Pumpkin Whoopie Pies

This is my favorite time of year for food. Why you ask? Because I love pumpkin treats. As you can see I've been posting several different recipes for pumpkins cause I've been making all kinds of pumpkin treats. These were a hit with all the adults while the kids just liked them. I think my kids ate one maybe two of these but my husband ate about 8 of them in one setting. I'm not a fan of the original whoopie pie but I can't wait to make these again.

Pumpkin Whoopie Pie
King Arthur Flour website


Cake

1/2 cup soft butter
1/2 cup vegetable oil
2 cups firmly packed brown sugar
2 tablespoons molasses
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons Vietnamese cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 large eggs
1 1/2 cups (one 15-ounce can) pumpkin
2 1/4 cups Unbleached All-Purpose Flour or 100% White Whole Wheat Flour

Filling

8-ounce package cream cheese, room temperature
4 tablespoons soft butter
2 cups glazing sugar or confectioners' sugar, sifted
1 teaspoon vanilla extract


1) To make the cookies: Preheat the oven to 375°F. Grease two baking sheets or line with parchment paper.

2) Beat together the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices.

3) Scrape the bottom and sides of the bowl, then beat in the eggs one at a time, until fluffy.

4) Stir in the pumpkin.

5) Add the flour in two additions, mixing well after each addition.

6) Use a muffin scoop to deposit the thick batter onto the prepared baking sheets, leaving about 2" around each mound.

7) Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 16 to 18 minutes.

8) Remove from the oven, cool on the baking sheets for 5 minutes, then move to a rack to cool completely.

9) To make the filling: Beat the cream cheese and butter until smooth and fluffy.

10) Beat in the sugar in two additions.

11) Add the vanilla. Beat for 2 to 3 minutes, until very fluffy.

12) Stir in the crystallized ginger.

13) To assemble: Sandwich two cookies around 2 tablespoons of filling. For best storage, wrap each pie in plastic wrap.

Yield: 1 dozen 4" whoopie pies.

Big and Chewy Oatmeal-Raisin Cookies

Well here I am back blogging about food. I know this isn't part of the Cooking Light challenge I was doing and sadly most of the food I bought for that challenge went bad while I was laid up. I think I'm calling the contest and will be posting the winner later this week. Most of the family has now fully recovered from the horrible colds we had. Let me just say whatever I really had, doctors all disagreed over a diagnosis's, was the worst thing that has hit be since being a mom. I started off with a really bad kidney infection and ended up with bronchitis and strep throat. The kids were just as sick as I was. The good news is we are all finally feeling better with just a lingering cough to remind us of how sick we were.

I made these cookies just as I started feeling better cause everyone wanted a treat. These were easy to make with great flavor. I'm going to give them a try in the future with chocolate chips instead of raisins. They were very chewy which is how I prefer oatmeal cookies. The recipe makes about 18 large cookies. Do not overbake these cookies. The edges should be brown but the rest very light in color. Also you can reduce the granulated sugar to 3/4 cup if you'd prefer a less sweet cookie but you will lose some of the crispness.

Big and Chewy Oatmeal-Raisin Cookies
The Complete America's Test Kitchen TV Show Cookbook

1 1/2 cups (7 1/2 oz) unbleached all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg (I used ground nutmeg)
16 tablespoons (2 sticks) unsalted butter, softened
1 cup packed (7 oz) light brown sugar
1 cup (7 oz) granulated sugar
2 eggs
3 cups (9 oz) old fashioned oats
1 1/2 cups raisins

Adjust the oven racks to upper middle and lower middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Whisk the flour, salt, baking powder, and nutmeg in a medium bowl; set aside.

In a standing mixer with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined, about 30 seconds.

Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.

Divide the dough into 18 portions, each a generous 2 tablespoons, and roll them between your hands into balls about 2 inches in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes. Cool the cookies on the baking sheet for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Chewy Oatmeal Raisin Cookies

These are not pretty cookies but they make up for their lack of beauty with taste. No these aren't really healthy for you since they are loaded with sugar but these are the best tasting oatmeal raisin cookies I've ever tried. The boys and I are not fans of oatmeal raisin cookies but dh loves them. This recipe makes all 5 of us happy. These are very easy to make and taste so much better than the mixes in the store or even the refrigerator dough.

