"My list of what I'm thankful for is mighty long. It has what most people have, family, friends, job, my car, $ to pay my bills, my health, house,and extras. Lately, I've been trying really hard to see what smaller things in my life I'm thankful for, and here are some,
I am thankful for not just my family, but for the relationship that I have with my sister, I really like her, for my boss letting me out 30 minutes early on Mondays- I miss all the traffic to pick up my son, for my dentist who gave me the gift of a new electronic toothbrush, saving me a ton of $$$$, for my car needing no repairs so far this month, for everyday I wake up and can pet my dog. For the laughter my household has daily, for my 30 minutes of quiet time each morning, for the cutout cookies being exactly what our little guy wanted them to be and not being burnt, he loved them, and my list continues, I am really really blessed."
You will be receiving your Smitten Kitchen Cookbook soon!
Pumpkin Whoopee Pies, YUM! A very nice change from the chocolate cake bottoms. These actually, are very similar to a pumpkin roll. The filling has a nice carmel sauce addition to the cream cheese batter. You should definitely use this filling recipe if making a pumpkin roll. These are perfect individual servings which makes a nice addition to a dessert buffet table. I rolled a few in colored sprinkles and some plain. For those guest who love pumpkin pie & for those who love pumpkin roll, this dessert is a little of both. I know that with my tradition of having a cup of coffee with a slice of pie on the morning after Thanksgiving, these are going to fit the bill nicely.
Enjoy dinner with those around your table and may you find God's blessings rich.
Pumpkin Carmel Whoopie Pies-(Emily Luchetti-Martha Stewart siriusxm.com/martha)
Ingredients for the cakes-
1 3/4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
2 large eggs
1/2 cup sugar
1/2 cup packed dark brown sugar (I used light)
3/4 cup pumpkin puree
1/2 cup vegetable oil
Ingredients for the Caramel filling-
8 oz cream cheese room temperature
1/2 cup cold caramel sauce, homemade or store bought (I used store bought)
4 Tablespoons unsalted butter
large pinch kosher salt
For the garnish-
1/4 cup cocoa nibs
2 Tablespoons diced candied ginger
-or- holiday sprinkles of your choice
Directions-
Preheat oven to 350 degreees. In a bowl, stir together flour, baking powder, baking soda, salt, cinnamon and ginger. In another bowl, whisk together the eggs, sugars, oil and pumpkin puree. Add the dry ingredients to the wet ingredients and mix well.
Line 2 baking sheets w/parchment paper. Place 1 Tablespoon - mounds of batter several inches apart on the baking sheets. If you have large sheets you can fit 15 on each. Bake for 10-12 minutes until firm to the touch. Cool to room temperature before you fill.
Filling- Beat all filling ingredients together until well mixed. Place a heaping tablespoon of the filling on the flat side of one cookie and top with another cookie. If desired, roll in sprinkles or the garnish of choice or leave plain.
