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Me again! Thank you all for the banana recipes and advice. I will be heeding them all! Now I'm in search of pumpkin whoopie pie recipe with filling. Any advice?? Is there a BANANA whoopie pie recipe out there also??
Cookie-making season is right now. Everywhere you turn: television, magazines, newspapers, blogs, etc., there are recipes for cookies everywhere. But what is a cookie? Merriam-Webster's dictionary defines cookie as a small flat or slightly raised cake. If that is so, than many cookie recipes I know would not fit that definition. But I think a cookie can really be any compact and transportable confection. So, here is a scrumptious take on the cookie: whoopie pies. Originating from New England and Pennsylvania, a whoopie pie is a sandwich of two cake-like cookies with filling in the middle—not unlike the Little Debbie snacks that you get at convenience stores.I've adapted a recipe from Baked by Matt Lewis and Renato Poliafito of Baked bakery in Red Hook, Brooklyn, to make this scaled-down version. With a half can of pumpkin purée left over from Thanksgiving and some very ripe bananas, I thought a pumpkin-banana combination would work especially well for whoopie pies. The result was a supremely moist cake that has the flavor of gingerbread. This version is perfect for sharing at any holiday celebration since each whoopie pie is a little more than bite size.Pumpkin-Banana Mini Whoopie Pies1-1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powder1 tablespoon ground cinnamon1 teaspoon ground ginger1 teaspoon ground cloves1/2 teaspoon ground nutmeg1/2 teaspoon ground allspice1 cup packed dark-brown sugar1/2 teaspoon salt1 large egg1/2 cup canola oil1 cup pumpkin purée1/2 cup mashed ripe banana (about 1 large)1/2 teaspoon vanilla extractPreheat oven to 350 degrees F. Line baking sheets with oven-safe parchment paper or Silpats.In a medium bowl, sift together the dry ingredients: flour, baking soda, baking powder, and all the spices.In a large bowl, using a handheld mixer, beat together the sugar, salt, egg, oil, pumpkin, banana, and vanilla until well combined. With the mixer on low speed, add the dry ingredients a little at a time, scraping down the sides of the bowl now and then, until the mixture is smooth.Use a small releasable ice cream scoop to drop rounded spoons of the batter evenly onto the baking sheets. Bake until pies are set, about 12 minutes. Cool completely in the pan. Yield: 40 mini pie halves.Cream Cheese Filling4 tablespoons (1/2 stick) unsalted butter, room temperature4 ounces cream cheese, room temperature1/2 teaspoon vanilla extract1-1/2 cups confectioners sugarIn a large bowl, using a handheld mixer, beat together the butter, cream cheese, and vanilla until well combined. With the mixer on low speed, add the confectioners sugar a little at a time. Mix until incorporated. Increase the speed, continuing to mix until light and fluffy. Yield: enough frosting for 20 mini pies.
This delicious recipe for pumpkin whoopie pies is from Matt Lewis of Baked bakery. Photo credit: "Baked: New Frontiers in Baking" (Stewart, Tabori & Chang, coauthored with Renato Poliafito, October 2008)
Makes 12 whoopie pies
This is a great, and easy recipe to make. The whoopie pies not only smell great they taste even better. It was a huge hit on my Thanksgiving day table.
Here are some I've collected....hope they help!
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