Ingredients
1 teaspoon baking soda
1 (15 ounce) can pumpkin
2 large eggs
2 cups brown sugar
12 cup vegetable oil
2 tablespoons molasses
1 teaspoon salt
3 cups all-purpose flour
2 -3 cups cream cheese frosting
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Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Individual cups for perfectly shaped poached eggs
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Clean yolk-white separation — essential for meringues and custards
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Baking steel for superior heat transfer — pizza, artisan bread
Julia Child's baking companion — master bakers teach technique
Individual cups for perfectly shaped poached eggs
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preheat oven to 375 degrees and lightly grease 2 large baking sheets. beat together pumpkin, eggs, sugar, oil and molasses. scrape down sides of bowl then beat in the salt, spices and baking soda. scrape down sides then beat in the flour. scrape down sides and beat another minute to make sure everything is incorporated. use a 1/4 cup measure to scoop batter onto baking sheets. i got 6 per baking sheet. bake 10 to 12 minutes. cool completely then sandwich with frosting. wrap each individually in plastic wrap.