Round-ups are a great way to gather many wonderful recipes for a specific event all at once. While I don’t claim to have the absolute best recipes in the blogging world, I do happen to have some tried-and-true (that means approved by the boys) that I’m sure you will enjoy. If you’re looking for some new yummy things to treat your family with, take a look at these. You may just approve them as well.
Chocolate Strawberry Whoopie Pies
Chocolate and Peanut Butter Ribbon Dessert
Wow! Did you read that right? Let’s say that again: Pumpkin Spice Whoopie Pies with Pie Spice Cream Cheese Frosting. THAT is a mouthful! And your mouth will be full…of these wonderful whoopie pies!
There’s not really anything that needs to be said here…don’t ya think? So without further ado I give you the recipe 
2 1/2 cups flour (1/2 unbleached & 1/2 whole wheat)
1 tsp baking powder
1 tsp baking soda
1 T pumpkin pie spice
1 T cinnamon
1/2 tsp salt
1/2 cup butter, softened
3/4 cup organic sugar
3/4 brown sugar
1 cup pumpkin puree
1 egg
1 tsp vanilla
1. Preheat oven to 350*. Brown the butter in saute pan. This is key to giving the batter a caramel-like smell and flavor. You could probably make this with just regular butter, but I promise you won’t be sorry you did this extra step. Allow butter to cool until it solidifies into a semi-soft state.
2. Combine flour, baking soda, baking powder, cinnamon, pumpkin spice, and salt. Set aside.
3. Cream together the browned butter and the two sugars. Add pumpkin, egg, and vanilla. Beat until creamy.
4. Mix in dry ingredients. Drop onto cookie sheet by tablespoons and flatten slightly. You’ll need wet fingers for this as the batter is very sticky.
5. Bake for 15 to 20 minutes. Cool on wire rack.
2 cups powdered sugar, sifted
1/2 cup butter
1 (8 oz) block cream cheese
1 tsp vanilla
1 tsp pumpkin pie spice*
1. Combine the softened cream cheese and butter in large mixing bowl; mix just until blended.
2. Add in vanilla and pie spice. *You could also use cinnamon instead, or both.
3. Slowly add in the powdered sugar, mixing on low speed, until it’s all combined.
4. Sandwich about 1 T of frosting between two cookies.
5. Keep refrigerated.
ENJOY!!
So the big 40 has arrived.
I’m super excited about some gifts I’ve received and just had to share!
I realize I’m probably one of the last people on earth with a food blog who didn’t already have one of these handy-dandy things, but I do now and I love it.
I have arrived, kitchen peeps!
My mom gave this to me a few weeks ago (a very early birthday present) and I’ve already used it several times. It came in really handy when I was whipping up some real cream for my Chocolate-Strawberry Shortcake Whoopie Pies
And look at this adorable cover she made for it.
THEN {squeeeeeeeee….} I got THESE!
Ya’ll are going “Wha??” Yeah, I know, they’re food storage containers BUT they are also BPA FREE and ya’ll know how I am about those pesky, toxic BPA’s!
When I found these on Amazon and forwarded the link to the hubby, he was like, ‘Are you serious? You want this for your birthday?’
What can I say- I’m easy to please. And since I’m in the process of a pantry make-over these are perfect! Glass is expensive and not as durable (Let’s face it, glass breaks) and this BPA free plastic is a great alternative.
So…..out with the old….
…and in with the NEW!
Ta-da!
So, I won’t leave you hanging. These great food storage containers by Lock & Lock were very reasonably priced through Amazon. They offer several different sized sets and even larger specialty containers. Check out the link for yourself and replace those old, toxic food containers.
So I promised last week that I would share pictures from my birthday party. I had a GREAT time- but that’s expected because I have such GREAT friends We went out to dinner and then to our friend’s bar and danced and had so much fun. They bought me a bunch of gag gifts and told me I had to wear it all- so that’s where the shell boobies came in. You can also see me sporting my new Hot & Messy wine glass from Hot Mess Mom. There were 13 of us all together so we were never able to get a group picture.
Whoopie Pies are the new cupcake! Have you heard? There has been a whoopie pie craze going on for some time now. At first I thought it was random, seeing a whoopie pie recipe here and there, but it’s apparent I was wrong and whoopie pies are making a come back. HUGE!
I’ll be honest, this isn’t my sort of thing. For one, this recipe uses marshmallow fluff (gah!). I don’t know how you can make a whoopie pie without it- but I will be on the lookout for that recipe.
The other reason is, other than the standard loaf, cookies, or cake, I suck when it comes to getting creative in the baking department. These turned out pretty good in spite of myself. I think I’d invest in a whoopie pie baking pan- if there is such a thing.
1 pkg chocolate cake mix
3/4 cup water
1/2 cup oil
3 eggs
1 pkg (8 oz) cream cheese, softened
1 jar (7 oz) marshmallow creme
1 pint whipping cream, whipped
3 cups fresh strawberries, sliced
HEAT oven to 350*
BEAT first 4 ingredients with mixer until well blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 minutes or until toothpick comes out of center almost clean. Cool on baking sheets 3 minutes. Remove to wire racks; cook completely.
MIX cream cheese and fluff together until well blended then add to whipped cream. Spread about 1 Tbsp. on one side of each cookies, add slices strawberries and sandwich together gently.
Makes 16 servings
