I was given this whoopie pie cook book and a whoopie pan at my bridal shower in the spring and Thanksgiving seems like the perfect time to experiment with some flavor combinations. I had only made these once before, so I went on a limb doing something somewhat new to me and luckily it worked out in my favor. I made pumpkin whoopie pies with maple vanilla bean filling rolled in graham cracker crumbs and a chocolate cake with salted peanut butter filling. The pumpkin cake batter was pretty thick and made for a very fluffy and thick cake. The chocolate batter was thinner and really nice to work with. I'm looking forward to baking more whoopie pies from this book- the flavors are sound so good and despite being slightly time consuming, they aren't too complicated.
Setting up for the pumpkin whoopies |
Pumpkin batter |
Scraping a vanilla bean for the filling |
Maple vanilla bean filling getting fluffy |
Pumpkin whoopies out of the oven |
butter and sugar getting creamy |
Dry Ingredients ready to combine with wet creamed butter and sugar |
Chocolate batter |
chocolate whoopies with their buddies |
Peanut butter filling |
A sea of whoopie pies |
Finished whoopie pies rolled in graham cracker crumbs |
boxed and ready for travel |
Chocolate whoopie pie with double cream |
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