Wish we could have EVERYONE over to Squirrel Haven for Thanksgiving dinner! Instead, am sharing the link to my mega popular, simple to make & oh so easy to eat Pumpkin Whoopie Pies, along with my very own handcrafted, twice baked, eazy peazy cracker recipe!
Pumpkin Whoopie Pie Filling - bring 1/2 brick of Philadelphia Cream Cheese to room temp; using electric mixer, blend in two tablespoons confectioners (10X) sugar & 2 tablespoons vanilla until thoroughly blended; whip in a tub of defrosted Cool Whip & you're good to go! Refrigerate filled Pumpkin Whoopie Pies.
Penzey's is in Chestnut Hill!
Handcrafted, Twice-baked Crackers
package of refrigerated tortilla rounds
olive oil
seasonings
cookie cutters
Brush one side of the tortilla rounds with olive oil; dust with seasonings of your choice (I use ground sea salt & a variety of Penzey's spices); use metal cookie cutters to cut out forms; using BOTH sides of traditional & small cupcake tins to drape or stack the cut out shapes; bake in preheated 350 degree oven; after 8 minutes, transfer to a cookie sheet for the rest of the baking time; check for doneness every few minutes, reducing the time between checks as the crackers get closer to done - golden & light; the crackers don't all finish at the same time - that's what puts the art into the process! Thoroughly cool before storing in a airtight container or bag. Wilton's leaf collection make perfect crackers for Thanksgiving entertaining, stars & hearts are great for Christmas.
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