (16 oz) confectioner's sugar
2 teaspoons of vanilla
Whoopie pie Directions:
1. Pre-heat the oven to 350. Line 2 baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, vanilla, the baking powder, the baking soda and salt. Using a rubber spatula, fold in the flour.
3. Using a small ice cream scoop (or tablespoon), drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10-12 minutes. Transfer to a rack to cool completely.
Filling Directions:
1. While the pies are cooking, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and 2 teaspoons of vanilla. Mix on low speed until blended, then medium-high until mixed well.
2. Spread the flat side of the 12 cakes with the cream cheese frosting. Top each with another cake.
Hints:
- Use canned 100% pure pumpkin – not pumpkin pie filling, which is sweetened and spiced.
- Drop mounds on both sheets before putting either in the oven to make sure you measured correctly and spread it evenly into 24 mounds.
The Tally: Abstinence really may be the best policy. BUT if you do go there...
634 cals/3g fiber/32g fat/8g of protein.
If you do bite it, write it. I don't judge. Besides, what a birthday without a little whoopie.
*Ahem*
Whoopie pie. I mean Pumpkin.Whoopie.Pie.
For my first birthday make n' bake with my co-workers, I brought the big guns. Or at least the big mounds. And creamy filling.
No worries, unless you have the immaculate weight gain, you can look at this whoopie. If you actually make the whoopie, then you are on your own.
Anywhoo....If you do decide to go all the way, and are of consenting age for whoopie pies, then here is the recipe.
Pumpkin Whoopie Pies (Thanks, Paige P. for sharing!)
Ingredients
2 sticks melted unsalted butter
2 cup packed light brown sugar
4 large eggs (room temp) slightly beaten
2 cups of canned 100% pure pumpkin puree (about 1 can)
2 tablespoon pumpkin pie spice
2 teaspoon vanilla
2 teaspoon of baking powder
2 teaspoon of baking soda
1 1/4 teaspoon of salt
3 1/3 cup of flour
Filling
1 stick softened salted butter
1 box (8oz) cream cheese
1 box (16 oz) confectioner's sugar
2 teaspoons of vanilla
Whoopie pie Directions:
1. Pre-heat the oven to 350. Line 2 baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, vanilla, the baking powder, the baking soda and salt. Using a rubber spatula, fold in the flour.
3. Using a small ice cream scoop (or tablespoon), drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10-12 minutes. Transfer to a rack to cool completely.
Filling Directions:
1. While the pies are cooking, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners’ sugar and 2 teaspoons of vanilla. Mix on low speed until blended, then medium-high until mixed well.
2. Spread the flat side of the 12 cakes with the cream cheese frosting. Top each with another cake.
- Use canned 100% pure pumpkin – not pumpkin pie filling, which is sweetened and spiced.
- Drop mounds on both sheets before putting either in the oven to make sure you measured correctly and spread it evenly into 24 mounds.
The Tally: Abstinence really may be the best policy. BUT if you do go there...
634 cals/3g fiber/32g fat/8g of protein.
If you do bite it, write it. I don't judge. Besides, what a birthday without a little whoopie.
1 comment:
I remember those things. They are AMAZING.
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