I've been meaning to post this for a few days. I hope it gets reincarnated by my classmates at the Willow Bend Environmental Education Center.
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Squash spice cakes
Adapted from Pumpkin Whoopie Pies, http://www.epicurious.com/recipes/food/views/Pumpkin-Whoopie-Pies-369375?mbid=ipapp
Recipe makes about 2 dozen.
3/4 c whole wheat flour
1/2 c white flour
1/4 c oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon, generous
1/4 tsp cloves
1/2 tsp ginger or anise
Mix in a bowl and set aside. Preheat oven to 35oF.
1 stick butter (8 Tbs) at room temperature
1 cup brown sugar
1/4 ground flax (optional)
Blend until smooth with an electric mixer.
15 oz puréed squash
1 tsp vanilla
1 egg
Blend together with the mixer.
1/2 c white flour
Gradually add in flour mixture. If needed, add in white flour until desired texture. This can make a more cookie style or a more cake style depending on the added flour. When thoroughly mixed, grease cookie sheets. Use a tablespoon measure to scoop generous globs of batter onto cookie sheet, they will double in size. These will bake pretty fast, 9-13 minutes. Once slightly cooled, move to cooling rack.
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Caleb! I'm going to pass this on to the next generation of baking philosophers, including a guy who is just learning to cook--by learning to bake--while taking my phil of food class. I'm hoping he'll share some of his musings about baking with you
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