Mini Pumpkin Whoopie Pies

So I almost didn't post about these beauties. I have so many photos stored on my camera of recipes that I actually had something to do with. Something I changed from the original that makes it new and different enough that I don't feel like I should just be copying and pasting a link to the original and saying "Here- eat this- it's delicious."

I didn't make up the recipe or really even change much. I halved the ground ginger, took the easy way out of getting these babies on the baking sheet (you'll see) and used a different frosting because I don't do cream cheese in sweet situations.

I figured the post would be boring. A picture that could make anyone drool and a link. Boring?

I am, however, sitting on the couch, under my heating blanket- yes I keep a personal size heating blanket on the couch!, watching Diners, Drive-ins and Dives, drinking a steaming cup of Vanilla Chai while the cold Minnesota wind howls outside and eating my fifth cookie. Yes. Fifth! Oh they are good. They are goo-oo-ood with a capital OOD! Bonus points if you have heard that somewhere before- I hear it at least once a week ;)

I keep going back and forward between callings these gems cookies or whoopie pies- I just can't decide what they are. Maybe they don't like to be labeled. The original recipe called them Pumpkin Creme Pies but when referencing them quickly, they can't really be called a pie (because they are not a pie) so I call them a cookie. Call them what you want, or don't call them anything and eat the entire recipe yourself, never referencing them to a single soul. Then you won't have to decide.

The texture is that of a cake or a pumpkin bread- soft, moist, delectable. And the frosting is perfect. Seriously perfect. Just wait until you see the ingredients to this frosting. You will be shocked at what is in there. It is light and fluffy and smoooooooth like whipped cream, yet sugary and buttery and vanilla-y. Just the way a frosting should be.

My husband said they taste like pumpkin pie (duh) but he was actually spot on! The pumpkin cake part obviously has all the same flavors and spices as a traditional pumpkin pie and the frosting is so reminiscent of whipped cream that it is like a better textured, personal size version of the Thanksgiving staple.

This recipe makes a huge batch. I hemmed and hawed about making an entire batch of frosting or not and decided on the full which would have been perfect if my children had not decided they would prefer the cookies sans frosting (silly children). The cookies are perfectly delicious this way as well and I am left with just enough frosting to cover a dozen cupcakes-- we'll see how well it holds up in the fridge!

Mini Pumpkin Whoopie Pies
Makes about 30 sandwich cookies
Adapted from The Deutch Girl on Tasty Kitchen

For the pies:
1 cup brown sugar
1 cup white sugar
1 cup vegetable oil
1 15 ounce can pumpkin
2 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 Tbl cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
heaping 1/4 tsp ground cloves

Preheat oven to 350 degrees.
Beat together brown sugar, white sugar, oil and pumpkin.
Add eggs one at a time, beating after each addition.
Add vanilla.
In a separate bowl, combine all dry ingredients.
Slowly incorporate dry ingredients into wet ingredients. Mixing until just combined
Line baking sheets with parchment paper. (I needed 3)
Scoop batter onto sheets using small melon baller scoop. They need to be about an inch or 2 apart.
Bake for 11-13 minutes depending on the size. Don't let these cookies trick you- they go from too soft to done in seriously 30 seconds. Set the timer for 11 minutes and watch closely at the end.

That's the Best Frosting I've Ever Had
Check out step by step instructions from Mayce's favorite cookin' lady here- The Pioneer woman!
After the cakes had cooled, I took the same scoop that I used to put the batter on the pans (after I washed it of course!) and dolloped a generous amount of this gorgeous frosting on the flat side and sandwiched it with another cake.
I am storing the cookies that weren't devoured in the fridge and dropping a few off to my favorite prego tomorrow ;)

Enjoy!

Monster Cookie Dough Frosting

 

 

 

Run to your kitchen. Seriously, Run! This frosting is so amazing you will want to eat it with a spoon. Straight from the mixing bowl. And I fully endorse that urge. Just make sure you have a tall glass of ice cold milk in hand. And maybe an elliptical that you can spend the next couple days on.

