Whoopie Pumpkin Pies

Who is ready for some Whoopies! LOL! 

I actually started this post last Fall and never got around to complete it....so now that Fall is almost here, it works out great! 

I decided to look for a pumpkin dessert recipe and I came across Whoopie Pumpkin Pies, YUM!!


I saw this recipe on Pinterest, that originated from the Food Network website by the Neelys.  I said to myself, "I have to try these!"  I know you want to know what to get and how to make them.....here you go!

For the cookies:

• 1 stick unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• Pinch of kosher salt

For the filling:

• 4 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 2/3 cup confectioners' sugar
• 1/4 cup canned pure pumpkin
• 1/4 teaspoon ground cinnamon
• Pinch of kosher salt

Directions

Make the cookies: Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches). Preheat the oven to 400 degrees F. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.
Make the filling: Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners' sugar until smooth. Add the pumpkin, cinnamon and salt and beat until smooth.
To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.

This is what my version looks like.....

Enjoy! 

 

Arroz con Leche "Mexican Rice Pudding"

Hi everyone! 

It has been a while since my last post, huh?! Well I want to take a minute to share this recipe, Arroz con Leche, Yummmm......

Last night for some reason I decided to wake up like an hour and a half earlier than usual, so as I was laying there, Arroz con Leche came to mind, sooooo.....I came across a fast and easy recipe on the Food Network website by Marcela Valladolid.  

I have never made Arroz con Leche before, but I have tried it, my moms at least.  It sure was delicious!  

  This is all you need...

• 7 cups water
• 1 cup long-grain white rice
• 1 (4-inch) cinnamon stick
• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can condensed milk
• 1 cup whole milk*
• 3/4 cup golden raisins*
• Ground cinnamon, for dusting

*Instead of me using milk that the recipe called for I decided to use Lowfat Buttermilk and as far as the raisins go, will since I didn't have any, I couldn't use, but it still worked out, that's just optional. :)  Check out how simple this recipe is and pretty fast.....

Directions

Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve. 

See, i told you it was easy and fast.  You can really taste the buttermilk, Mmmmm....check out my version!

 

Even though I made some minor changes to the recipe, it was still Good Enuf To Eat!

Up next will be some amazing Whoopie Pumpkin Pies, so you may want to keep a lookout.