Friday, November 19, 2010

Cookie Trends

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Does everyone recall the infamous Hollywood Cookie Diet that suggests you simply eat up to four cookies a day, replacing breakfast and lunch, and eat a sensible dinner. Eat a cookie for breakfast, mid-morning snack, lunch and mid-afternoon snack.

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If only life was so glorious as to eat only cookies 24/7 and still maintain a healthy body…but as for the Hollywood Cookie Diet? They “claim” it works, I beg to differ—instead I suggest fitting a cookie  into your overall healthy eating plan. Not eating all cookies and fitting one meal in—I’d be a blood sugar nightmare!

So the next cookie trend is a bit more believable; cookies vary by region. Take a look at these regional cookie trends.

But since when do I follow trends, especially in the kitchen. I’ve always liked to do my own thing! Which is why instead of making Wintermint Wafers of Almond Butter Buckeyes, the current cookie trend for the Midwest, I chose to go the pumpkin route (are you surprised), and boy am I glad I did. I give you permission to be a cookie rebel like me—make these cookies no matter what the trend is!

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White Chocolate Pumpkin Whoopie Pies with Maple-Marshmallow Cream Filling

Ingredients
FILLING
  • 1 cup powdered sugar, sifted
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 7-ounce jar marshmallow creme
  • 2 teaspoons maple extract
CAKE
  • 3 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 3/4 cup (packed) golden brown sugar
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 15-ounce can pure pumpkin
  • 1/2 cup milk
  • Nonstick vegetable oil spray
  • Mini white chocolate chips
Preparation
FILLING
  • Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

CAKE
  • Sift first 7 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.

  • Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.

  • Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.

  • Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.

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  • Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. Roll in mini white chocolate chips.DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.

Have you tried the cookie trend for your region?

37 comments:

Danielle said...

I've never been a fan of diet's. I know if I just eat everything in moderation, eat right, and exercise then I'll be okay(: But the whoopie pies look really good! I like the white chocolate chips on the side.

Katrina said...

Those look like great whoopie pies. Love the white chips.

Lisa said...

Omg, seriously, everytime I come to your blog I want to eat an entire cake.

That looks so good! White chocoalte is my favorite thing ever, but with PUMPKIN, OMG.

Erica said...

I am SO hoping I am going to find time to fit in a cookie exchange this year. These look just perfect. There is something about a sandwich cookie that makes it that much more special. I am thinking about purchasing 20 cans of pumpkin before the season is over so I can have them all year ;)

lindsay said...

i could marry you. those look AMAZING!!!!!

Krista said...

Those are wickedly creative, Cassie!!!

Nicci@NiftyEats said...

Those whoopie pies look delicious!!

Mary said...

I love your whoopie pies. They look delicious. I hope you have had a wonderful day. Blessings...Mary

Kylie @ A Hungry Spoon said...

Awesome! These pumpkin sandwich cookies look soooo wonderful--I've never done a white chocolate-pumpkin combo, but I have no doubt it would be delicious :)

Fashion Meets Food said...

My friend use to be on that cookie diet... seeing that picture reminded me of the time I tried one of her cookies and had the WORST cotton mouth in the universe.

xo

Moogie said...

Yum.... I'm your newest happy follower. http://moogieland.blogspot.com/

Nicole, RD said...

I've never had a whoopie pie and I've heard so much about them this year! I think I need to indulge :) I guess buckeyes are the cookie trend for Ohio, and they are delicious!! :)

Elina (Russian Bites) said...

Haha, that cookie diet is hilarious. Of course you'll lose weight if you're eating a tiny (prob. low fat) cookie instead of a real meal. Something tells me that's not really satisfying. Your pumpkin cookies look amazing and so do all those other treats. Happy Thanksgiving! :)

Shannon, Tropical Eats said...

you never cease to amaze me. I wanna whoopie pie!!!!!!!

that cookie diet sure does sound nuts doesnt it?! whoever thought of that should be thrown in jail lol.

i love these regional cookie trends :) i gotta get on these southeast ones!

Amy at TheSceneFromMe said...

Yea, I don't think a cookie diet would really work! But who knows.
I love whoopie pies, especially with marshmallow cream filling!

Sue said...

I love pumpkin, and your filling sounds sooooo good!

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