Chewy Oatmeal Raisin Cookies
King Arthur Baker's Companion Cookbook

2 1/4 cups (9 1/2 oz) unbleached all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup (3 1/4 oz) vegetable shortening
4 tablespoons (1/2 stick, 2 oz) butter
2 tablespoons (7/8 oz) vegetable oil
2 1/4 cups (18 oz) brown sugar
2 large eggs
1/2 cup (4 oz) yogurt, plain or vanilla, regular, low-fat or non fat **I used Greek Style Honey yogurt
2 teaspoons vanilla extract
3 cups (10 1/2 oz) rolled oats
1 1/2 cups (9 oz) raisins

Preheat the oven to 350 degrees.

Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, cream together the shortening, butter, oil, and brown sugar. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and vanilla.

Stir in the oats and raisins, then add the flour mixture, in three additions, beating well after each addition.

Drop the batter from a tablespoon size cookie scoop (or from a tablespoon) onto parchment lined baking sheets. Bake the cookies 14 minutes. They'll still be light tan; don't let them brown or they'll be crisp instead of chewy. Let them cool on the parchment until lukewarm, then carefully transfer them to a wire rack; they'll be delicate when warm, chewy as they cool. Store the cookies in a tightly closed container or plastic bag.

Makes about 5 dozen one inch cookies.

Nutrition Info per serving
1 cookie, 26g
96 calories
3g fat
2g protein
8g complex carbohydrates
7g sugar
1g dietary fiber
11mg cholesterol
45mg sodium
81mg potassium
10RE vitamin A
1mg iron
22mg calcium
32mg phosphorus

Thick and Chewy Chocolate Chip Cookies

These cookies are delicious. So delicious they were gone in less than 2 hours. I did not have any to give to the sweet ladies who live behind us. This was really easy to make and as I say so often much better than the refrigerator dough or packaged dough you can buy. No these probably are not "healthy" but honestly everyone deserves a treat at times.

Thick and Chewy Chocolate Chip Cookies
Melanie at My Kitchen Cafe

2 1/8 c bleached all-purpose flour (about 10.5 oz)
1/2 t table salt
1/2 t baking soda
12 T unsalted butter, melted and cooled slightly
1 c brown sugar (7 oz)
1/2 c sugar (3.5 oz)
1 large egg
1 large egg yolk
2 t vanilla
1-2 c chocolate chips (I use a full 12 oz. package of semisweet chips)

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Form dough into balls and place on parchment or silpat-lined cookie sheets. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes - these cookies really do need longer baking time than most average cookie dough recipes). Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies on cookie sheets. Serve or store in airtight container.

Molasses Spice Cookies First Place Winner

These cookies turned out so tasty. I am usually not a fan of molasses cookies but these were better than any molasses cookie I have ever tried. An added bonus is they took first place at the Davis County Fair.

Molasses Spice Cookies
America's Test Kitchen Family Cookbook

Makes about 2 dozen cookies
Prep Time: 5 minutes
Total Time: 35 minutes plus cooling time

Dipping your hands in water when rolling the dough into balls will prevent the dough from sticking to your hands and will help the sugar stick to the dough.

1/2 cup plus 1/3 cup granulated sugar
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon pepper
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/3 cup packed dark brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup light or dark molasses

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Spread 1/2 cup of the sugar in a shallow dish for coating and set aside. Whisk the flour, baking soda, spices, pepper, and salt together in a large bowl and set aside.

2. Beat the butter, brown sugar, and remaining 1/3 cup granulated sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the egg yolk and vanilla until combined, about 30 seconds. Beat in the molasses until incorporated, about 30 seconds, scraping down the bowl and beaters as needed.

3. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds (the dough will be soft). Give the dough a final stir with a rubber spatula to make sure it is combined.

4. Using wet hands, roll 2 tablespoons of dough at a time into balls, then roll in the sugar to coat and lay on two parchment-lined baking sheets, spaced about 2 inches apart. Bake the cookies, one sheet at a time, until the edges are set and the tops are cracked but the centers are still soft and underdone (peek through the cracks to check the centers), 10 to 12 minutes, rotating the baking sheet halfway through baking.

