They’re also made in pumpkin shapes and maple leaf shapes; then individually shrink-wrapped to preserve freshness.

 
They can be eaten at room temperature or straight from the fridge, and they freeze beautifully.

Get yours at CranberryIslandKitchen.com:

The whoopie pie is Maine’s Official State Dessert, but the now-defunct Berwick’s Bakery in Boston (1898-1977) may have been the origin: A retired employee said that the company first started to bake whoopie pies in 1926, earlier than any other reference.

But Lancaster, Pennsylvania claims to be the originator, with an anecdotal story that the recipe originated with an [unknown] Amish housewife. As the story goes, when Amish husbands and children would find the baked treats in their lunch bags, they would shout “Whoopie!”

The whoopie pie is actually a sandwich cookie: two round, mound-shaped pieces of devil’s food chocolate cake with vanilla frosting in-between. The recipe first appears in cookbooks during the Depression, in recipe collections from several states.

As the story is variously told, Amish housewives would bake these treats and put them in their farmer husbands’ (or children’s) lunch boxes. When the lucky recipients would discover what was for dessert, they would shout “whoopie!”

Today there are dozens of flavors of cakes and fillings. There’s nothing left to do but take a bite.
  

It’s an easy recipe from Nestlé. In fact, you can let kids old enough to work with hot liquids make it as their contribution. Prep time is 10 minutes, cooking time is 20 minutes.

RECIPE: PUMPKIN SPICE FUDGE

Ingredients For 48 Pieces (About 3 Pounds)

Pumpkin Spice Fudge. Photo and recipe courtesy Nestlé.

Preparation

1. LINE 13 x 9-inch baking pan with foil, letting the foil drape over two ends of the pan to serve as handles.

2. COMBINE the sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy-duty saucepan. Bring the mixture to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until a candy thermometer reaches 234°F to 240°F (soft-ball stage).

3. QUICKLY STIR in the chocolate chips, marshmallow creme, nuts and vanilla extract. Stir vigorously for 1 minute or until the chips are melted. Immediately pour into the prepared pan.

4. COOL on a wire rack for 2 hours or until completely cooled. Refrigerate the pan, tightly covered. When ready to serve…

5. LIFT the fudge from pan using the foil handles; remove the foil. Cut into 1-inch pieces.

WHAT IS EVAPORATED MILK?

Evaporated milk, also known as dehydrated milk, is a shelf-stable canned milk product. Approximately 60% of the water is removed from fresh milk.

Prior to the 19th century and refrigeration, milk was highly perishable. In the summer heat, it spoiled in a matter of hours. In addition, there were sanitation problems: Milk straight from the cow was contaminated harmful with bacteria.

Gail Borden conceived of a shelf stable canned milk product in 1852. His first condensed milk product, launched in 1854, lasted three days without souring. Borden was granted a patent for sweetened condensed milk in 1854. Commercial production began in 1857.

In Borden’s early product, sugar was added to inhibit bacterial growth. Competitors perfected the technique of sterilizing the product to vastly improve shelf life. Today, evaporated milk has no added sugar; a separate product, sweetened condensed milk, is evaporated milk that contains sugar. [Source]

While not a hit right out of the gate, evaporated milk soon became popular as a safe and reliable substitute for fresh milk. It could be shipped easily to locations lacking the safe dairy production and/or refrigerated storage.

The Florida Keys were an example of a hot and remote area that had no dairying. Evaporated milk made it possible for residents to finally enjoy milk in coffee and in cooking. Key Lime Pie, initially made with evaporated milk and now with sweetened condensed milk, is a legacy of Mr. Borden’s vision.

The shelf life of canned evaporated milk will vary from months to years, depending on the sugar content and its proportion of fat. Carnation Brand makes evaporated milk from whole milk, nonfat milk and 2% milk.
  

If you have kids (or adults) who don’t like pumpkin pie—or if you want to bring a memorable house gift—bring two dozen of these! If you’re looking for a kids’ project, ditto: Give them frosted cupcakes and let them do the decorating.

You can bake your favorite chocolate cupcake recipe from scratch, use a cake mix, or in a pinch, purchase plain chocolate cupcakes. You can buy frosting or make your own.

