Whoopie! It’s Pumpkin Spice Everything Season: Pumpkin Spice Whoopie Pies

It’s here! It’s here!! It’s here!!!

Rejoice, it’s the return of Pumpkin Spice Everything Season. Or for the commoner, it is finally Fall!

September 23rd – the first full 24 hours of fall. It is officially acceptable to wear booties, scarfs, and leather jackets and snack or sip on pumpkin spice anything. With that in mind, I beg the question, is there a better way to celebrate the beginning of this magical season than chowing down on a fluffy, sweet and spicy Pumpkin Spice Whoopie Pie!

Pumpkin Spice Whoopie Pie

Giant Molasses Cookies

  • 3/4 cup shortening
  • 3/4 cup brown sugar, packed
  • 1 egg
  • 1/2 cup molasses
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg

Pumpkin Spice Buttercream

  • 1 cup butter softened
  • 3-4 cups icing sugar
  • 3 tbsp whipping cream
  • 2 tbsp pumpkin pudding mix
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg

Assembling the Whoopie Pies

  1. Preheat oven to 350*. Line a cookie sheet with parchment paper.
  2. In a bowl, cream together shortening and sugar. Stir in egg and molasses until combined and smooth.
  3. Gradually add flour and spices. Mix until dough forms. Chill dough for 1 hour.
  4. Divide dough and roll into large 2 inch balls. Bake for 8-10 minutes. Cookies will appear very soft, but will set. Let cool completely.
  5. For the buttercream, whip the butter until light and fluffy. Gradually add in icing sugar, pumpkin pudding powder and spices. Mix in whipping cream as necessary. You do want a stiff buttercream so do not use too much whipping cream.
  6. Fill a piping bag with buttercream and pipe onto the bottom of one cookie placing another on top to create the Whoopie Pie! Let chill for 30 minutes or eat right away!




Stay Gold, Ponyboy: Golden Caramel Ganache Cake

“Stay gold, Ponyboy. Stay gold”

It’s the iconic quote from The Outsiders, inspired by Robert Frost’s ‘Nothing Gold Can Stay’, urging Ponyboy to hold onto his youthful innocence. Rebel against the idea that we cannot remain forever oblivious to the harsh realities of life. Do not let the world make you cold, dull and dark.

Robert Frost’s was right; nothing gold can stay. Everything changes. We grow up and life pulls us in different directions with different opinions and different cares. We wake up one day and the world all of a sudden seems darker.

If you find yourself wondering where your youthful innocence went, your sense of wonder, trust, your goldness, you should make this sticky, messy, sugar overdosing cake. You’re still gold, the world is still a good place; make the cake and share it with the people in your life who remind you of those facts.

Stay gold, Ponyboy. Stay gold.

Stay Gold Caramel Ganache Cake

Vanilla Cake
  • 1 1/2 cups all-purpose flour
  • 1/2 tbsp baking powder
  • 2 eggs
  • 1 cup sugar
  • 1 tbsp vanilla extract
  •  1/2 cup vegetable oil
  • 1/4 cup vanilla pudding mix
  • 2/3 cup buttermilk
Vanilla Butter Cream
  • 1 cup butter, room temperature
  • 3 cups icing sugar
  • 4-5 tbsp whipping cream
  • 1 package vanilla sugar
Caramel Ganache
  • 20 Kraft caramels, unwrapped
  • 5 tbsp whipping cream
  • Caramel popcorn (for garnish)

Assembling the Cake

  1. Preheat oven to 350*. Spray 3 6inch round cake pans with non-stick spray.
  2. In a mixter, stir eggs, milk and sugar until combined. Mix in vanilla and oil.
  3. Gradually add flour and baking powder. Mix until smooth.
  4. Divide batter into 3 pans and bake for 20-25 minutes. Let cool completely.
  5. For frosting, whip butter until light and fluffy. Gradually add in icing sugar, whipping cream and vanilla sugar. Mix until combined and fluffy.
  6. Once cakes have cooled, prepare the ganache. In a microwave safe bowl, microwave the caramels and whipping cream on high for 45 seconds. Stir until thick ganache is created. Let cool slightly.
  7. Once the ganache has cooled slightly, frost the cakes with buttercream then a layer of ganache. Let cool in fridge for 10-15 minutes.
  8. Remove cake from the fridge and frost the entire cake with a thick layer of vanilla buttercream. Let cool in fridge again.
  9. Pour the remaining caramel ganache on top of of the cooled cake. Add caramel popcorn to the top.



