Pumpkin Whoopie Pies

I had never made whoopie pies before. I see them all the time, and was anxious to try them. A pumpkin variety seemed perfect for my first attempt. The ingredients were a bit surprising to me, 1 whole cup of vegetable oil and no butter? I wasn't too sure about that, but these cookies do have more of a cake like texture. The addition of the molasses contributed to a deep rich pumpkin flavor.

The other surprise was that the batter was more on the runny side, again, more like a cake batter. They spread out nicely and yet not too thin at all.

These were a lot of fun to make and I am looking forward to trying many varieties of this yummy treat!

They're filling enough to make a great dessert or to just have on hand as a sweet treat for the holidays.

Pumpkin Whoopie Pies

Ingredients

• Parchment paper
• 1 15 ounce can pumpkin puree
• 2 large eggs
• 2 cups packed brown sugar
• 1 cup vegetable oil
• 2 tablespoons molasses
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 cups flour

Filling

• 4 ounces (1 stick) butter, softened
• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla

Directions

For the cookies: Preheat oven to 375. Line 2 baking sheets with parchment paper. Using

an electric mixer, blend the pumpkin, eggs, brown sugar , oil and molasses together on

medium speed until well combined - approximately 2 minutes. Scrape down the sides of the

bowl, and add the salt, ginger, cloves, cinnamon, nutmeg, baking powder, and baking soda.

Mix until incorporated. Add the flour to the wet ingredients and beat until well combined,

approximately 1 minute. Drop batter onto baking sheets 2 inches apart making 28 cookies.

Bake 10-12 minutes. Remove from oven and transfer to rack to cool.

For the filling: Using an electric mixer, whip together butter and cream cheese on high

speed until fluffy - approximately 3 minutes. Add sugar a cup at a time and vanilla, beat

until smooth.

To assemble: Spread flat side of the cookies with approximately 2 tablespoons of filling.

Top with remaining cookie, flat side touching the filling. Serve.

Note: For best storage, wrap each pie individually in plastic wrap.

Yield: approximately 14 pies

Pumpkin Pie Ice Cream

This post has been linked to Eat at Home.

Here is my "I'm in between seasons recipe." I'm still so not wanting to let go of summer, and yet, the cooler temperatures greet me each morning and evening. I am really looking forward to the foods of fall so here is my compromise, a fall ice cream! This is the perfect time of year for this frozen treat.

This ice cream recipe does require some cooking as it has a custard base. So, I started by warming my cream, milk, brown sugar and spices.

Whisking the rich yellow egg yolks, with a little white sugar.

Cream/milk mixture combined with the eggs, adding the pumpkin.

Cooling it all off before it goes in the ice cream maker. The mixture does seem fairly thick, but seems to have a good consistency once it's frozen.

I've topped it with some pecans for a crunchy complement.

After tasting it my husband insisted that I call this "Pumpkin Pie Ice Cream." I guess that gives you a bit of a clue on what it might taste like. This seemed just perfect for the kind of weather we are enjoying now!

Pumpkin Pie Ice Cream

Ingredients

• 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/4 cups whole milk
• 1 cup heavy cream
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 cup white sugar
• 5 egg yolks

Directions

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate while assembling the rest of the ingredients.

In a heavy 2-quart saucepan over medium heat, combine milk, cream, brown sugar, and spices, cinnamon through nutmeg. Cook until bubbles form around the edges of the pan, about 5 minutes.

Meanwhile, in a bowl, combine the egg yolks, and white sugar. Whisk until smooth and the sugar begins to dissolve.

Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon, about 4 to 6 minutes. Do not allow the custard to boil. Remove from heat.

Whisk the pumpkin mixture into the custard.

Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. You may also choose to refrigerate at least 3 hours until cooled.

Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Lemon Basil Sorbet

Hot summer days are great occasions for cool and refreshing lemon sorbet. It has been scorching and humid here the last couple of weeks. This treat is light and perfect for cooling off at the end of the day.

I have tons of basil growing and I like to find fun ways of using it. Here is my container garden that sits on my deck, right outside my kitchen. It really makes it convenient for when you need to grab a handful of herbs while cooking. There are a few more basil plants growing in my garden. I always like to have plenty on hand for pesto and lots of Italian dishes.

The star ingredients, right before cutting, zesting, juicing and enjoying the aroma from such tasks.

Zesting!

Juicing!

Cutting the fragrant basil to steep with the lemon, sugar and water.

Straining the steeped mixture.