While we enjoy the convenience of a cake mix—which is simply saves you the time of measuring and mixing the ingredients—we’re much fussier about homemade frosting. Most canned chocolate frosting tastes…canned. Here’s our recipe for homemade chocolate buttercream frosting.

 
RECIPE: THANKSGIVING TURKEY CUPCAKES

Ingredients for 24 Cupcakes

1. PREPARE the cake mix according to package directions to make 24 cupcakes. Bake and let cool completely. Frost each cupcake with chocolate frosting.

2. HOLD each cupcake upside down and dip into the chocolate sprinkles. For feathers, push five pieces of candy corn upside down into the top of the cupcake.

3. ADD two candy eyeballs and push a candy corn into the cupcake for a beak.

4. PIPE some red frosting next to the candy corn beak, or adhere a strip of red fruit leather.
 
VARIATION: Use malted milk balls as the head; press into the cupcake. Affix the candy eyeballs with frosting, and pipe a small amount of yellow frosting, and a small amount of red next to it, as the beak and the wattle.
 
Here’s the original recipe plus a video of the preparation. Find more delicious recipes at SixSistersStuff.com.

THE DIFFERENCE BETWEEN ICING & FROSTING

The difference between frosting and icing is that icing is made with confectioners’ sugar (also called icing sugar or 10x sugar), while frosting is made with granulated sugar (table sugar).

Because most people don’t understand this difference, the two words are often used interchangeably.

Everything is delicious at Cake, a Chicago bakery and NIBBLE Top Pick Of The Week (we reviewed it under a previous name, Damn Good Cookies). You can send anything on the menu as a gift, and it will delight the most demanding recipients.

It is not a gluten-free bakery, but there is gluten-free treasure to be found:

If you’re on the hunt for a gluten-free cookie gift for someone with a discerning palate, look no further than their specially Chubby Wubby Defloured, a sophisticated, delectable, gluten-free chocolate cookie.

The cookie sandwich is indeed chubby, Two bittersweet chocolate cookies, studded with chocolate chips, are sandwiched with a layer of chocolate ganache. Trust us: You’ll want more than one box.

In fact, the original Chubby Wubby Chocolate Cookie, made with conventional wheat flour, was so popular that the gluten-free version was created. The conventional Chubby Wubby has led to a family of other Chubbies—different fillings with the same delicious chocolate cookies:

 
A 12-piece box is $32.00, a 16-piece box is $38.00. Get yours at Cake-Chicago.com.
 
WHAT’S GANACHE?

Ganache is a velvety smooth blend of chocolate and cream, often with butter added. It is used as a frosting for cake and as a filling for pastries and chocolates. Rolled into balls, it becomes a chocolate truffle.

Here’s more about ganache and why it translates in French to idiot or imbecile.
 
  

For the holiday season, Sauza Tequila tweaked the recipe to create a holiday version: Cranberry Orange Margarita. Since Margaritas already include orange liqueur, they substituted cranberry juice for the lime juice and voilà!

Sauza made the recipe with Sauza Blue Silver 100% Agave Tequila. You can use any silver (also called blanco [white] or plata [which means silver]) tequila. For reference, here are the different types of tequila).

RECIPE: CRANBERRY ORANGE MARGARITA

Ingredients Per Drink

A Margarita for Thanksgiving and Christmas. Photo courtesy Sauza Tequila.

1. PREPARE the garnishes: Freeze the cranberries. Using a channel knife (you can buy a combination channel knife and zester), cut a long spiral from one orange (try to do it in a single strip, all around the orange). Cut the peel strips into strips that are 6 inches long. Twist the peels around a bar spoon (or other slender spoon) and reserve for later.

2. ZEST the other orange with a zester or spice grater to remove just the peel (none of the pith) and combine with sugar.

3. CUT the zested orange into wedges. Rub a wedge of orange around the rim of the glass. Roll the glass through the sugared orange zest.

4. COMBINE the rest of the sugar and orange zest mixture in a shaker with the cranberry juice, orange juice, tequila and orange liqueur. Twist the orange peel over the drink and place in the prepared glass. Top with the frozen cranberries and serve.
 
MORE ON MARGARITAS

Check out the history of the Margarita and more Margarita recipes.

Find more tequila cocktail recipes at SauzaTequila.com.