Bagels and Lox and Girl Talk: An Ode to Sadelle’s

463 West Broadway, New York, New York: Sadelle’s.

A line spills out the double French doors. It’s a line of trendy runners with engagement rings the size of an entire knuckle. Older women with oversized bags and perfect curls. Young kids dressed in their best with prestigious parents straightening the folds. And then between the lines, three girls shimmy to the front with brand new blowouts and oversized sunglasses shielding their eyes from Saturday morning sky.

“Hi we have a reservation” yells the one with the brown hair to the waitress who is happy to not have to disappoint another customer with the 2 hour wait time.

The three are guided up the stairs, past the glassed in bagel making area, up another set of stairs to the back corner.

An initial order of cinnamon buns and black coffee later, the waiter returns.

“Are you ready to order?”

From one end of the table to the other:

“Bagel and lox, please”

“Bagel and lox, please”

“Bagel and lox, please”

Those three girls couldn’t care less about the carbs that morning: it’s bagels and lox. And with the chewy, warm bagels, salty salmon and capers, black coffee and brand new blowouts, comes girl talk. Discussions of distant wedding plans, potential grooms, the latest handbag craze and the naueseating couple continually feeding each other at the table beside.

It’s bagels and lox and girl talk. It’s beyond perfect. It’s Sadelle’s and it’s all I wanted this morning.

Although these aren’t nearly as good as Sadelle’s here is a chewy bagel recipe for the mornings you long for bagels and lox and girl talk.

The Bagels

  • 1 1/2 cups water, warm
  • 1 tbsp dry active yeast
  • 1 tbsp brown sugar
  • 1 tsp salt
  • 2 cups whole wheat flour
  • 2 cups all purpose flour
  • 8 cups water
  • 2 tbsp brown sugar
  • Sesame seeds
  • Poppy seeds
  • Flax seeds

Assembling The Bagels

  1. Pour 1 1/2 cups of warm water into bowl. Add yeast and brown sugar and let sit for 3 minutes. Gradually add in flour and salt until a dough is formed.
  2. Knead dough for 10 minutes. Place dough in a greased bowl and cover with kitchen towel. Let stand for 1 1/2 hours.
  3. Divide dough into 8 smooth balls. Cover with kitchen towel. Let stand for 30 minutes. After 30 minutes place your index finger through the middle of each ball. Twirl the dough around your finger to create a hole around 2 inches wide.
  4. Preheat oven to 425*. Line a baking sheet with parchment paper.
  5. In a pot bring 8 cups of water and sugar to a simmer. Place 4 bagels at a time into the simmering water for two minutes (1 minute on each side).
  6. Place wet bagel shaped dough onto parchment paper and bake for 15 minutes.
  7. Remove from oven and brush the tops of the bagels with water. Sprinkle seeds of your choice. Bake for another 10 minutes until golden.
  8. Let cool on wire rack or eat fresh and warm out of the oven.



Back to School: Football and Junk Food 

College Football officially started this weekend and, for most, college officially starts on Tuesday. We all know/remember a few things about college:

  • It’s expensive as hell
  • Dorm living is the best of times and the worst of times
  • It’s hard work, all the time
  • Football, football and football
  • It somehow becomes a 4-year excuse to each junk food at all hours

I’d like to take you back to the last two fond memories: Football and Junkfood.

College football brings the football experience to a never seen or felt before level. And well, junk food is cheap and no parents are there to tell you not to eat it. As much as I don’t recommend eating all three meals out of a chip bag, some days it just happens. Alas I do have the perfect game day ready recipe to wow your roommates at the next pre-game or post game football celebration. They are also the perfect pick me up when you’re in the middle of studying for your midterms contemplating whether you should have actually attended ALL the pre-and-post game football gatherings.

College Game Day Salted Chip Marshmallow Squares

  • 40 marshmallows
  • 1 bag wavy chips, Regular
  • 3 tbsp butter, melted
  • 2 tsp vanilla
  • 1/4 cup chocolate chips, melted (optional)

Assembling the Chip Marshmallow Squares

  1. Spray a 9×9 pan with nn-stick spray. Set aside.
  2. Spray a microwave safe bowl with non-stick spray. Put marshmallows and butter in the bowl. Microwave for 30 second intervals until marshmallows and butter are melted. Stir to make sure they are combined.
  3. Fold vanilla into the marshmallow until combined.
  4. Lightly crush bag of chips. Be sure not to crush too much- you still want large chunks of chips.
  5. Fold the chips into the marshmallow until all chips are coated.
  6. Pour chip and marshmallow mixture into 9×9 pan, ensuring the mixture fills the entire pan. Drizzle melted chocolate for garnish.
  7. Let sit until room temperature. Cut into squares.