Since I started this blog as an attempt to document some of the things I enjoy baking or doing I FINALLY have some yummy recipes to add. The air is starting to get crisp and it seems like summer is starting to lose its grip on the weather. I actually don't mind, the only thing that is driving me nuts is the lack of pregnancy clothes I can wear (the husband frowns upon breaking the bank to purchase a new wardrobe). Since I no longer have a coffee addiction (thank you Isagenix) I've taken to drinking a decent amount of tea, and not just any tea. The tea that I am currently in love with is called Creamy Earl Grey and it's made by this lovely little Tea shop in town called Bramble Berry Cottage (
Brambleberry Cottage). I adore going there to have a little tea party with my daughter or friends and trying all the different hand mixed teas they have to offer. Next on my list to try is there brand new Autumn Grey tea (think Earl Grey the pumpkin version).
I previously told you that a couple weeks ago my family and I picked a LOT of plums from my fathers property. We ended up saving half the batch to make Plum Brandy (that's Ryan's little project that I will blog about once it's all done fermenting and has been processed) and the other half to make Plum Vanilla Crumble Bars. The bars ended up tasting fantastic. They were similar to a Lemon bar only a better balance of sweet and sour with vanilla bean hints.
The other recipe I am going to share with you are Pumpkin Whoopie Pies with a Maple Cream Cheese filling. This is something that I make every year when fall hits. It's a favorite of my family and friends and I get the request to make them often.
Pumpkin Whoopie Pies
Ingredients
For the pumpkin cookies:
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract
For the maple cream
cheese filling:
3 cups powdered sugar, sifted
½ cup unsalted butter, at room temperature
8 oz. cream cheese, cold
2 tbsp. maple syrup
1 tsp. vanilla extract
To make
the pumpkin cookies, preheat the oven to 350° F. Line two baking sheets
with parchment paper or silicone baking mats. In a large bowl, whisk
together the flour, salt, baking soda, baking powder and spices. Set
aside. In a separate bowl, whisk sugars and oil together. Add the
pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla
and whisk until combined. Sprinkle the flour mixture over the pumpkin
mixture and whisk until completely combined.
Transfer the cookie batter to a
pastry bag fitted with a large plain round tip. Pipe small rounds of the
batter onto the prepared baking sheets, about 1½-2 inches in diameter.
Bake for 10-12 minutes, until the
cookies are just starting to crack on top and a toothpick inserted into the
center of a cookie comes out clean. Remove from the oven and let the
cookies cool on the pan for about 10 minutes. Transfer to a wire rack to
cool completely. Repeat with remaining batter.
To make the filling, combine the
butter and cream cheese in the bowl of an electric mixer. Beat on
medium-heat speed until smooth, about 1-2 minutes. Add the powdered
sugar, maple syrup and vanilla and beat until smooth. Be careful not to
overbeat the filling or it will lose structure. Transfer the filling to a
pastry bag fitted with a plain tip.
To assemble, pair the cookies up
by size. Pipe filling onto the flat side of one cookie of each pair, and
sandwich together with the remaining cookie. Refrigerate for at least 30
minutes to firm before serving.
Plum Vanilla Crumble Bars
Crumble
Topping
1/2 cup dark brown
sugar
1/2 cup flour
1/4 almond slices,
toasted
1/2 teaspoon sea salt
4 tablespoons (1/2
stick) cold butter
1 -Mix dry ingredients on
medium bowl
2-Cut butter into cubes
then, using a pastry cutter, cut into dry mixture until pea sized mixture is
formed. Should be crumbly looking
-Place in fridge until ready to use
Shortbread
crust
1 3/4 cups flour
1/4 teaspoon salt
1 1/2 sticks of butter
(3/4 cup)
1/4 cup sugar
1/4 cup confectioners
sugar
1 teaspoon vanilla
1 -Preheat oven to 325
degrees.
-Combine flour and salt
in a small bowl, set aside.
-Cream butter and both
sugars together. Add vanilla and mix.
-Slowly incorporate
flour mixture until combined.
-Press into a greased 8
x 8 baking dish.
-Press shortbread dough
into the pan spreading evenly. Use a glass as a small rolling pin to even out
if necessary.
-Bake at 325 degrees for 15 minutes.
Plum
Filling
5-6 cups plums, pitted
and sliced
1 cup water
2 cups sugar
1 teaspoon vanilla
paste
-Add plums and water to
wide pan and heat through, them add sugar and vanilla paste
-Cook over medium heat
until plums begin to break down, about 30 mins
-Let mixture cool a bit
and transfer to food processor, and give it a whirl
-Put the mixture back
in the pan, and continue to cook until thick paste forms, making sure to stir
constantly, it will burn if you don't stir!! Even if you think that it’s taking
too long keep stirring and let it thicken up.
-When you can scrape
your spoon through the mixture and you see a trail, you're almost there. This
should take about 15 minutes. (Make sure you really cook this down enough. If
you don't the filling will be too runny and not hold the bar shape. You really
have to get all the water out of the fruit.)
-Once you see a thick
paste form, you're done, spread over shortbread and sprinkle crumble topping on
top of the plum filling layer.
-Bake at 325 degrees
for 20 to 30 minutes, or until the toping begins to brown.
-Remove from oven and let cool. Cut into bars
to serve. Store in fridge to keep filing firm.
