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Pumpkin Whoopie Pie — Giveaway!

Yes, it’s time for delicious Pumpkin Whoopie Pies (just happens to be one of my most requested recipes), and I’m doing a Whoopie GIVEAWAY for those of you who don’t cook. That’s right, six free Pumpkin Whoopie Pies to a lucky winner. Or make your own whoopies (recipe below). No time to cook? No problem, you can buy some right here. Whatever the case may be… You WILL get some whoopie!

To win 6 Pumpkin Whoopies delivered to your door, tell me your favorite Thanksgiving dessert(s) in the comments section below. That’s it! Go get some whoopie.

PS. Baked in Maine continues to grow thanks to all of your clicks, recommendations, and shares on facebook. THANK-YOU!

I love you too,

Lisa xo

To order Whoopie Pies shipped to your door, click here: Baked in Maine online shop

(If you prefer pumpkin chocolate chip cookies, the recipe is below this post)

 

Pumpkin Whoopie Pies

Ingredients:

  • 1 (15 ounce) can of pumpkin puree (or fresh).
  • 2 large eggs
  • 1/2 cup canola or light olive oil.
  • 1/2 cup butter or Smart Balance.
  • 1 1/2 cups firmly packed brown sugar (or substitute).
  • 2 tablespoons molasses
  • 1 tablespoon vanilla
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda powder
  • 2 teaspoon cinnamon
  • 2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups of whole-wheat pastry flour

CREAM-CHEESE FILLING

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, or Smart Balance, softened.
  • 8 ounces cream cheese, or (Neuchâtel) softened.
  • 1 teaspoon pure vanilla extract
  • a dash of lemon juice (my secret).

Directions:

Prep Time: 20 mins

Total Time: 30 mins

  1. Preheat oven to 350°. Prepare pans, using parchment paper, silicon mats or spray 2 cookie sheets.
  2. Using a mixer (if you like), beat pumpkin, eggs, oil, brown sugar, molasses and vanilla together until light and fluffy.
  3. In a separate bowl, combine the dry ingredients (with a whisk) and add to the pumpkin mixture slowly, mix until well combined.
  4. Scoop rounded spoonfuls of batter (use an ice cream scoop) onto the cookie sheet and space at least 2-inches apart.
  5. Bake for 10-13 minutes or until done. Check for doneness with a toothpick.
  6. * Filling: Whip-up the butter and cream cheese. Slowly add the sifted confectioners’ sugar, add in vanilla, and dash of lemon. Beat until light and fluffy.
  7. After the whoopies have cooled, place a scoop of filling between two cookies.
  8. I like to wrap them individually in plastic wrap and chill. They freeze beautifully… ENJOY!!!

 

Perfect Pumpkin Chocolate Chip Cookies * New recipe *

We’ve been eating the most delicious pumpkin chocolate chip cookies, and I just had to share the recipe with you. A cookie with nice crunchy edges and chewy in the middle. Whole-grains, not too sweet, plenty of pumpkin flavor, holiday spices and a hint of mouth-watering molasses. Just perfect…

Happy Baking!

~Lisa xo

PS. Bake your own cookies or order cookies delivered below….

 

To order a batch for someone you love… Click here: Pumpkin Chocolate Chip Cookies

 

 

Here’s my favorite chocolate chip cookie recipe, just in time for the holidaze….

 

Perfect Pumpkin Chocolate Chip Cookies

Ingredients:

  • 1 cup butter, softened
  • 1 1/3 cups brown sugar, packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoons molasses
  • 1 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup quick-cooking oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 teaspoons heaping, pumpkin pie spice
  • 1 can pumpkin
  • zest of 1 lemon or orange (optional)
  • 1 1/2 cups chocolate chips

Directions:

Preheat oven *350 Line or spray 2 cookies sheets

  1. Cream butter and sugars.
  2. Beat in egg vanilla, and molasses.
  3. Combine flour, oats, baking soda, salt and pumpkin pie spice in a separate, large mixing bowl.
  4. Stir in creamed mixture alternately with pumpkin.
  5. Decorate, make faces or fold in chocolate chips. Sprinkle with cinnamon sugar.
  6. Scoop out onto cookie sheets. Press flat with a sugared glass.
  7. Bake at 350 degrees for 15 minutes or so, until edges are lightly browned and crisp. Makes 1 dozen large cookies or 24 regular size.
    Enjoy!

 

 

 

Chocolatey Chip Cupcakes

We all had a craving for chocolate the other day. So, I baked these delightful, extra-chocolatey, cupcake-like muffins. * Scrumptious * Simple to make, just added some healthy whole-grains, yogurt, and extra chocolate chips, of course. My friend said said “this is the BEST chocolate cupcake that I’ve ever had” I couldn’t agree more. Decadent…

So, for a nice little breakfast treat, snack or divine dessert, try a Chocolatey Chip Cupcake. You’ll be so happy you did. Trust me.