We ate the frosting on cupcakes. Plain ol' Devil's Food cupcakes from a box mix. But I didn't title the post "Devil's Food Cupcakes with Monster Cookie Dough Frosting" for a reason: the cupcake is just a catalyst. A method of getting the frosting from the mixing bowl to your drooling mouth. A more socially acceptable method of sharing this deliciousness. Although, I would be fine if you made this frosting and invited me to your house and just handed me a spoon on my in the door-- I don't judge.

You could pipe it on cupcakes, frost a cake, spread it on brownies, or slap it in a pretty bowl and dip some chocolate grahams right on in there. The possibilities are probably endless. I'd try to think of more but my brain is currently acting like a skipping CD- all I am hearing is "dip some chocolate grahams... dip some chocolate grahams... dip some chocolate grahams."

OK... I'm back.

The original recipe (from Gimme Some Oven) was for chocolate cupcakes with peanut butter cookie dough "frosting." She puts "frosting" in quotes because it looks just exactly like cookie dough. Thick and delicious and eggless.

I wanted to make them immediately. But, alas, I cannot make a batch of 24 cupcakes and not attempt to eat every. single. one. Eating is the only sport I am good at. So I just looked at the picture, drooled a little, and moved on in my pinterest browse.

But then a light bulb went on! We are heading to visit a good friend today. Visits to good friends = someone to share cupcakes with. I am also at my parents house for a few days and I've never known my dad to turn his nose down at a dessert-- double score. So I sent the recipe to my mom so she could grab the ingredients.

Then, on the drive down from the cities while my two children were sleeping peacefully in the backseat, I was inspired. It was like an inspiration landslide. First I thought, "ooh, we should add quick oats to the frosting" because peanut butter, chocolate chips and oatmeal are like a trifecta. And then I thought "M&M's!!" (and yes, loud, shouty thoughts about candy or cookies or cakes happen often in my brain.)  And since I am a lover and supporter of all things "monster" the rest kind of just happened.

So we made some boring ol' Devil's Food Cupcakes-- some normal size, some a pop-able mini size and then set about to create some awesomeness.

The original recipe called for putting the mini chocolate chips in the freezer to avoid them melting when you add them to the frosting. The frosting really isn't warm enough to melt the chips but we followed instructions and plopped a bag of mini chocolate chips and a bag of mini M&M's into the freezer a few hours ahead of time.

With a few other quick adjustments we had arrived-- and the destination was delicious. Want to try it for yourself? I suggest calling a friend-- but just one, we wouldn't want to be too generous, would we??

 

Monster Cookie Dough Frosting
Adapted from Gimme Some Oven
Generously frosts 24 cupcakes

1/2 cup (1 stick) butter, room temperature
1 1/2 cups peanut butter. (We used 1 cup reduced fat, 1/2 cup regular fat)
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup skim milk
1 tsp. vanilla (we used Mexican Vanilla--smells like a heavenly vacation)
1/2 cup flour
1 1/2- 2 cups quick cooking oats (depending on how thick and chewy you like it-- just remember the oats will soak up moisture so add a little at a time)
1/2 tsp. salt
1 cup mini M&M's
1/2 cup mini semisweet chocolate chips

Beat butter, peanut butter, brown sugar and granulated sugar in an electric mixer for several minutes on medium speed until it is nice and fluffy. (3-4 minutes)
Mix in vanilla and milk.
Mix in flour and oats and salt on low speed until incorporated.
Stir in candy and chocolate chips by hand.

Store excess frosting in the refrigerator.

"We are having meatballs for dinner! I love meatballs!"

Yes, those words actually came out of my picky 3 year old's mouth.

She doesn't say this about anything. Not chicken nuggets. Not pizza. Not hot dogs. Maybe popcorn- she's a snack food junkie, what can I say?

