Remember this eclectic ingredient list…
Did you figure out what I was making???
First up on the list…
Mountain Dew Cake from Cookies & Cups
I’m definitely looking forward to cutting into this guy!!!
Wait until you see taste the next recipe!
Making Whoopie September 17, 2011
I am not sure why this one is so exhausted…it’s not like she ran 20 miles this morning!!!
As I have been hinting in the past few posts, I have taken one of my favorite flavors, pumpkin, and turned it into a wonderful dessert using my brand new Whoopie Pie pan. Since I knew I would be tired from the run, I started the process last weekend, making the pumpkin cakes. Today, it was time to make the filling and put everything together for a celebration with friends this evening. I was inspired by the change in seasons and of course my Whoopie Pies Book. This fanstastically fun book has a whole bunch of tasty cakes and creative fillings that you can mix and match. They even have a bacon-flavored filling! I borrowed my post title from one of the chapters in the book.
On Monday, I made the two cakes. I thought using my new pan (found on clearance at Sur La Table) would be fun and time efficient. I froze the cakes in an airtight container for the week and pulled them out to thaw this morning.
After a quick nap this afternoon, I got to work on the cream cheese frosting. There are only four simple ingredients needed to make this filling. I started with cream cheese and butter at room temperature and then added in powdered sugar and vanilla extract. The result…a thick and rich cream cheese flavored frosting that pairs perfectly with pumpkin.
My only question was how to transport the dessert. I thought about putting it together at my destination, but instead decided to put everything together on a serving plate and cover it with Press and Seal. I spread my cream cheese in between the cakes making a large Whoopie Pie. I was a little nervous about the cakes falling apart, but they were easy to handle, most likely because they were frozen. I sprinkled pumpkin pie seasoning over the top.
The Whoopie Pie looked so delicious, it took all of my will power not to cut myself a sliver right away. You know I was thinking about this spunky dessert throughout my entire run this morning. I even discussed it with my new friend as we shared our love of pumpkin and pumpkin desserts. The Whoopie Pie was a HUGE success at the party even though most people had never heard of one. I will have to brush up on my Whoopie Pie history and facts (all found in the book) before my next party. It was definitely a topic of conversation! We cut it like a pie and it tasted amazing on this chilly night.
All in a Day’s Work (Without going to work) June 23, 2011
I have gotten so much done today…it feels amazing! The upstairs is looking so much better and the second bedroom will be ready for company tomorrow night. Look who even helped out with the dishes.
I am waiting for the BOY to come home from work to eat dinner. I made a hodgepodge dinner with my remaining spinach, Chard, and bok choy…along with whole grain couscous and grilled chicken. Quite the combination!
Meanwhile, I have spent my post-cleaning time in the kitchen. Remember the yellow cake with chocolate chips the BOY requested for this weekend. Well, I frosted the cake AND added sprinkles…because really, what is a cake without sprinkles???
Initially, I had trouble finding the frosting in the pantry, which is where I KNOW that I put it. I found it hiding out behind my canned pumpkin in the fridge with a few scoops missing. This is what happens…when I am away for one night…the BOY eats frosting for dinner?!
My cake turned out cute…beautiful frosting has never really been my strength, but I am sure it will taste great! It was tempting to try some frosting, but because of the HFCS I decided against it. See my June Eat Clean Pledge HERE. I didn’t even lick off my very frosted fingers.
I also made my first ever batch of homemade almond butter. I found Ashley’s recipe for Maple Roasted Cinnamon Almond Butter on her blog Edible Perspectives months ago. Apparently she has updated it since then because my version was slightly different. I love grinding my own almonds at the WF and knew I had to try it at home.
My mom supplied the almonds. I doubled the recipe and began with 2 cups. I added 3 T maple syrup and baked for 15 minutes, stirring often as recommended.
I let the almonds cool for 10 minutes before adding them to the food processor. I can not tell you how loud the noise was initially. I see now that Ashley recommends only cooling for 5 minutes.
I poured myself a glass of wine and waited patiently! Check out my new wine glass. I stole borrowed it from the Flying Saucer in Memphis to help me with portion control.
I stirred occasionally and watched the butter become smoother. After 10 minutes, I added a dash of kosher salt, cinnamon and more syrup. 5 more minutes in the food processor and then I streamed in Safflower oil (that’s what I had in the kitchen) to make a smooth butter.
All I can say is OMG!!! This almond butter (which is still warm from the food processor) is absolutely positively UNBELIEVEABLE! You have to try this! I have been licking the spatula, bowl, and blade all evening.
After a busy and productive day, the BOY surprised me with flowers. They’re from Honduras! He has a client who brings them to the office and then I benefit when he brings them home.
Although we don’t often keep flowers around for this reason…
Luckily, they are hiding safely now! Well, it’s been a busy day and I am heading off to bed! Good Night!
