|
|
| In season: Pumpkin |
| |
|
Family Features photo
Pumpkin whoopie pies will delight children, who can also help make the treats.
|
|
|
|
| |
WHOOPIE PIES WILL DELIGHT CHILDREN
FAMILY FEATURES — Pumpkin treats are perfect for holiday baking. The mellow, sweet flavor blends beautifully with spices, citrus and nuts. Pumpkin is a versatile and delicious addition to any holiday tradition.
Kids will love helping with Mini Pumpkin Whoopie Pies. The recipe makes a lot, which is good — these bite-sized cuties are irresistible.
Mini Pumpkin Whoopie Pies
Makes 3 dozen
Cookies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
11/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup Libby’s 100 percent Pure Pumpkin
1 teaspoon vanilla extract
Cream Cheese Filling
4 ounces cream cheese, at room temperature
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
11/2 cups powdered sugar
For cookies:
Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl.
Beat butter and sugar in large mixer bowl on medium speed for 2 minutes.
Add eggs, one at a time, beating well after each addition.
Add pumpkin and vanilla extract; beat until smooth.
Stir in flour mixture until combined.
Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
For Cream Cheese Filling:
Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich.
Repeat with remaining cookies and filling.
Store in covered container in refrigerator.
For more ways to bake with pumpkin, visit VeryBestBaking.com.
Recipes courtesy of Libby’s
SOUP'S ON FOR FALL
By JENNY HARPER
For Family Features
Fall is here in all its cool weather glory.
Pumpkin Curry Soup is one of the Test Kitchen’s most popular recipes. This creamy combination of pumpkin and curry is simple and satisfying — perfect for casual entertaining or as part of a sit-down dinner party.
“Vegged Out” Pumpkin and Black Bean Soup is perfect for the vegetarian in your family, but it’s hearty enough to satisfy anyone. The pumpkin blends beautifully with the vegetables, black beans and broth, adding extra nutrition and delicious flavor. This soup is low fat and an excellent source of fiber and vitamins A and C, too.
Fall is here and it’s time to say, “Soup’s on!”
Pumpkin Curry Soup
(Makes 6 servings)
2 tablespoons butter or margarine
1 cup (1 small) chopped onion
2 large cloves garlic, finely chopped
11/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken broth
1 can (15 ounces) Libby’s 100 percent Pure Pumpkin
1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
Melt butter in large saucepan over medium-high heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender. Stir in curry powder, salt and pepper; cook for 1 minute.
Add broth and pumpkin; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in evaporated milk. Transfer mixture to food processor or blender (in batches, if necessary); cover. Blend until smooth. Serve warm.
Nutrition Information per serving: 160 calories; 80 calories from fat; 9g total fat; 6g saturated fat; 15mg cholesterol; 630mg sodium; 11g carbohydrate; 3g fiber; 5g sugars; 5g protein; 220 percent Vitamin A; 20 percent Calcium
‘Vegged Out’ Pumpkin
and Black Bean Soup
(Makes 8 servings)
1 tablespoon olive oil
5 green onions (white and light green parts), thinly sliced (slice dark parts and set
aside for later)
1 red bell pepper, chopped
3 cloves garlic, chopped
11/2 teaspoons ground cumin
1/2 teaspoon dried thyme
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) Libby’s 100 percent pure pumpkin
1 can (14.5 ounces) no-salt added diced tomatoes, undrained
1 can (14 fluid ounces) vegetable broth
1/2 cup water
1/2 teaspoon salt or more to taste
1/8 teaspoon cayenne pepper or more to taste
Heat oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops.
Nutrition Information per serving: 140 calories; 20 calories from fat; 2.5g total fat; 0g saturated fat; 0mg cholesterol; 270mg sodium; 23g carbohydrate; 9g fiber; 4g sugars; 7g protein; 150 percent Vitamin A; 45 percent Vitamin C; 10 percent Iron
•••
Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com. For more recipes, visit VeryBestBaking.com.
Created: 10/20/2009 | Updated: 10/20/2009
|
|
|
