Whoopie Pies

                                          

                                           Whoopie Pies                     

Two pillowy devil's-food cookies enclosing a cloudlike marshmallow filling -- it's a child's dream of a cookie, but you'll no doubt find them quite tasty, too. 

Calories 365

Yields: 12 pies

 Ingredients

Cookie Dough:

2 cup(s) all-purpose flour

1 cup(s) sugar

3/4 cup(s) milk

1/2 cup(s) unsweetened cocoa

6 tablespoon(s) butter or margarine, melted

1 teaspoon(s) baking soda

1 teaspoon(s) vanilla extract

1/4 teaspoon(s) salt

1 large egg

Marshmallow Creme Filling:

6 tablespoon(s) butter or margarine, slightly softened

1 cup(s) confectioners' sugar

1 jar(s) (7- to 7 1/2-ounce) marshmallow creme

1 teaspoon(s) vanilla extract

Directions

1.Preheat oven to 350 degrees F. Grease 2 large cookie sheets.

2.Prepare Cookie Dough: In large bowl, with spoon, mix all dough ingredients until smooth.

3.Drop dough by heaping tablespoons, 2 inches apart, on each prepared cookie sheet. (There will be 12 rounds per sheet.)

4.Bake 12 to 14 minutes, rotating sheets between upper and lower racks halfway through baking, until puffy and toothpick inserted in center comes out clean. With wide spatula, transfer cookies to wire racks to cool completely.

5.Prepare Marshmallow Creme Filling: In large bowl, with mixer at medium speed, beat butter until smooth. Reduce speed to low; gradually beat in confectioners' sugar. Beat in marshmallow creme and vanilla until smooth.

6.Spread 1 rounded tablespoon filling on flat side of 12 cookies. Top with remaining cookies

Spiced Pumpkin Bundt Cake

 

Spiced Pumpkin Bundt Cake

This cake is moist, full of simple spices and canned pumpkin, nuts optional, a beautiful treat.

Ingredients:

- 1 ¾ cups all-purpose flour  

- 1 teaspoon baking powder  

- 1 teaspoon baking soda  

- 1 teaspoon ground cinnamon  

- ½ teaspoon ground nutmeg  

- ½ teaspoon ground ginger  

- ½ teaspoon salt  

- 1 cup granulated sugar  

- ½ cup brown sugar, packed  

- ½ cup vegetable oil  

- 1 cup canned pumpkin puree  

- 3 large eggs  

- 1 teaspoon vanilla extract  

- ½ cup chopped walnuts or pecans (optional)  

- Powdered sugar for dusting (optional)  

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.  

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.  

3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat in pumpkin puree, eggs, and vanilla extract until smooth and well blended.  

4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing to keep the cake tender.  

5. Fold in chopped walnuts or pecans if using.  

6. Pour the batter evenly into the prepared bundt pan and smooth the top.  

7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  

8. Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.  

9. Dust with powdered sugar before serving if desired.  

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes  

Kcal: 320 kcal | Servings: 12 servings  

Tips:  

Use canned pumpkin puree for consistent moisture and flavor in the cake.  

Ensure the bundt pan is well-greased to prevent sticking and maintain the cake’s beautiful shape.

#baking #Ilovetobake #desserts #whatsfordinner #cookingmexican #dinner #snacks #baking #Ilovetobake #recipeideas #Ilovetocook #recipeideas #whatsfordinner #Ilovetocook

https://cherylstastyhomecooking.blogspot.com/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

My Crafty Blog https://cherylscreationsblog.blogspot.com/

Please be sure to follow Me Thanks