Mini Pumpkin Whoopie Pies

Ingredients

  • 2 cups packed brown sugar (we used light brown sugar)
  • 1 cup vegetable oil
  • 1 ½ cups canned pumpkin purée
  • 2 eggs (we used large eggs)
  • 1 teaspoon vanilla extract
  • 3 cups flour (we used all-purpose flour)
  • 1 teaspoon salt (we used table salt)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 cup prepared marshmallow crème

Directions

  1. Move the racks in your oven so one is in the upper third and the other is in the bottom thirds, preheating the oven to 350 degrees afterwards. Take 2 baking sheets (we we lined ours with aluminum foil) and lightly grease them (we used nonstick cooking spray).
  2. Take a large mixing bowl and add to it the oil and brown sugar, stirring to combine. Now add in the pumpkin and eggs, mixing them in well using an electric hand mixer. Now stir in the vanilla extract. Add in the following ingredients, blending them thoroughly with the hand mixer after they’re all in the bowl: flour, salt, baking powder, baking soda, cinnamon, ginger and cloves.
  3. Drop the batter by the tablespoonful onto the prepared baking sheets, making sure there’s at least an inch worth of space between each one. Stick both sheets in the oven (we presume they wanted one sheet on the upper third and the other on the bottom third) and bake for 10 to 12 minutes or until the cookies look like they’ve puffed up a little, are dry to the touch and are lightly browned around the edges (we went with 10 minutes). Take the cookies off the sheet and place them on cooling racks for 30 minutes or until they’ve cooled down completely. Repeat with remaining batter.
  4. Turn half of the cookies over and spread a teaspoon of marshmallow crème onto each cookie, topping those cookies with the other half that don’t have marshmallow on them.

Makes: 3 ½ dozen

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We tried this recipe out and it turned out to be a delicious little treat. You get a pumpkin pie taste from the cookie thanks to to the warm spices in it and the marshmallow crème helps it feel like a whoopie pie but the marshmallow doesn’t make it feel too sweet which is really nice. A great dessert for fall and especially the month of October !

We got this recipe from Allrecipes.

We weren’t paid in any form to promote Allrecipes.

Take care everybody !

Thai-Style Pumpkin Soup

Ingredients

  • 1 (15-ounce) can pumpkin
  • 1 (14-ounce) can vegetable broth
  • 1 ½ cups mango or apricot nectar (we used mango nectar)
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 (5-ounce can) (2/3 cup) evaporated milk or unsweetened coconut milk (we used evaporated milk)
  • ¼ cup creamy peanut butter
  • 2 tablespoons rice vinegar
  • Several dashes bottled hot pepper sauce or ¼ teaspoon crushed red pepper (we used crushed red pepper)
  • ¼ cup snipped fresh cilantro (we gave it a rough chop)
  • Sour cream or plain yogurt (optional)
  • Dried Thai chile peppers (optional)

Directions

  1. Take a large saucepan out and add the pumpkin, broth nectar, ginger, and garlic to it. Turn the heat up high enough for a boil to occur. Once it’s boiling, turn the heat down so it’s just at a simmer. Let the dish simmer for 30 minutes, stirring every now and then.
  2. After 30 minutes has passed, stir in the milk, peanut butter, vinegar, and crushed red pepper until the soup has a smooth consistency. Stir in the cilantro now and enjoy, adding the optional toppings if you’d like.
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This is a great soup to enjoy. You get sweetness from the pumpkin, savoriness from the peanut butter, heat from the crushed red pepper, and if you choose to use the sour cream, there’s a tanginess to the dish as well. The flavors all work really harmoniously together. You can also make this dish vegan super easily by choosing coconut milk and skipping on the sour cream/yogurt.

Recipe source unknown.

Take care everybody !

Spicy Pumpkin & Shrimp Soup

Ingredients

  • 2 medium onions, sliced (we used yellow onions)
  • 2 medium carrots, thinly sliced
  • 1 tablespoon snipped fresh cilantro
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • ½ teaspoon ground allspice
  • 2 tablespoons margarine or butter (we used unsalted butter)
  • 1 (14 ½-ounce) can chicken broth (we used a 33% less sodium chicken broth)
  • 1 (15-ounce) can pumpkin
  • 1 cup milk (we used whole milk)
  • 1 (8-ounce) package frozen, peeled and deveined cooked shrimp, thawed (we used large shrimp)

Directions

  1. Take a large saucepan out and add the butter to it (the original recipe doesn’t say what heat setting to set it to but we had ours at medium-low). Once the butter’s melted, add in the onions, carrots, cilantro, ginger, garlic and allspice, putting a lid on the saucepan afterwards. Let the vegetables cook for 10 to 12 minutes or until the vegetables are tender, stirring once or twice during the cook time.
  2. Take the vegetable mixture out of the saucepan and place them in either a blender or food processor (we used a blender), pouring ½ cup of chicken broth in as well. Put a lid on and blend (or process) until the mixture looks almost completely smooth.
  3. While the vegetable mixture is still in the blender, add the pumpkin, milk, and remaining broth into the large saucepan used earlier, stirring to combine. Stir in the vegetable mixture and the shrimp as well, letting everything get heated through. Serve immediately and if you’d like, top your serving with a spoonful of yogurt, snipped chives, and some skewered shrimp (we topped ours with some sour cream and cilantro).
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At first this tasted kind of bland but after adding in some kosher salt at the end, the flavors really came out and it was actually a delicious soup. The shrimp does provide a nice contrast in texture to the soup.

Recipe source unknown.

Take care everybody !