We love pumpkins! We just want to carve 'em, roast their seeds and then bake the guts into all kinds of awesome. So, this autumn, we're on a quest for the tastiest local pumpkin goodies, before the fleeting flavor is gone. Do you have a favorite local seasonal pumpkin food? E-mail firstname.lastname@example.org. Check out our other fall and Thanksgiving coverage over at Gobble Gobble.
When a bakery only opens to the public twice a week for seven hours at a time, and in that time frame people are constantly lining up to buy their favorite treats, you know it's going to be good. Sugaree Baking Company (1242 Tamm Avenue; 314-645-5496) has managed just that. Originally a bakery specializing in wedding cakes, Sugaree now opens its doors every Friday and Saturday from 11 a.m. to 6 p.m. and offers a hefty variety of fresh pies, cakes and cookies.
The pumpkin whoopie pies from Sugaree put a nice autumnal spin on the classic chocolate whoopie pies owner Pat Rutherford grew up eating in New England.
Homemade marshmallow fluff containing real maple syrup and brown sugar is sandwiched between two moist mounds of pumpkin cake spiced with fall favorites like cinnamon and nutmeg.
At only 75 cents a piece, feel free to indulge in -- oh, we don't know -- several dozen, because you won't want to stop after the first almost-bite-sized treasure is consumed. At the very least, get enough to save for later. These whoopie pies can easily be stored in the freezer, and when they come out, both the cake and creamy center will be just as soft as they day they were made.
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