5. Let the cookies cool on the baking sheet for 10 minutes, then serve warm or transfer to a wire rack and let cool completely.

Orange Bizcochitos

First off sorry about the picture. I could not get a picture that was not blurry. I guess I need to get working with the new camera as mine officially appears to be dying. Any way on to the cookies. I found the recipe in the Cooking Light November 2007 magazine. They were very easy to make and very tasty too. I was worried the kids would not like them but they could not get enough of them. Don kept going back for seconds and thirds and so forth. I guess everyone in the house really liked them. The had a light taste of orange and just a hint of the anise seed. There was no over powering taste and the flavors blended together very well. They were not the normal type of cookies I make or that we eat in this house but I see us making them often.

2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup butter, softened
1 large egg
1 tablespoon finely grated orange rind
1 1/2 teaspoons aniseed
1 teaspoon vanilla extract
Cooking spray
1/4 cup powdered sugar
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk.

Place 3/4 cup granulated sugar and butter in a large bowl; beat with a mixer at medium-high speed until light and fluffy (about 2 minutes). Add egg; beat 1 minute or until well blended. Add rind, aniseed, and vanilla; beat until well blended. Beating at low speed, gradually add flour mixture, 1/2 cup at a time; beat just until a soft dough forms. Wrap dough in plastic wrap; chill at least 1 hour.

Preheat oven to 350°.

Shape dough into a 10-inch log. Cut log crosswise into 4 equal portions. Working with 1 portion at a time (cover and keep remaining portions in refrigerator), divide dough into 10 equal pieces on a lightly floured surface. Roll each dough piece into a ball; place dough balls 1 1/2 inches apart on a baking sheet coated with cooking spray.

Place powdered sugar in a small bowl. Dip bottom of a glass in powdered sugar; flatten 1 dough ball with bottom of glass into a 2-inch circle. Repeat procedure with powdered sugar and remaining 9 dough balls.

Combine 2 tablespoons granulated sugar and cinnamon. Sprinkle 10 dough circles evenly with 1 1/2 teaspoons cinnamon mixture. Bake at 350° for 10 minutes or until edges of cookies are lightly browned around edges. Cool on pan 5 minutes. Remove from pan; cool completely on a wire rack. Repeat procedure 3 times with remaining dough, powdered sugar, and cinnamon mixture.

Gingerbread Men

I'll admit the kids and I have no talent for decorating cookies however these cookies were very good despite the awful decorating. I did discover that the kids do not like gingerbread cookies. Don and I really liked them. I was leery at first because the recipe called for fresh ginger which I've never used in a cookie before but you can't tell at all that you used fresh ginger. The smell from the cookies cooking made the house smell good and we had several neighbors stop and ask about them. I found the recipe in the Marth Stewart Baking handbook.

3 1/2 cups all purpose flour, plus more for dusting

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1 1/4 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

1 1/4 teaspoons ground allspice

1/4 teapoon ground cloves

2 sticks (1 cup) unsalted butter, room temperature

3/4 cup granulated sugar

3/4 cup packed dark brown sugar

1 tablespoon plus 1 teaspoon grated, peeled fresh ginger

1 large egg

1/4 unsulfured molasses

In a large bowl, whisk together flour, baking soda, salt, cinnamon, ground ginger, allspice, and cloves; set aside.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter, both sugars, and fresh ginger on medium speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in egg and molasses to combine. With mixer on low speed, gradually add the flour mixer, beating until just incorporated. Turn out the dough onto a clean work surface. Divide in half, and shape into flattened disks; wrap each in plastic. Refrigerate at least one hour or overnight.

Preheat the oven to 350 degrees F, with racks in the upper and lower thirds. Line two large baking sheets wtih parchment paper; set aside. Remove dough from the refrigerator, and let stand until slightly softened. (This will help keep the dough from cracking when rolled.) On a large piece of parchment paper lightly dusted with flour, roll out dough to about 1/4 inch thick. To prevent sticking while rolling, occasionally run a large offset spatula under the dough, and add more flour. Place parchment paper and dough on another baking sheet; freeze until very firm, about 15 minutes.

