Posts Tagged ‘Country Ham and Potato Soup’

A Belated (but fun!) Halloween

Thursday, November 2nd, 2017

I don’t get trick or treaters here in the wilds of western Massachusetts, but that didn’t prevent me from enjoying Halloween this year. My house was festooned with my favorite fall decorations on Tuesday. Cocoa the dog reluctantly donned her turtle costume. And I made Halloween treats with my friends on the show Mass Appeal.

Actually, the first recipe we prepared wasn’t a treat; it was a hearty soup I recommend for Halloween night (or any other fall evening). Pam’s Country Ham and Potato Soup (the recipe is here; I shared it a few years ago) is so warming and delicious I don’t want dessert after dining on it.

I did feel the need to feature a treat on the air as well, however, so we made festive sweets from the recipe box of one of my area’s best bakers, Paula Rice of Charlemont. In plastic wrap or a sandwich bag, they’re an ideal hand out for trick-or-treaters. They’re also tasty all fall long. (Paula reports that she hasn’t made them yet this year, but she’s going to!)

The recipe below is Paula’s. Instead of her filling, I used my traditional cream-cheese frosting. Either way, the pies are welcomed by adults and children. They taste like pumpkin, spice, and fall.

Paula’s Pumpkin Whoopie Pies


for the cookies:

1 pound light brown sugar
1 cup vegetable oil (I use Canola)
2 eggs
1-3/4 to 2 cups pumpkin puree (freshly cooked and mashed, or a 15-ounce can)
1 teaspoon each cinnamon, cloves, and ginger
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla
3 cups flour

for the filling:

1 cup confectioner’s sugar
1 cup marshmallow fluff
1/2 cup vegetable shortening
1/2 cup (1 stick) unsalted butter at room temperature
2 teaspoons vanilla


Preheat the oven to 350 degrees.

For the cookies: Combine the sugar, oil, eggs, pumpkin, and spices in a large bowl, mixing well. Add the baking soda, baking powder, and vanilla, mixing well. Stir in the flour 1 cup at a time, mixing well after each addition.

Lightly grease baking sheets or line them with parchment or silicone. Drop rounded 2-tablespoon portions of dough onto the sheets.

Bake for 10 to 12 minutes, or until the cookies are firm. (A slight indentation where your finger tests them is allowable.)

Cool the cookies completely; then get ready to fill.

Beat together the filling ingredients, and spread them between whoopie layers. If you’re NOT handing these out to children in bags, feel free to decorate the tops as well.

This recipe makes about 20 filled pies. If you wish, you may make your whoopie pies bigger or smaller than indicated. (Paula likes small ones.)

If you make them bigger, you may have to cook them a little longer; smaller, a little less time.

And now the videos:

Tinky Makes Pam’s Country Ham and Potato Soup on Mass Appeal

Tinky Makes Paula’s Pumpkin Whoopie Pies on Mass Appeal