3pt Homemade Oreos

I make Will his homemade Oreos using chocolate cake mixes. I wondered if I could make them for me modifying the recipe a little bit. Instead of oil I used water and instead of whole eggs I used egg whites. For the filling I used marshmallow creme. The batter isn't as stiff as the original recipe but I just used my smallest cookie scoop instead of trying to hand roll them. You could use two spoons if you don't have a cookie scoop. I think these turned out great and one of Will's friends must have liked them because he ate the rest of them. I wasn't to happy with Will giving away my cookies but I can make more.

3pt Homemade Oreos

21 servings, 3 WW points apiece

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1 box chocolate cake mix
1/3 cup water
3 egg whites
1/2 container marshmallow creme


Pre-heat oven to 350 degrees.

In a bowl mix together the cake mix, water, and egg whites. Using a small cookie scoop drop batter onto a greased cookie sheet. Flatten each cookie slightly with fingertips. Bake for 8 minutes. Recipe makes 42 cookies, 21 Oreos. Evenly distribute the marshmallow creme between 21 cookies. Top each cookie with another cookie. Enjoy.

If you don't want to sandwich these cookies together with creme you can eat them plain. They are really good and only 1 WW point apiece.

Pumpkin Creme Pies or as I like to call them Pumpkin Roll Cookies

I'm not sure if Jessica, my friend in Arizona, was looking forward to seeing me when I visited or just looking forward to my cookies. Jess I kid, I know you wanted to see me. But I know you wanted cookies too and I had no problem accommodating you. You know how much I love to bake.

Baking lately has been very therapeutic. I lost my mother last year on January 4th. She had been suffering for a long time and I know she is in a better place but my heart hasn't quite accepted that yet. I miss her with each beat of my heart. When I was in fourth grade my mom went back to work and I wanted to help out more. It took me awhile but I talked her into letting me cook so I could have dinner ready when she got home. I know she worried but I didn't burn the house down and she encouraged me to try different things. She taught me what I needed to know and she let me explore. Coming up on the 1 year anniversary of her death is very hard but I have some new recipes to try and am hopeful that will help me through. Plus I have an awesome support group.

I found this recipe on Tasty Kitchen. I love the Pioneer Woman. She seems so down to earth and the food she churns out looks and from the recipes I have tried taste fantastic. I was really excited when she started the Tasty Kitchen so home cooks like me could share their recipes. I have found many great recipes including these out of this world creme pies. One of my favorite treats during the fall/winter time is pumpkin rolls. Pumpkin rolls are one of those items you only seem to find around this time of year. I have made pumpkin rolls but they are time consuming and by the time my mom and I would finish making them the kitchen would look like a pumpkin tornado had hit. I'm not the cleanest cook. When I made these creme pies I was delighted to find out they tasted just like my beloved pumpkin roll without the hassle. Since Jessica loves pumpkin roll too I had to make them for her. Instead of making sandwich cookies you could just frost each cookie with the sinful cream cheese frosting. Yum, yum. I did tweak the recipe a little. It called for ginger, cloves, and nutmeg so instead of using those I went with pumpkin pie spice that has those spices in it. I didn't follow the method of baking the pies. I found using my cookie scoop a lot easier for me.

This is me mixing up the frosting. As you can see all the junk around me I like to use each utensil and make a mess. I'm not sorry, that's just how I am.










Jessica is helping me by frosting the pies. Her mom helped too but I didn't get a picture of her. Sorry Joy.











Pumpkin Creme Pies
adapted from The Deutsch Girl seen on Tasty Kitchen

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For the pies:

1 cup brown sugar
1 cup sugar
1 cup vegetable oil
1 15 oz can pumpkin
2 eggs
1 teaspoon vanilla
3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 tablespoon pumpkin pie spice
1/2 teaspoon salt

For the frosting:

1 8 oz package cream cheese, softened
1 stick butter, room temperature
1 16oz package powdered sugar
3 splashes of vanilla
2 dashes of cinnamon

Pre-heat oven to 350 degrees

To make the batter:

In a large mixing bowl beat together brown sugar, sugar, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla.

In a separate bowl, mix together the dry ingredients.

Slowly incorporate the dry ingredients into the wet until just combined.

Place a silicone baking mat on cookie sheet or a piece of parchment paper. Spray either with cooking spray. Drop batter on the cookie sheet by using a medium size cookie scoop. Leave enough room between each cookie because they will spread. Bake 8 to 10 minutes or until firm to the touch. Remove to a wire rack or plate to cool.

While cookies are baking make the frosting. In a bowl mix together the cream cheese and butter until smooth. Gradually add the powdered sugar to the cream cheese mixture until incorporated. Add vanilla and cinnamon and mix well.

Once cooled flip half of the cookies over, frost, and place remaining un frosted cookies on top.

Place in seal tight container and store in the fridge. These are so good. Try not to eat all the frosting before you frost all the cookies.

Whoopie Pies

My husband's birthday was a week ago today and when I asked him what kind of cake he wanted he said a giant Oreo cake. A few weeks before I had made homemade Oreos and he wanted me to make one big Oreo. I wasn't sure how to tackle that at the time and I told him about these whoopie pies I had seen on a food blog I read. I made him two huge pies and then the rest were smaller. He declared he liked them but that he prefers the Oreos. I myself favor these pies.

Whoopie Pies
as seen on Love and Olive Oil
makes two big pies and about 2 dozen small ones

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For the Batter:

1/2 cup butter
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 cup cocoa powder
2 1/3 cups all-purpose flour
1 cup milk (I used skim with great results)

Icing:

1/2 cup vegetable shortening
1/2 cup butter, room temperature
1 cup powdered sugar
1 1/3 cups Marshmallow Fluff (I get the marshmallow fluff from Aldis and use the whole container)
1 1/2 teaspoons vanilla extract

1. Preheat the oven to 350 degrees. Spray baking sheet with butter spray. I like to use a silicone baking mat because my light color baking sheets burn everything. The baking mat prevents that and the cookies slide right off.

2. In a large mixing bowl, beat together the butter, sugar, baking powder, baking soda, salt, and vanilla until smooth. Add the egg, beat well. Add the cocoa and stir until combined.

3. Add the flour to the batter alternately with the milk, beating until smooth. Scrape down the sides and beat again briefly to combine the scraping to the batter.

4. Drop the batter onto the baking sheet using a 1/4 measuring cup or by a large cookie scoop. Leave plenty of room between each because they do spread.

5. Bake between 10-15 minutes until they are set and firm to the touch. Cool slightly remove from pan to wire rack or plate. Cool completely before frosting.

6. While the cookies bake make the frosting. In a mixing bowl beat together the butter, shortening, sugar, and marshmallow until well blended. Add vanilla and beat until smooth.

7. Try and put same size cookies together. Flip over half of the cookies. Spread or pipe frosting onto the flipped over cookies. Top each frosted cookie with an unfrosted cookie to make a sandwich. Place cookies in an airtight container and store in the fridge.