So yes, I’ve been bitching about fall\autumn most of the week. Sorry, but I really don’t like this part of the year. Hobbits don’t like the cold!! Of course, we don’t like the heat either so that pretty much means we’re screwed no matter where we go so we stick up here in the north and deal with snow. Hobbits hate snakes and reptiles more than hobbits hate cold. Trust me on that one. And don’t even get me started on The Lady and spiders… but I digress. I promise I’ll stop bitching about the fall weather soon. I’ll have to. Winter is coming and there’s a ton more bitching for me to do:). Actually, today isn’t too bad out, low-mid 60s and sunny. I even mowed the lawn for what probably will be the last time. I was a good hobbit :).
When I made my Pumpkin Roll the other day, it was a hit with The Lady. I did good :). In passing, she said ‘you know what? You should make some pumpkin whoopie pies! AND MAPLE!!’ So, guess what? Yup. Today is pumpkin whoopie day :). I’m not really sure if whoopie pies in general and pumpkin ones specifically are a New England thing, but we like to think they are. Two cake-like cookies with creamy filling shoved in the middle. Ohhh yesssss. Decadence. Traditionally, there is the New England ‘true’ way to make them and then the ‘other way.’ We don’t like the other way – Fluff is part of the filling. Fluff is for carb eaters for one, for two, that shit is for peanut butter sammichs, NOT WHOOPIE PIES! The ‘true’ way is more of a frosting-not-quite-butter-creme-filling, made with vegetable shortening and powdered sugar. Not frigging happening on my watch! So, after some Hobbit magic and more f-bombs than was probably necessary, I got it! The cookie part is based off my Pumpkin Roll cake recipe, cut down in half and modified for cookie-cakes and not a bendable sheet cake. Otherwise, that part is as easy if not easier than the roll. The filling isn’t too hard either and the great part about it is it’s hard to screw up (yes, I did the first few times but that was before I hit the key points). The key ingredient in the filling is the xantham gum, if you don’t have any, you can sub in a little corn starch (if your diet allows it) or guar gum or another thickening agent. This is an important part of the filling since the original uses ‘confectionery sugar’ which is really powdered sugar mixed with corn starch. I forgot this at first 🙁
Ready for a New England treat, KETO STYLE? GO! (makes 5)
Ingredients (cookie part):
- 1/4 cup + 2 tbsp Coconut Flour
- * 0.5 Scoops (33g) vanilla whey protein powder (we use Dymatize Elite, YMMV)
- 1.5 Cup, Baked Kabocha Squash (don’t know about kabocha? hit the link!)
- 0.5 cup granulated stevia
- 0.25 cup Almond Milk
- 2 tbsp cup, Butter – Salted
- 3.00 large, Eggs
- 0.5 tsp Xanthan Gum
- 1.00 tsp(s), Vanilla extract
- 1 tsp maple extract
- ** 1.00 tsp(s), Spices – Cinnamon, ground
- 1 tsp(s), Baking Powder
- 1 tsp(s), Apple Cider Vinegar
- 0.50 tsp(s), Salt, table
- ** 0.50 tsp(s), Spices, ginger, ground
- ** 0.25 tsp(s), Spices, cloves, ground
* If dairy-sensitive or do not have whey protein, increase coconut flour by 2 tbsp and oil by 1 tbsp
** You can replace the ginger, cinnamon, and cloves with 2 tsp of pumpkin spice
- 3/4 cup coconut oil (refined, softened)
- 1.5 cup granulated stevia
- .75 cup coconut (or almond) milk
- 1 tsp vanilla extract
- 1 tsp maple extract
- 1/4 tsp xantham gum
Make the cookie-cakes:
Preheat your oven to 350F. Get out a 10×17 baking pan, line with parchment or silicon mat and lightly grease all with coconut oil (I use the spray type because not only do I like simple, I’m freaking lazy too).
Combine all the wet ingredients (including the kabocha) for the cake part in a bowl, beat until smooth. Put all the dry ingredients in a different bowl, then whisk to combine\break up clumps. Add the dry to the wet, and beat until smooth, scraping down the sides. This is a little thicker than the cake recipe to make it easier to drop the cookie cakes. Using an ice cream scoop or a couple of large soup spoons, drop the batter on the parchment, should make 10 cookies about the size of a regular cookie, just raised up a bit. Don’t press down! You want them raised. Use the back of one of the spoons or a spatula to smooth the tops a little. We like smooth cookie-cakes.
Drop the pan a few times from an inch or two height to level pop in the oven for 15-20 minutes or until the center of a cookie-cake is firm but spongy, not browned (edges will be a little browned, that’s good) and no longer wet. Remove, put on racks to cool.
Now, let’s make the filling. Using your mixer (preferably with the whisk attachment but regular beaters will get the job done), put all the ingredients except the thickening agent in the bowl and whisk\beat until it combined. If the coconut oil is too clumpy, toss in the microwave for 10 seconds or so. If too runny, toss in the fridge. You are looking for a thickish consistency, about equal to cake batter. Once that is acheived, add the thickening agent and beat the hell out of it until it is well mixed. It should now look and feel like soft frosting.
Pop in the fridge while the cookie-cakes are cooling so it will firm up a little. Once they are cool, get your filling and spread a generous dollop on one and top with another. Yes, this should squish out the sides a little. Oh yes it should :). Once you have all of them made, cover with wrap and put back in the fridge until it is time to DIG THE HELL IN!!!
Nutritional info (based off my ingredients, check yours!): Calories: 234, Fat: 22g, Protein: 5g, Carbs: 6, Fiber: 5, Net Carbs: 1
Hey, if you read this and like it, feel free to give me some feedback in the comments. I’d love to hear from everyone on what they think of my ‘creations.’ If you have questions, ask! If you hate them, tell me 🙂. If you do your own tweaks, let me know, I love to learn new things!!