Halloween Desserts
Since Halloween is next week, here are six yummy Halloween Desserts to help get you in the mood, including Pumpkin Whoopie Pies and Harvest Corn Custards. Enjoy!
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
Ingredients
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1-1/2 cups coarsely crushed chocolate graham crackers
Directions
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
HARVEST CORN CUSTARDS
This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6
To view this online, click here.
Ingredients
2 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
1/8 tsp. salt
2 cups low-fat milk
1-1/2 tsp. vanilla extract
1 Tbs. honey
Orange or red and yellow food coloring, such as Wilton or Seelect
1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips
1 cup whipping cream
Ground nutmeg, for sprinkling
Directions
Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.
Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.
Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.
Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.
Once cooled, whisk both custards until smooth.
Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.
Spoon 2-1/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.
nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g
MINI APPLE PIES
This is from Kristina Vanni on The Spruce Eats. Kristina wrote, “These deep fried hand pies are a fun and whimsical way to enjoy a mini apple pie! They are best when served warm with a light dusting of powdered sugar.
“They are shaped like turnovers, with a classic cinnamon and apple filling surrounded by a delicate baking powder pastry crust.”
Prep Time: 30 minutes; Cook Time: 20 minutes; Total Time: 50 minutes; Yield: 1 dozen
To view this online, click here.
Ingredients
Baking Powder Pastry:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup milk
1 egg
Apple Pie Filling:
3 cups sliced, cored, and pared tart apples
2 tablespoons water
1/4 cup granulated sugar
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
3 cups vegetable oil
Powdered sugar
Directions
Gather the ingredients.
Start by preparing the baking powder pastry. In a large bowl, combine flour, sugar, baking powder, and salt.
Using a pastry blender or two knives in a criss-cross fashion, cut in the cold butter until mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk and egg.
Gradually stir the egg mixture into flour mixture with fork until just combined and the dough cleans the side of bowl.
On a lightly floured surface, lightly knead for about 1 minute to form a soft dough.
Divide dough in half and wrap each piece in plastic wrap. Refrigerate while you prepare the rest of the recipe.
To make the apple pie filling, heat the apples and water, covered, in a medium saucepan to boiling, then reduce heat to low. All to simmer, covered, until apples soften slightly, about 5 minutes. Remove the cover and cook, stirring constantly until liquid evaporates, about 3 minutes.
Stir in the granulated sugar and butter. Cook, uncovered for 3 minutes and then stir in the cinnamon.
Mash the mixture with a fork or potato masher to form a chunky puree. Cover and refrigerate until cold, about 1 hour.
When you are ready to prepare the pies, roll one half of dough 1/8-inch thick on floured surface. Cut out 4-to-5-inch circles with floured cutter. (If you don't have a cutter large enough, you can trace around the edge of an inverted bowl to form the circles.)
Spread some of the apple mixture over half of each circle, leaving a 3/4-inch border.
Lightly brush borders with a little water. Fold the pastry in half and pinch the edges lightly with fingers. Seal the edges with a fork. Turn the pies over and again press the seams with a fork. (Do not pierce the dough). Repeat with the remaining dough and filling.
Heat oil in a large skillet to 375 degrees F. Fry the pies, 4 at a time so as to not crowd the pan. Turn the pies once, until they are golden brown on both sides, about 4 minutes.
Using a slotted spoon, lift the pies out of the oil and drain on to a paper towel lined plate.
Dust the pies with powdered sugar and serve immediately.
APPLE CIDER WHOOPIE PIES
This yumminess comes from Samantha Seneviratne on The New York Times cooking e-newsletter. Samantha wrote, “Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.”
Time: About 55 minutes, plus chilling; Yield: 8 to 10 servings.
This can be viewed by clicking here.
Ingredients
For the Cakes:
1-1/4 cup apple cider
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons melted
1/2 cup packed dark brown sugar
1 large egg
1/4 cup apple butter
1/4 cup granulated sugar
For the Filling:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Preparation
Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1-1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. Lauren wrote, "Is it a sandwich cookie? Or a handheld little cake? To be honest, we're still unclear. What we do know is that this autumnal spin on the classic American whoopie pie gives us an unreasonable amount of joy once the weather starts to cool down. (Or as soon as September hits.)"
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Yields: 16
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a55263/pumpkin-whoopie-pies-recipe/.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. packed brown sugar
1/2 c. vegetable oil
1 c. (2 sticks) butter, softened, divided
1 (15-oz.) can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
PUMPKIN CHEESECAKE
Yield: 12 to 14 slices
Source: "1,001 Delicious Desserts for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/21.shtml
Ingredients
3/4 cup ground reduced-fat graham crackers
3/4 cup ground gingersnap cookies
8-1/4 teaspoons Equal for Recipes or 27 packets Equal sweetener, divided
4-5 tablespoons margarine, melted
2 packages (8 ounces each) fat-free cream cheese
1 cup canned pumpkin
2 eggs
2 egg whites
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
2 tablespoons cornstarch
1 cup light whipped topping
Chopped toasted pecans, as garnish
Directions
Mix graham cracker and gingersnap crumbs, 1 teaspoon Equal for Recipes, and melted margarine in bottom of 9-inch springform pan; reserve 2 tablespoons crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake at 350 degrees F. until lightly browned, about 8 minutes. Cool on wire rack.
