Nutella Whoopie Pies

Ingredients

1¼ cups all-purpose flour

1 tsp. baking powder

3 tbsp. unsalted butter

¼ cup sugar

1 egg

½ cup NUTELLA®

2 tbsp. cocoa powder

½ cup milk

a pinch of salt

Cream Filling:

1 1/2 cups shortening

3 cups confectioners' sugar
1 1/3 cups marshmallow topping
Dash salt
1 teaspoon vanilla extract
1/3 to 1/2 cup milk

Fall colored sugar/sprinkles (optional)

 Preheat the oven to 350°F.

Make the marshmallow cream filling: In the bowl of an electric mixer, combine all ingredients except the milk and beat well. Add just enough milk to achieve a creamy consistency. Set aside.

Make the whoopee pies: Mix together the flour, baking powder and salt. In a separate bowl, beat together the butter and sugar. Add the egg, NUTELLA®, cocoa powder and milk. Mix well then add the flour and baking powder mixture.

Place 30 small spoonfuls of the mixture on a baking sheet covered with baking parchment. Bake for 10-15 minutes. Remove from the oven, leave to cool on a cooling rack, then sandwich together with the cream filling. Dip in colored sugar, if desired.

Whoopie!

Spiced Cakelets with Maple Buttercream

Ingredients:

1/3 c butter, softened
2/3 c granulated sugar
2 eggs
1 c flour
2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/3 c sour cream
brown food coloring
orange food coloring
1 oz. bittersweet chocolate, melted

NordicWare Harvest Pan

Heat oven to 350*F. Grease and flour pan; set aside. In medium bowl, beat butter and sugar on medium speed until light and fluffy. Blend in eggs. Add flour, ginger, cinnamon, baking soda, baking powder and salt; blend on low speed 1 minute. Add sour cream and mix on medium speed until well blended. Divide batter into 4 equal parts. Divide first portion of batter among walnut-shaped well in pan. To second portion of batter, add 1 or 2 drops of brown food coloring; mix well. Divide this portion of batter among acorn-shaped wells. To third portion of batter, add 1 or 2 drops of orange food coloring; mix well. Divide this portion of batter among pumpkin-shaped wells. To last portion of batter, add melted bittersweet chocolate; mix well. Divide batter among pine cone-shaped wells. Bake for 10-15 minutes until toothpick inserted comes out clean. Cool 10 minutes in pan. Invert pan onto cooling rack and cool completely. If desired, shapes can be sandwiched together or acorn tops can be dipped in milted chocolate and rolled in finely chopped nuts.  Makes 24 cakelets.

**This recipe can be found on the inside of the label for the Nordic Ware Harvest Pan.

Maple Butter Cream

6 T butter, room temperature
3 oz. cream cheese, room temperature
1 c sifted confectioners' sugar
1 T pure maple flavoring
1-2 T milk

Beat butter and cream cheese until light and fluffy.  Add sugar and maple flavoring.  Add milk little at a time until desired consistency.

Whoopie!