love.

Happy Valentine's Day.

So I married the guy who doesn't know the first thing about romance. But he loves me up, and I'm grateful for that.

I'm covered in sugar-coated toddler hugs and kisses, so I can't really complain.

Whoop-eee

My latest baking obsession: filled cookies. Why have a plain cookie when you can have TWO cookies filled with creamy deliciousness? The options are endless! These are Pumpkin Whoopie Pies. I hardly ever use a recipe as written, and after reading others' commentary I modified the recipe according to my tastes and they came out smashingly.

Pumpkin Whoopie Pies

Ingredients
1 cup shortening
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 tsp. maple syrup
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1 1/2 cups canned cooked pumpkin
FILLING:
1/2 cup evaporated milk
1 cup shortening
2 cups confectioners' sugar
1 tablespoon maple syrup
1 tablespoon pumpkin
Directions
1.In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and maple syrup. Combine the flour, baking powder, baking soda, salt, and spices; add to creamed mixture alternately with pumpkin.

2.Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake at 400 degrees F for 10-11 minutes. Remove to wire racks to cool.

3.In a mixing bowl, cream shortening, confectioners' sugar, pumpkin and maple syrup with a dash of vanilla. Add evaporated milk 1/4 cup at a time and beat for 7 minutes or until fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator.

This is a modified recipe. The original recipe can be found here: Pumpkin Whoopie Pies

 

Noelle helped of course, and was rewarded richly for her efforts:

whoopee, indeed.

Crispy Potatoes

Who doesn't love fried potatoes? This is how I make mine.

I made these last night and unfortunately they were gobbled up before I could take a picture of them...

Crispy Potato Pancakes

2 large baking potatoes
1 small onion or 1/2 large onion
1 tbl. cornstarch
2 eggs
salt and pepper
1/2 tsp. garlic powder
1 stalk green onions (optional)
canola oil

Wash and peel potatoes. Place in a pot and cover with SALTED cold water. Bring to a boil and cook until fork tender. Remove immediately and place on paper towels or on a board to drain.

In a medium size bowl, grate the onion (large shreds) and when potatoes have cooled slightly, grate and add to the bowl. Add one egg and 1 egg white, cornstarch, and garlic powder and season to taste with salt  and pepper. Stir with a fork until well combined.

Heat 2 tbl. of oil in frying pan over medium heat (or at temperature for panfrying). Scoop potato mixture out using a tablespoon and flatten and spread slightly with back of spoon. Fry about 1 minute on each side or until golden brown and crispy. Drain on a rack or paper towels.

Garnish with chopped green onions. Enjoy!