- 1 stick butter melted
- 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 salt
- 1-2/3 cups flour (I use 2/3 cup whole wheat and 1 cup all purpose)
Freeze the whoopie pies for up to three days.
- Preheat the oven to 350°.
- 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.
- 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 completelely
- Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
I got this recipe from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/dessert-recipes/pumpkin-whoopie-pies
Today has been a beautiful day here in Floyd. Temperature as I type this is 72 degrees with a slight breeze. An absolutely georgeous day. Thank you, Lord.
This is a picture Grace took yesterday. This is the view from the back yard of the house Hubby is working on. The girls and I have been working on plums today. We did one batch of freezer jam. I am trying out the ponoma pectin that my blog friend Cheryl at http://holcombhappenings.wordpress.com/ uses. You only have to use a small amount of sugar with it. I have some now on in the steam juicer. I wonder how plum juice will taste? One thing for sure, the house smells delicious!
I am also making yogurt today. This is a new recipe for me. I got it from Cheryl too. The recipe is Sweet Yogurt:
7 cups milk
1 pkg unflavored gelatin
2/3 cups instant milk
1/2 cup sugar
4 Tablespoon yogurt
In a small bowl, measure yogurt and let it sit. Mix ingredients (except yogurt) in a large saucepan and cook to 180º; do not boil. Cool to 112º in pan. Stir in a small amount of milk into the yogurt and then mix it all into saucepan. Stir well. Add 1 teaspoon vanilla (if desired). Divide into 2 quart jars, cover with lid and band. Wrap in a towel and set over a pilot light or on a heating pad covered with a large pot. Check in 4 hours.
The only thing I did different is use my yogurt machine. Well, actually, it is Jessica’s machine. She is letting me borrow it. The recipe filled up the yogurt machine with about 1 pt left over. I put that pint in the oven and turned the oven light on. I want to see how that works. I’ll let you all know.
Well, the juice is almost done so I better get busy. Enjoy your day and God bless.
A later note to this post. The girls and I were working on the plums when the house started shaking. David, my son-in-law called almost immediately to see if we were okay. Evidently, there was an earthquake somewhere close to Richmond VA. We have never felt an earthquake here. It definitely was strange. Our friends, the Horn’s, felt it at their house also. We said a prayer of thanks to the Good Lord for his protection over us. We also prayed for the safety of others. I will let you all know more about this as I learn of it. God bless.