Pumpkin Whoopie Pies with Creamy Cream Cheese Filling. It's October already! Oh how I love the Fall season! But here in the Malibu, there isn't much of a fall "season" per say. For instance, yesterday, the temperature reached the mid 80's! The sun was beautifully glistening on the ocean and the sky was a clear, bright blue. Just gorgeous! However, to remind myself that it really is Fall and that we're really in October now, I wanted to bake something with one of my favorite Fall ingredients: Pumpkin! This was my very first attempt at ever making whoopie...pies that is ;) And trust me, there was a lot to learn. While my little pumpkins were baking I whipped up a little cream cheese frosting to go in the middle of the whoopie pie sandwich. Oh and because I used cream cheese as a filling, I think these whoopie pies taste phenomenal on the next day after being chilled in the fridge over night.
Pumpkin Whoopie Pies with Cream Cheese Filling Makes 12-14 3 cups AP Flour 1 Tablespoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 2 large eggs. Pumpkin Pie Bites. I’ve been in a mini-mood lately when it comes to baking and these bite-sized pies met my big craving. They are really, really easy. Let me show ya. Of course, it didn’t hurt that I used ready to roll refrigerated pie crust. It comes two to a box and if you roll each round pie crust a little bit thinner with a rolling pin, you can get 24 mini pumpkin-shaped pie crusts out of them.
Make sure you use all the dough scraps and re-roll to maximize quantities. Then, stuff each one in a mini muffin baking pan. Press the dough down, in and around the edge of each muffin cup. Fill each pie crust with pumpkin filling all the way to the top. When they come out of the oven, they’ll be puffed up like this. But no, after they cool for a few, they’ll fall and be flush with the pie crust. See… easy mini pumpkin pie bites. You can even drizzle them with melted chocolate to jazz them up a bit. But wait… you say you don’t want to wait until Thanksgiving. I don’t blame you. Cute! And I’ll say it again… easy! Enjoy! Strawberry Pizza. Strawberry pizza.
If you make anything with strawberries this summer, you’ve got to try this recipe for strawberry pizza. It is soooo delicious! Jim and I practically ate the whole thing by ourselves. Look at these pictures and you’ll see why. Prepare to drool. See what I mean? Recipe: Strawberry Pizza 8 ounce package of cream cheese, divided (I used light cream cheese) 2 Tbsp. unsalted butter, chilled 1 c. baking mix, such as Bisquick 2 Tbsp. honey 1/4 c. granulated sugar 1/4 tsp. lemon zest (I substituted with 1/2 tsp. pure lemon extract) 1 1/2 quarts of strawberries, cleaned and hulled, sliced in half and lightly patted to dry white or dark chocolate, for garnish Preheat oven to 425 degrees.
Cut 3 oz. cream cheese and 2 Tbsp. butter into baking mix. Cream together 5 oz. of cream cheese, honey, sugar, and lemon zest or extract until smooth. Assemble pizza just before serving, if possible. Melt chocolate in the microwave at 30 second intervals, at reduced power, until melted. BLOGHUNGRY: Brie and Apple Tarts. I've made these a few different ways as a shout out to baked brie in a more manageable and pre-portioned size. In a pinch you can wrap crescent rolls around apple and brie slices and pop 'em in the oven.
The cheese is a little understated so don't be shy with it. You might also consider bringing another cheese or two to the party if you have other interesting fruit and cheese pairings on hand. Individual Brie and Apple Tarts 1 box (2 sheets) of puff pastry, thawed1 green apple1 Tbsp brown sugar, divided1 Tbsp butter, divided1/4 tsp cinnamon, divided1 medium wedge of brie1 eggflour (for rolling) Preheat the oven to 400 degrees F. Unfold 1 sheet of puff pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 by 10-inch square. Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Sweet Potato Pie with Cinnamon Roll Crust. Easy Bite Size Apple Pie Recipe.