Pumpkin White Hot Chocolate

Sip Into Fall with Pumpkin White Hot Chocolate

As the leaves turn golden and the air carries a slight chill, it’s time to welcome the cozy flavors of fall. Ditch the high prices at the coffee shop and opt for a homemade experience that won’t break the bank. The Pumpkin White Hot Chocolate recipe is easy to make. With just a handful of ingredients, you can create a decadent treat that rivals any professional barista’s creation.

What you need:

  • Pumpkin Purée
  • Pumpkin pie spice
  • Cinnamon sugar
  • Vanilla extract
  • White Chocolate Chips
  • Milk
  • Heavy Cream
  • Whipped Cream (optional)

Directions:

  1. In a medium saucepan, combine the pumpkin purée, pumpkin pie spice, vanilla extract, milk, and heavy cream.
  2. Stir until the ingredients are well mixed and heat the mixture over medium heat.
  3. Once the mixture starts to boil, add in the white chocolate chips.
  4. Stir until the white chocolate has completely melted.
  5. Pour mixture into your favorite mug, top with a dollop of whipped cream, a sprinkle of cinnamon sugar, and enjoy!

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Pumpkin Whoopie Pies

Try This Decadent Fall Treat!

As the leaves begin to turn and the crisp autumn breeze fills the air, it’s time to indulge in the comforting flavors of fall. What better way to celebrate the season than with Pumpkin Whoopie Pies? These delightful sandwich cookies combine the warmth of pumpkin with the tangy goodness of cream cheese frosting. Whether you’re a pumpkin enthusiast or simply seeking a scrumptious treat, these whoopie pies are sure to become a family favorite. Let’s dive into how to create these irresistible pumpkin delights!

What Are Whoopie Pies? Whoopie pies are a delightful dessert originating from the Northeastern United States. They consist of two soft, cake-like cookies that sandwich a luscious layer of frosting. The result is a portable, hand-held treat that’s as fun to make as it is to eat!

You Will Need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 cup brown sugar (packed)
  • 1/2 cup canola oil (or vegetable oil)
  • 1 cup pumpkin puree (not pumpkin pie filling)

Cream Cheese Filling:

  • 8 oz cream cheese (softened)
  • 1/4 cup unsalted butter (softened)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

1. Preparing the Pumpkin Cookies:

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  • In a separate large bowl, beat the eggs until well combined. Add in the brown sugar, canola oil, and pumpkin puree. Mix until smooth.
  • Gradually incorporate the dry ingredients into the wet mixture, stirring until fully combined.
  • Using a cookie scoop or spoon, drop rounds of batter onto the prepared baking sheets, leaving about 2 inches of space between each.
  • Bake in the preheated oven for about 11 minutes or until the cookies are set and slightly springy to the touch.
  • Once baked, remove from the oven and allow the cookies to cool on a wire rack.

2. Making the Cream Cheese Filling:

  • In a standing mixer, combine the softened cream cheese and butter until smooth and creamy.
  • Gradually add in the powdered sugar, mixing on low speed until well incorporated.
  • Stir in the vanilla extract, ensuring the filling is well combined and velvety.

3. Assembling the Pumpkin Whoopie Pies:

  • Match up pairs of cookies that are similar in size and shape.
  • Using a piping bag or a spoon, place a generous dollop of the cream cheese filling onto the flat side of one cookie in each pair.
  • Gently press the flat side of the second cookie onto the cream cheese filling to create a sandwich.
  • Repeat this process for all the cookie pairs.

4. Storing and Freezing:

  • To enjoy your Pumpkin Whoopie Pies within a couple of days, store them in an airtight container at room temperature. For longer storage, keep them in the refrigerator for up to a week.
  • To freeze, wrap each whoopie pie tightly in plastic wrap and then in aluminum foil. Frozen whoopie pies can be enjoyed for several months. Thaw in the refrigerator overnight before indulging.

Make sure you stop by the Country Store while you’re here at the farm to try one of our delicious Whoopie Pies. Visit our blog for more tasty recipes!

Watermelon Salsa

It’s watermelon season, folks! We love this sweet and spicy salsa made with fresh watermelon. Make some and serve it up at your next summer barbeque.

What you’ll need:

  • zest from 1 lime
  • 1/4 cup lime juice
  • 1 tbsp sugar
  • ground black pepper
  • 3 cups watermelon, seeded and finely chopped
  • 1 cucumber, peeled, seeded, and diced
  • 1 mango, peeled and diced
  • 1 jalapeno, seeded and minced
  • 1 small red onion, finely chopped
  • 8 basil leaves, finely chopped
  • 1/2 tsp garlic salt
  • tortilla chips

To make:

Add zest, juice, sugar, and pepper to a bowl and stir. Add the remaining ingredients and gently toss. Chill in the fridge. Serve with chips and enjoy!

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Blackberry Lavender Icebox Cake

Sara from Wingredients shared this delicious summer recipe with us here at the farm. Creamy and fruity, this is the perfect dessert to end any meal!

What you’ll need:

  • 2 packages of graham crackers
  • 10oz blackberry preserves (available in the Country Store)
  • 5-6 springs of lavender
  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 cup granulated sugar
  • 1 tsp vanilla extract

To make the lavender syrup:  Add the granulated sugar, the lavender sprigs, and 1 cup of water to a saucepan and heat on medium until the sugar dissolves. Strain out the lavender.

Make the whipped cream: Beat the heavy cream, vanilla, and powdered sugar until soft peaks form.

In a rimmed baking dish, layer whipped cream, jam, and graham crackers dipped in the lavender syrup. Refrigerate overnight and serve.

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Pumpkin Scones

What better way to enjoy a cool, crisp Fall morning that with scones fresh from the oven. Why, we’re drooling just writing this blog!

You’ll need:

  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup light brown sugar 
  • 2 teaspoons baking powder
  • 2 teaspoon pumpkin spice
  • ½ teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold or frozen cut into pieces
  • 1/4 cup heavy cream
  • 1/3 cup pumpkin puree 
  • 1 teaspoon vanilla extract
  • Coarse sugar for sprinkling

To make:

Preheat oven to 375 degrees. In a food processor, combine flour, sugars, baking powder, pumpkin spice, cinnamon, and salt. Pulse until ingredients are well combined. Sprinkle butter pieces over the top of the flour mixture and pulse until mixture becomes fine crumbs.

In a large measuring cup, whisk together heavy cream, pumpkin puree, and vanilla extract until smooth. Pour pumpkin/cream mixture over flour/butter mixture in food processor and pulse until mixture begins to clump.

Carefully turn dough out onto lightly floured surface. Fold the dough in half over itself and use your hands to gently flatten layers together. Rotate the dough and fold in half again, repeating this step 5 times (don’t overwork the dough). Form into a disk about 6 inches wide.

Using a large knife, cut dough into 8 wedges pressing knife straight down (don’t saw). Place scones 2 inches apart on a parchment paper lined cookie sheet. Brush each scone with heavy cream and sprinkle with coarse sugar.

Transfer to oven and bake for 17 minutes. Enjoy!

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Enjoy corny Fall family fun in the country with 7-acre pumpkin patch, more than 40+ attractions and activities … and lots of good things to eat!