Described as a renaissance woman on a good day, and indecisive on a bad one, I myself am always searching for balance in my life in more ways than one.
Never was this more present than in my college days. A self-proclaimed "future pharmacist" from the age of 5 years old onward, I arrived at Temple University and discovered *shockingly* that I didn't actually want to be a pharmacist. From then on choosing what I wanted to do FOR THE REST OF MY LIFE (dramatically at the time) felt overwhelming and daunting in all senses.
Pharmacist -> Journalist -> Science Teacher -> Elementary School Teacher -> Science Teacher
Any time I turned my back on science I missed it and felt incomplete, and yet couldn't seem to find how to fit it all in.
I spent part of the time under the impression that nothing would in fact, make me happy and fulfilled in a career.
And then, slowly but surely, it snuck up on me. Without a doubt, 7th grade science is where I am meant to be. I look forward to Monday morning just as much as Friday afternoon. But most importantly what I've come to realize is that I've found a career that inspires me to pursue all of my other interests as well.
If you're at a point in your life where something seems like it's out of place, keep searching. It's out there. Maybe a massive change of career isn't as a dramatic of a shift that you need to make. Just pursue what makes you happy, and you'll find in time you'll get there.
I am a teacher. A baker. A blogger. And probably always searching for even more. Because if I've learned one thing, it's that being a life-long learner isn't the worst thing to be, and happiness comes from figuring it all out - and it will never be figured all out.
And for the days when even this seems a bit too daunting - redefining a classic recipe fits the mold just fine. A bit dense as two sided and filled whoopie pies, as open faced they are just enough. Mildly sweet, soft, creamy, and filling.
It's true we can't always change or make the rules for life - but with whoopee pies, we definitely can.
The universe has its own way of balancing itself of (scientifically speaking and otherwise). We will all get there in time.
Open Faced Pumpkin Cream Whoopie Pies
Servings: Approximately 30 cookies
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 2 Tbsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1 cup granulated sugar
- 1 cup brown sugar (light or dark)
- 1 cup vegetable oil
- 3 cups pumpkin puree
- 2 eggs
- 1 1/2 tsp pure vanilla extract
For Cream Cheese Frosting
- 3 cups powdered sugar, sifted
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese
- 1 1/2 tsp vanilla extract
Make cookies. Preheat oven to 350 degrees F. Line baking sheets with either parchment paper or silicon baking mats. In a large bowl whisk together flour, salt, baking soda, baking powder, cinnamon, ginger, and nutmeg. Set aside. In another bowl whisk together sugars and oil. Add the pumpkin puree and whisk to combine with sugar. Sprinkle the flour mixture over top and whisk to combine. Scoop rounds of batter 1- 1 1/2 inches in diameter onto baking sheets, flattening slightly if desired. Bake for 11-13 minutes, or until cookies are beginning to crack on tip and a toothpick inserted into one comes out clean. Transfer to a wire rack and cool completely.
Make frosting. Combine butter and cream cheese in the bowl of an electric mixer. Beat on medium-high speed until completely smooth. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Frost cooled whoopee pies and enjoy.
Recipe adapted from: Baked: New Frontiers in Baking
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