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Damariscotta Pumpkinfest Whoopie Pies, recipe by Cynthia Finnemore Simonds.
From her book: Delicious Maine Recipes
PRICE INCLUDES SHIPPING
Pumpkin Whoopie Pies
1 c sugar
1 c maple sugar
1 c melted butter
2 c cooked pureed pumpkin
2 c flour
½ t salt
½ t baking powder
1 t baking soda
2 t cinnamon
1 t ground nutmeg
Preheat oven to 350 degrees F.
Stir together white sugar, maple sugar, butter and eggs. Add pumpkin. In a separate bowl, sift together the remaining ingredients. Add to the pumpkin mixture and stir just until incorporated. Scrape down the bowl well and stir again to be sure the ingredients are evenly distributed.
Use an ice cream scoop or a large spoon to drop the batter 2 inches apart on a greased baking sheet or one lined with a silicone mat or parchment paper. (My favorite scoop size for whoopie pies is 2 ounces, which is equal to about 3 heaping tablespoons.)
Bake 10-14 minutes or until tops are springy and light brown. Remove from the pan by lifting the sheet of silicone or parchment onto a rack.
Cool completely before removing the cookies. To assemble, place a heaping scoop of filling on the flat side of one cookie. The filling layer should be about ½ inch thick. Top with another cookie. Wrap whoopie pies individually in plastic wrap.
Maple Spice Filling
¾ c unsalted butter
2 ½ c confectioners’ sugar, sifted
1 t cinnamon
¼ t freshly grated nutmeg
pinch of salt
1 T vanilla extract
2 T Maine maple syrup
2 t fresh lemon juice
2 egg whites
In a bowl of an electric mixer, cream the butter with the confectioners’ sugar, cinnamon, nutmeg, and salt until light and fluffy. Add vanilla, maple syrup and lemon juice, and mix until combined.
Add the egg whites one at a time, beating thoroughly after each one. The filling will seam to “break,” but just keep going and whisk away; it will come back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy, as long as 5 minutes.