Pumpkin Whoopie Pies

 If you’re planning on making any pumpkin desserts this fall, make these whoopie pies. They taste like a pumpkin roll but are easier to make, plus I love that they’re single serving — no cutting or even plates or forks required! If you follow the recipe and use tablespoons of batter, you’ll get about two dozen medium-sized (3-inch diameter) whoopie pies. If you want them bite-sized, use a heaping teaspoon of batter, and decrease the baking time a minute or two. 

*This recipe was clipped out of a newspaper, so, unfortunately, I don’t know its original source. If you think you know where it’s from, please let me know so I can give credit where credit is due!

Pumpkin Whoopie Pies with Cream Cheese Icing
Yields 24
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Ingredients
  1. 2 cups brown sugar
  2. 1 cup vegetable oil
  3. 1 1/2 cups pumpkin puree
  4. 1 teaspoon vanilla
  5. 2 large eggs
  6. 3 cups all-purpose flour
  7. 1 teaspoon salt
  8. 1/2 teaspoon ground ginger
  9. 1/2 teaspoon cloves
  10. 1 1/2 teaspoons cinnamon
  11. 1 teaspoon baking soda
  12. 1 teaspoon baking powder
For the Icing
  1. 1 stick of butter, softened
  2. 8 oz. cream cheese, softened
  3. 1/2 teaspoon vanilla
  4. 3 cups confectioners sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, stir together the brown sugar, oil, pumpkin, vanilla, and eggs.
  3. Add in the flour, salt, ginger, cloves, cinnamon, baking soda, and baking powder.
  4. Stir together until smooth.
  5. Drop tablespoons of batter onto lightly greased baking sheets, and bake for 10-12 minutes.
  6. Remove cookies from baking sheets, and place on a cooling rack.
  7. Let cool thoroughly before icing.
  8. Store in refrigerator.
For the Icing
  1. Beat together the butter, cream cheese, and vanilla.
  2. With the mixer on low, add in confectioners sugar 1 cup at a time.
  3. Increase mixer speed, and beat until smooth.
  4. Spread between two cookies, and press together like a sandwich.
Notes
  1. Wrap whoopie pies individually with plastic wrap to prevent them from sticking to each other.
  2. For mini whoopie pies, use a teaspoon rather than a tablespoon of batter, and decrease baking time by 1-2 minutes.
Seasoned to Impress https://seasonedtoimpress.com/

Mexican Stuffed Peppers

Tonight’s dinner was so good that I couldn’t wait to post it: Bell peppers stuffed with a Mexican-seasoned ground turkey, corn, and black bean filling and topped with spicy, melty pepper jack cheese. This recipe is a twist on my mom’s traditional stuffed pepper recipe and is great to make when company is coming over for dinner because the peppers look and taste impressive but are pretty simple to make. Serve with a side of roasted potato wedges, and you have a perfect dinner. 

Mexican Stuffed Peppers
Serves 4
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
Ingredients
  1. 3/4 pound lean ground turkey
  2. 4 bell peppers
  3. 1 small onion, diced
  4. 2 cloves of garlic, minced
  5. 1 14.5-oz. can of diced tomatoes, drained
  6. 1/2 cup black beans, drained and rinsed
  7. ½ cup of frozen corn kernels, thawed
  8. 1 cup grated pepper jack cheese
Seasoning
  1. 1 teaspoon chili powder
  2. 1/2 teaspoon cumin
  3. 1/2 teaspoon paprika
  4. 1/2 teaspoon dried oregano
  5. 1 teaspoon kosher salt
  6. 1/4 teaspoon ground black pepper
  7. Dash of cayenne pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut peppers in half, and remove stems and seeds.
  3. Bring a large pot of water to a boil. Add in pepper halves, and cook for 2 minutes. Gently remove, and immediately place peppers in a bowl of ice-cold water. When peppers are cool to touch, drain and set aside.
  4. Meanwhile, in a large skillet over medium-high heat, brown turkey and diced onion until turkey is no longer pink. Drain off any excess liquid.
  5. Add in the garlic, seasoning mix, and tomatoes. Cook over medium-high heat for about 5 minutes to allow tomatoes to start to break down.
  6. Stir in black beans and corn.
  7. Remove from heat, and set aside.
  8. Place pepper halves in a 13x9-inch baking dish. Fill each half with the turkey mixture.
  9. Cover and bake for 20 minutes. Uncover, top with cheese, and return to oven for about 5 minutes until the cheese is melted.
Seasoned to Impress https://seasonedtoimpress.com/

Asian Salmon

This recipe came from an unlikely source, and it far exceeded my expectations. It’s now my go-to salmon recipe. Plus, the glaze is delicious on chicken and shrimp, too. 

Asian Salmon
Serves 6
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 lbs. salmon fillets
  2. 1/3 cup of honey
  3. 2 tablespoons soy sauce
  4. 1/3 cup onion, finely chopped
  5. 2 cloves of garlic, minced
  6. 3/4 teaspoon ground ginger
  7. 2 teaspoons sesame seeds
  8. 1/2 teaspoon red pepper flakes (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Add sesame seeds to a dry nonstick skillet over medium-high heat for 3-5 minutes until golden brown, stirring occasional. Remove from heat, and set aside.
  3. In a bowl, whisk together the honey, soy sauce, onion, garlic, ginger, red pepper flakes, and sesame seeds.
  4. Place salmon in a 13x9-inch baking dish. Spoon honey mixture over salmon.
  5. Roast salmon for 20 minutes, basting occasional with the glaze.
Adapted from McCormick
Adapted from McCormick
Seasoned to Impress https://seasonedtoimpress.com/