Pouring into the ice cream maker, (or pour into bowl and freeze for several hours).

The mouth-watering finished product.

And, a huge thank you to my new daughter-in-law who was visiting for the weekend. Those are her lovely hands in all the pictures. It sure was a help to this photographer!

Lemon Basil Sorbet

Ingredients

• 2 cups water
• 1/14 cups sugar
• 4-5 lemons (to equal 1 cup of juice)
• 12-15 fresh basil leaves

Directions

Pour water and sugar into medium saucepan. Gently heat to dissolve sugar. Zest 1 lemon, juice all lemons to equal 1 cup of juice. Add zest and lemon juice to sugar/water mixture. Cut basil in thin strips and add to saucepan. Heat to just a boil over medium heat. Simmer and steep for 10 minutes. Taste after steeping, if you prefer more of a lemony taste, cut up lemon peels and add to mixture, steeping another 5 minutes. Pour through a strainer and allow to cool completely. After cooling pour into ice cream maker and follow manufacturer's instructions. Freeze for 2-4 hrs. Or, if you don't own an ice cream maker, just freeze for several hrs. after mixture has cooled.

Yield: 5 - 6 servings

Blackberry Shortbread Squares

Blackberry season is in full swing here in the Bluegrass State. We try to do some picking every year. I've discovered however, that blackberry picking is not for the "faint of heart."

There is of course always the heat and humidity one deals with in mid-July. We always must be hyper-aware of snakes that could be lurking in the tall weeds. Copperheads seem to be the most common dangerous snake "'round these parts." Then there are the briers that get a hold of your clothes or skin and just won't let go.

Most bothersome of all, to me, are the insects! Chiggers, ticks, bees, and hornets love the blackberry patch. This year the June bugs seemed to be out in force, feasting on the luscious black beauties. I believe that the big green bugs were happy to share with me, but every time I infringed on their territory, they would come buzzing right by me. I screamed about every time. June bugs sound to me, like an army of angry bees bent on destruction!

I was grateful that my dear husband was there so that at least someone was hearing my screams. He laughed. He is used to my "fear-of-bugs-that-sound-as-if-they-are-all-going-to-sting-me." I'm grateful that a June Bug's bark is bigger than its bite!

For all the sweat and fear—in the end—blackberry picking is always so worth it! I try to make different things every year with our picked berries. I thought these shortbread squares looked good—and we did enjoy them very much.

Our first day out picking we didn't have much time so we only gathered 2 cups. Consequently, I made a half-batch of these and four of us devoured them in one night.

Below you will find the recipe for the full batch. Make sure you see my note at the bottom concerning the almonds.

Blackberry Shortbread Squares

A Martha Stewart Recipe

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for pan
• 1 3/4 cups all-purpose flour, plus more for dusting
• 2/3 cup whole blanched almonds (about 3 1/2 ounces)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup plus 2 tablespoons confectioners' sugar, plus more for dusting
• 1/4 teaspoon pure almond extract
• 1 pound blackberries (about 4 cups)

Directions

Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line with parchment; butter lining. Dust with flour; tap out excess. Arrange nuts in a single layer on a rimmed baking sheet. Bake until golden, 15 minutes; let cool. Grind in a food processor until fine.

Whisk together flour, nuts, salt, and cinnamon in a medium bowl; set aside. Put 3/4 cup plus 1 tablespoon sugar and the butter in the bowl of an electric mixer fitted with the paddle attachment; mix until pale and fluffy, about 3 minutes. Mix in almond extract. Add flour mixture in 2 batches; mix until a crumbly dough forms.

Press all but 1 cup dough onto bottom of pan. Scatter berries evenly over dough. Sprinkle with remaining tablespoon sugar; crumble reserved dough on top. Bake until golden, about 30 -40 minutes. Let cool on a wire rack. Cut into 12 squares; dust with sugar.

This post has been linked to Eat at Home.

Yield: 12 servings

Note: I found the task of blanching the almonds (boiling and peeling), to be a bit labor-intensive. To skip that step you can use 1/2 cup of slivered almonds. Cut your roasting time to 10 minutes and be sure to watch carefully as they roast.

Frozen Ice Cream Delight

We had a birthday at our house this past weekend. My baby, the very youngest turned 15! How can this be? It seems that this is the cry of every mother's heart, lamenting how quickly the time has passed.

Back in the day, we used to only have cakes to celebrate birthdays. Then we decided that there are way too many great desserts out there to just limit birthdays to cakes. So, our boys now choose what dessert they would like.

