Categorized | Recipes

Friday’s Recipes: Whoopie Pies and Pumpkin Bread with Brown Butter Glaze

Posted on 25 August 2017 by KWBG

Whoopie Pies by CK
2 cups all-purpose flour
1 cup sugar
1 cup buttermilk (or regular milk)
1/2 cup unsweetened cocoa powder
1 large egg
6 tablespoons butter
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
1 cup vegetable shortening
1 1/2 cups powdered sugar, plus more for optional garnish
2 cups marshmallow fluff
1 teaspoon vanilla extract
Preheat oven to 350º F and line 2 baking sheets with parchment paper or non-stick spray. In a bowl, combine the flour, cocoa powder, baking soda and salt. In a large bowl, cream together the butter and sugar. Once mixture is light and fluffy, add the egg and vanilla. Alternate between adding dry ingredients and buttermilk to the egg mixture, beginning and ending with the dry ingredients. Add in 1/3 cup increments. Scrape down the sides and make sure everything is incorporated.Using an ice cream scoop or tablespoon, spoon equal amount of batter (1/4 cup) 2-3 inches apart on the baking sheets. Place in oven and bake for 12-15 minutes. Tops should be puffed up and springy, and toothpick inserted in center should come out clean. Transfer to a wire rack to cool. In a mixer or using a hand mixer, beat shortening and marshmallow fluff together. Slowly add in powdered sugar and vanilla extract. Once whoopee pies are completely cool, spoon filling (1-2 tablespoons) onto flat side of cake and top with second cake to create a little sandwich. Optional: sprinkle top with powdered sugar. Serve immediately or wrap individually in plastic wrap to preserve freshness.


2 15-oz. cans pumpkin
½ c. vegetable oil
½ c. applesauce, preferably unsweetened
3 ½ c. flour
1 c. sugar
2 c. brown sugar (reduce by ¼ cup if using sweetened applesauce)
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. baking powder
¼ tsp. salt
¼ tsp. ginger
1/8 tsp. cloves
4 eggs

½ c. butter
1 ¼ c. powdered sugar

Preheat oven to 350. Grease two 9×5 loaf pans.
In a large bowl, beat together the pumpkin, oil and applesauce until well combined with an electric mixer. In a medium bowl, whisk together flour, sugar, brown sugar, baking soda, cinnamon, nutmeg, baking powder, salt, ginger and cloves. Slowly mix the dry ingredients into the wet until combined. Beat in the eggs, one at a time, until well combined. Pour batter evenly between the two pans. Bake for 50 minutes or until tester comes out clean. Cool for 5 minutes before removing from the pan to a wire rack. Cool completely. While bread is cooling, add the butter to a small saucepan over medium heat and let melt. Once melted, Continue cooking, whisking often, until the butter foams. When the butter begins foaming, whisk constantly until the butter turns a deep golden shade. Remove from the head and whisk in the powdered sugar. Drizzle over bread.

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