Beat cream cheese until smooth in large bowl; beat in pumpkin, eggs, and egg whites. Mix in remaining 7-1/4 teaspoons Equal for Recipes, spices, and cornstarch. Pour mixture into springform pan.
Bake at 300 degrees F. just until set in the center, 45 to 60 minutes; sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
Nutritional Information Per Serving (1/12 of recipe): Calories: 213, Fat: 9.8 g, Saturated Fat: 4.3 g, Cholesterol: 47.2 g, Sodium: 444 mg, Protein: 12.1 g, Carbohydrate: 18.2 g; Diabetic Exchanges: 1 Bread/Starch, 1 Meat, 2 Fat
PUMPKIN FLAN WITH CHOCOLATE CRUST
From "Pumpkin Flan Puts Fall Flavors in Latin Classic" by Linda Cicero in the Miami Herald. Can be viewed online at http://www.miamiherald.com/living/food-drink/cooks-corner/article3416212.html.
Ingredients
1 cup granulated sugar
3/4 cup half-and-half
1/2 cup or 4 ounces cream cheese
1 (14-ounce) can sweetened condensed milk
5 large eggs
1 cup pumpkin puree
1/4 cup dark brown sugar
1/2 teaspoon ground cinnamon or canela
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Pinch kosher or coarse sea salt
1-1/2 cups coarsely crushed chocolate graham crackers
Directions
In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spoon, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour caramel into the bottoms of 10 individual ramekins, swirling around to coat the bottom of each one. Work swiftly as caramel hardens fast.
In a food processor or blender combine half-and-half, cream cheese, sweetened condensed milk, eggs, pumpkin puree, brown sugar, cinnamon, nutmeg, allspice, and salt and puree until smooth. Pour pureed mixture into prepared ramekins, filling to 1/4-inch below the rim. Top each ramekin with 2 generous tablespoons of crushed crackers; don’t press them down. Place flans in a large baking dish or roasting pan; fill pan with hot water halfway up the height of the ramekins.
Cover the pan lightly with aluminum foil. Carefully place into the oven and bake for 50 minutes; flans should look completely set. Remove from the oven, remove the aluminum foil and remove each ramekin from the water bath. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving. When ready to eat, run a small knife around the edge of each flan all the way to the bottom. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all the caramel sauce can run over the flan.
Per serving: 390 calories (30 percent from fat), 13.3 g fat (6.8 g saturated, 4.2 g monounsaturated), 121 mg cholesterol, 0 g protein, 6.4 g carbohydrates, 1.2 g fiber, 203 mg sodium.
HARVEST CORN CUSTARDS
This decadent dessert is sure to be a hit. It comes from the October 2011 issue of Vegetarian Times, page 36, and begins, "Layers of colorful custard and snowy whipped cream mimic the look of candy corn in this dessert." Serves 6
To view this online, click here.
Ingredients
2 large eggs
1/3 cup sugar
1/3 cup all-purpose flour
1/8 tsp. salt
2 cups low-fat milk
1-1/2 tsp. vanilla extract
1 Tbs. honey
Orange or red and yellow food coloring, such as Wilton or Seelect
1 oz. chopped semisweet chocolate or 3 Tbs. chocolate chips
1 cup whipping cream
Ground nutmeg, for sprinkling
Directions
Whisk together eggs and sugar in heat-proof bowl until smooth and light-colored. Whisk in flour and salt.
Bring milk to a boil in saucepan. Whisk 1/4 cup boiling milk into egg mixture. Whisk in 1/2 cup milk, then gradually whisk in remaining milk. Return mixture to saucepan, and cook 2 minutes over medium heat, or until thickened, whisking constantly. Reduce heat to medium-low, and cook 1 minute more. Remove from heat, and whisk in vanilla.
Scoop 1 cup custard into bowl, and whisk in honey. Add food coloring to achieve bright-orange color.
Transfer remaining custard to separate bowl, and whisk in chocolate until melted. Cover both custards with plastic wrap pressed directly onto surface to prevent skin from forming. Cool.
Once cooled, whisk both custards until smooth.
Beat whipping cream with electric mixer until stiff peaks form. Whisk 1/2 cup whipped cream into chocolate custard.
Spoon 2-1/2 Tbs. honey custard into 6 small glasses, pressing down to remove any air pockets. Layer 1/4 cup chocolate custard atop honey custard in each glass, and smooth with spoon. Top each serving with 3 Tbs. whipped cream and a sprinkling of nutmeg.
nutritional information Per Serving: Calories: 304; Protein: 7 g;Total Fat: 19 g; Saturated Fat: 11 g; Carbohydrates: 28 g; Cholesterol: 121 mg; Sodium: 124 mg; Fiber: less than 1 g;Sugar: 21 g
MINI APPLE PIES
This is from Kristina Vanni on The Spruce Eats. Kristina wrote, “These deep fried hand pies are a fun and whimsical way to enjoy a mini apple pie! They are best when served warm with a light dusting of powdered sugar.
