The recipe below, from Kraft, consists of a pumpkin cake “sandwich? filled with ginger-cinnamon cream. The glamor comes from rolling the cream edges in seasonally themed sprinkles like these (or for an edgy whoopie pie, these skull sprinkles).

For Thanksgiving, try these pretty fall leaves sprinkles or these autumn mix sprinkles.

The cakes can be made ahead of time, baked and frozen for up to 2 weeks. When freezing, place in single layer in pan to prevent them from sticking together. Thaw completely before using them to assemble the whoopie pies.

Ingredients

1. HEAT oven to 350°F.

2. BEAT first 7 ingredients with mixer until well blended. Spray a baking sheet with cooking spray. Scoop into 32 mounds, using about 2 tablespoons for each on the sheet, placing them 3 inches apart. You can use a small ice cream scoop to quickly portion the scoops of dough onto the baking sheet.

3. BAKE 12 to 14 minutes or until toothpick inserted in centers comes out clean. Cool on baking sheet 2 minutes. Remove to wire racks; cool completely.

4. BEAT cream cheese, marshmallow cream, ginger and cinnamon in large bowl with mixer until well blended. Whisk in whipped topping. Spread 3 tablespoons onto flat side of 1 cake; top with second cake, flat-side down. Roll edge in sprinkles. Repeat with remaining cakes. Keep refrigerated.

WHY IS A WHOOPIE CALLED A “PIE?”

A whoopie pie is technically a sandwich cookie, but the cookies have a cake consistency. Yet it’s called neither cookie nor cake, but pie.

Clearly, a whoopie is no pie: A pie comprises a pastry crust with a filling.

Yet a Boston Creme Pie is two layers of sponge cake filled with vanilla custard and glazed with chocolate. A cheesecake contains no cake; it’s a cheese custard pie. Misnomers exist.

According to food historians, these Amish-baked desserts, possibly made from leftover cake batter, where originally known as hucklebucks, or creamy turtles. As the legend goes, one farmer who opened his lunch pail to find the treat shouted “Whoopie!” and the name stuck.

Whoopies are made in many flavor these days, but the original consisted of two wee chocolate cake “layers” with a creamy vanilla frosting between them.

Maine, New Hampshire and Pennsylvania all claim to be the birthplace of the whoopie pie.

 
Whoopie!

Meaty and sweet: stone crab claws. Photo
courtesy Del Frisco.

The stone crab (Menippe mercenaria) is the only crab harvested commercially just for its claw meat. (Here are the different types of crabs.) It is named for its extremely hard shell. Because the majority of stone crabs sold in the U.S. come from Florida*, it is often referred to as Florida stone crabs.

The claw meat is the best part of this crab: sweet and firm with a flavor and texture that is often described as a cross between its cousin, the Maryland blue crab, and lobster.

If the crab claws look intimidating, that’s because they are. They are strong enough to crack open oyster shells and other crustaceans the stone crabs eat as they traverse the ocean floor.

If you’re cooking them at home, the rule of thumb is that approximately 2.5 pounds of cooked store crab claws yields one pound of meat. If you’re buying by size, there are medium 5-8 claws per pound, 3-5 large claws, 3 jumbo claws and 1-2 and colossal claws.

While the body and leg meat is edible:

 
Stone crabs are cooked immediately upon harvest, usually dockside by the crabber or a processor. This prevents the meat from sticking to the shell. They are then sold fresh, or are immediately frozen. (For the best flavor, frozen claws should be thawed in the refrigerator.)

HOW TO SERVE STONE CRAB CLAWS

The sweet stone crab meat needs little or no embellishment. It is typically served simply: chilled with drawn butter and lemon, or with cocktail sauce, Dijon sauce, mayonnaise or vinaigrette.

But first you have to get it out of the shell! Whether enjoying stone crab at home or at a restaurant, prepare to work for your dinner. You’ll need some tools (mallet, nutcracker, pick) to get to the meat. That’s part of the fun.

 
*While they can be found as far north as Connecticut and as far south as Belize, commercial harvest takes place around Florida and the Gulf of Mexico, west to the Bahamas and east to Texas. It is illegal in Florida to retain the entire stone crab; only the claws.

