Published : Friday, 02 Nov 2012, 12:45 PM EDT
GRAND RAPIDS, Mich. (WOOD) - Some people never know what 'leftover' Halloween candy is, but if you have some, Spartan Culinary Classroom Chef Amy Sherman has some great ideas of what to do with it. Check out what she shares in studio with us, plus this tasty recipes, too!
Pumpkin Whoopie Pies
For the cakes:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 cup packed light brown sugar
1/2 cup vegetable oil
1 (15-ounce) can pure pumpkin (not pie filling)
1 large egg
1 teaspoon pure vanilla extract
8 ounces cream cheese, softened
1 stick unsalted butter, softened
Pinch of salt
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 cup chopped up Heath Bars
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with parchment paper.
Whisk together flour, baking powder, soda, salt, and spices in a bowl.
Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.
Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).
Bake until springy to the touch, 12 to 18 minutes. Transfer cookie-cakes to rack to cool.
Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes
While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar and bourbon and mix on low speed until smooth.
Assemble whoopie pies:
Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.
Gently press heath bar crumbs onto filling around middle of each whoopie pie to help them adhere to filling.