Pumpkin Whoopie Pies with Cream Cheese Filling

Edit: These got the thumbs up all around. People were still talking about them a day after I shared them at work. This recipe is highly recommended!

According to Wikipedia

A whoopie pie is a baked good made of two round mound-shaped pieces of chocolate cake, sometimes pumpkin cake, with a sweet, creamy frosting sandwiched between them. While considered a New England phenomenon and a Pennsylvania Amish tradition,they are increasingly sold throughout the United States. According to food historians, Amish women would bake these and put them in farmers’ lunchboxes. When farmers would find these treats in their lunch, they would shout “Whoopie!”

I used this recipe from Baked NYC. Martha Stewart featured the recipe on her show and website last year.  I halved the recipe (and used the other half of the can of pumpkin for choc chop pumpkin loaf) and still ended up with about 18 whoopie pies of various sizes. I don’t have an ice-cream scoop so my pies aren’t perfectly shaped like the ones in the  picture in the book. Adding ice-cream scoop to my Christmas wish list. The baked parts of the pie are quite soft and sticky, more like cake than a cookie or biscuit.

Hubby will taste test these for me and then I will report back. Go to Martha Stewart’s website for the recipe and video demonstration.

 

 

Julie and Julia

Loved it!

Cookie Dough Truffles

Oh. My. Goodness. “To die for!” is how co-worker Yasmin described them. Hubby says they are “da bomb”. The truffles are basically a cookie mixture with sweetened condensed milk replacing the usual eggs. Balls of the mixture sit in the freezer for three hours or so until you take them out and dip them in melted chocolate.

You only need to eat one of these at a time. I promise, one is enough! I ate two to make sure. Or was it three? Either way sugar overload.

Thanks to Alicia for pointing out this recipe!

Pink Ribbon Day Fundraiser

Coconut cupcakes

Vanilla cupcakes with buttercream frosting

On November 8th I will be running a 10km fun run to raise money for the Breast Cancer Network Australia. Today is Pink Ribbon Day so at work I organised a fundraiser with proceeds going to the BCNA. I made kitchen sink cookies, coconut cupcakes , vanilla cupcakes and cookie dough truffles. (Info on the truffles coming soon) My co-worker Eve made beautiful orange and almond cupcakes. We sold them for $2 each or 3 for $5 and raised $100. Better yet, my boss is going to match the amount we raised! Thank you to my co-workers for alway supporting my fund-raising efforts.

Kitchen Sink Cookies

Kitchen Sink Cookies
Adapted from recipe by Martha Stewart
Makes about 40

Ingredients

1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1 cups milk chocolate chips
1 cup coarsely chopped dark cooking chocolate
1 cup mini M&Ms

Directions

1. Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
2. In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
3. In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Add oats, M&Ms and chocolate
4. Drop batter by heaping tablespoons trays about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. (Mine needed only 9 minutes) Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.

Dear Santa

How good do I have to be to see one of these under my tree?!

Orange and Dark Chocolate Muffins

I love these even though I added too much flour by accident. I love orange M&Ms and Jaffas. And cookies with orange M&Ms and Jaffa cupcakes. The recipe is from a Donna Hay magazine but you can find a version of if on RecipeZaar. The original recipe called for sour cream rather than yoghurt.

 

Salmon Rissoles

Most people have foods that remind them of their childhood. For me, salmon rissoles is a big reminder of my mum’s cooking. How is it I remember the taste of her roast dinners and salmon rissoles but not the sound of her voice? As a kid we ate home cooked dinners five days a week. On weekends dad would prepare “little tea” for dinner – eggs or baked beans on toast or crackers and devon with some fruit perhaps.

My mum would often cook spaghetti with tomato sauce, shepherds pie or salmon rissoles on week nights. I’ve modified her way of making the rissoles by using sweet potato instead of white potatoes. My grandmother uses rice. I rarely measure the ingredients, I just throw them together for an easy dinner. They consist of one can of salmon, one mashed sweet potato, one egg, one diced onion and about 1/4 – 1/2 cup breadcrumbs. Parsley and pepper optional. Shape the mixture into patties and cook them in a pan until they are crisp and browned on both sides. My mum was good at not browning them too much, but still getting them to have a nice crust. The things we remember – 21 years on.

Quinoa and Grilled Zucchini

I’ve made this recipe twice, the second time (as pictured) I had to use couscous as both my local supermarkets were out of quinoa. Quinoa is pronounced keen-wah and is actually a seed but looks a lot like couscous. Where it differs from grains is in its protein content.

The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids. Some types of wheat come close to matching quinoa’s protein content, but grains such as barley, corn, and rice generally have less than half the protein of quinoa. (From All About Quinoa)

I really like this dish, even though I don’t care for lime/lemon, yoghurt or coriander in isolation. I’m glad I tried it (thanks Eve!), it’s now a regular dish in my lunch bag. I added broccoli for extra-super-good nutritional value.

Carrot Cupcakes

These cupcakes were made from Donna Hay’s recipe. Pretty yum, but perhaps not carrot-cakey enough as I didn’t frost them? Regardless, I hear from my hubby they were gone in five minutes at a Monday night football gathering.