Recipe Hunting 101 - Pumpkin Whoopie Pies

I am still in a pumpkin type mood, which is good because I think everyone else is till in this mood too.  It'll probaby last until Thanksgiving and then I'll be over it until next Fall.  There are a plethora of pumpkin recipes to choose from but I haven't seen any as cute and fun as these Pumpkin Whoopie Pies I found on Every Day with Rachael Ray's website.  Whoopie pies seem to be a new food trend.  The very day I made these I had a post on my newsfeed that our local cupcake place had them for sale too, only they had made chocolate ones.  It's not hard to see why these are so popular.  They are just absolutely adorable, they are easy to eat at a party or tailgating or if you were on the go and just needed something sweet to snack on, and they are utterly delicious!  I took them over my in-laws house to watch the Huskers beat Mizzou (hip hip horray!) and everyone enjoyed them.  My husband devoured 5 of them in one day, and this from someone who once told me he doesn't like pumpkin.  (I showed him, didn't I? ;^)  I will definitely be making these again, and soon.

Pumpkin Whoopie Pies - recipe from Every Day with Rachael Ray

Ingredients:
1-1/2 sticks unsalted butter (1 stick melted, 1/2 softened)
1 cup packed brown sugar (recipe says light brown sugar, I used dark)
1-2/3 cup flour
2 large eggs, room temp and lightly beaten
1 cup canned pumpkin
1 tbsp pumpkin pie spice
1-1/2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt, plus two pinches
4 oz cream cheese, chilled
1 cup powdered sugar

Directions:
1.  Whisk melted butter and brown sugar until smooth, in a large bowl.  Add eggs, pumpkin, pumpkin pie spice, 1 tsp vanilla, baking powder, baking soda and 3/4 tsp salt and whisk until combined.  Fold in the flour.
2.  Line two baking sheets with parchment paper.  Add tablespoon sized dollops of the batter on the baking sheets, in rows spaced about a inch apart.  They will expand a bit in baking.  You should get 24 dollops of batter. 
3.  Bake at 350F, for 10 minutes or until bouncy to touch.  Transfer the cakes to a rack and allow to cool completely.
4.  For the frosting, with a mixer, mix the cream cheese and softened butter.  Add the powdered sugar, two pinches of salt and 1/2 tsp vanilla and beat on low then up to medium high until frosting is fluffy.
5.  Spread a generous amount of frosting on the bottom, flat side of your pumpkin cakes.  Top them with a second cake to make a sandwhich. 
6.  Makes 12 whoopie pies.

Recipe Hunting 101 - Pumpkin Rice Pudding

A few months ago, I saw this preview for a show on TLC called Freaky Eaters.  In this particular episode, they were going to follow a woman who would only eat candy.  She ate candy for breakfast, lunch, dinner, snacks and nothing else.  Lately, I feel like I can totally relate to this Freaky Candy Eater. I have always loved an occasional treat but these past few months it has just been insane!!!   I've been craving sweets like an absolute madman.

Since it is October, my sweet cravings seem to be reflecting the season.  I am craving things like candy corn, hence my previous post where I made candy corn ice cream, and pumpkin.  When this recipe for Pumpkin Rice Pudding popped up on my Facebook news feed, I just knew I had to try it out and further indulge in my massive sweet tooth.  I obviously have not one ounce of will power!

This pudding was good, only to my disappointment, it wasn't quite sweet enough.  I might try adding a full cup of honey next time to sweeten it up just a bit more.  I also decided to sprinkle on some additional cinnamon on top which was delightful. 

Pumpkin Rice Pudding - recipe from Ellie Krieger on the Food Network

Ingredients:
2 cups water
1 cup risotto (arborio) rice
1 cup canned pure pumpkin
3 cups whole milk (Ellie used 2% milk in her recipe)
3/4 cup honey
1 tsp vanilla
3/4 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt

Directions:
1. Bring 2 cups water to a boil in a large oven safe saucepan.  Add rice and heat, covered, on low for 20 minutes. 
2.  In a large bowl, mix remaining ingredients.
3.  Add mixture to saucepan, cover and transfer to a 375F oven for 45-50 minutes, until 1/3 of the liquid has evaporated and the mixture is bubbling and foamy.
4.  Stir the rice mixture well, then transfer to a large bowl.  Cover and refrigerate for at least 8 hours. 
5.  Store in an airtight container for up to 4 days.

"What are you looking at?" :^)

Soup's On!!! Tuscan Pumpkin-White Bean Soup

Today is a great day cause it feels like Fall is here.  Not only is the weather absolutely perfect outside, it also is the season opener football game for the Nebraska CORNHUSKERS!!!  I am simply in heaven. 

I decided since the air is cool and crisp outside, I needed to make soup for lunch.  I have a recipe for soup that I have been holding onto for about a year now.  My Dad actually sent this to me after a family friend, Fran, made this for them on one of her visits.  Both my Mom and Dad loved this dish.  I have been a bit hesitant about it because as much as I absolutely adore pumpkin, I like it sweet.  I was a tad bit worried that a savory pumpkin dish might not taste so hot to mypicky  palate, but I am in a pumpkin-type mood and figured why not give it a try.  The verdict:  it's a good dish, I am glad I tried it out.  I have to tell you I think I still would prefer my pumpkin in a pie! :^) 

Tuscan Pumpkin-White Bean Soup - adapted from recipe by Fran Meuser

Ingredients:
2 Tbsp Olive Oil
1/4 Onion, chopped
Pumpkin, 15 oz can
3 1/2 cups Chicken Broth
Great Northern Beans, 15 oz can
1/2 Tsp Italian Seasoning
1/2 Tsp Sea Salt
1/4 Tsp Black Pepper
 Sausage of your choice, remove casing, dice up and cooked (I used a Chicken Sausage)
1 cup Shredded Parmesan Cheese

Directions:
1.  Add olive oil to a large pot and head on medium-low.  Add onion and cook unitl tender, stirring occasionally. 
2.  Add chicken broth, pumpkin, beans, italian seasonings, salt and pepper to your pot and simmmer for 8 minutes. 
3.  In small batches, add the soup to a blender and process until smooth. Remember the soup is very hot so keep your batches small so you don't get burnt! 
4.  Place the soup in a large bowl and add the cooked sausage.  Stir in the parmesan cheese, reserving a small amount to garnish the top of your soup when you're ready to serve.