Well, well, well. I kind of can’t believe I’ve been away for so long. Since I last posted in early April (say, what!?), time has absolutely flown.
I’ve been in my own little bubble of a world that includes lots of traveling with my most amazing newish boyfriend (we were in town for two weekends all summer), exciting times at work (was recently given a new title and some added responsibility), and, of course, some much-needed dinner dates with friends. Follow me on Instagram to see some highlights from my summer!
Through all the excitement—and there’s been a lot of it—one thing I’ve really missed is blogging. Once Google Reader fell off the face of the planet, so did my blog reading. As things slow down for me a bit, keeping up with my own blog and the community as a whole is right at the top of my priority list. Just don’t know if I’m quite there yet. I hope to post more frequently, albeit sporadically, for the next few months. Once my big trip is over (headed to “the land down under” to visit my little brother while he studies abroad) and I move (this jersey girl is moving back to NJ), there should be more time on my plate.
In the meantime, I want to leave you with a recipe that has been my go-to during the past few weeks. One of the girls at work (Hi, Erin!), brought these little guys in last year and was met with loud cries for more from everyone. Over the last few weeks I’ve had a few events—christenings, birthday parties—that I wanted to bring a little something to. When Erin brought the pumpkin whoopie pies into work again, I thought: perfect! Seasonal and delicious.
Initially I made a batch of these pumpkin whoopie pies and a batch of chocolate whoopie pies, because I was afraid not everyone (particularly the men) would like pumpkin. Boy, was I wrong. The chocolate was good, but the pumpkin whoopie pies were all-stars. Each time I made them they were gone practically before the foil on the tray was even lifted. At the christening, I think they were finished before dessert was even put out. I think I’ll forgo the chocolate from now on.
Make these. I promise you won’t be disappointed.
Decadent cream cheese frosting sandwiched between two fluffy, cake-like pumpkin cookies.
Adapted from: http://allrecipes.com/recipe/pumpkin-whoopie-pies/detail.aspx and http://allrecipes.com/recipe/mini-pumpkin-whoopie-pies/detail.aspx
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 3/4 cup pumpkin puree
- 1 egg
- 1.5 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 2.5 tablespoons pumpkin pie spice
- 4 ounces cream cheese
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla extract
- 1.5 cups powdered sugar
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets with butter or cooking spray.
- Combine the oil and brown sugar. Mix in the pumpkin and eggs, beating well. Add the flour, salt, baking powder, baking soda, vanilla, and pumpkin pie spice. Mix well. Let dough sit 10 minutes.
- Using a tablespoon, drop equal-sized dollops of dough onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12-14 minutes. Let cookies cool thoroughly.
- Beat cream cheese, butter and vanilla extract on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
- Once cookies have cooled, , make sandwiches by piping cream cheese frosting on the underside of one cookie and sandwiching with another.