Good Day Cafe: Baked

Good Day Cafe: Baked

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MYFOXNY.COM - Desserts with a twist are the specialty of the bakers behind the popular Baked stores and best-selling cookbooks.

Co-owner Renato Poliafito prepare pumpkin whoopie pie cakes in the Good Day Cafe.

Pumpkin Whoopie Pie Cookies

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons cinnamon

1 tablespoon ginger

1 tablespoon cloves

2 cups firmly packed dark brown sugar

1 cup vegetable oil

3 cups chilled pumpkin puree

2 large eggs

1 teaspoon pure vanilla extract

Ingredients for the cheese filling

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

Directions:

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.

In a large bowl, whisk the flour, salt,baking powder, baking soda, cinnamon, ginger and cloves together and set aside.

In a separate bowl, whisk the brown sugar and oil together until combined. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined.

Sprinkle the flour mixture ove the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets, about 1 inch apart. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool completely on the pan while you make the filling.

Making the cream cheese filling

Sift the confectioner's sugar into a medium bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth with no visible lumps. Add the cream cheese and beat until combined.

Add the confectioners' sugar and vanilla and beat until smooth. Be careful not to overbeat the filling or it will lose structure.

Assemble the whoopie pies

Turn half of the cooled cookies upside down (flat side facing up).

Use an ice cream scoop or a tablespoon to drop a dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.

The whoopie pies will keep for up to 3 days, on parchment-lined baking sheet covered with plastic wrap, in the refrigerator.


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