Hope everyone had a fun, safe Halloween… we had a blast.
|This was before candy consumption…nuff said.|
I believe whole-heartedly in the over indulgence that is Halloween (or over indulging on any holiday for that matter). I love the idea of dressing up as someone else, begging for candy and scaring the crap out of your friends and neighbors. Don’t get me wrong, I adore the Christmas season too, but since transplanting myself to Florida, it just doesn’t feel the same. So I have made Halloween my “it” holiday, when I expend the most amount of energy making in fun.
It started with “Its the Great Pumpkin, Charlie Brown” over my super pancakes (recipe at another time), and will end sometime much later (wayyyyyy past bedtime) with sugar crashes after truckloads of candy.
I am wishing everyone a safe and spooky Halloween!
(I’m sure I will be back later posting about our chocolate pumpkin cake and with pictures of the things all decked out in their Halloween garb.)
|My filling is yellow, I didn’t prep correctly and didn’t have red food coloring!|
See what I did there, I made Whoopie Pies in to Spooky Pies! I’m clever, that’s why you read my crap (or not, no one probably reads this!)
I’m a New England Girl, and these whoopie pies make me wax nostalgic of summers on the lake in Maine. I figured they would be a fun Halloween treat if I colored the creamy centers orange and gave them a Halloween-ish moniker. They are pretty simple to make, messy- fun to eat and made my neighbors happy when they got the bags full of old fashioned goodness.
What you need:
Preheat the oven to 400 degrees. Grease cookie sheets.
In a large bowl, cream together 1 cup of shortening and white sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and sour milk. Combine the flour, cocoa and salt, stir into the creamed mixture. Stir together the baking soda and hot water then mix them into the batter last. Drop by tablespoonfuls onto the prepared cookie sheet. Bake for 8 minutes in the preheated oven, until firm but not overbaked. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely.
To make the filling: In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners’ sugar and 1/4 cup of flour until light and fluffy. Gradually beat in the milk and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cookies.
As you can see, the blog has gotten a new name, and a new look. The editors and I (and by editors, I mean the things, who are always more than willing to add their input) have decided that since its more fun to bake sweets than actual food, that the blog should be focused on baking…with a few non baked recipes thrown in.
Anywho, in the Halloween spirit, we made some marshmallows and turned them green…the birth of a martian-mallow. Super yummy, covered in powdered sugar, they make the ones in the bag look like lumps of coal. They are minorly labor intensive, but worth it. I did my best to get the plate of ours out of little arms reach, but every time I look over, there is another one missing. I can see some sugar rushes followed my major crashes in my future.
What you need:
What you do: