In the Kitchen: Pumpkin Spice Whoopie Pies

I'm not a huge fan of marshmallow in it's 'natural' state and marshmallow creme holds a close second to that so I wasn't sure how I'd feel about these little guys.  As I read the recipe I saw that 

the filling calls for marshmallow creme.  

ick.  

(The funny thing is that I had a full jar in my pantry...I have no idea why considering I don't use it. hmmm.)

But guess what?  If you mix it with butter and powdered sugar it's amazing!!!  ha!

I found this particular recipe on Julie's blog, Joy's Hope,  and she found it on Pinterest.  

(She has 3 super cute girls, a new baby boy and a story I can unfortunately relate to.  If you read Joy's story, you'll 

understand what I mean. Anyway, her family lives in the same area we did before we moved, so I feel a 

certain kinship to her  for those reasons, although I don't know her personally.  Corny, I know, but hey...)

They are THE BOMB!!  They have the lightest pumpkin flavor and that filling....oh my goodness.  I don't even need a stinkin' whoopie pie to eat it!  Just give me the dang spoon already!!

I used a whoopie pie pan and as good as they are at holding the round shape, they leave little to be desired in the process of getting the dough flat.  I sprayed the bottom of a measuring cup to help press down the top a little bit, but they still were a little poofy.  Not a big deal, really, just something that I came across....

Anyway, here's the recipe:

Pumpkin Spice Whoopie Pies

COOKIES

One pouch sugar cookie mix. 

1 tbsp flour

1/2 c canned pumpkin (not pumpkin pie filling)

1/3 butter, softened

2 tsp pumpkin pie spice

1 egg

FILLING

2/3 c marshmallow creme

1/3 c butter, softened

2/3 c powdered sugar

Preheat oven to 375*

1. In a medium bowl, stir together cookie mix and flour.  Add remaining ingredients.  Mix well.

2. Scoop (I use a cookie scoop, but 1-2 tablespoons should fill the cup 2/3 of the way...or a tad more) into pan.  If using a regular cookie sheet, drop 2 inches apart.

3. Bake 8-10 minutes.

4. While baking, mix filling with an electric mixer.

5. Wait for cookies to cool completely before adding filling and assembling.  I rolled ours in some fall-ish  sprinkly balls and also some mini semi sweet chocolate chips.  So good either way!!  

ENJOY!!!!!

In the Kitchen: Roasted Potato and Green Bean Salad

I don't remember whereI found this recipe, but it's so yummy! The ingredients are simple, but have good flavor and texture when it's all done. You simply quarter the potatoes and onions and cut (or snap, depending on your time frame...I remember snapping green beans with my great aunt a long time ago :) ) the green beans to a size your family appreciates, unless you like grumblings at the table about how big the pieces are. 

One reason I love this is because the potatoes are soft, the green beans are crisp and the onions, oh my, the onions!, they are perfect.  Their tanginess (I would say sweetness, but that was vetoed last night at the table) is just wonderful!!!

After it has done its time in the oven, toss it in the dressing (while still hot) and try not to eat too much of it before it finds its way to the plate!

I personally think this goes with all kinds of main dishes, but last night we had it with rice pilaf and stuffed salmon (from Costco, and I must say that although I'm not a big fan of seafood, this was really good! The pieces were huge though, so we cut them in half and still had enough on our plates.)

Anyway, if you're into dishes like this, I suggest you try it and soon!!

Roasted Potato and Green Bean Salad

Preheat oven to 425*

2 lbs. red potatoes, quartered

1 large red onion, quartered

1 lb. green beans, cut to desired length 

3 tbsp. olive oil

2 tsp. lemon juice

2 tsp. mustard

1 tsp. worcestershire sauce

salt and pepper to taste

1. Put potatoes and onions in a large roasting pan sprayed with non-stick spray. Drizzle with 1 tbsp. or more if necessary and sprinkle with salt and pepper.  Roast for 30 minutes.

2. After 30 minutes, toss in green beans (you may decide to add a touch more olive oil and s&p, I always do). Roast 20 - 25 minutes longer (depending how small you cut the potatoes, it may need more time).

3. Prepare the dressing.  In a large bowl (I use a Stearlite bowl that has a snap on lid so I can shake it upside down and all around) whisk together 2 tbsp. olive oil, lemon juice, mustard and  worcestershire until smooth.  I've found that adding a little more of any of these is pretty harmless, so it won't be ruined if you like more or less of any of these ingredients.  When the veggies are done, simply put them into the bowl with the dressing and make sure everything gets covered.

ENJOY!

This can be eaten hot or cold, but preferably hot.