Text 11719, 150 rader
Skriven 2014-04-03 06:02:00 av Dave Drum (75036.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Punker-pans #3
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Whoopie Pies - Pt 1
 Categories: Cookies, Desserts, Squash, Cheese, Nuts
      Yield: 16 servings
 
MMMMM------------------------COOKIE-CAKES-----------------------------
  1 1/2 c  All-purpose flour
    1/2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/4 ts Fresh grated nutmeg
    1/4 ts Ground cloves
      1 c  Packed light brown sugar
    1/2 c  Oil
     15 oz Can pure pumpkin; NOT pie
           - filling
      1 lg Egg
      1 ts Pure vanilla extract

MMMMM-----------------------CANDIED PECANS----------------------------
      2 tb Packed light brown sugar
        pn Salt
    1/2 tb Water
    1/2 c  Pecans

MMMMM--------------------------FILLING-------------------------------
      6 oz Cream cheese; softened
      6 tb Unsalted butter; softened
        pn Salt
  1 1/2 c  Confectioners' sugar
      1 tb Bourbon; (opt)
           +=OR=+
      1 ts Vanilla extract
 
  Special equipment: 2 large baking sheets; parchment paper;
  1-ounce round ice cream scoop (optional; see Cooks' Notes)
  
  For cookie-cakes: Preheat oven to 350øF/175øC with rack in
  middle.
  
  Line 2 large baking sheets with parchment paper.
  
  Whisk together flour, baking powder, soda, salt, and
  spices in a bowl.
  
  Whisk together sugar, oil, pumpkin, egg, and vanilla in a
  separate large bowl until well combined, then stir in
  flour mixture.
  
  Using a 1-ounce ice cream scoop or tablespoon measure,
  drop a scant scoop's worth of batter or 2 scant
  tablespoons of batter onto a lined baking sheet to form 1
  mound. Make 15 more mounds, arranging them 2 inches apart
  until baking sheet is full (you will have batter left
  over).
  
  Bake until springy to the touch, 12 to 18 minutes.
  Transfer cookie-cakes to rack to cool.
  
  Form and bake remaining batter on the other
  parchment-lined sheet. You should have a total of 32
  cookie-cakes.
  
  Leave oven on.
  
  For candied pecans: Line a small sheet pan with parchment
  paper.
  
  Stir together sugar, salt, and 1/2 tablespoon water in a
  small saucepan. Heat over moderate heat until sugar
  dissolves, then bring to a boil. Stir in pecans.
  
  Spread mixture on lined sheet pan and bake until coating
  is bubbling and golden brown, about 10 minutes.
  
  Cool completely on pan on a rack.
  
  Coarsely chop candied pecans.
  
  CONTINUED IN PART TWO
  
  by Gina Marie Miraglia Enriquez
  
  Gourmet Live | November 2011
  
  Yield: Makes 16 sandwich cookies
  
  MM Format by Dave Drum - 21 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin Whoopie Pies - Pt 2
 Categories: Cookies, Desserts, Squash, Cheese, Nuts
      Yield: 16 servings
 
           DIRECTIONS CONTINUE
 
  For filling: While cookie-cakes are baking, beat cream
  cheese, butter, and salt in a bowl with an electric mixer
  until smooth. Add confectioners' sugar and bourbon and mix
  on low speed until smooth.
  
  Chill filling until firm enough to hold its shape when
  spread, 30 minutes to 1 hour.
  
  Assemble whoopie pies: Spread 1 heaping tablespoon of
  filling each on flat side of half the cooled cookie-cakes,
  then top with other half of cookie-cakes. If necessary,
  chill whoopie pies just long enough to firm up filling
  again, about 30 minutes.
  
  Gently press pecans onto filling around middle of each
  whoopie pie to help them adhere to filling.
  
  Cooks' Notes: If you want perfectly round cakes, a 1-ounce
  ice cream scoop is a worthwhile investment, because you
  can use it for so many other baking projects, in addition
  to ice cream.
  
  ~ Cookie-cakes can be baked 1 day ahead, and kept on racks
  at room temperature, covered with a kitchen towel.
  
  ~ Filling can be made 1 day ahead, and chilled, covered.
  
  ~ Pecans can be candied 3 days ahead and kept in an
  airtight container at room temperature.
  
  by Gina Marie Miraglia Enriquez
  
  Gourmet Live | November 2011
  
  Yield: Makes 16 sandwich cookies
  
  MM Format by Dave Drum - 21 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Nothing succeeds like the appearance of success. - Christopher Lasch
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