Tuesday, November 18, 2014

Thanksgiving Menu 2014

Pumpkin Cake
The fear of public speaking consistently ranks as a “most common fear”.  As I was coaching one of my students in preparation for his final this Thursday to slow down his speaking rate, he responded with this analogy: “it’s kind of like walking over hot coals.  If you walk quickly, the pain will be over faster.”

As Thanksgiving approaches, have you selected your menu?  Fear not, here are some favorite recipes from favorite family and friends which are certain to give you a passing grade.

Caroline's Cornbread Dressing
Baby Spinach Salad

Happy Thanksgiving to all!  Enjoy the time with family and friends and savor the blessings that are yours.



Friday, November 14, 2014

Whoopie Pies

Whoopee – it’s David’s birthday!!  What better way to celebrate than to make some whoopie pies (the fancier and softer version of an Oreo)!  Thank you, Katie, for sharing your family recipe!!

Happy birthday D!

Cakes 
Whoopie Pies
  1. 2 c all purpose flour
  2. 2/3 c cocoa
  3. 1 ½ t baking soda
  4. ½ c butter (1 stick), softened
  5. 1 c firmly packed light-brown sugar
  6. 1 large egg
  7. 1 t vanilla
  8. 1 c buttermilk
Filling
  1. 6 T unsalted butter, softened
  2. 2 c powdered sugar
  3. 1 jar (7.5 oz.) marshmallow crème
  4. 2 tsp. vanilla
  5. Food coloring (if want filling a color other than white)
Heat oven to 350.  Grease 2 large baking sheets.  In a medium bowl combine flour, cocoa, and baking soda.  In a large bowl with a mixer on high, beat together butter and sugar until light and fluffy, about 3 minutes.  Add egg and vanilla, beat to combine.  Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.  Mix until smooth, occasionally scraping sides of bowl.

With a tablespoon, spoon mounds of batter 2” apart onto baking sheets.  Bake 7-10 minutes until cakes just spring back when touched. (Be careful not to over bake).  Transfer to wire rack and  cool completely.  Repeat several times until all batter is gone.  

To make filling, in a medium bowl beat together butter, powdered sugar, marshmallow crème, and vanilla until smooth, about 3 minutes.  Add a drop or two of food coloring if desired.

Spread a rounded tablespoon of filling on flat sides of half the cookies.  Top with the other half to make a “sandwich.”  Enjoy!