†The larger “crusher” claw is the one usually harvested. Either claw can regenerate three or four times over the lifetime of the crab; regeneration takes one to two years. In nature, stone crabs lose their limbs frequently when attacked by predators. Claws must be at least 2.75 inches long to be harvested and cannot be taken from egg-bearing females. Other crab species, lobster and other crustaceans can also regenerate claws, but their claw meat is not considered so spectacular as to be a food crop by itself.

These cookies from WithACh.com, packed with popcorn and candy corn, inspired us to make something much simpler: caramel corn mixed with candy corn and almonds.

If that sounds too sweet for you, mix the candy corn and almonds with plain popcorn.

This caramel corn cookie recipe is adapted from a base recipe from Golden Blossom Honey.

You can also substitute maple syrup or the lower-glycemic agave nectar. If you use agave, try half a cup, as it’s much sweeter than honey or maple syrup.
 
 
RECIPE: HALLOWEEN CARAMEL CORN COOKIES

Ingredients

Brussels sprouts, Brassica oleracea, are members of the cruciferous vegetables group, which is high in cancer-protecting phytochemicals. Other members include arugula, bok choy, broccoli/rabe, cabbage, cauliflower, cress, daikon/radish, horseradish/wasabi, kale, kohlrabi, mizuna, mustard greens/ seeds, rutabaga, tatsoi and turnips, among others.

While they are thought of as a winter crop, the vegetable is available almost year-round, with the peak season from September through February.

Few foods are more unpleasant than overcooked brussels sprouts. The same is true with other cruciferous members: excessive heat releases an unpleasant smelling and tasting chemical compound.

 
BRUSSELS SPROUTS NUTRITION

Brussels sprouts are exceptionally rich in protein, dietary fiber, vitamins, minerals and antioxidants, including glucosinolate, an important cancer-fighting phytonutrient. All cruciferous vegetables contain glucosinolates, but brussels sprouts are especially potent in this regard.

They are also cholesterol-fighters. Steamed brussels sprouts actually have a have better cholesterol-lowering effect than raw brussels sprouts. The plant fibers do a better job of binding when they’ve been steamed.

Brussels sprouts are an excellent source of vitamin C; one cup provides more than the daily requirement. Vitamin C, along with vitamins A and E, also found in sprouts, protect the body by trapping harmful free radicals. Brussels sprouts are one of the best vegetable sources for vitamin K, which strengthens bones and helps to prevent, or at least, delay the onset of Alzheimer’s disease.

If some people are hesitant to eat brussels sprouts, mix them into a potato salad!

This delicious and nutritious twist on potato salad was a finalist in the United States Potato Board sponsored “Healthy Potato Salad Recipe Redux” challenge. It was developed by Kristina LaRue, RD, LD/N, a dietitian and blogger in Orlando, and sent to us by PotatoGoodness.com, which has a treasure chest of potato recipes.

You can use leftover beer; the carbonation isn’t important. So if you feel like only having half a beer, save the rest to marinate vegetables!

A happy marriage: potato salad with brussels sprouts. Photo courtesy Love Zest | Potato Goodness.

Ingredients For 6 Servings

 
Preparation

1. PREHEAT oven to 450°F. Slice potatoes and brussels sprouts lengthwise.

2. SOAK vegetables in beer in a large bowl for 5 minutes. Place on rimmed baking sheet and top with onion, garlic, rosemary and a bit of salt; drizzle with olive oil.

3. BAKE 45 minutes, stirring halfway through baking. Sprinkle roasted vegetables with kosher salt, break up the bacon, and add extra olive oil if desired.

Here’s another delicious brussels sprouts recipe: Roasted Fingerling Potatoes and Brussels Sprouts with Rosemary and Garlic.

Here’s a better-for-you Halloween snack with a vampire twist.
Ingredients Per Serving

Preparation

1. CUT the apple into 10 wedges, then spread peanut butter onto five wedges.

2. PRESS five mini marshmallows into the peanut butter (closer to the apple skin) to resemble teeth.

3. PRESS the five remaining apple wedges down onto the marshmallows; serve up the smiles!

RECIPE: SPIDER CAKES

These were made in a microwave egg cooker.

Ingredients

1. MIX batter and place three rounded tablespoons into each egg cooker well.

2. MICROWAVE uncovered on HIGH for 2-2½ minutes.

3. CREATE legs from chocolate covered mini pretzel sticks. Make 6 jointed legs for each spider by affixing dipped pretzel sticks at an angle with melted chocolate.

4. MAKE eyes using small red candies.

Have fun!