Whoopie Pumpkin Pies

Courtesy of:  The Neely's:  Food Network

Ingredients

For the cookies:

• 1 stick unsalted butter, at room temperature
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder 
• Pinch of kosher salt 

For the filling:

• 4 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
•  1 cup confectioners' sugar
• 1/4 cup canned pure pumpkin
• 1/4 teaspoon ground cinnamon
• Pinch of kosher salt

Directions

Make the cookies: 

1. Line 3 baking sheets with parchment paper (or use 2 baking sheets and bake the cookies in batches). 
2. Preheat the oven to 400 degrees F. 
3. Using a stand mixer, beat the butter and granulated sugar until light and fluffy. Beat in the egg, then the buttermilk and vanilla. 
4. Whisk the flour, cocoa powder, baking soda, baking powder and salt in a bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined
5. Drop 8 scoops of batter, about 2 tablespoons each, onto each prepared baking sheet, spacing them 3 inches apart. 
6. Bake until the edges are set but the cookies are still soft, about 8 minutes. Remove from the oven and let the cookies cool 2 minutes on the baking sheets, then transfer to racks and let cool completely.

Make the filling:

1. Beat the cream cheese and butter in a small bowl with a mixer until smooth. Slowly beat in the confectioners' sugar until smooth. 
2. Add the pumpkin, cinnamon and salt and beat until smooth.
3. To assemble the whoopie pies, spread a heaping tablespoonful of filling on the flat side of a cookie and sandwich with another cookie. Repeat with the remaining cookies.

Beer- Braised Country Style Ribs

Ingredients

• 4 pounds bone-in country-style pork ribs
• Kosher salt
• 1 1/2 teaspoons hot paprika (or regular if you can't find ht)
• 3 tablespoons extra-virgin olive oil
• 3 medium onions, peeled and cut into wedges
• 1 12-ounce bottle amber ale***
• 1 1/2 cups low-sodium chicken broth
• 2 bay leaves
• 6 sprigs thyme
• 2/3 cup apple cider vinegar ***
• 3 tablespoons honey ***
• 4 potoatoes, peeled and cut
• 3 large carrots, halved then cut into chunks

Directions

1. Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. 
2. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
3. Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. 
4. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. 
5. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
6. Mix the vinegar and honey in a measuring cup. 
7. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, add potatoes and carrots then return the pot to the oven.  
8. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate.
9. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and tyme.

***Chefs note:  I used an India pale ale, and doubled the vinegar and honey mixture.