Tuesday, September 27, 2011

Fall Recipes

So I've actually had the opportunity to make quite a bit of food recently. It's very exciting! Now I'm thinking about having a stand at the New Columbia Apple Butter Festival. I would have some crocheted stuff, as well as baked goods. We'll see how much crocheting I get done in the next couple of weeks.

This last week, I made two things for which people seem to want the recipes. Pumpkin Whoopie Pies with Maple-Cinnamon Filling, and S'more Rice Krispie Treats. I decided that a blog post is the best way to circulate these recipes, while getting some extra views! (For those reading my blog just for these recipes, there are more if you look though my older posts - including my last post about Apple Slab Pie!)

With no further ado... Pumpkin Whoopie Pies, and S'mores Rice Krispie Treats!

Pumpkin Whoopie Pies with Maple-Cinnamon Filling
makes about 14

2 C. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1/4 tsp. salt
1 C. light brown sugar
1/2 C. vegetable oil
1 large egg - beaten
1 tsp. vanilla extract
1/2 C. canned pumpkin puree

8oz. cream cheese - softened
4 Tbsp. unsalted butter - softened
2 Tbsp. real maple syrup
1 tsp. ground cinnamon
3/4 C. powdered sugar - sifted

1. Preheat the oven to 350 degrees F. Line 2-3 large cookie sheets with parchment paper. Sift together the flour, baking powder, soda, cinnamon, and salt.
2. Place the brown sugar and oil in a large bowl and beat with an electric mixer for one minute. Beat in the egg and vanilla, then the pumpkin. Stir in the sifted flour mixture and beat until thoroughly incorporated.
3. Spoon 28 mounds of batter onto the prepared cookie sheets, spaced a little apart to allow room for spreading. Bake, one sheet at a time, in the preheated oven for 8-10 minutes, or until risen and set. Cool for about 5 minutes on the cookie sheets, then transfer to cooling racks.

For the filling, place the cream cheese and butter in a bowl and beat together until well blended. Beat in the maple syrup, cinnamon, and powdered sugar until smooth.

To assemble, pipe or spread the filling on the flat side of half the cakes. Top with the other half to make whoopie pies!

(Sorry for the unappetizing photo... I hadn't planned on blogging about these, so there was only one left to get a picture of!)


S'mores Rice Krispie Treats
(Recipe from Glorious Treats)
makes 12 large treats

3 Tbsp. butter
40 regular marshmallows
5 C. Rice Krispies cereal
1 C. Golden Grahams cereal
1/2 C. mini chocolate chips
10 oz. semi-sweet chocolate (or about 1 C. chocolate chips)
6 full-sized graham crackers, broken in half
24 regular marshmallows

1. Butter (or spray lightly with cooking spray) a 9"x13" pan.
2. In a large microwave safe bowl, place 3 tablespoons of butter (cut into pieces), and 40 marshmallows. Microwave about 3 minutes (stirring after 2 minutes). Watch the microwave, cooking times may vary. Cook in microwave until butter and marshmallows are melted. Stir smooth.
3. Add the Rice Krispies and Golden Grahams cereals to melted marshmallows and stir to combine. Add mini chocolate chips, stir quickly, and immediately pour mixture into prepared 9"x13" pan. Press down into pan with spatula.
4. Melt semi-sweet chocolate (or chocolate chips) in a double boiler over medium heat. Heat until just melted. Spread chocolate on top of Rice Kripies mixture in pan. While the chocolate is still warm, lay graham cracker squares on top, leaving a bit of space between each cracker.
5. Put entire pan in the fridge or freezer (or a cool location) until the chocolate has set (about 20 minutes). Cut into squares with a sharp knife, using the lines between the graham crackers as a guide. Place treats on a large baking sheet, separated slightly.
6. Cut the 24 marshmallows in half and place cut side down onto graham crackers, 4 halves per treat. When all the graham crackers are topped with marshmallows, use a kitchen torch to toast the marshmallow. OR, you can toast the marshmallows in the oven - preheat your oven to broil, place baking sheet of treats in the oven, leaving the oven door slightly ajar. Broil about 30 seconds - watch them, they can burn quickly! Pop them back in the fridge or cool location to re-harden after marshmallows are toasted. Enjoy!

(If you don't want huge treats, halve the graham crackers again before putting them on the chocolate, to make them half-sized.)

Since I don't have handy print-formatted recipes, just copy and paste into Word, or print the whole post. :-P Go forth and spread the deliciousness!

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