Whoopie!

Whoopie pies are the new black. I'm pretty sure of this. They may even be the new cupcake. They're everywhere and I'm pretty sure they can't be stopped. I've never made them before and thought maybe I should. I mean, we are pretty close to Lancaster, PA, and those Amish folks do claim the whoopie pie as their own.

Thanks to the awesomeness that is Pinterest, I found a link for Pumpkin and Maple Cream Cheese Whoopie Pies recipe here.

I must say, that not only did they taste fantastic, they turned out much prettier than I ever imagined!!!

I followed the recipe this time with only a few minor changes. I doubled the amount of spices (the cinnamon and ginger) and was pleased with the result. The cookies would have been bland (to me) had I not made that adjustment. My readers who tasted them can weigh in on that in the comment section!

I used my small cookie scoop to put the dough on the pans. I knew using this method was the only way I stood a chance of getting cookies the same size. I just hoped it would also result in cookies with a rounded shape. Also, whenever I bake cookies, I ALWAYS use my Pampered Chef baking stones. ALWAYS. If I had Silpat Cookie Sheet Liners I'd use those, but with the issues I have with my oven, I can't use a straight cookie sheet.

It worked!

Once I saw that the cookies looked perfect, I wanted to make sure I didn't make the filling look messy. So before I squished the two cookies together with the filling in the middle, I sort of formed it onto one cookie and smoothed the sides a bit. Then pressed the two together so the filling then just spread out in the formed shape.

Ta da!

I would absolutely make these again!

In other, non-whoopie pie related news, I thought I'd share a little cinematic masterpiece created by my friend, Candy's husband, who is obviously a skilled filmmaker.

I bet you'll never guess which phone is me!