Maybe picky is the wrong word, I'll go with "selective" instead. She won't eat chicken, but she'll eat teriyaki beef. She won't eat lasagna, but she'll eat spaghetti. She won't eat grilled cheese, but she'll eat a piece of bread with cheese melted on top. She loves hummus. She loves chinese noodles. She loves frozen peas. She loves Olive Garden salad. She loves any, and all, fruit.

She won't eat meatloaf, but she LOOOVES meatballs.

See? Selective. This girl knows what she wants and she inherited both her mother's and her father's stubbornness.

Lord, help us.

Back to the meatballs. This recipe was given to me by my sister-in-law, Jena. She served them at a party last year and they were so delicious I had to have the recipe. They are a cinch to throw together and you just throw them in a pan, pour on the sauce and put them in the oven! We serve ours over rice (because we are a saucy rice eatin' family) with a side of green peas (frozen for the selective one, of course).

They are like little two bite meatloaves, smothered and cooked in a sweet, salty, tangy teriyaki barbecue sauce.

Man, I wish my husband hadn't just taken the leftovers to work this morning. Yes, it is only 8:52 am. They would make a delicious breakfast. (Says the girl who ate turkey sandwiches on Vienna bread for breakfast every morning of middle school-- and maybe last week, as well.)


I like them a little sweeter than the original, so I added sugar. There was a bit too much oil in the first batch, so I cut that down. There can never be enough sauce, so I doubled it. I didn't have fresh garlic on hand this time, so I used the powdered stuff. I should've used a bigger pan to give the little guys some space because I like my meatballs on the drier side. That's the awesome part about cooking- you can do whatever you want!

Here is my version:

Teriyaki Turkey Meatballs
Serves 8


Sauce:
1/4 cup canola oil (vegetable is fine)
1 cup reduced sodium soy sauce
1/2 cup ketchup
1/4 cup white vinegar
1/2 tsp. black pepper
1 tsp. garlic powder (or 4 cloves minced garlic)
1/2 cup sugar

Meatballs:
2 lb. ground turkey
1 cup italian style breadcrumbs
1/2 cup milk
1 tsp. worcestershire sauce
1/2 tsp. black pepper
1 small onion, finely chopped (I use my mini food processor- saves tears)
2 eggs

1. Mix meatball ingredients and form into golf ball size balls. Place in large baking dish (I used an 11x15 glass dish and had to stuff them in) sprayed with cooking spray.
2. Mix sauce ingredients. Pour over meatballs, making sure they are all covered.
3. Bake at 400 degrees for 40 minutes. Baste meatballs with sauce every 10 minutes or so.
4. Serve over rice (or potatoes!)
5. Enjoy!

6. Hide leftovers in the back of the fridge;)

Turkey Sausage Vegetable Lasagna and some time with my Mommy :)

Last week I packed up the kids and the dog and headed down to my parents house. We do this about a thousand times during the summer. It is the perfect little vacation for us- not that our everyday lives are particularly tough and require frequent vacations, but everyone needs vacations- we get a break from our normal schedules and scenery, there is a pool and a swingset/playhouse, and a huge yard with the potential to provide unlimited adventures.

Plus, there are grandparents!

Plus, my mom is an excellent cook and now that I am a "grown-up" (put in parentheses because only sometimes do I force myself to feel like one), I really value and look forward to our times in the kitchen.

Mayce is almost 4 and we are just now realizing that if we ordered pizza a little more, we would spend less time in the kitchen prepping, cooking, eating and cleaning and more time actually playing- which tops Mayce's list every. single. time.

However, one can only eat pizza so many times.

Enter, Veggie Lasagna with Turkey Sausage crumbles. Can be thrown together in under a half hour (just enough time for a cartoon- smart cartoon makers), baked while you play, and the entire pan can be put straight into the fridge for leftovers-- Plus, there are veggies!! Hidden inside!! Where no child will ever be able to find them!!!

And it is de.li.cious. Here is what you need.

