Pumpkin Whoopie Pies

A late birthday present for my coworker and a great autumn take on whoopie pies.  (This recipe yields about 15 pies but can easily be doubled.)

Pumpkin Whoopie Pies


Ingredients

Cookie
1 1/2 cups flour
1 tablespoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Generous pinch of salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
1 (15 oz) can pumpkin
1 egg
1/2 teaspoon vanilla

Cream Cheese Filling
4 oz cream cheese, softened
1 1/2 cups powdered sugar
2 teaspoons vanilla

Directions
1. Preheat the oven to 350 degrees.  Line baking sheet(s) with parchment paper or grease with cooking spray
2. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger, nutmeg, and cloves
3. In a large bowl, whisk together sugar and oil.  Add pumpkin and whisk to combine.  Add egg and vanilla and stir until combined
4. Gradually add the flour mixture to the wet ingredients.  Whisk to combine
5. Drop mixture by rounded tablespoons onto prepared baking sheets about 1 inch apart
6. Bake 10 - 12 minutes.  Cool completely on a wire rack
7. To make the filling, beat the cream cheese, powdered sugar, and vanilla on medium speed until combined.  Spoon the filling into a plastic bag and cut off one corner to use as a pastry bag.
8. To assemble the pies, pipe frosting onto flat side of one cookie.  Top with another cookie.  Store in fridge until ready to eat

White Chocolate Brownies

Nothing better than baking on a rainy Friday night :)

White Chocolate Brownies

Ingredients
1 stick unsalted butter
6 oz white chocolate
1/2 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
2 eggs
1 cup flour
Generous pinch salt
1/2 cup semi-sweet chocolate chips (optional)

Directions
1. Preheat the oven to 350 degrees.  Grease an 8x8 baking dish
2. Melt the butter and white chocolate over moderate heat until smooth
3. In a large bowl, combine the melted chocolate with the two sugars.  Stir until combined.
4. Whisk in the vanilla and eggs
5. Stir in the flour until just combined
6. Fold in the chocolate chips
7. Bake for 25 - 30 minutes or until top is golden brown and toothpick inserted into center comes out with moist crumbs attached.  Cool completely on wire rack

Old-Fashioned Brownies

Talk about a great way to wind down.  These brownies are quick and easy and taste delicious!

Old-Fashioned Brownies (adapted from Epicurious)

Ingredients
1 stick unsalted butter
4 oz unsweetened chocolate
1 oz semisweet chocolate
2 cups sugar
2 teaspoons vanilla
4 eggs
Generous pinch salt
1 cup flour

Directions
1. Preheat the oven to 350 degrees.  Line a 9x13 inch pan with tin foil
2. Melt the butter and both kinds of chocolate over low heat stirring frequently until smooth
3. In a large bowl, pour in the melted chocolate.  Add the sugar and vanilla and whisk until combined
4. Whisk in the eggs and salt.  Stir in the flour
5. Spread the batter into the prepared pan.  Bake for about 20 minutes or until tester inserted into center comes out with moist crumbs attached
6. Cool in pan.  Chill in the fridge overnight
7. Using the foil as aid, remove the brownies from the pan and slice into bars

Caramel Popcorn

Back from Harry Potter world just in time to bake something for the short week.  Be forewarned that this popcorn is definitely on the sweeter side.  You can add more salt or use 5 1/2 cups brown sugar instead of half brown/half granulated for a less intense sugar rush

Caramel Popcorn

Ingredients
1/3 cup popcorn kernels
1 stick unsalted butter
2 3/4 cup granulated sugar
2 3/4 cup light brown sugar
1/4 cup honey
1/4 cup water
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda

Directions
1. Line a large shallow baking dish with tin foil.  Lightly oil
2. Pop the popcorn kernels using an air popper.  If you don't have an air popper, you can heat 2 tablespoons of oil over medium heat and cook the kernels covered for about 3 minutes
3. Melt the butter over medium heat
4. Stir in the granulated sugar, brown sugar, honey, water, and vanilla until smooth.  Bring to a boil over moderate heat, stirring.  Boil without stirring for 8 - 10 minutes
5. Remove pot from heat and stir in the salt and baking soda
6. Stir in the popcorn in batches until completely coated
7. Spread the caramel popcorn evenly into the prepared dish.  Cool completely.  Break into chunks before serving