Remove dough from freezer; working quickly, cut out with large cookie cutters. (If dough begins to soften too much, return to the freezer for a few minutes.) Using a wide metal spatula, tansfer cutouts to prepared baking sheets; chill until firm, about 15 minutes.

Bake, rotating sheets halfway through, until cookies are crisp but not darkened, 12 to 15 minutes. Transfer parchment and cookies to a wire rack to cool completely. Decorate as desired. Cookies can be kept in an airtight container at room temperature for up to 5 days.

Sugar Cookies

I found this recipe in the Martha Stewart Baking Handbook and it has become the only sugar cookie recipe I use anymore. I've frosted them with different kinds of frosting over the years. Martha suggests a royal icing, which is good but not a favorite of mine. My favorite frosting on these sugar cookies has been a cream cheese frosting. This year I was lazy and asked my sister for the leftover frosting she had from Cutler's for my cookies. These cookies are really good without frosting too. These cookies do take time to make but they are so worth it. Much better than any sugar cookie mix or the refrigerator cookies.

4 sticks (1 lb) unsalted butter, room temperature

3 cups sugar

2 large eggs

1 teaspoon pure vanilla extract

1 1/2 teaspoons salt

5 cups all purpose flour, plus more for dusting

In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium high speed until light and fluffy, about 5 minutes. Add eggs, vanilla, and salt; mix on medium high speed until combined. With mixer on low speed, add flour in two batches, mixing just until incorporated.

Turn out the dough onto a clean work surface. Divide in half, and pat into flattened rectangles; wrap each in plastic. Refrigerate for at least 2 hours or up to 1 week.

Preheat the oven to 350 F, with racks in the upper and lower thirds. Line large baking sheets with parchment paper. On a lightly floured work surface, roll out one rectangle of dough to a scant 1/4 inch thickness. Using cookie cutters, cut out shapes. Using a small offset spatula, transfer shapes to prepared sheets, placing about 2 inches apart. Chill in freezer or refrigerator until firm, about 15 minutes. Set scraps aside. Repeat process with remaining rectangle of dough. Gather all scraps, and roll out again. Chill 15 minutes; cut out more shapes, and place on sheets.

Decorate cookies with sanding sugar or sprinkles, if using, before baking. Bake, rotate sheets halfway through, until cookies are golden around the edges and slightly firm to the touch, about 15 minutes. Transfer cookies to a wire rack to cool completely. Decorate with frosting, if using. Cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room temperature for up to 3 days.

Pumpkin Chocolate Chip Cookies

I love these cookies. I discovered the recipe last year after receiving about 3 pie pumpkins from our csa. These cookies are not the bright orange color as you see at the store but they taste so much better. I found the recipe here:

http://allrecipes.com/Recipe/Pumpkin-Chocolate-Chip-Cookies-III/Detail.aspx

The recipe mentions keeping the cookies cold. While it might not be necessary I find they taste better when cold. However others in my family do not agree. I use 1 cup fresh roasted pie pumpkin for the canned pumpkin.

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon milk
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Finnish Gingerbread Men (Pepparkakor)

We used this recipe to make gingerbread cookies. They were quite tasty and the boys really loved them. They had a nice spicy flavor to them. I was out of nutmeg though so I subbed ground allspice for the nutmeg. My husband thought they were missing something though.

2/3 cup butter, softened to room temperature
3/4 cup brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon each ground cardamom, ground coriander seed and ground black pepper
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups flour
1 teaspoon cider vinegar
1/4 to 1/3 cup water

Cream butter and brown sugar together in a medium bowl, beating until fluffy. Add spices; beat well.

Add baking soda, salt, flour, cider vinegar, and just enough water to make a smooth pilable dough. Roll into a ball. Chill 30 minutes.

Preheat oven to 375 degrees. Press ball into a disk and roll out on a lightly floured board to about 1/8 inch thick. Cut into shapes; transfer to an ungreased cookie sheet, placing cookies about 1/2 to 3/4 inch apart. Chill dough in between batches.

Bake 7 to 10 minutes, until lightly browned. Cool on pan 2 to 3 minutes. Remove cookies from pan; cool on wire racks. Decorate.