From top left: Ricotta cheese, shredded mozzarella (lots and lots of mozzarella) , fresh spinach, parmesan cheese (I used fresh grated but couldn't find it before taking this picture), grated carrots, sliced mushrooms, turkey sausage crumbles, no boil lasagna noodles and your favorite spaghetti sauce.

Lasagna is possibly one of my most favorite things to eat. And I love to eat it even more the next day- in fact, if I were smart (-er) and had tons of time on my hands, I would always prepare and bake my lasagnas the day before. They are just so much better reheated!

So I love the leftovers but what I love more is that you can't really mess up lasagna. You can put whatever you want inside, however much you want. The combinations are endless. As long as you have noodles, sauce and cheese, you can add anything and everything else that tickles your tastebuds.

And with those genius no boil noodles, the prep time is pretty much cut in half! Gone are the days when lasagna was reserved for Sunday dinners (because it took all day to prepare!) or for special occasions. Thirty minutes people, that's all you need.

On second thought, don't tell your family that, make them believe you have been slaving all afternoon.

And like I said- you can put anything in lasagna. The recipe I based this lasagna on (found here) included shredded zucchini- my husband doesn't touch zucchini, so I leave it out. Want to use regular sausage? Go for it! Don't want to use sausage at all? By all means! Would you rather add chicken and make a delicious alfredo sauce to bump it up just a few more notches? Knock yourself out.

Get the picture?

It is rainy and dreary outside my window right now. Lasagna would be perfect for dinner. Regardless of the weather, get thyself to the store and surprise the pants off your family tonight! And if you have small children, literally take their pants off (and while you're at it, their shirts too). This is no clean meal ;)

So let's prep ingredients. I find that if you have all your ingredients prepped, the lasagna is a cinch to put together. Just layer, layer, layer and repeat.

In a medium saucepan, saute 2 cups shredded carrots in 1/2 T. butter over medium-high heat. Saute until they are tender- about 3 minutes. Season with salt and pepper. Remove and place pan back on heat.

Saute sliced mushrooms (my mom bought a 10 ounce bag for this lasagna, use as many as you want- you can never have too many mushrooms) in same pan with 1 T. butter. Season with salt, pepper and garlic powder. (If you have regular garlic on hand, feel free to use it!) Saute 5-7 minutes, until tender. Eat a few, go ahead ;)

Set the rest aside.

Prep. Done.

Now for the assembly:

Spray a 9x13 inch pan with cooking spray.
Cover bottom with spaghetti sauce. (about a cup and a half)
Then layer:
- Noodles (overlap the no boil noodles slightly- I fit 4 in each layer- they do expand)
- Carrots
- Turkey sausage crumbles (you can buy them already cooked, or cook your own, I used half a bag here)
- Dollop ricotta cheese (about 8 oz.) and then attempt to spread it out with your fingers, season lightly with salt and pepper
- A few cups mozzarella cheese and parmesan cheese (however much you fancy)
- A few more cups spaghetti sauce
- Noodles
- Mushrooms
- The other half of the sausage crumbles
- About 5 oz. of fresh spinach leaves
- More dollops of Ricotta, seasoned with salt and pepper
- More mozzarella, more parmesan
- More sauce
- Last layer of noodles.
**At this point, you may be thinking that your lasagna is going to bust out of the pan. Take a minute to firmly press all the layers down. And don't worry, it will make down. And you will bake it on a pan to protect your oven. I got your back ;)
- Add a few more cups of sauce and a few more cups of mozzarella and some more parmesan.

Now spray some tin foil with cooking spray and cover the lasagna tightly. Place on baking sheet and bake in 375 degree oven for an hour. Take the foil off the last 10 minutes or so, to allow the cheese to get nice and browned.

If you are prepping ahead, put a layer of plastic wrap under the tin foil- tomato sauce and tin foil don't mix and your tomato sauce will taste off. But don't forget to remove it and spray the foil before putting it in the oven! Also, add about 15-20 minutes to the cook time if the lasagna is cold.

