Monday, November 17, 2014

Pumpkin Whoopie Pie with step by step pictures

These cookies are moist and soft like cake and sandwiched them with a creamy vanilla filling.These pumpkin whoopie pie are good recipe for thanksgiving day dessert.Linking it to Baking Partner Challenge.

Pumpkin Whoopie Pie



Recipe Source: Joy of Baking (I halved the original recipe)
Ingredients
All purpose Flour                 1 ½ cup
Brown Sugar                        1 cup
Butter                                    ½ cup or 1 stick
Egg                                       1 No
Pumpkin Puree                    1 cup
Baking Soda                        ½ tsp
Baking Powder                   ½ tsp
Cinnamon                           ½ tbsp
Ground Clove                     ½ tsp
Ground Ginger                    ¾ tsp
Salt                                      ¼ tsp
Vanilla Extract                    ½ tsp

Vanilla Filling
Butter                              ¼ cup
Vegetable shortening      ¼ cup
Confectioners’ Sugar    1 cup (Sifted)
Vanilla Extract               1 ½ tsp
Corn Syrup                     1/3 cup

Method
Pumpkin puree – You can either use store bought one or make it your own.
To make pumpkin puree
Preheat the oven to 400F.
Cut and deseed the pumpkin. Place it in a baking sheet.

Bake it for 30 minutes or until it tender. Check the tenderness by piercing the fork.
Once done let them cool, peel the skin and blended it in a blender. Keep aside

For Pumpkin Cookies
Preheat the oven to 350 degree F. Grease or line baking sheet with parchment paper.
In a mixing bowl, whisk together all purpose flour, baking powder, baking soda, ground ginger, ground clove, cinnamon and salt



In a mixing bowl using electric hand mixer or stand mixer beat butter and then add sugar beat still creamy and fluffy.
Add eggs and beat well. Add vanilla extract, pumpkin puree and beat until combined.
Now mix the dry ingredients little by little to the wet ingredients until combined.
Drop tablespoon of batter into a prepared baking sheet, spacing about 2 inches apart. With moistened finger or back of the spoon shape the cookies.
Bake for about 10 -15 minutes or until the top of the cookie spring back. Remove from oven and cool it on wire rack

Vanilla Filling

Beat the Shortening and butter until soft and creamy .Gradually add sugar and beat until light and fluffy.
Then add vanilla extract and beat in low speed until combined. Finally drizzle in corn syrup and beat until soft and fluffy.
To Assemble
Take one cookie and spread a tablespoon of filling on the flat side of the cookie.Top it with another one.


Monday, November 10, 2014

Hidden Heart Valentine's Cake


Any one don't like Chocolate cake and frosting Cake ? There is one person i know is my hubby.If so what cake i can bake for his birthday? . Simple vanilla cake ? No i want to bake something special for his birthday.While googling i came across this valentine cake recipe. So i thought why can't i bake this surprise cake? Its cool right.Its simple and easy to bake.







Recipe Source : Here
Ingredients

For Pink / Red Loaf cake

Self Raising Flour                        175g

Butter                                            175g

Sugar                                            175g

Egg                                               3 Nos

Baking Powder                            1/4 tsp

Vanilla Extract                             1 tsp                

Pink / Red food Color

Method

Preheat the oven to 350F. Line and grease the Loaf pan.

In a mixing bowl , sift together the baking powder and flour.

Cream the butter and sugar together until fluffy and light.Add one egg at a time and beat well.

Add vanilla extract and combine well. Fold in the dry ingredients into the wet ingredients gradually.

Add food color until you get desire shade. Pour the batter into prepared loaf pan and bake it 40 -45 minutes or until tooth pick comes out clean.

Cool in the tin for 10 minutes and then transfer to wire rack. Once cooled slice and cut into heart shape using cookie cutter.


For white Pound cake

Self Raising Flour                        175g

Butter                                            175g

Sugar                                            175g

Egg                                               3 Nos

Baking Powder                            1/4 tsp

Vanilla Extract                             1 tsp              

Method

Preheat the oven to 350F. Line and grease the Loaf pan.

In a mixing bowl , sift together the baking powder and flour.

Cream the butter and sugar together until fluffy and light.Add one egg at a time and beat well.

Add vanilla extract and combine well. Fold in the dry ingredients into the wet ingredients gradually.

Add small amount of batter into tin and then line the heart shaped cut outs in a row with 2cm wide.



Spoon over the remaining batter and make sure heart cut outs are covered.

Bake it 40 -45 minutes or until tooth pick comes out clean.Cool it on a wire rack and then slice it.

Note

If you don't have a self raising flour , combine 1 cup APF with 1 tbsp of corn flour.

While baking i converted the grams into cups and below is the Cup conversion for measurement in grams.

APF     /Self Raising Flour         1 1/3 cup + 1 tbsp

Corn Flour                                   1 tbsp(Omit if using Self raising flour)

Butter                                          12 tbsp or 11/2 stick

Sugar                                           3/4 cup + 2 tbsp

Sugar                                            175g

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