Monday, October 13, 2014

Real People Cooking: Pumpkin Whoopie Pies Inspired By """"Jen""""" from Bath and Body Works

My life isn't one giant Pinterest post, regrettably. As such, I've decided to name all of my cooking and recipe posts "Real People Cooking" so that you don't accidentally expect the things I cook to turn out perfectly. They do, however, taste amazing. Oh yeah, and since they are pumpkin autumn treats, they are really only for basic b*tches.
Ah yes--there will also be a new video this week, but not today (expect it later on!).
Why is this inspired by """"Jen"""" from Bath and Body Works? (Refer here if you're unaware of """Jen"""" ) Because this recipe is actually taken from the Bath and Body Works Pumpkin Cafe recipe book that they published online. I can't find it on the website, but instead found it at this woman's blog.  I've included links for products that are not typical or always readily available in the UK. You can always also find these products on Amazon.
I will give you my take on the recipe:
 (Yields approx 12 large pies)
For the cakes:
3 cups of flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of salt
2 cups of brown sugar
1 cup vegetable oil
3 cups pumpkin puree(2 cans of Libby's will do the trick!)
2 eggs
1 teaspoon of vanilla extract
For the filling:
2 sticks unsalted butter (or about 250g for those in Europe)
1 cup confectioners/icing sugar
8 oz of marshmallow fluff
Instructions for the Cakes
Preheat the oven to 350F or 175C. You can line cookie trays with parchment paper, or you can grease up the sheets with vegetable oil or lard. 
Combine flour, baking soda, baking powder and salt. Stir until they are mixed.
Combine the oil and brown sugar.
In the oil and brown sugar, combine the eggs, pumpkin puree and vanilla. Whisk until the mixture is combined.
Pour in the flour mixture and stir until all the flour is mixed. At this point, you'll probably be wondering if the batter is too runny. It isn't. It is supposed to be like that.

Place generous tablespoon full of dollops onto the cookie trays.

Bake for 18 minutes or until golden brown. Let cool before creating the cookie sandwich.

Instructions for the Icing
Add butter and confectioners/icing sugar into a bowl and whisk/beat until smooth. The original instructions tell you to use an electric mixer, but I didn't and they turned out fine. It is up to you...perhaps it is a bit fluffier with an electric mixer.
Put in the fluff and beat the mixture.
Assembling the sandwich
The original recipe calls for you to place the icing in a piping bag, which you could totally do if you're looking for a pinterest perfect Whoopie Pie. I just used a spoon and made a little sandwich and they come out fine. They also suggest refrigeration for 30 minutes after making them, but I skipped that step...and you guessed it...they were still fine!
Happy autumnal baking, you basic b*tches!
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  1. Holly Nelson @ English Girl Canadian ManOctober 13, 2014 at 11:10 PM

    Very clever and I am loving anything pumpkin right now!

    1. Aww thanks! I hope you give it a try. They are amazing. :) xx

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