I'm BACK!!!

Hello!  welcome back its been so so long since I last posted.  Life sort of got in the way. 

When I say life got in the way I mean like threw me to the curb and then said get up move on and keeping going and I did just that.  I was in a new city starting a graduate program and found myself homeless.  Not exactly what I had envisioned for my big move to New York but you get what you get.  Lucky for me I had three gentlemen (two human one furry) to take me in for  a few weeks ....err months while I got back on my feet and found myself a  place to call home.  

One of these gents was Miles' cousin Midas they get along like two peas in a pod

Things are now running smoothly and as I come to the close of my first semester of grad school I am happy to report that I have a little teeny tiny small cool contest worthy apartment that I love. It is just the right size to fit me and miles, once its not a disaster I will post before and after photos.  The kitchen is lacking cause well there isn't one, its a sink and a stove but I am making do and have still managed to be able to bake.  My first venture in this little kitchen was a disaster and I thought my baking days were number, but then I made these little bundles of joy known as pumpkin whoopie pies and my confidence in the kitchen was back!

This recipe came from the Baked cookbook which I love.  The recipe are easy and really good and I also like the bakery which I had the pleasure of visiting with this fine lady. The bakery is adorable and has a great selection of treats to chose from.  I didn't have a whoopie pie there but I hear they are delicious.  I know these little gems of pumpkin and cream where amazing.  I probably would have ate every last one of them if I didn't love sharing so much.  I mean really whats the point of baking if you don't share that's the best part. 

PUMPKIN WHOOPIE PIES

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1 tablespoon ground ginger

1 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup vegetable oil

3 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

CREAM-CHEESE FILLING

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

DIRECTIONS

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

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.

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 cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.

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. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag or ziploc bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, 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 cookies at least 30 minutes before serving and up to 3 days.

Miles is happy we are back to blogging too!