Ginger-Molasses Whoopie Pies

I find most of my inspiration for things I bake in cookbooks, blogs, and of course now, Pinterest.  But let's not forget the "old-fashioned"way of doing things...like visiting a local bakery.  I spent the last few weeks in sunny California and visited a bakery there called SusieCakes.  Pretty much the most darling storefront ever.  Lot's of robin's blue and pastel pinks.  In any case, besides having a variety of cupcake flavors and layer cakes, they also had huge cookies, pies, bars, and my sister's favorite item...their Whoopie Pie.

SusieCakes Whoopie Pie was two large double-chocolate cookies with vanilla buttercream slather between.  It was pretty delicious.  Now I've made Pumpkin Whoopie Pies before, but they had more of a cake-like texture, and I've made Peanut Butter Oatmeal Pies, which is along the same lines of SusieCakes, but for Fall, I decided to try a new flavor mixup must more my style.  Remember, I'm not a huge chocolate fan.  

May I present, Ginger-Molasses Whoopie Pies!

Two ginger-molasses cookies with a cinnamon cream cheese filling.

I made these cookies last year and claimed they were probably my favorite cookie ever...that statement still holds true.  I always forget how amazingly delicious these cookies are.

This cookie sandwich is the perfect combination of sweet and spicy with a little creamy.  Cookie love.

Here's the recipe for the Ginger-Molasses Cookies.  The cookie recipes makes two dozen cookies or 12 cookie sandwiches.  My recipe for the frosting below makes a LOT.  I had some leftover in my freezer so you can either half the recipe or make a full recipe and freeze it for later! Enjoy :)

Cinnamon Cream Cheese Frosting

2 sticks butter, room temperature

1 package cream cheese, softened

1 tbsp vanilla

6-8 cups powdered sugar

1 1/2 tsp cinnamon

Cream butter and cream cheese together until smooth.  Add vanilla. Gradually add 1 cup of powdered sugar at a time until desired consistency.  Add cinnamon.  

Caramel Apple Cupcakes

It's that time of year again and I. am. so. excited.  I love Fall and Winter baking...pumpkins, apples, and lots of spice! 

My first "Fall" recipe this year is Caramel Apple Cupcakes.  I saw a picture from one of the local bakeries here in Austin for their Caramel Apple cupcakes and decided to try my own version.  Unfortunately, I can't share the exact recipe I used with you for the cake because of a secret project, but I've browsed a couple of recipes so that I can share links with you and hopefully you'll find a recipe you love!  

I started with an apple spice cupcake and topped it with homemade cream cheese frosting.  

After icing the cupcakes, I put them in the fridge for 2 hours so the frosting would harden a little.  I melted Kraft Caramel Bits according to package directions, then quickly dipped the cupcakes into the hot caramel sauce and placed back into the fridge to cool. 

For decoration, I cut candy lollipop sticks in half and tied a little twine bow around them.  Too cute!

Here are some links to some apple spice cupcakes recipes!
Caramel Apple Cupcakes from Juneberry Lane
Caramel Apple Cupcakes from justJenn
Caramel Apple Cupcakes from Your Cup of Cake

Happy Baking!

Cream Cheese Frosting
2 sticks butter, room temperature
1 package cream cheese, room temperature
6-8 cups powdered sugar
1 tbsp vanilla

Cream butter and cream cheese together until smooth.  Add vanilla. Add in 1 cup of powdered sugar at a time until desired consistency.