The Perfect Cookie by America’s Test Kitchen brings you these delightful morsels of joy. These whoopie pies are easy bite size servings and the pumpkin spice flavour makes a change from chocolate. A combination of cookie and cake with marshmallow crème filling in the middle, these treats will give you the perfect dose of sugary sweetness.
Makes: 24 servings || Takes: 1 Hour
¾ cups (5 ¼ ounces) granulated sugar
1 cup canned unsweetened pumpkin puree
6 tablespoons unsalted butter, melted and cooled, plus 4 tablespoons softened
1 cup (4 ounces) confectioners’ sugar, plus extra for dusting (optional)
4 ounces cream cheese, cut into 4 pieces and softened
1 cup (5 ounces) all-purpose flour
1 ½ teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon salt
2 large eggs
Adjust oven racks to upper-middle and lower-middle positions and heat oven (350 degrees). Line 2 baking sheets with parchment paper.
Whisk flour, pumpkin pie spice, baking soda and salt together in medium bowl. Using stand mixer fitted with whisk, whip eggs and granulated sugar on medium-high speed until pale and fluffy (3 minutes or so). Reduce speed to low, add pumpkin and melted butter, and mix until incorporated. Slowly add flour mixture and mix until just combined (about 30 seconds).
Using pastry bag, pipe 1-tablespoon mounds of batter onto prepared sheets, spacing them about 1 inch apart. Bake until cakes are set (10 to 12 mins) switching and rotating sheets halfway through baking.
Let cakes cool on sheets (5 minutes), then transfer to wire rack.
Let cakes cool completely.
Using clean, dry bowl and whisk attachment, whip softened butter and confectioners’ sugar on medium-high speed until pale and fluffy (2 minutes). Add cream cheese, 1 piece at a time, and mix until no lumps remain. Spread scant tablespoon filling over bottom of half of cakes, then top with remaining cakes, pressing lightly to adhere. Dust with confectioners’ sugar, if using, before serving.
Source: The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies & Bars by the editors at America’s Test Kitchen.
Corn is an essential for every summer BBQ. Try this new sweet and spicy corn recipe on your grill this summer.
Make bang bang butter: In a medium bowl, mix together chili sauce, butter, Sriracha, garlic, and lime juice and season generously with salt and pepper
Slather butter all over corn.
Heat grill to medium high. Grill corn, turning and basting with remaining bang bang butter occasionally, until tender and charred, 10 to 15 minutes.
Garnish with cilantro and serve.
1/2 c. sweet chili sauce
3 tbsp. melted butter
1 tbsp. sriracha
2 cloves garlic, finely minced
Juice of 2 limes
Freshly ground black pepper
6 ears corn, husks removed
Freshly chopped cilantro, for garnish
Makes: 6 servings
Takes: 20 Minutes