{"id":12007,"date":"2017-11-02T10:15:34","date_gmt":"2017-11-02T14:15:34","guid":{"rendered":"http:\/\/ourgrandmotherskitchens.com\/?p=12007"},"modified":"2017-11-02T10:15:34","modified_gmt":"2017-11-02T14:15:34","slug":"a-belated-but-fun-halloween","status":"publish","type":"post","link":"https:\/\/ourgrandmotherskitchens.com\/?p=12007","title":{"rendered":"A Belated (but fun!) Halloween"},"content":{"rendered":"

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I don\u2019t get trick or treaters here in the wilds of western Massachusetts, but that didn\u2019t 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<\/em>.<\/span><\/p>\n

Actually, the first recipe we prepared wasn\u2019t a treat; it was a hearty soup I recommend for Halloween night (or any other fall evening). Pam\u2019s Country Ham and Potato Soup (the recipe is here<\/a>; I shared it a few years ago) is so warming and delicious I don\u2019t want dessert after dining on it.<\/span><\/p>\n

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\u2019s best bakers, Paula Rice of Charlemont. In plastic wrap or a sandwich bag, they\u2019re an ideal hand out for trick-or-treaters. They\u2019re also tasty all fall long. (Paula reports that she hasn\u2019t made them yet this year, but she\u2019s going to!)<\/span><\/p>\n

The recipe below is Paula\u2019s. Instead of her filling, I used my traditional cream-cheese frosting<\/a>. Either way, the pies are welcomed by adults and children. They taste like pumpkin, spice, and fall.<\/span><\/p>\n

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Paula\u2019s Pumpkin Whoopie Pies<\/strong><\/a><\/span><\/p>\n

Ingredients:<\/em><\/span><\/p>\n

for the cookies:<\/em><\/span><\/p>\n

1 pound light brown sugar
\n1 cup vegetable oil (I use Canola)
\n2 eggs
\n1-3\/4 to 2 cups pumpkin puree (freshly cooked and mashed, or a 15-ounce can)
\n1 teaspoon each cinnamon, cloves, and ginger
\n1 teaspoon baking soda
\n1 teaspoon baking powder
\n2 teaspoons vanilla
\n3 cups flour<\/span><\/p>\n

for the filling:<\/em><\/span><\/p>\n

1 cup confectioner\u2019s sugar
\n1 cup marshmallow fluff
\n1\/2 cup vegetable shortening
\n1\/2 cup (1 stick) unsalted butter at room temperature
\n2 teaspoons vanilla<\/span><\/p>\n

Instructions:<\/em><\/span><\/p>\n

Preheat the oven to 350 degrees.<\/span><\/p>\n

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.<\/span><\/p>\n

Lightly grease baking sheets or line them with parchment or silicone. Drop rounded 2-tablespoon portions of dough onto the sheets.<\/span><\/p>\n

Bake for 10 to 12 minutes, or until the cookies are firm. (A slight indentation where your finger tests them is allowable.)<\/span><\/p>\n

Cool the cookies completely; then get ready to fill.<\/span><\/p>\n

Beat together the filling ingredients, and spread them between whoopie layers. If you\u2019re NOT handing these out to children in bags, feel free to decorate the tops as well.<\/span><\/p>\n

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.)<\/span><\/p>\n

If you make them bigger, you may have to cook them a little longer; smaller, a little less time.<\/span><\/p>\n

And now the videos:<\/em><\/span><\/p>\n

Tinky Makes Pam\u2019s Country Ham and Potato Soup on Mass Appeal<\/a><\/span><\/p>\n