 Pumpkin Whoopie Pies3 cups flour 1 tsp. baking powder 1 tsp. baking soda 1 tsp. salt1 tsp.cinnamon1 tsp.ginger 1/2 tsp. ground cloves 2 1/2 cups brown sugar 1 cup vegetable oil2 eggs 2 cups pumpkin 1 tsp. vanilla
Preparation -
Combine flour, baking powder, baking soda, and spices in a mixing bowl; set aside. In a separate mixing bowl, cream together sugar, oil, eggs, pumpkin and vanilla. Mix all ingredients together. Bake as drop cookies. Drop by rounded tablespoons full onto ungreased non-stick cookie sheets and bake in a preheated oven at 350° for 10 to 12 minutes or until the centers of the cookies spring back when lightly pressed. Cool thoroughly on wire racks or paper towels before spreading with filling.Filling 2 egg whites 2 tsp. vanilla 4 T. flour 4 T. milk 4 cups confectioners sugar 1 1/2 cups vegetable shortening
Preparation -
Beat egg whites until stiff; set aside. Combine other ingredients and beat very hard - several minutes at high speed. Mix in beaten egg whites. To make whoopie pies - Spread a generous amount of filling on a completely cooled cookie, then top with another cookie. Wrap each whoopie pie individually in plastic wrap. | Simply Calphalon Nonstick 6-Piece Bakeware Set
This versatile bakeware set from the Simply Calphalon Nonstick line provides all of the basic tools for home baking.... 1 - 10" x 15" cookie sheet, 1 - 8" sqaure cake pan, 1 medium loaf pan, 2 - 9" round cake pans, and a cooling rack. Simply Calphalon is made from heavy-gauge carbon steel, covered with a thick and durable nonstick coating that eliminates the need for greasing. Heavyweight construction ensures even heating and browning without hotspots. The wire-reinforced rolled edges prevent warping even at high temperatures. It has a 10 year warranty. |
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