Mel’s Diner

Sharp Knives, Raw Meat and Fire

“WHAT HAPPENED TO YOU?”

What can I say?  In my last post (November 24th) I mentioned my life was going crazy because we bought a company in California.  Well, total chaos has ensued!  First of all, we traveled all over New England for Thanksgiving, leaving the Wednesday before and not making it back until Sunday afternoon.  Then, we went to pick up our Christmas tree and get it set up because I was traveling to California that Wednesday.  I spent the next two days getting ready to be gone for almost a week, arriving back from a six hour flight on the next Monday night.  Now, for the last two weeks I’ve been working late every night just trying to keep my head above water.  Adding to the pressure, my new boss started this past week so I’ve been having to deal with that, too.

Then, last weekend happened in New England.  For those of you not nearby, a huge ice storm hit the area, ripping down trees and causing power outages so severe, some of the hapless victims STILL don’t have power.  We were very lucky and never lost power (one of the few bonuses of living in the city), but we had friends not so lucky, so we played host for the weekend.

Other than that, not much was going on.

Before I started this crazy carnival ride, Molly and I made some pumpkin whoopie pies for Katie’s school.  They were so good, I couldn’t believe it.

PUMPKIN WHOOPIE PIES

WHOOPIE PIES

  • 2 1/3 c. brown sugar
  • 1 c. cooking oil
  • 2 c. cooked pumpkin
  • 2 eggs
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 tsp. ground cloves
  • 3 c. flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. vanilla

Cream sugar and oil. Add eggs and pumpkin. Gradually add sifted dry ingredients and mix thoroughly. Drop spoonfuls on ungreased cookie sheet. Bake at 350 degrees for 10-12 minutes. (Be sure to fully cook them, even overcooking them a little bit – it makes a better pie).

I have a friend who made some of these for work and she made little ones, maybe as round as the mouth of a water glass.  We made bigger ones, a good 4 inches across.

FILLING

  • 2 whipped egg whites
  • 2 tsp. vanilla
  • 4 tbsp. flour
  • 4 tbsp. milk
  • 4 c. powdered sugar
  • 1 c. shortening

Cream egg whites, vanilla, flour, milk and 2 cups powdered sugar. Mix then add remaining sugar and shortening.

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December 21, 2008 - Posted by | Dessert

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