Thanks for dropping by,

~Lisa xo

 

Chocolatey Chip Cupcakes

Ingredients:

  • 1 3/4 cups *all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons best quality cocoa powder
  • 3/4 cup sugar (or a substitute)
  • 1 1/2 cup semisweet chocolate chips, (1/2 cup for sprinkling)
  • 3/4 cup milk
  • 1/2 cup yogurt
  • 1/3 cup canola oil
  • 1 egg
  • 2 teaspoon pure vanilla extract
* You may substitute (half or more) of oat, whole wheat or gluten-free flour.

Directions:

Spray or grease a muffin pan or line with paper liners. Makes (12) one doz.

Preheat the oven to 400 degrees F.

In a large bowl, add the flour, baking powder, baking soda, cocoa, sugar, and 1 cup of the chocolate chips. In a small bowl, mix all the liquid ingredients.  the dry and wet ingredients together, don’t worry if the batter is lumpy. Spoon into the prepared muffin pans. Sprinkle the remaining 1/2 cup chocolate chips on top and then bake for 20 minutes or so, do the toothpick test. Sprinkle with sugar if you like.

Enjoy!!


A Healthier Peach Blueberry Crisp

If you’re looking for a delicious new dessert to make, this is it. A healthier fruit Crisp, and it’s just loaded with lots of fresh peaches & blueberries. Then we sprinkle it with an oat-nut topping, bake until crisp and golden.  Ahh… It’s as easy as pie and with-out all of that guilt-inducing pie crust! Serve warm with vanilla ice cream.

Bon Appétit!

~ Lisa xo

PS. With fall on the way, here’s a great recipe for everyone’s favorite Healthy Apple Crisp.

 

 Peach Blueberry Crisp

 

Ingredients:

6-8 large peaches, peeled and sliced into 8 wedges,

1 cup of blueberries, fresh or frozen

1/3 cup granulated sugar (*or a substitute)

3/4 cup  flour (whole wheat, oat or white)

1 cup light brown sugar (*or a substitute)

1/8 teaspoon sea salt

3/4 cup butter, (or Smart Balance) chilled and cut into small pieces

2 cups rolled oats

1 cup almonds, (or any nuts) roughly chopped

* Agave, stevia and honey are good sugar substitutes. Or just use less cane sugar.

 

Directions:

  1. Heat oven to 350° F. Grease a shallow 3-quart baking dish. In a large bowl, toss the peaches, blueberries, granulated sugar, and 1 tablespoon of the flour. Add to the baking dish.
  2. In a separate bowl, combine the brown sugar, salt, and the remaining 3/4 cup of flour. Using a fork or fingers, incorporate the butter until coarse crumbs form. Mix in the oats and almonds.
  3. Sprinkle the oat/nut topping all over the peach/blueberry mixture. Bake until the top is golden/crispy and the fruit is tender, 35 to 45 minutes.
Enjoy!

My BBQ Favorites.. & A Great Grilled Romaine Recipe

Grilled Romaine is one of my new favorite salads. Absolutely delicious and very simple to make. I love anything grilled, and just couldn’t wait to BBQ some lettuce! Add lots of Parmesan cheese, tomatoes, and olives. We’ve tossed some Romaine lettuce on the BBQ several times this summer… Everyone loves it.

Below, I listed some of my favorite foods to grill. I even like to BBQ fruit. Just love how it gets all sweet, juicy and caramelized. De-lish! What’re your favorite foods to grill??

Bon Appétit!

~Lisa xo

 

Perfect Turkey Burgers ~ Juicy!

 

Simple Grilled, Baked or Broiled Salmon with Asparagus

 

 

Grilled Zucchini with a Spicy Sauce

 

 

Grilled Chicken With Blueberry BBQ Sauce

 

 

Grilled Corn with Lime and Basil

 

 

How to Steam Lobster and Clams:

(Not grilled, but I do love lobster)

 

 Grilled Romaine Recipe

 

Ingredients:

  • (serves 4)
  • 2 heads of Romaine, sliced in half, (keeping the stem ends attached)
  • Olive oil, for grilling and dressing
  • 1/2 cup Parmesan cheese
  • 1 lemon, quartered
  • Roasted garlic, minced (optional)
  • Tomatoes (optional)
  • Black olives (optional)

*Or serve with your favorite Caesar dressing.

 

Preparation:

Brush the sliced Romaine (all-over) lightly with olive oil. Season with salt and pepper. Sprinkle with a little Parmesan. Toss on a hot BBQ (or oven broil). Cook (turning once) until the leaves char slightly and start to wilt.

Serve cut-side up. Sprinkle on more fresh Parmesan, add garlic, tomatoes, and olives (optional) Squeeze each with a lemon wedge.

Enjoy!