“They are shaped like turnovers, with a classic cinnamon and apple filling surrounded by a delicate baking powder pastry crust.”
Prep Time: 30 minutes; Cook Time: 20 minutes; Total Time: 50 minutes; Yield: 1 dozen
To view this online, click here.
Ingredients
Baking Powder Pastry:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup cold unsalted butter
1/2 cup milk
1 egg
Apple Pie Filling:
3 cups sliced, cored, and pared tart apples
2 tablespoons water
1/4 cup granulated sugar
1 tablespoon unsalted butter
1/4 teaspoon ground cinnamon
3 cups vegetable oil
Powdered sugar
Directions
Gather the ingredients.
Start by preparing the baking powder pastry. In a large bowl, combine flour, sugar, baking powder, and salt.
Using a pastry blender or two knives in a criss-cross fashion, cut in the cold butter until mixture resembles coarse crumbs.
In a separate small bowl, whisk together the milk and egg.
Gradually stir the egg mixture into flour mixture with fork until just combined and the dough cleans the side of bowl.
On a lightly floured surface, lightly knead for about 1 minute to form a soft dough.
Divide dough in half and wrap each piece in plastic wrap. Refrigerate while you prepare the rest of the recipe.
To make the apple pie filling, heat the apples and water, covered, in a medium saucepan to boiling, then reduce heat to low. All to simmer, covered, until apples soften slightly, about 5 minutes. Remove the cover and cook, stirring constantly until liquid evaporates, about 3 minutes.
Stir in the granulated sugar and butter. Cook, uncovered for 3 minutes and then stir in the cinnamon.
Mash the mixture with a fork or potato masher to form a chunky puree. Cover and refrigerate until cold, about 1 hour.
When you are ready to prepare the pies, roll one half of dough 1/8-inch thick on floured surface. Cut out 4-to-5-inch circles with floured cutter. (If you don't have a cutter large enough, you can trace around the edge of an inverted bowl to form the circles.)
Spread some of the apple mixture over half of each circle, leaving a 3/4-inch border.
Lightly brush borders with a little water. Fold the pastry in half and pinch the edges lightly with fingers. Seal the edges with a fork. Turn the pies over and again press the seams with a fork. (Do not pierce the dough). Repeat with the remaining dough and filling.
Heat oil in a large skillet to 375 degrees F. Fry the pies, 4 at a time so as to not crowd the pan. Turn the pies once, until they are golden brown on both sides, about 4 minutes.
Using a slotted spoon, lift the pies out of the oil and drain on to a paper towel lined plate.
Dust the pies with powdered sugar and serve immediately.
APPLE CIDER WHOOPIE PIES
This yumminess comes from Samantha Seneviratne on The New York Times cooking e-newsletter. Samantha wrote, “Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.”
Time: About 55 minutes, plus chilling; Yield: 8 to 10 servings.
This can be viewed by clicking here.
Ingredients
For the Cakes:
1-1/4 cup apple cider
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground nutmeg
6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons melted
1/2 cup packed dark brown sugar
1 large egg
1/4 cup apple butter
1/4 cup granulated sugar
For the Filling:
6 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 tablespoons confectioners’ sugar
1/2 teaspoon pure vanilla extract
Preparation
Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1-1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.
PUMPKIN WHOOPIE PIES
This is from Lauren Miyashiro on Delish. Lauren wrote, "Is it a sandwich cookie? Or a handheld little cake? To be honest, we're still unclear. What we do know is that this autumnal spin on the classic American whoopie pie gives us an unreasonable amount of joy once the weather starts to cool down. (Or as soon as September hits.)"
Prep Time: 10 minutes; Total Time: 1 hour 5 minutes; Yields: 16
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a55263/pumpkin-whoopie-pies-recipe/.
Ingredients
3 c. all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. packed brown sugar
1/2 c. vegetable oil
1 c. (2 sticks) butter, softened, divided
1 (15-oz.) can pumpkin puree (about 2 cups), preferably chilled
2 large eggs
3 tsp. pure vanilla extract, divided
8 oz. cream cheese, softened
3 c. powdered sugar
2 tbsp. maple syrup
Directions
Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda.
In a separate large bowl using a hand mixer, beat brown sugar, vegetable oil, 1/2 cup butter, pumpkin puree, eggs, and 1 teaspoon vanilla until smooth. Add dry ingredients and stir until combined. (The dough will be sticky and soft.)
Using a medium cookie scoop, scoop dough onto prepared baking sheets, leaving at least 2” between each cookie. Bake until springy to touch, about 15 minutes. Transfer cookies to a cooling rack to cool completely.
Make filling: In a large bowl using a hand mixer, beat together remaining 1/2 cup butter and cream cheese. Add powdered sugar, maple syrup and remaining 2 teaspoons vanilla and beat until fluffy.
Spread filling onto the bottoms of half of the cookies. Place the remaining cookies, bottom side-down, on top. Serve immediately or store in fridge in an airtight container for 2 to 3 days.
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