|Megan Olund's Pumpkin Whoopie Pie|
Since I am still working during the week, it is a pretty hectic schedule.
But I feel lucky that I picked Dough Heads to spend my weekends and finish school, if I can't be at home catching up on some sleep.
I discovered the bakery after reading an article about it in The Record. Megan Olund, a French Culinary Institute graduate and former retail manager at Amy's Breads, opened Dough Heads in January with her partner Chris Heslin.
Some of my co-workers were already raving about the soup and quiche so I went to check it out and met Megan. The place instantly reminded me of the coffee shop my college roommate and I used to dream about opening during late night alcohol induced conversations. We would know all the customers and our friends would hold poetry readings and play music.
|Wonderful deep chocolate brownies|
|Chocolate cupcakes with raspberry frosting|
|Chris at the counter helping a customer|
|Megan making crumb cake in the kitchen|
|I'm probably responsible for the oddly shaped baguette on the left|
Megan agreed to share her pumpkin whoopie pie recipe with me. I think it would make a perfect treat on the Thanksgiving dessert table, or anytime during the fall. And it seemed appropriate because Megan is from Maine, where the whoopie pie craze started.
Please stop by and visit! I'll be working in the back on weekends through the new year, and the bakery is open Tuesday-Sunday.
Dough Heads Pumpkin Whoopie Pies
Courtesy of Megan Olund
1 stick butter
3/4 cup sugar
1 teaspoon vanilla
1/2 cup sour cream
1/2 cup oil
one 15 oz can pumpkin
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 tablespoons cinnamon
1 teaspoon ginger
1/2 t cloves
In the bowl of an electric mixer fitted with a paddle attachment beat butter and sugar until its light and fluffy, nearly the consistency of sour cream. This can be left going on the mixer while you prepare the other ingredients.
Add eggs one at a time, scraping bowl in between additions. The vanilla can be added with the eggs.
In a separate bowl combine combine sour cream, oil and pumpkin. Stir to mix together. In a second bowl combine flour, baking powder, baking soda, salt and spices. Mix together to combine I usually just stir with my hand.
After adding eggs to the butter and sugar, alternately add wet and dry ingredients in three additions, starting and ending with dry. Keep mixer on low during this step and scrape down bowl in between additions.
Using a small ice scream scoop, about the size of a tablespoon and a half, scoop leveled whoopie pie halves onto a sheet pan lined with parchment paper. For easier scooping, first refrigerate the batter for at least half and hour.
Bake at 350 degrees for about 7 minutes, until the halves are golden and spring back when touched.
Makes 36 whoopie pies or 74 halves
Pumpkin whoopie pie filling:
1 pound of Marshmallow fluff
2 sticks butter butter
8 oz cream cheese
3 cups confectioners sugar
Beat butter and cream cheese in the bowl of a mixer fitted with a paddle attachment until combined.
Add in the confectioners sugar and beat until light then beat in the fluff.
Scoop a small amount of filling onto cooled whoopie pie half, top with another half and gently press together.