Find something to occupy your thoughts for an hour and try to ignore the delicious aroma wafting from your kitchen- maybe prepare some garlic bread and a salad :)

Or release your child from under the stool he's crawled under;)

Take the lasagna out of the oven when it looks like this:

 Wait! Stop! Hold your knife! You need to let the lasagna rest for at least 10 minutes so that it holds together and looks pretty when you serve it.

Watch the clock- this part is torture.

Finally... *sigh* Enjoy!

Oh, by the way, this recipe received 5 thumbs up. No, my family did not grow overnight. The 3 extra thumbs belong to my parents and a friend of theirs who is staying at the house. And, no, this recipe did not receive the picky 3 year olds approval- she'll gobble up spaghetti but change the shape and it may as well be dirt. The 10 month old, however, could not get enough! And if my husby were there, there would be an extra thumbs up- but don't tell him, what he doesn't know, he can't miss ;)

Pow Wow Potluck

I have no idea why this dish is called Pow Wow Potluck. I was introduced to the deliciousness when I started dating my husband. This recipe is a mother-in-law original. And it is mighty tasty. So tasty, in fact, that my husband could eat it weekly.

I asked him why it was called that. He didn't know. I've also heard him refer to it as "rodeo food." Why? Because, according to said husband, his Uncle Mike used to eat it at the Rodeo. Makes sense, I guess.

This is Pow Wow Potluck.

Bet you never guessed it would be a variation of taco salad, did you?

I also love this recipe because it is so easy to keep the ingredients on hand for when I can't bring myself to pack up two children and haul them to the store. Plus it is super quick to throw together and can even be done with a toddler hanging from your leg. And I score major hubby points when I tell him what's for dinner ;)

Here is what you need:

Probably the most important plus? It gets 4 thumbs up (plus a paw, always a paw).

This is called the Beckett Touch Down- when he really likes what he is eating, he does this. 

And this cute girl is why some of my recipes will only ever receive 3 thumbs up- but she loooooves this!

Pow Wow Potluck

Serves 4 (In our house it serves 2 adults and 2 kids for dinner plus my hubby gets leftovers for lunch)

1 lb. ground beef (ground turkey works well, too)

1 can chili beans (they come in different spice levels, pick your poison)

1 small can tomato sauce

1/2 tsp. onion powder

Shredded lettuce

Shredded cheese

Tomatoes, chopped

Salsa (not pictured)

Fritos

1. In a large skillet, over med-high heat, brown meat. Season with salt, pepper, and onion powder.

2. When cooked through, add beans and tomato sauce. Let simmer on low about 10 minutes. 

3. To assemble, layer: 

Fritos

Cheese

Meat/Bean mixture

Lettuce

Tomatoes

Salsa (if desired)

4. Enjoy!

Happy Mother's Day!

Happy Day to all you Be.you.tiful Mommies out there!

I hope you are getting to enjoy the sun, some pampering, maybe a little breakfast in bed and, most important of all, some slobbery kisses from the little joys that give us the privilege of having a day devoted just to our awesome selves ;)

I have been spending my day taking care of a feverish little 3 year old, trying to coax a 10 month old into taking a much-needed nap and cooking! One of these things has been much more pleasant than the other two so, while the 3 year old is passed out on the couch and the 10 month old is finally napping, I will share with you what I've made-- and devoured ;)

My children love chicken nuggets. My husband loves chicken nuggets. I love chicken nuggets. And while, Mayce's all time favorite, Dino nuggets are delish, I can't quite get that image of the pink goo (ya know, the stuff we all hoped was strawberry soft serve?) out of my mind. 

Today I decided to make my own nuggets from scratch. Last week, during a play date, my good friend Lauren served us the most delicious salad with yummy, organic nuggets- seriously, my new fave. And I immediately went to Trader Joe's and snatched up all the ingredients. 

Today, I thought I would try the salad with these gems. 

I started with a pound of skinless, boneless chicken breasts, made a coating out of crushed ritz crackers, flour and seasonings; and then baked them! From start to finish, the entire recipe took as long as it would have taken to bake frozen, processed nuggets. 

