Well I needed a special treat to take to a meeting yesterday and I had gotten a couple cans of pumpkin the other day so my mission was Pumpkin Whoopie Pies. So I did an internet search and found this recipe for Cookie recipe
Now the filling did sound good on this site but I really wanted to make the filling that I found in a Cooking with Paula Deen magazine July/Aug 2011. Yepper I made the Pumpkin Whoopie cookies from above though I did put in the spices a little bit differently (I know always messing with something) I used the cinnamon 2 Tablespoons as the recipe said then I went and got out some nutmeg, cloves, cardamom, and ginger and put in about 3/4 of a t of each. My cookies looked a little darker then the ones pictured on the site above but they tasted pretty good to me.
No the filling I used is this one
Luscious Caramel Filling
it makes 2 cups.
1 cup firmly packed dark brown sugar
6 Tablespoons heavy whipping cream
1/2 teaspoon salt
11 Tablespoons butter softened
1/2 cup confectioners sugar
In a small saucepan, combine brown sugar, cream and salt. Bring to a boil a over medium heat; cook for 1 1/2 minutes, stirring constantly. Remove from heat and cool completely.
In a medium bowl, beat cooled brown sugar mixture and butter at medium-high speed with a mixer until smooth. Gradually add confectioners sugar, 1/4 cup at a time beat at medium speed until smooth. I think I ended up adding an extra 1/4 cup of confectioners sugar to the recipe to get the thickness I wanted.
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