I hope everyone had an excellent three day weekend. While I actually did work yesterday, at a job I normally do not work at, I had a good weekend none the less. I made a little trip to Phoenix to visit one of my bridesmaids and see her sister’s new baby boy. I have mixed reactions with babies, it makes me both absolutely want one and also scares the crap out of me and makes me think I definitely do not want one anytime soon. I might have been the only person driving south while the cars heading north bound for camping, lake trips and cooler weather were literally back to back. We drank wine and watched endless episodes of “Say Yes to the Dress,” an ideal scenario in my book. We also saw a commercial for a bread stick and decided instantly that we had to get up and go to Olive Garden. I have never seen two people move so fast. Anyway, so today I wanted to search for some Fall wedding inspiration. But then I found something way too delicious not to share. It would make a fabulous fall wedding favor. I am strongly considering making it tonight. I have an obsession with all things pumpkin so this seems right up my alley. Here we go…
I found this amazingly delicious looking treat on the Blue Orchid Designs Blog. I will preface this with the fact that I am starving right now so it makes sense that I abandoned fall wedding pictures complete with changing leaves and warm colors, to post a cookie. But I’d like to think that this looks so good, I would have wanted to share it anyway, regardless of whether I was hungry or not.
Here is the recipe:
Pumpkin Creme Pies
3 cups All Purpose Flour
1 Tbsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
½ tsp salt
½ tsp ground nutmeg
¼ tsp ground cloves
1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 – 15 oz. can of pumpkin
2 large eggs
1 tsp vanilla extract
Preheat oven to 350 degrees.
Beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
Cream Cheese Filling
1 – 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 – 16 oz. package of powdered sugar
about a capful of vanilla extract
a pinch of cinnamon (to taste)
Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.
Enjoy right away or chill overnight. Makes 12-14.
And then you can pair it with this Pumpkin Pie Martini I found on Niche White:
Mix 1 oz. Vanilla Vodka, ½ oz. Licor 43, 1 oz. pumpkin liqueur, ½ oz. Bailey’s Irish Cream, a splash butterscotch Schnapps and ice. Shake, then pour and sprinkle with ¼ tsp. pumpkin pie spice. For added “pie” effect, rim the glass with fresh lemon juice and crushed graham crackers
I found you a favor and a signature drink perfect for a fall wedding OR perhaps Thanksgiving dinner! YUM! Let me know if you try either of these and how they were.
