Monday, October 9th, 2017

WEEKEND BAKING : PUMPKIN WHOOPIE PIES

In the spirit of October I was wanting to try out a new pumpkin recipe this year.  At Hunter’s request these whoopie pies were the winner for our weekend baking adventure.  These are insaaaanely good! Make sure you have somewhere / one to take some too so you’re not stuck eating them all because it just might happen 🙂  This makes a decent sized batch so they would be perfect for sharing at a Halloween party. Plus they are really cute. 

PUMPKIN COOKIES:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 Tablespoons cinnamon
½ teaspoon ground nutmeg
1 cup sugar
1 cup dark brown sugar
1 cup vegetable oil
3 cups (about a can and a half) chilled pumpkin puree
2 large eggs
1 teaspoon vanilla extract 

CINNAMON MAPLE CREAM CHEESE FROSTING:

3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
3 Tablespoons maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon

 

Preheat oven to 350 and line baking sheet with parchment paper.  Mix the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a large bowl then set aside.  In a separate large bowl whisk the sugars and vegetable oil together.  Then add in the pumpkin and continue to whisk. Lastly, add the eggs and vanilla until combined.  Then sprinkle in the flour mixture and whisk until completely combined.  Drop spoonfuls of dough about one inch apart on the prepared baking sheet.  Bake for 10 minutes.  This makes a lot of cookies so I prepared an extra baking sheet so I could pop them in and out of the oven while working on the frosting. For the frosting use a large bowl with an electric mixer to beat the butter.  Add the cream cheese and beat until combined. Add in the powdered sugar, make syrup, vanilla and cinnamon and beat until smooth and combined. Do not over beat so that the mixture stays thick.  After the cookies are completely cooled turn half of them upside down.  Spoon frosting into the center and place another cookie on top (flat side down) pressing lightly to even out the frosting.  Refrigerate for an hour or so to make them firmer, although we served them right away and they were perfect.  (this recipe is adapted from a couple other standard whoopie pie and cream cheese frostings I read online)

Happy baking! XO

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Sunday, October 1st, 2017

OCTOBER MOOD

Inspiration photos sources on my board here // Free People Corduroy Dress // J.Crew Plaid Blazer // J.Crew Tan Coat // Gucci Bag // Chanel Eye Palette // Anthropologie Fringe Pillows // UO Fur Pillows // Pom Pom Flats 

Happy October! The best month. SO excited to welcome fall and the sort of, kick off to holiday season.  Here’s to making the last quarter of 2017 THE BEST! 

We are enjoying crisp weather at my grandparents house in South Carolina for a few days. It’s been so nice to relax and celebrate my grandmother turning 90!! Such a milestone. She is a shining example of a life well lived. 

Hope you are enjoying your weekend as well. XO

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Thursday, September 28th, 2017

BURGUNDY & BLUSH FALL WEDDING SUITE

Seriously obsessed with how these turned out.  The burgundy lettering is perfect for fall with some soft blush accents. Complete with the couples black cat tucked in the crests holding some craft beers! 

XO

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Monday, September 25th, 2017

MATCHA MORNINGS

For the past few months I’ve been trying to replace one of my coffee servings with tea.  I’ve become obsessed with matcha and love these single sips from Republic of Tea so much! They are perfect to take to the studio since I don’t really have a kitchen set up.  I mix them with a bottled water and add some almond milk for a creamier iced  latte.  So easy, delicious, and the perfect pick-me-up! The cards pictured in the photos are in the shop

This post is in sponsorship with Republic of Tea but as usual, all opinions are my own and we only partner with brands that we truly love and use. 

XO

 

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