I quickly called my mom who just had her kitchen remodeled and asked if I could do my video in her kitchen. She was thrilled to “show off” her kitchen. So, many of you will realize that it’s not my kitchen in the video. Well, now that I had my venue, I had to come up with a recipe.
So, I scratched my head. I’m hoping that it is sort of a surprise to the judges that it is a dessert. I entered a new recipe: Spiced Pumpkin Whoopie Pies with Banana Rum Filling. I used the Lea & Perrins Reduced Sodium Worcestershire sauce and the cookies turned out wonderful!! Not only is there Worcestershire sauce in this recipe, but a few other surprises. Crushed gingersnap cookies and spiced rum.
The video below is a lot longer than the one I submitted for the contest. I could only have a 4 minute or less video submitted.
Unfortunately, once I started taping, I realized I had forgotten my apron….but you know the motto… the show must go on!! The recipe follows the video, below.
1/2 cup or 1 stick unsalted butter, room temperature
1 banana, peeled and mashed
2 teaspoons spiced rum
2 teaspoons molasses or maple syrup
1 teaspoon vanilla
2 cups powdered sugar (measured, then sifted)
Preheat oven to 350°F. Prepare muffin pans with non-stick cooking spray or line two cookie sheets with waxed paper.
In a large mixing bowl, whisk together flour, crushed cookies, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
In another large mixing bowl, add rum, sauce, sugars, and oil; whisk until well combined. Add pumpkin puree and whisk until combined. Add eggs and extracts and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully mixed together.
Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Place sheets in oven and bake until cookies are just starting to crack on top; about 15 minutes. A toothpick inserted into the center of cookie should come out clean. Let cool completely on pan.
Create filling: Whisk cream cheese and butter in large mixing bowl until smooth. Beat in banana, rum, syrup and vanilla. Add powdered sugar slowly, beating just until frosting is smooth. (Do not over beat or frosting may become too soft to spread).
Assemble pies: When cookies have cooled completely, spoon a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing slightly so that the filling spreads to the edge of the cookies. Cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 2 days. Serve chilled.
My love of cooking has taken over. I was on the net one day and saw an ad for a recipe contest. I entered. Then, I entered another. Then another, and so on and when I won a contest... an entire year's worth of tomato products, I was hooked. Since then, I've entered many many different recipe contests. I have won a trip to New York, entries into cook-offs, a recipe published in a Kraft/Paula Deen cookbook and many food products and food related items. I enjoy cooking and entering recipe contests. I hope I spark an interest in others to create something they can be proud of.
I'm always getting more ideas from the internet. Wow, I remember not having the internet years ago. It's a God send and I'm trying to cover every inch of the food sites!! Join me in my quest to keep fresh ideas flowing and creating new and exciting dishes.