Happy October!! Yet again, Pumpkin Whoopie Pies

Hello all!! I must say it has been a long time since I posted. I've been meaning to post but I just have not got around to it. I kind of lost my inspiration for awhile, but in the back of my mind I knew I wanted to get back into posting my food. I have made quite a bit of food and I am so excited to share again. I have also made lots of sweets. I have been on the search for the perfect, moist, yellow cupcake. Its been tough, but I have found a few good recipes.

Since it is October, I know I should be posting a new recipe, but I really love this recipe and wanted to share it again. Pumpkin Whoopie pies. I have included the link to the recipe. I really like this recipe so I didn't change it.

I want to thank you guys for coming and hope you come back!!!

Ingredients/Recipe

Recipe from Rachael Ray

1 1/2 sticks  (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
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 plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar

Directions

1. Preheat the oven to 350 degrees . Line two baking sheets with parchment paper.
2. 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.
3. 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 completely.
4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

 
 
 

Thanks guys and enjoy!!! 

Happy Thanksgiving! Quick Treat revisited Pumpkin Whoopie Pies

Hello and Happy Pre-Thanksgiving! The big day is just a day away and I have been cooking and baking left and right. I really challenged myself this year with my Aunts Perogies which was a recipe passed down from her mother in law from Poland, and I have been working on a Paula Deen cake.  I have to finish up everything today so I hope I can do it. 

I wanted to repost a recipe from a year ago because they were so good and so simple and a perfect treat for Thanksgiving. Pumpkin Whoopie Pies! You get that great pumpkin flavor and a delish cream cheese filling. You don’t need a special pan just put about one forth of cookie batter one the pan and bake.  Make sure you have a even amount so you can make the right amount of bottoms and tops. These are super delicious and make a great treat for after your Thanksgiving dinner. I hope you guys like them and have a wonderful and Happy Thanksgiving!

Recipe from Rachael Ray magazine found here.

Paying it forward…Monkey See Monkey Do Pumpkin Muffins

Good Morning Everyone and Happy Monday!!! I hope everyone had a great weekend. Mine was nice but flew by. I went to a few garage sales Friday morning and a friend and I noticed that there was money lying on a table. $16 worth of money! I don’t know about you but I would hate losing $16 bucks. That’s almost $20 which is a huge (at least to me) amount to lose.

Being the nice person that I am (my friend is too) I found the people running the garage sale and told them that there was money on the table. They were thrilled and so thankful that we told them. I guess the husband took the money from a person who bought something and left it on the table. They thanked us and we were on our way to another garage sale.  

It wasn’t the only time that I paid it forward this weekend either, there was a few other instances, but doesn’t it feel good to help others when needed? Not only that but hopefully it will come back to you. Like I said before even though the weekend went fast, it went really well.

Now on to the food. I read a lot of food magazines and read a ton of food blogs. This recipe was found on my favorite food blog Brown Eyed Baker. I could probably make everything on there. So this is my Monkey See Monkey Do recipe because I saw it and wanted it lol.

I told you I am obsessed with pumpkin and these are moist and delicious Pumpkin Muffins with a streusel topping! These babies are so good! I cannot describe how good these are. The pumpkin flavor runs throughout the muffin and then when you bite into it you get that nice surprise of cream cheese in the middle. I love the slight crunch and sweet streusel topping. Trust me you have to try this. I have a few ideas of other things I want to make with it but that will be in the future. 

 Serve these babies warm or at room temp. You can freeze them too just let cool and wrap in plastic wrap and put in a freezer bag.

Check out the recipe here.

Enjoy!

A nice warm up to and Chili

It is crazy how this weather changes all the time. I swear the weather person is never right. Does this happen to you? The weather person says one thing and it ends up being totally different. All well. I am enjoying this nice warm up. I have always liked warmer weather.

So I told you before that I am obsessed with pumpkin. There are so many pumplin (see my last post) recipes I want to make and try. My bookmark list goes on and on. I had a meeting today and I kept thinking about new dishes I can try, and of course a lot of them where pumpkin lol.

But I am not going to give a pumpkin recipe today, I am going to wait because I want to show you a really good chili recipe. This is a slight version of my Dads chili, which I will show you guys when the weather gets colder.

I also am just going to go on a slight tangent and encourage everyone to try something new, or don’t let fear get in your way of blocking something you want to do. I have been having that problem lately. I keep thinking I can’t do something but I know it is just fear. If I don’t take that first step and try how will I ever know if I am doing something right? So this week I have been taking on my fear and trying something different. I will expand on this more later, but this is my encouragement to you. Try something new, and take over your fear.

Now to the recipe. I made a veggie chili this week for the first time and I must say it was delicious. I really do try to keep all my recipes super simple and inexpensive and this one fits the bill. I also found out that going veggie once in a while is not so bad. I hope you guys like this one!

Let those mushrooms brown then add onions and fresno, Don't add salt until those mushrooms borwn

beans, yummy

tomatoes yum-o

seasonings and simmer

perfect...

wait wait wait, the cheese makes it perfect delish!

Recipe---Veggie Chili

Ingredients:

1 pt of Mushrooms (any kind you like)

1 onion

1 fresno pepper

1 can of black beans

1 can of kidney beans

1 can of fire roasted tomatoes

1 can of stewed tomatoes

2 12oz cans of tomato sauce

Season:

1 tbs of cumin

1 tbs of chili powder

1 tbs of garlic powder

Salt and pepper to taste

Directions:

Place mushrooms in a large pot with 2 tbs of EVOO. Sauté until brown (do not salt yet). Once brown and your onion and fresno pepper, cook until tender. While the mushrooms are browning rinse your cans of beans. When the onion and fresno pepper are tender and your beans, tomatoes and tomato sauce. Stir. If it is very thick, add a can of water (I used my tomato sauce can). Add your seasoning, taste and add more if desired. Let simmer and keep adding water if the chili becomes to thick for your liking.

Now you can simmer as long as you would like. The longer you let it simmer the more flavorful it will get. You could cook it for 30 minutes and dig in, it’s your choice. I waited about 25 minutes and took out a bowl for myself and then let it simmer a little longer.

For me the seasonings where spot on. You can play around with any veggies you like or means or even canned tomatoes. This is just a basic chili, but it is super delicious and would be perfect for any night of the week.

Enjoy!