I'm making pumpkin creme brulees for Thanksgiving dessert and wanted to see if anyone has a good recipe! I've looked online and have found some with varying ingredients but since I've never made them before I'm not sure which one to use!
I've been meaning to post an adorable cake I made for a one year old's birthday. Hopefully I'll have time to post it next week!
Friday, November 19, 2010
Saturday, November 6, 2010
Pumpkin Whoopie Pies
Yes, it has been over a month since I blogged last. I will spare you the boring details about how busy my life has been and just get to the recipe! Pumpkin whoopies pies, courtesy of Martha Stewart, are perfect for fall. I'm one of those people that loves Fall, not only because it's my birth season (see my birthday cake below), but because everything pumpkin flavored comes back!
Ingredients
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil
1 can pumpkin filling, chilled
2 eggs
1 teaspoon vanilla extract
Filling ingredients
3 cups confectioners' sugar
1 stick unsalted butter, softened
8 oz. cream cheese, softened
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees. In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside. In a stand mixer, mix brown sugar and oil until well combined. Add pumpkin filling and mix well. Add eggs and vanilla until well combined. Sprinkle flour mixture over pumpkin mixture until fully incorporated. Drop heaping tablespoons of dough on a parchment-lined baking sheet about 1 inch apart. Bake until cookies are just starting to crack on the top - about 15 minutes.
Icing - sift confectioners' sugar in a large bowl. In a stand mixer with a paddle attachment beat the butter until smooth. Add the cream cheese until well combined. Add sugar and vanilla and beat just until smooth. Transfer filling to a disposable pastry bag and spread a healthy portion on the bottom side of one cookie and place the second cookie on top. Refrigerate for 30 minutes.
And as promised, here is my birthday cake from my 25th birthday! I think Ben did a great job telling Miss Muff'n what I wanted!
Ingredients
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
3 tablespoons ground cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
2 cups firmly packed dark brown sugar
1 cup vegetable oil
1 can pumpkin filling, chilled
2 eggs
1 teaspoon vanilla extract
Filling ingredients
3 cups confectioners' sugar
1 stick unsalted butter, softened
8 oz. cream cheese, softened
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees. In a large bowl, whisk flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside. In a stand mixer, mix brown sugar and oil until well combined. Add pumpkin filling and mix well. Add eggs and vanilla until well combined. Sprinkle flour mixture over pumpkin mixture until fully incorporated. Drop heaping tablespoons of dough on a parchment-lined baking sheet about 1 inch apart. Bake until cookies are just starting to crack on the top - about 15 minutes.
Icing - sift confectioners' sugar in a large bowl. In a stand mixer with a paddle attachment beat the butter until smooth. Add the cream cheese until well combined. Add sugar and vanilla and beat just until smooth. Transfer filling to a disposable pastry bag and spread a healthy portion on the bottom side of one cookie and place the second cookie on top. Refrigerate for 30 minutes.
And as promised, here is my birthday cake from my 25th birthday! I think Ben did a great job telling Miss Muff'n what I wanted!
Subscribe to:
Posts (Atom)
