Vampire Whoopie Pies

Vampire Whoopie Pies

It is no secret that I am a huge fan of all vampire-related things, especially if those things happen to be vampire-themed Halloween treats! I’ve made cookies, cupcakes and even pancakes before! I recommend serving them all at your next Halloween party, but if you …

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Vampire Whoopie Pies

It is no secret that I am a huge fan of all vampire-related things, especially if those things happen to be vampire-themed Halloween treats! I’ve made cookies, cupcakes and even pancakes before! I recommend serving them all at your next Halloween party, but if you have to narrow it down to just one treat, you might want to opt for a batch of my Vampire Whoopie Pies. These delightful desserts look like they have been bitten by a vampire with a very sweet tooth and are filled with edible fake blood that oozes out when you sink your own teeth in.

The Vampire Whoopie Pies are made with rounds of vanilla buttermilk cake. I chose to work with a vanilla cake because a white cake presents the best contrast with the bright red “blood” decorating each finished pie. Plus, I just enjoy vanilla! The cakes themselves are soft and tender, but sturdy enough that you don’t have to worry about them crumbling as you assemble your pies. They have delicious vanilla flavor and a hint of tang from the buttermilk that keeps them from being too sweet on their own. I specifically made them less sweet because the pies are filled with a vanilla buttercream frosting, as well as “blood,” and I wanted to make sure that every bite was balanced.

Instead of spreading the frosting evenly over the surface of the cake, I piped it into a circle, leaving a hollow center in each whoopie pie. This creates a neat space for the “blood” and ensures that you can assemble your pies without any leaking out and revealing the surprise inside. The bite marks are made using a toothpick dipped in more “blood” and I highly recommend dripping a bit around the plate that you will be serving your whoopie pies on before serving.

Vampire Whoopie Pies

These Vampire Whoopie Pies are best eaten on the day that they are assembled, however the sandwich cakes can be prepared a day in advance and stored in an airtight container until you are ready for them. The fake blood and the frosting can also be prepared in advance. Once you have all your components prepared, it will only take you a few minutes to put everything together. When you set them out to serve, consider prominently placing some napkins alongside your serving platter – after all, you don’t want that bright blood filling to end up on your floor when your family and friends take a bite!

Vampire Whoopie Pies
1 1/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/3 cup sugar
1 large egg
1/2 cup buttermilk
1 tsp vanilla extract
1/4 tsp almond extract
1/4 cup butter, melted and cooled
Vanilla Buttercream (recipe below)
Homemade Edible Blood

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt and sugar
In a medium bowl or a large measuring cup, whisk together buttermilk, egg and vanilla extract until well-combined. Add buttermilk mixture to the dry ingredients and stir until no streaks of flour remain. Pour in melted butter all at once and stir until it is completely incorporated.
Drop heaping tablespoonfuls of batter, making them as round as possible, onto prepared baking sheet. You should have 24-26 individual cookies.
Bake for 12-15 minutes, until cookies are set and spring back when lightly pressed. Allow cookies to cool on the baking sheet for 3-4 minutes, then transfer them to a wire rack to cool completely before decorating.

Assembly
Pair up the cake rounds with other rounds of similar size and shape.
Place Vanilla Buttercream and fake “blood” into piping bags or ziploc bags with the corners snipped off. I recommend a larger hole for the buttercream and a smaller one for the “blood”.

How to Make Vampire Whoopie Pies

Starting with the bottom of one of the cake rounds, pipe a generous circle of buttercream. Fill the center with “blood”, then place the matching cake round on top. Do not overfill the blood, because you don’t want it to run out when the whoopie pies are assembled. Repeat with all remaining pies.

How to Make Vampire Whoopie Pies

Using a toothpick or a small skewer, make two small pricks on top of each assembled whoopie pie. Dip the toothpick into the “blood” and add drops to each of the pin-pricks, then drip some down the side of the cake.
Serve the same day they are assembled.

Makes 12-14 whoopie pies.

