|Pumpkin Whoopie Pies|
3 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
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.
Filling2 egg whites 2 tsp. vanilla 4 T. flour 4 T. milk 4 cups confectioners sugar 1 1/2 cups vegetable shortening
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.