Pumpkin Whoopie Pies

With Halloween and Firework night almost upon us once more, I had to share this pumpkin recipe with you. Warmly spiced with a sweet filling, they taste like a hug on a cold day - and they give you a chance to use up all that excess pumpkin flesh from those carved pumpkins...although to be honest, canned pumpkin puree works perfectly when time is short and makes these a breeze to whiz up.

I find canned pumpkin puree in my local Waitrose supermarket in the canned fruit aisle this time of year without any problem at all, and a single can will be more than enough for two batches of these - or you could simply freeze what you don't use in a suitable freezer-safe food bag, or in ice cubes to use at a later date.

Pumpkin Whoopies (makes about 16 whoopie pies)

120ml (4 fl oz) sunflower oil
200g (7oz) soft light brown sugar
1/2 tsp vanilla extract
1 large egg
100ml (3 1/2 fl oz) tinned pumpkin puree
250g (9oz) plain flour
1/2 tsp baking powder
1/2 tsp bicarb of soda (baking soda)
1 tsp ground cinnamon
1 tsp ground ginger

Preheat your oven to 170*C/325*F/Gas Mark 3. Line your baking trays with baking parchment if baking a single large batch (or line one and do several batches).

Mix together the oil, sugar and vanilla until combined and lighter in colour. Tip in the egg and pumpkin puree, mixing together until incorporated.

Sift all remaining ingredients together and add these to the liquid mix in two batches, mixing thoroughly on medium speed until you have a smooth batter.

Spoon the batter onto your baking tray(s) in heaped teaspoonfuls, 2-3cm apart, to give room for them to spread. Place in the oven for about 10 mins, until they're golden - they should spring back when touched lightly. Remove to a rack and allow to cool completely before filling...



Marshmallow Filling

Firstly, please don't be put off as it involves making a sugar syrup! It is the work of moments, and besides, this is delicious and so much better than a plain buttercream or cream cheese icing could ever be when paired with pumpkin whoopies (or cupcakes for that matter). It is simply a homemade version of the popular American "Marshmallow Fluff" marshmallow spread which can be hard to find here in the UK.

120g granulated sugar
80g golden syrup
1 1/2 tbsp water
2 large egg whites*
1/2 tsp good quality vanilla extract (optional)

*If you're feeding children, the elderly or any expectant mums, then simply replace the egg whites with an egg white substitute - which you can find easily in your local supermarket baking aisle. You'll need to follow the instructions on the brand of substitute you have to equal the 2 egg whites required.

Place the sugar, golden syrup and water into a saucepan or shallow fry pan and cook over a high heat until the mix reaches the "soft ball stage" (or use a sugar thermometer if you have one). If you're going my eye, this is when the bubbles in the mix look like they're starting to stick together, or when the sugar syrup begins to thicken but is still pourable and smooth. This can take about 2 mins, but keep a careful eye on it and whatever you do DON'T STIR!!!! Remove from heat.

In a bowl with either a food or hand mixer, whisk your egg whites (or egg white substitute and required water, depending on the product you're using) until soft peaks form. With your mixer on low speed, slowly pour the hot sugar syrup into the bowl, continuing to mix on low speed until all the sugar is in the bowl. Now increase the speed to med-high, and continue to mix until it becomes thick, glossy and cools. Add your vanilla at the end, if you're using, mixing it in well.

This is best to work with while still a little warm as it will become more and more sticky and marshmallow-like as it cools. Any leftover can be stored in the fridge - and if you've used actual egg whites, then do use and eat within 24 hours. If you're using after chilling, then you may need to give it a gentle stir with a spatula. This recipe makes enough marshmallow filling to fill two batches of the above whoopie pies, or a batch of regular (muffin sized) cupcakes, with leftovers.

The only Blondie recipe you'll ever need!

Considering I was practically brought up on brownies (the gooey chocolate slice, not the group for girls with brown and yellow uniform and Tawny Owls!), I am a new convert to Blondies.

For years I stuck true to Brownies. Dark, deep chocolate. Sometimes plain, sometimes with chopped walnuts running through them but that's as far as I've ever deviated. Growing up, they were the cut-and-come-again cake of choice in our kitchen and they were my Dad's (and our dear late dog's!) favourite and well, why fix what isn't broken? But a few months ago, and I really don't know why, I decided to try making some Blondies...perhaps just to see what the point was, as how could a good old brownie possibly ever be beaten?...and all I can say is that is was a revelation and I'm hooked.

