easter eggs + pumpkin whoopie pies

March 3, 2010 Jen Driesbach

I love spring. no, I LOVE spring. flowers come in bloom. the orange puff ball trees that smell intoxicating bloom. trees start to sprout leaves again. I realize that for 90% of the world, you are not in spring yet. but I can assure you when it comes, you will be as happy as me to see it arrive again.

besides nature telling me spring has arrived. the grocery stores have dumped all their valentines goods and have ROWS of easter stuff. I had no idea of the specific date of easter this year (yes, I know it's in april now) so I bought the annual easter egg coloring kit for me and the kids to do. which I LOVE doing with them...it's reason 8036 of why I have kids...so that I get to make easter eggs with them. :) this year maddie and I even jazzed up a few of the brightly colored, blown eggs with glitter. shamrock's make me smile + now remind me of my neice in colorado.

and in case you were counting, YES that IS 18 blown out eggs. I now know why my mother never did this more than once in her life. :) plus, the yolk and insides when you blow it out is really gross...maddie was horrified and thought I was blowing out baby chicks.

wait til I tell her where cheeseburgers come from. :)

a picture of one of the jazzy eggs :)

but WAIT jen! your blog title says pumpkin whoopie pies.

why yes, yes it does. this for those of you who still live in snow, where a part of me will always wish she lived too :) live it up blog stalkers...your pumpkin days are numbered :)

pumpkin whoopie pie recipe

cookies:

11/2 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 teaspoon salt
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup Pumpkin (not pumpkin pie filling!)
1 T. imitation vanilla extract or 1 tsp. of the real stuff :)

Directions

1.For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.

2.Combine flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. I use a cookie scooper

3.Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

filling
1 jar of marshmallow fluff
1-2 cups of powered sugar
1 T. of imitation vanilla extract or 1 tsp. of the real stuff
milk

1. mix all the ingredients in a mixing bowl. add milk until the desired consistancy...I like my filling to be a little bit stiff, so I use less milk.

YUM! :)