Pumpkin Whoopie Pies

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1-2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar
Get ahead
Freeze the whoopie pies for up to three days.
Directions:
1.Preheat the oven to 350°. Line two 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, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3.Using an 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 minutes. Transfer to a rack to cool completely.

4.Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5.Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Peanut Butter Whoopie Pies

Had to try the peanut butter and chocolate combination. The filling was creamy and rich ~ perfect!

A Twist on a Classic ~ Whoopie Pies

My next couple of posts are going to feature Whoopie Pies. Today I made these, with a twist on the conventional filling. I also strayed from my own chocolate cake recipe. These were yummy, but I think I will stick to my own recipe next time.

The filling today is a delicious, thick Dulce de Leche. One of my favorite flavors! Pair it with the chocolate cake, and it's a winner for sure!

Five Chip Cookies

Five chip cookies have always been a favorite in our home and with my clients. Sugar rush? You decide! If you try them, let me know:)





Five Chip Cookies

Ingredients
1 cup butter, softened
1 cup peanut butter
1 cup sugar
2/3 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup each HERSHEY®’S Milk Chocolate Baking Chips, semisweet chocolate chips, peanut butter chips, white baking chips and butterscotch chips
Directions
In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. (I always use parchment lined baking sheets.) Bake at 350° for 10-12 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 4-1/2 dozen.

Nisu Bread Pudding

One of hubbys favorite treats has always been bread pudding. I like to make it with Nisu instead of regular bread. He loves added raisins as well.

Peppermint Patty Brownies

Use your favorite brownie recipe to create this sweet treat. I made them with my own homemade brownies, yet used a 9x9 pan so that I could fit all the batter for the two layers. I'm sure it would work with a box mix as well. I have found that brownies from scratch are just as fast, and so much yummier:)

New LolliCake Flavor!

The newest LolliCake flavor . . . . triple chocolate peanut butter! Just the perfect blend ~ Moist chocolate cake with creamy chocolate icing, a crunchy shell of milk chocolate, and a peanut butter drizzle. Amazingly Delicious!