Go on, try them and you'll see (or rather taste) why. Just as squidgy and chewy as a good Brownie should be, but somehow the lack of chocolate only highlights whatever you throw into them. The gorgeous butterscotch flavour base is the perfect foil for nuts, chocolate chunks or chips (my personal favourite is simply very good dark chocolate chopped into chunks), but peanut butter swirls or even a slug or two of bourbon or run would be divine too. And to make them even more enticing a prospect, you can whip up these babies from store cupboard ingredients with just one pan and a spoon in the time it takes to melt some butter. So you're only 25 minutes away from the most amazing baking wafts filling your home and a treat to calm the most frazzled of souls.

Best Ever Blondies

*Preheat oven to 170 degrees (fan) and roughly line an 8x8cm metal pan with silicone liner or baking parchment.

1/2 cup butter
1 cup soft brown sugar
1 tsp vanilla extract
1 egg
1 cup plain (all-purpose) flour
1tsp baking powder
50-100g (I use 50g, but tweak to your own taste) of chopped plain, milk or white chocolate, nuts etc.

Melt butter in a medium pan over low heat. When melted, add the sugar, stirring all the time until sugar has dissolved. Take off the heat and add the vanilla and the egg, beat well (work quickly now) and add the flour and baking powder. Stir well and quickly to prevent the egg from scrambling. Then stir in whatever flavourings you wish. Pour into your prepared tin and bake for about 25 minutes at 170 degrees.

Just as with brownies, these will firm up as they cool down but you're after a cake that has a nice shiny surface (maybe cracked) and seems a little crusty around the edges (the best bits, in my opinion); however the inserted skewer, toothpick or dry spaghetti test does not work for brownies or blondies as you want some gooeyness - as that's what will make for a deliciously chewy cooled cake.

Also sometimes I let the mix sit a few minutes before stirring in my chocolate of choice (to stop it melting before cooking or you may get ribbons of chocolatey Blondie along with your chocolate chunks or chips), but really, do what you like as it's no deal breaker either way.

They'll keep for a couple of days (who am I kidding?) in an airtight tin, though I'd wrap or line it with greaseproof paper and these are best cooled in the tin before cutting if you intend to eat cold just to make serving easier. Serve either warm or cold and obviously vanilla ice cream will be the perfect partner if you feel you need one. I prefer my Blondies naked (no adornment needed), with a mug of tea but understand you may want to dress these up to show off smugly, and why not. Make a batch of these to take into work and wait for the Ooohs and Aaahs that will follow...

Whoopie Pies

If you've not heard of Whoopie Pies yet, you really don't know what you've been missing, but let me fill you in. Whoopie Pies apparently stem from the early Amish who used to make these for their menfolk and children to take in their packed lunches (who exclaimed "Whoopie!" when they opened their lunch boxes). True or not, it's a charming story all the same and it perfectly sums up the homespun charm of these gorgeous cake-y beauties.

Whoopies have also reputedly taken up the mantle from the cupcake for #1 sweet treat of choice, both this side and the other side of the Atlantic. Not only a quick cake fix, they also make the ideal (easy to bake) alternative to the more formal cupcake for weddings and other celebrations. A stack of these on each guest table, or perhaps several flavours piled up on a stand instead of a traditional cake with pretty napkins on hand (obv) would make a divine and more personal finish to any wedding breakfast.

Like a cross between a macaroon (for looks) and a cupcake (in ingredients), the classic Whoopie Pie is like a soft and squidgy "Oreo" in taste. Two soft and deeply dark not-too-sweet chocolate cake discs are sandwiched together with a fluffy white marshmallow cream filling. Heaven in a bite, or a few bites if you make them more generous or 'Man Size'! As you can imagine, resistance is futile. Flavours are easy to change and you can find them on sale in fashionable London bakeries and even Harrods and good old M&S adorning all kinds of decoration from glitter to suger flowers, but I think they look best plain and simple - cake and filling only. Leave the fondant icing and sprinkles to their dressier sisters who don't leave the house without their make-up and heels (the cupcake), as these lovelies look so much prettier with their scrubbed faces and slightly scuffed ballet pumps.

If like me you know that these will be your downfall (a batch of these taunting you from the kitchen will, I assume, counteract any leeway made to lose the last of my post-baby tum by my new running fitness regime...), then make a batch and simply freeze what you don't need before icing.

For more inspiration, pre-order either of the 2 amazingly cute looking new books on the subject of all things Whoopie Pie and try not to be too smug when sharing the results with loved-ones!
And to make this even easier, you can find them listed in my Amazon carousel to the right of this page! How nice am I?