My youngest chose this ice cream dessert. It is a great choice for a summer dessert, birthday, party or "just because." I might also add that our nephew, after enjoying his dessert said "Aunt Joyce, that was the best dessert I've ever had." Success!

It starts with an Oreo cookie crust with some butter and sugar mixed in.

Next comes the ice cream layer, you can choose vanilla, chocolate or coffee!

The chocolate sauce is next and it is a bit decadent! But, oh so worth it!

You just simply cannot skip the peanuts!

How about some dollops of Cool Whip?

I usually prefer to use real whipping cream, but for convenience and consistency, the Cool Whip is a great addition.

Almost complete!

Here's the birthday boy himself, enjoying his dessert at his party! Why is he wearing a sombrero on his head? Ummmmm...teenage boys are a bit of a mystery!

Frozen Ice Cream Delight

Adapted from Taste of Home

Ingredients

• 2-1/2 cups cream-filled chocolate sandwich cookie crumbs, divided
• 1/2 cup butter, melted
• 1/2 cup sugar
• 1/2 gallon chocolate, coffee or vanilla ice cream, softened
• 2 cups confectioners' sugar
• 2/3 cup semisweet chocolate chips
• 1/2 cup butter, cubed
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract
• 1-1/2 cups salted peanuts
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions

Combine 2 cups cookie crumbs with butter and sugar. Press onto the

bottom of a 13-in. x 9-in. dish. Freeze for 15 minutes.

Spread ice cream over crumbs; freeze until firm, about 3 hours.

In a small saucepan, combine the confectioners' sugar, chocolate

chips, butter and evaporated milk. Bring to a boil; boil for 8

minutes. Remove from the heat; stir in vanilla. Cool to room

temperature. Spoon sauce over ice cream layer; sprinkle with peanuts. Freeze until

firm.

Spread whipped topping over the top; sprinkle with remaining

cookie crumbs. Freeze for at least 3 hours before serving.

Yield: 12-16 servings.

Strawberry Cheesecake Ice Cream

I had been wanting to make this ice cream for several weeks. Friday night we had a house full of teenage boys so I thought it would be the perfect opportunity.

I was so pleased with this ice cream. In fact, it is the best ice cream I've made. Both in terms of ease—no stovetop involved because there are no eggs—and in terms of flavor, this dessert was incredible! It is creamy, rich (but not too much) and yummy. The cream cheese really did add a whole new dimension and depth to this ice cream. I will not only be making this again soon but can't wait to try it with other fruit, including blueberries and raspberries!

These sweet red beauties are nestled in the food processor ready to whirl.

About 1 cup of puréed strawberries ready to combine with cream.

Here is the ice cream maker I use. I received it a couple years ago for my birthday. What a great gift, huh?

The ice cream in its final stages, almost done and ready to go in the freezer. We could have eaten it as is, but I like for the ice cream to firm up a bit in the freezer before we indulge. But, oh my, it's so hard to wait!

This ice cream got rave reviews from all the visiting teenagers, my sons, and of course my husband. Their only complaint? It was gone way too fast.

This post has been linked to Eat at Home.

Strawberry Cheesecake Ice Cream

Adapted from Food.com

Ingredients

• 8 ounces cream cheese
• 2/3 cup sugar ( if using sugar or syrup packed frozen berries, omit the sugar in the recipe)
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla
• 1 cup fresh pureed strawberries
• 1 cup half-and-half
• 1/4 cup heavy whipping cream

Directions

Blend all ingredients until smooth. Pour all blended ingredients into ice cream freezer bowl and follow the manufacture's instructions.

Transfer ice cream to airtight container and freeze for 2 hours or overnight.

Yield: about 6 servings

Strawberry Cream Cake

As I mentioned in my previous post, I made 2 desserts for our Easter family get-together last weekend. I figure you can't have a spring get-together without including some kind of strawberry dessert. Have I mentioned my deep love for strawberries?

This cream cake is a bit of a twist to the traditional strawberry short cake. The buttery cake, although rich, is a wonderful "partner" to the strawberries and cream. This cake was served up and gone in a flash. I'm glad that I had the carrot cake as a back up for those who didn't get a big enough piece of this strawberry deliciousness!

Strawberry Cream Cake

Adapted from Martha Stewart

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan

2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar (divided)

2 large eggs plus 2 large egg yolks

1/2 teaspoon pure vanilla extract

1/2 cup whole milk

1 pound strawberries, hulled and thinly sliced

1 1/2 cups heavy cream

Directions

Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.

Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.

Make topping:

In a large bowl, combine strawberries and 1/4 cup sugar; set aside.

Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until soft peaks form.

Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

Yield - 12 servings

Carrot Cake with Toasted Coconut Cream Cheese Frosting

This was one of two desserts I made for our family gathering on Easter weekend. Although I prefer a layered carrot cake, I opted for one that was easy to throw together and not so rich.

I think that this cake is proof that you can have a wonderful, sweet, and tasty dessert without all the extra fat and calories. It is a lighter cake, yet moist and delicious. I especially like the addition of baby food, which allows you to use less oil/butter and contributes to the moisture in the cake.

My next post will include the second dessert I made, a Strawberry Cream Cake.

Carrot Cake with Toasted Coconut Cream Cheese Frosting

Adapted from Cooking Light

Ingredients

Cake:

• 3/4 cup all-purpose flour (about 3 1/3 ounces)
• 1/4 cup quick-cooking oats
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup canola oil
• 1 (2 1/2-ounce) jar carrot baby food
• 2 large eggs, lightly beaten
• 1 1/4 cups finely grated carrot (about 4 ounces)
• 1/2 cup raisins
• Cooking spray

Frosting:

• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 1 tablespoon butter, softened
• 1 1/4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/4 cup flaked sweetened coconut, toasted

Preparation

Preheat oven to 325°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into an 8-inch square baking pan coated with cooking spray.

Bake at 325° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.

Note: You can either frost the cake in the pan or before pouring your batter into the pan, line with foil, being sure to grease the foil well. Allow to cool, invert on to serving dish, carefully peeling off foil.

Yield: 12 servings; Calories, 262

Peanut Butter Cup Cheesecake

Rich, outrageous, peanut buttery, chocolaty, cheesecake—goodness!

Not that you really need a reason to make a cheesecake like this—but this decadent dessert was made for a purpose. My youngest son has been competing with a Lego Robotics team for 2 years now. The team was promised a cheesecake after their very first competition at regionals, two years ago. They had been waiting ever since.

Celebrating at Krispy Kreme after regionals. Can you guess which son is mine?

This year, back in December, the team won the regional competition, then went on to compete at the state level. They of course mentioned the cheesecake again. We had our end-of-the-year party last week and they finally, at long last, got their cheesecake!

This cheesecake starts with a crust which includes graham crackers and oreos.

Next comes a layer of peanut butter. (Off to a good start wouldn't you say?).

Then comes your cheesecake layer.

How 'bout a bit of fudge topping…?

swirled into the cheesecake layer!

Out of the oven just waiting for another layer of fudge topping and garnished with peanut butter cups.

See all the yummy layers!

And here is the robotics team at the party. Finally—enjoying their cheesecake! The boy in the middle is mine. Did you guess that?

Peanut Butter Cup Cheesecake

Adapted from Taste of Home

Ingredients

• 1-1/4 cups graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup crushed cream-filled chocolate sandwich cookies
• 4 tablespoons butter, melted
• 3/4 cup creamy peanut butter

FILLING:

• 3 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 cup (8 ounces) Sour Cream
• 1-1/2 teaspoons vanilla extract
• 3 eggs, lightly beaten
• 1 cup hot fudge ice cream topping, divided
• 6 peanut butter cups, cut into small wedges

Directions

In a large bowl, combine the cracker crumbs, sugar, cookie crumbs and

butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet.

Bake at 350° for 7-9 minutes or until set. Cool on a wire rack.

In a microwave-safe bowl, heat peanut butter on high for 30 seconds

or until softened. Spread over crust to within 1 in. of edges.

In a large bowl, beat cream cheese and sugar until smooth. Beat in

sour cream and vanilla. Add eggs; beat on low speed just until

combined.

In a microwave, heat 1/4 cup fudge topping on high for 30 seconds or

until thin. Carefully pour over filling; cut through with a knife to swirl.

Return pan to baking sheet. Bake at 350° for 55-65 minutes or

until center is almost set. Cool on a wire rack for 10 minutes.

Carefully run a knife around edge of pan to loosen; cool 1 hour

longer.

Microwave remaining fudge topping for 30 seconds or until warmed;

spread over cheesecake. Garnish with peanut butter cups. Refrigerate

overnight. Refrigerate leftovers.

Yield: 12-14 servings.