Mom's Pumpkin Whoopie Pies

Ingredients:
2 cups of flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/2 cup softened butter
1 1/4 cup sugar
2 eggs (room temperature)
1 cup pumpkin
1 teaspoon vanilla

For Filling:
4 oz cream cheese
6 tablespoons softened butter
1/2 teaspoon vanilla
 1 1/2 cup powdered sugar

Preheat oven to 350 degrees. Beat softened butter and sugar. Add eggs one at a time. Then add pumpkin and vanilla. Whisk together dry ingredients in a separate bowl and then add to the wet ingredients. Place spoonfuls onto baking sheet and bake for 10 minutes. These should have a cakey texture. 
Wait until outside pieces are completely cool. Then mix together ingredients for the filling. Use the filling to ice half of the outside pieces and then top the iced "cakes" with another piece to complete your whoopie pie. 
Share these bits of fall with someone you love to warm your day.

The Taste of Fall

Homemade applesauce simmering on the stove.

 

Core and coarsely chop two apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth.

(Taken from Apple Cider Doughnut Recipe by Food Network)

Pumpkin Pie Trifle

Ingredients

• 13 gingersnaps graham crackers
• 1 tablespoon unsalted butter, melted
• 3/4 cup plus 1 tablespoon confectioners' sugar
• 1/2 cup canned pure pumpkin
• Pinch of freshly grated nutmeg 
• Pinch of cinnamon or pumpkin pie spice if desired
• 1/2 cup white chocolate chips
• 2 cups cold heavy cream

Directions

Put graham crackers in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottom and about 1 inch up the side of a trifle dish with the butter. Add a few spoonfuls of crumbs roll them around the inside of the dish; pour out the excess crumbs and reserve for topping. Refrigerate the prepared trifle dish.

Put 3/4 cup confectioners' sugar, the pumpkin, and the nutmeg in a food processor. Pulse until smooth, about 1 minute.

Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.

Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Pour into trifle dish and refrigerate until ready to serve.

Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and beat until soft peaks form. Top the trifle with the whipped cream, reserved cookie crumbs. Sprinkle with nutmeg, cinnamon, or pumpkin pie spice if desired. 
 (Recipe Credit to Food Network: Taken from Pumpkin-Pie Parfaits Recipe)

Fall Come Soon

Since I couldn't wait any longer for Starbucks to bring back their Maple Scones, I made my own. And I think these are just as good! I've never made scones before, but these weren't that difficult to make and they are super yummy.... And they make me think of a crisp fall afternoon. I cannot wait for fall- it is my very favorite season. Here's the recipe I used for the scones. I hope you enjoy the pictures I took of mine (just getting used to my new camera).You should make some scones too, and enjoy the sweet taste of fall.

Ingredients:

For The Scones

• 1 cup quick cooking oats
• 1 1/2 cups flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons pure maple syrup
• 2 1/2 tablespoons cold butter (small pieces)
• 1 large egg
• 1/2 cup heavy cream
• 1 teaspoon maple extract
• 1/2cup coarsely chopped pecans

Maple Glaze

• 1 1/2 cups powdered sugar
• 1/2 teaspoon maple extract
• 2 teaspoons water
• 3 teaspoons pure maple syrup

 

Directions:

1. Preheat oven to 425°F.
2. Using a food processor or blender, finely grind oats.
3. In a mixer, mix flour, oats, sugar, salt and baking powder.
4. Add maple syrup and butter and mix well.
5. In a small bowl, beat the egg with the cream and maple extract.
6. Pour the egg mixture into the flour mixture and mix well.
7. Add pecans and mix just to incorporate.
8. Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
9. Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
10. Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
11. Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. Spread lots of glaze over each scone and dry about 15 minutes before serving.

Enjoy!