It has been 2½ months since I blogged. I know. I'm totally hanging my head in shame, but I can explain.
First, our best camera broke.
My husband and I seriously have the WORST luck with technology. You name it - VCR's, DVD players, stereos, cell phones, and more importantly, cameras. They just seem to break. It's frustrating. Our kids have 6 cameras in their toy box - all of which were working at one time. Buying another camera wasn't in the budget when we really need a new roof. The camera we were making do with takes mediocre & grainy photos, so we resorted to taking photos with film for awhile. I know, right? What's film? I can't believe they actually still develop film. Luckily and thankfully for us, they do.
My husband and I seriously have the WORST luck with technology. You name it - VCR's, DVD players, stereos, cell phones, and more importantly, cameras. They just seem to break. It's frustrating. Our kids have 6 cameras in their toy box - all of which were working at one time. Buying another camera wasn't in the budget when we really need a new roof. The camera we were making do with takes mediocre & grainy photos, so we resorted to taking photos with film for awhile. I know, right? What's film? I can't believe they actually still develop film. Luckily and thankfully for us, they do.
We finally went out last week and bought one before my baby boy's first birthday. I wasn't risking his special day to a crappy camera or film. I've gotten spoiled with digital and he deserves it.
Aside from being absent photo wise, we've also had a very busy summer and time just got away from me.
So, I thought I better get cracking. What does one blog after such an absence and just in time for Fall?
Something with pumpkin. What else?
I'm really sad to see the my flip-flop weather go, but there is nothing like that crisp weather, watching the leaves change colors, and pulling sweaters out of their summer hibernation to officially kick off the baking season.
I'm so giddy with joy I could almost wet myself.
Almost.
Almost.
PUMPKIN SANDWICH COOKIES WITH VANILLA CHAI BUTTERCREAM
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1½ cups granulated sugar
½ cup unsalted butter, at room temperature
1 cup pumpkin puree
1 egg
2 teaspoons pure vanilla extract or vanilla bean paste
VANILLA CHAI BUTTERCREAM
1 cup unsalted butter, at room temperature
4 cups confectioner’s sugar, sifted
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon cardamom
¼ teaspoon ground cloves
2 teaspoon pure vanilla extract or vanilla bean paste
Preheat oven to 350º. Line two baking sheets with parchment paper.
VANILLA CHAI BUTTERCREAM
1 cup unsalted butter, at room temperature
4 cups confectioner’s sugar, sifted
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon cardamom
¼ teaspoon ground cloves
2 teaspoon pure vanilla extract or vanilla bean paste
Preheat oven to 350º. Line two baking sheets with parchment paper.
In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves; set aside.
In another large bowl, using an electric mixer, beat together sugar and butter until fluffy. Add in egg and vanilla and beat until well blended. Add pumpkin.
In another large bowl, using an electric mixer, beat together sugar and butter until fluffy. Add in egg and vanilla and beat until well blended. Add pumpkin.
Slowly incorporate wet and dry ingredients together.
Using a small ice cream scoop with a retractable mechanism, drop dough onto prepared baking sheets, about 1 inch apart.
Bake for 13-15 minutes or until edges are golden brown. Remove from oven and allow to cool for a couple minutes before transferring to a wire rack to cool completely.
Bake for 13-15 minutes or until edges are golden brown. Remove from oven and allow to cool for a couple minutes before transferring to a wire rack to cool completely.
To assemble the whoopie pies:
When the cookies have cooled completely, place a dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Add sprinkles if desired.
Yields: About 20 Whoopie Pies.
Yields: About 20 Whoopie Pies.
Happy Baking!
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