Thanksgiving, Lincoln, New Hampshire

We had a very relaxing Thanksgiving this year in Lincoln, New Hampshire—right in the heart of the White Mountains. We soaked up the gorgeous scenery and fresh country air, and of course a delicious salmon and lobster lunch with asparagus and all the fixings at Woodstock Station, rounded out the day quite perfectly!

Miss Bellows Falls Diner, Bellows Falls, Vermont

Definitely check out Miss Bellows Falls Diner next time you're driving through southern Vermont. It's a quirky little diner nestled into a hillside. They offer traditional diner fare in a friendly atmosphere. They close promptly at 2:00 p.m., so don't dilly dally!

Miss Bellows Falls Diner, 900 Rockingham Street, Bellows Falls, VT.

Pumpkin Whoopie Pies

These whoopie pies are delicious little pumpkin cakes that are sandwiched together with a sharp cream cheese filling. The crystallized ginger adds a wonderful heat and a little sweet crunchiness to the filling. It seems like whoopie pies are very popular in New England! This recipe was adapted from a King Arthur Flour recipe. I reduced the amount of sugar in the filling as I like my desserts less sweet. 

Yield: 22 whoopie pies (approx.)

Whoopie Pies

1/2 cup soft butter

1/2 cup vegetable oil

2 cups firmly packed brown sugar

2 Tbsp molasses

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground cloves

2 large eggs

1 x 15 oz can pumpkin

2 1/4 cups flour 

Cream Cheese Filling

5 oz cream cheese at room temperature

2 Tbsp soft butter

2/3 cups confectioners’ sugar, sifted

1 teaspoon vanilla extract

1/3 cup diced crystallized ginger (or more to taste)

To make the cookies:

Preheat the oven to 375°F. Line two baking sheets with parchment paper, or use Silpat silicone non-stick baking mats.

Using a mixer with the paddle attachment, beat the butter, oil, sugar, molasses, baking powder, baking soda, salt, and spices. Scrape down the sides of the bowl, and then add the eggs one at a time until light and fluffy.

Stir in the can of pumpkin, and then add the flour in two additions, mixing well after each one.

Use an ice-cream scoop (1/4 cup) to measure the batter onto the baking mats, leaving a few inches around each mound.

Bake until the cookies feel firm; a slight indentation will remain when you gently press them in the middle, about 12 minutes.

Cool the cakes on a rack before making the pies.

To make the filling: 

Beat the cream cheese and butter until smooth and fluffy.

Beat in the sugar in two additions.

Add the vanilla and beat for about two minutes.

Stir in the crystallized ginger.

Finally, sandwich two whoopie pies around 2 tablespoons of the cream cheese filling. Wrap each pie in plastic wrap, as they do tend to get a little sticky. Everyone loved them!