Saturday, November 23, 2013

Time to Cherish…..



Oh Fall where did you go? I woke up today and you were gone.

It seems like we were just enjoying Fall and now Winter has arrived. The hiking, falling leaves, and bonfires will have to wait for next year.

There is no way to deny Old Man Winter has arrived.(The frozen car doors may have been a sign!) While I am sad Fall has passed...I do enjoy all of the excitement soon to come with Winter. Holiday time with family, parties with friends and other special moments. This season always reminds me to slow down, enjoy those conversations, laugh about the little things and just be in the moment.

For most of us next week starts the Holiday Season! So before that begins, let's hold onto a little glimpse of Fall one more time with Pumpkin Whoopie Pies.  These are the perfect mix of Fall and Winter combined.

Let's all take a moment and be Gracious for what we have been given, Cherish those we hold close and Hopeful for what positive impact we can create tomorrow.

I wish you and yours a wonderful Thanksgiving!


Pumpkin Whoopie Pies

INGREDIENTS:
For the Whoopie Pies:
2 1/2 C Unbleached Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tsp Cinnamon
1 Tsp Ground Nutmeg
1 Tsp Ground Clove
1 C Sugar
1/2 C Dark Brown Sugar, packed
1 C  Pumpkin Puree
1 Egg
1 Tsp Vanilla Extract

For the Cream Cheese Filling:
3 C Powdered Sugar
4 oz Cream Cheese, room temperature
1/4 C Unsalted Butter, room temperature
2 Tsp Heavy Cream
1 Tsp Vanilla Extract

DIRECTIONS:
Preheat oven to 350 degrees F.

In a large bowl, combine flour, cinnamon, baking powder, baking soda, salt, cloves and nutmeg. Set aside.

In a separate bowl, cream together the granulated sugar, dark brown sugar, and butter. Add the pumpkin puree and combine thoroughly. Add the eggs and vanilla and whisk until combined.

Gradually add the dry ingredients to the pumpkin mixture and mix until completely combined.

Drop by  rounded tablespoon onto the prepared baking sheets, about 1 inch apart.

Bake for about 12 minutes until a toothpick inserted comes out clean. Remove from the oven and cool completely on a cooling rack.

To make the filling, beat the butter and cream cheese on medium speed until smooth. Then add the milk and vanilla and beat until smooth.  Add powdered sugar a little at a time until well combined.  

To assemble the whoopie pies: Turn one cooled cookie upside down. Spoon the filling (about a tablespoon) onto that half. Place another cookie, flat side down, on top of the filling. Press down slightly so the filling spread to the edges of the cookie. Repeat until all the cookies are used. Store the whoopie pies in the refrigerator for about 30 minutes to firm before serving.