Today, we are celebrating!
Today is the day Jenna Weber’s book, White Jacket Required, is released! Jenna of Eat Live Run is one of the best bloggers out there, and I’m so happy to be a part of her celebration! I completely adored her novel. It’s a coming-of-age story about Jenna finding herself on the path to food writing. Jenna takes us through her decision to go to culinary school, a devastating family crisis, and a tough decision to relocate to a new place—all told in her usual sweet, conversational tone. I felt like I was sharing a bottle of wine with a close friend and listening to all the juicy details of her life. It’s a very personal story, and I’m so glad she shared it with us. I finished the book in just 2 days–I couldn’t put it down!
I especially enjoyed the recipes sprinkled throughout the book. There are over 30 recipes in the chapters, and I’m slowly making my way through them. The cream-less creamy tomato soup was delicious, the lemon-brown sugar chicken is a weeknight staple in my house, and these pumpkin whoopee pies—scrumptious! Every recipe I make from Jenna’s site is delicious, so I expected nothing less!
So, grab Jenna’s book, make a cup of chai, and nibble on a pumpkin whoopee pie while you read! Enjoy!
Makes about 18 whoopee pies. These cookies are very rich, almost like a cupcake, so I suggest saving this recipe for a special occasion or a rainy afternoon. The cookies are best the day you bake them; if you keep them for too long they will become a bit gummy and soft. They would also be perfect with cream cheese frosting in the middle, or on their own, sprinkled with a dusting of powdered sugar.
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, divided
- 3/4 cup shortening
- 2 cups brown sugar
- 1 cup canola oil
- 11/2 cups canned pumpkin
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 11/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground white pepper
- 11/2 teaspoons ground ginger
- Make the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg white, milk, vanilla extract, and 1 cup of the powdered sugar, then mix on high speed until the mixture is creamy and light. Add shortening and remaining cup of sugar, and whip on high speed until very light, about 8 to 10 minutes. Set aside.
- Preheat the oven to 325°P. and line a baking sheet with parchment paper.
- Make the cookies: In a large bowl, blend together brown sugar and oil with a spoon until well combined. Add pumpkin, eggs, and vanilla and continue to stir until smooth.
- Sift together flour, salt, baking powder, baking soda, and spices, and then add to the wet ingredients, stirring only until combined (be careful not to overmix).
- For best results, spoon batter into a piping bag with a large tip and pipe mounds of batter (about 1 tablespoon each) of batter onto the lined sheet tray, about 3 inches apart. (If you don't have a piping bag, use two large spoons and space the batter in the same way.)
- Bake cookies for about 10-12 minutes, until they begin to turn golden. Let cool completely before sandwiching cookies together with the filling.
- Cookie sandwiches will keep in a sealed plastic container at room temperature for a few days.
The above is an excerpt from the book White Jacket Required: A Culinary Coming-of-Age Story by Jenna Weber. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy. Reprinted with permission from White Jacket Required: A Culinary Coming-of-Age Story © 2012 by Jenna Weber, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.