They are crunchy- even though they are baked- moist, flavorful and definitely addicting. These nuggets can be eaten as is, with your favorite dip (Alex's favorite is Frank's Redhot Sweet Chili), or on your favorite salad. 

I wish I could tell you they received the picky 3-year-old's seal of approval, but she was passed out on the couch :/ However, they were delicious and got 3 out of 4 thumbs up- plus a paw ;) At least thats what I gathered as they were quickly disappearing off the platter while I was trying to take pictures of the salad!

And the salad?

Chop up some romaine, add the nuggets, dried cherries, pecans, pears and Trader Joe's Champagne Pear vinaigrette. Thank you Lauren for introducing me to this delight- my tastebuds will continue to thank you for years to come :)

Cracker Crumb Chicken Nuggets
Serves 4 (2 Adults and 2 children)


3 boneless, skinless chicken breasts
20 ritz crackers
1/2 cup all purpose flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
3 Tbl. melted butter, cooled to room temperature
Canola spray

1. Preheat oven to 425 degrees. I used my convection oven.
2. Place ritz crackers in a large ziploc bag and crush to fine crumbs with a rolling pin.
3. Add flour, salt, pepper, garlic powder and onion powder. Set aside.
4.  Cut chicken into one inch cubes. Season with salt and pepper.
5. In two batches, dip chicken cubes into melted butter and then shake in crumb mixture.
6. Spray baking sheet with canola spray (or whatever you have on hand) and place chicken nuggets in single layer.
7. Spray the nuggets with the canola spray lightly.
8. Bake 8 minutes- flip- bake 5 more minutes or until the chicken is cooked through.

Serve with your favorite dipping sauce, enjoy on a salad or just pop them in your mouth every time you walk past the pan ;)

Clean Slate

Hey friends!

It's me! I'm back!

I know, I know. I've said this before-- um, what was it, 2 years ago? Was it really 2 years ago??

A lot has happened since then- we've all grown a bit older, a bit wiser (I hope?) and we've added an adorable, active and just plain squeezable little boy to the mix :)

We are going with a new blog here- mainly because I just didn't want to be continuously reminded of my first blog failure (I blame my lack of access to a computer- fair?) - and also because I am planning to take this in a somewhat new direction. Not entirely new- kind of like northwest instead of north. Just a slight veer.

New. New. New. Sense a pattern? (Also, does anyone else feel like new just doesn't look like a real word when you write it out that many times??)

Back. On. Track. I will still be using this blog to document my fave recipes because, let's face it, I love food. And I want you to experience the food I love, too.

But I am not one dimensional- I think about things other than food-- sometimes ;) I have fallen in love with crafting. I learned to knit. I was gifted a sewing machine for my birthday. I've become the Creative Activities Coordinator at my church MOPs group. I've found Pinterest. And how can you not be crafty after finding Pinterest??

So I want to share my crafting endeavors with you as well. Because, let's face it, my almost 1 and almost 4 year olds (whoa- sock me in the gut!) just plain do not care and I'm hoping you do :)

I may also throw in some stories about my fam- because I love them and I live them. They are my life.

So what's with the title? Well, I think we covered the new part. Right?

The rest is meant to be a reminder. For me. For you. For whoever needs a reminder. To be be.you.tiful. Be you. Because being you is a beautiful thing.

Maybe this is coming from having a daughter and being scared beyond reason to let her experience and be changed by this scary, scary world. I don't want her to inherit my insecurities. I want her to be her- crazy, creative, care-free. She has a beautiful spirit and I always want her to show it- regardless of what anyone else thinks or says.

I think I will wallpaper her room with this quote from Dr. Seuss: "Today you are You, that is truer than true. There is no one alive who is Youer than you." Or maybe stay tuned for a craft? ;)

So be.you.tiful.

And thanks for re-joining me! I am so excited to share with you :)

And in case you are new (ok, ok, I am done!) Here is a link to the old blog:
Dishes and Disasters