Sorry to have taken so long to post, but its been a really busy week. My dad called me Saturday as I was driving to work to inform me and my and sister that he would be stopping in for a visit on Sunday aka tomorrow. I was obviously excited but that also meant everything I had planned for the day had to be pushed up early to before he got there, or pushed back to the start of the week. Any who, no complaints it was great to have him, but that is my excuse for not posting.
Even though I was super busy I factored in time to bake, of course. In between transcribing on Sunday morning I dusted off my whoopie pan and tested a new recipe—gingerbread. I love pumpkin whoopie pies so they stole my thoughts towards any other kind of whoopie pie’s in the past. This year, I was testing cake recipes for Thanksgiving and making other desserts, during the month of November, that the whoopie pie got missed. So it was the perfect time for the gingerbread to swoop in and steal the show. And boy did it.
The gingerbread was decadent and rich, with I have to say the best creamy buttery filling ever. I thought I over baked the pie part a little bit so there was a little crunch the first day. But the second day, after sitting in a covered pan over night, the pie’s became moist and perfect. Make this today, tomorrow, for the holiday party , for Santa, anyone really. After you make these once you will be looking for any excuse to make them again.
Filling Recipe (It’s the filling number two recipe f.y.i.)
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