Saturday, November 5, 2011

Pumpkin Whoopie Pies with Chai Spiced Cream Cheese Filling

So, speaking of pumpkin...

Oh, you weren't speaking of pumpkins? Well I. Sure. Was.

But hey, if you don't want to hear any more about pumpkin, I'll tell you about something else.

Okay, want to hear another story about a freakish deer? Sure you do. And this one wasn't even tame or albino. He was just psychotic and suicidal.

Why are there so many weird deer in my life???

Okay, so this deer was apparently dashing across the road, as deer commonly do, but he was so dumb, that he thought that he could jump right through wrought iron. And that is exactly what he tried to do. He just jumped right into our wrought iron gate. Obviously he didn't make it. His leg got stuck, but he just kept running until it broke (this apparently is another suicidal thing that deer commonly do because we once found a lone deer leg wedged in another one of our fences). So a bunch of cars kept stopping in front of our gate for the freak show until somebody finally called the cops. One of them came out and put the poor fool out of its misery.

But the best part of the story is that I will be entertaining you with grand tales of delicious venison stew in the very near future!

And now, after that very appetizing story, I'm sure you're ready to get back to the pumpkin.

Not gonna lie, these whoopie pies are delicious. The cake part is super moist. I lightly based it on these pumpkin bars from Paula Deen. The chai spiced frosting in between is heartwarmingly fallish and wonderful. Make them.

Recipe: Pumpkin Whoopie Pies with Cream Cheese Chai Filling
Makes about two dozen

For the cakes:
4 eggs
1 cup granulated sugar
2/3 cup brown sugar
1/2 cup oil
1/2 cup butter
15 oz. canned pumpkin
1 teaspoon vanilla extract
2 teaspoons maple extract
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda

Preheat the oven to 375ยบ. Beat together the eggs, sugars, oil, butter, pumpkin, and extracts. Sift in the flour, baking powder, cinnamon, salt, and baking soda and beat until smooth. Line a baking sheet with a greased sheet of parchment paper and drop the batter by about two tablespoons a couple inches apart on the pan. Bake for ten minutes or until a toothpick comes out clean.

For the filling:
1 black tea bag (I used earl grey)
8 oz. softened cream cheese
1/2 cup softened butter
A scant 1/2 teaspoon each of cinnamon, nutmeg, ginger, cloves, and cardamom
1 teaspoon vanilla
4 cups powdered sugar

Let the tea seep in about two tablespoon of boiling water until it's cooled.
Beat together the cream cheese and butter. Add the tea, spices and vanilla and beat until combined. Add the powdered sugar a little at a time until smooth.

To assemble:
Dust half of the cakes with powdered sugar (this prevents them from sticking to plates or whatever you serve them on). Spread the filling onto each one. Now top each one with the remaining undusted cakes. Once they're all pressed on to the frosting, you can dust the top with powdered sugar. If you want to make a leave shape, just set a small, clean leave on each cake when you're dusting on the sugar and when you remove it you'll have the shape of a leave on it.

I hope you're all having a grand weekend!


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