Vampire Whoopie Pies

Vanilla Buttercream Filling
1/2 cup butter, room temperature
1 tsp vanilla extract
1/4 tsp almond extract
2 tbsp milk
2-2 1/2 cups confectioners’ sugar

In a large bowl, beat all ingredients together until frosting is thick and smooth. If frosting is too thick to pipe easily, add in an additional teaspoon or two of milk. If frosting is too thin, gradually add additional confectioners’ sugar.

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Churro Pumpkin Pie Blondies

Churro Pumpkin Pie Blondies

The fall is my favorite time of the year for baking. I love the classics – pumpkin pie, oatmeal cookies and pecan anything – but I also love the opportunity to come up with fun new treats that make use of some of those classic flavors. These Churro Pumpkin Pie Blondies are …

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Churro Pumpkin Pie Blondies

The fall is my favorite time of the year for baking. I love the classics – pumpkin pie, oatmeal cookies and pecan anything – but I also love the opportunity to come up with fun new treats that make use of some of those classic flavors. These Churro Pumpkin Pie Blondies are part blondie and part pumpkin pie, and they will be a delicious addition to your fall baking lineup.

The bars are made with two different batters, a blondie batter and a pumpkin batter. The pumpkin layer is inspired by pumpkin pie, but is not the same as your typically pumpkin pie filling. The filling used in pumpkin pie is a custard that is fairly liquid before baking, which works great with a crispy pie crust but not with a chewy blondie base. So, the pumpkin pie layer is actually a cross between a traditional pie filling and a blondie, with more flour than you would find in a typical pumpkin pie recipe (which often contains no flour). In the end, this means that the pumpkin layer is packed with pumpkin flavor, but has a chewy texture that is similar to that of the classic vanilla blondie underneath it.

Cinnamon sugar – and lots of it – is what gives this bar cookie a sweet churro twist. There is a generous layer of cinnamon sugar on top of the bars, as well as between the blondie and pumpin pie layers.  I also dusted the pan with cinnamon before adding the blondie batter, which gives even the base of the bars an extra pop of cinnamon. The cinnamon really stands out from the pumpkin pie spice in the batter, too.

These bars are best within about two days of baking and can be stored at room temperature, although they are also quite tasty when they are chilled. I serve them as-is, but you could turn them into a plated dessert by adding a scoop of ice cream or a drizzle of caramel sauce to each serving.

Churro Pumpkin Pie Blondies
Blondie Layer + Topping
1/2 cup butter
1 cup sugar
1 large egg
1/2 tsp salt
1 tsp vanilla extract
1 cup all purpose flour
3 tbsp sugar + 2 tsp ground cinnamon
more cinnamon, for dusting the pan

Pumpkin Layer
1/4 cup butter, melted
1 tsp vanilla extract
4 large eggs
1 cup sugar
3/4 cup light brown sugar
3 tsp pumpkin pie spice
1 1/4 cups pumpkin puree
2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350F. Line an 9×9-inch baking pan with aluminum foil. Lightly grease the pan and dust the bottom with ground cinnamon.
Make the blondie layer: In a large, microwave-safe mixing bowl, melt the butter in the microwave. Allow butter to cool for 2 minutes, then whisk in the sugar, egg, salt and vanilla extract. Once those ingredients are well-combined, stir in the flour using a whisk or spatula.
Pour batter – it will be thick – into prepared baking dish and smooth it into an even layer using a spatula.
Combine sugar and ground cinnamon in a small bowl. Sprinkle half of the mixture evenly over the top of the blondie layer.

Make the pumpkin layer: In a medium bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, baking powder and salt.
In a large bowl, whisk together melted butter, vanilla and eggs, then whisk in the sugars an pumpkin pie spice until smooth. Whisk in pumpkin puree until well-combined. Stir in half of the flour, along with the baking powder and salt. Stir in remaining flour and mix until no streaks of dry ingredients remain. Pour mixture over blondie base, then sprinkle evenly with remaining cinnamon-sugar topping.

Bake for about 30 minutes, until bars are set and the edges are lightly browned on top.
Cool completely in the pan before lifting the bars out using the aluminum foil and slicing.

Makes 20 bars.

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