Baked Pumpkin Donuts | @thefauxmartha

In another life, I’d like to have a baked donut truck. Freshly roasted baked pumpkin donuts and baked apple cider donuts would make up our entire fall line-up. We’d close with the exit of the last donut. I’m not sure what name we’d plaster to the side of the donut truck, but our tagline would be: always baked, never fried. We’d disclose that these baked pumpkin donuts were built with wheat flour and partially sweetened with honey. Though they wouldn’t believe us. These are the things of my daydreams. Read more

Glazed Chocolate Donuts | The Fauxmartha

Nothing quite says touchdown! like glazed chocolate donuts. Am I right? You should definitely add these gems to your Super Bowl menu. The fellas will go gaga over them. I’m only kidding. Make them now, or tomorrow, or any other day. But maybe not for the big match. Not kidding—I just found out the Super Bowl is this Sunday.  Read more

Baked Sweet Potato Fries | @thefauxmartha

I’ve been craving bad things. Things I gave up years ago and promised myself I wouldn’t eat again. Things that always leave me full of regret and craving nutrient-rich food. I’m hoping this is a short phase of pregnancy. Because Pizza Hut pan pizzas and massive amounts of ice cream must end. Though moderate amounts of ice cream are welcome. Very welcome. That’s one thing I’ll never give up. Read more

My mom’s in town for the week. We’ve been eating well. Very well. Drinking plenty of glasses of wine and sharing stories we’ve probably told a million times. They’re stories that make our family unique. Stories about my brother chasing my sister down the beach declaring, “sweet revenge,” with a plastic sword in his hand. Stories of sitting in ant piles and falling off my scooter. My dad picked every last pebble out of my knee. Stories of listening to my Big Bird tape player sing “I wanna go home” over and over again. Stories that no one else quite understands except my family. They’re ours. Read more

Whoopie Pies are the new cupcake. Okay, maybe that’s not true but it might be after you try one. Upon eating, it’ll leave you exclaiming, “Whoopee!” Literally.

Whoopie Pies stepped onto the scene through the Amish tradition. As the story goes, Amish wives used their extra cake batter to bake mini cakes. Thou shalt let nothing go to waste. They’d plop some icing in between two small cakes and pack it into their husband’s lunch box. After biting into these little gems, a common response from the male would be “Whoopee!” And there you have it—the Whoopie Pie was born.

Since the previous post tells you how to make homemade pumpkin puree, let’s go ahead and make Pumpkin Whoopie Pies! ‘Tis the season.

Pumpkin Whoopie Pies
Makes 12; Recipe adapted from Matt Lewis of Baked bakery via Martha Stewart
Visual learner? Watch this video.

FOR THE PIES
3 cups all-purpose flour (I used half AP flour, half whole wheat flour)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 tablespoons ground cinnamon
1 teaspoon ground ginger (original recipe calls for 1 tbsp)
1 teaspoon ground cloves (original recipe calls for 1 tbsp)
a dash of nutmeg
2 cups firmly packed dark-brown sugar
1 cup canola oil
3 cups pumpkin puree, chilled
2 large eggs
1 teaspoon pure vanilla extract

FOR THE FILLING
3 cups confectioners’ sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract

1. Make the pies: Preheat oven to 350°. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until pies are just starting to crack on top and a toothpick inserted into the center of each pie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners’ sugar and vanilla, beat just until smooth. (I only used about 2 1/2 cups of confectioners sugar.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When pies have cooled completely, pipe a large dollop of filling on the flat side of half of the pie. Sandwich with remaining pie, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate pies at least 30 minutes before serving and up to 3 days.

TIPS:
• Runny batter is not your friend. If you find yourself in this situation, you may need to add a little more flour to help a batter out.
• Make sure to bake an even amount of pies.
• Mini Whoopie Pies make for a good portion size! And they’re cute.

 
 
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