Good morning to you!

As fall begins to sink in, with leaves floating off the trees, and the cornstalks growing pale in the late summer sun, 

our minds turn to crisper temps, warmer clothes, 
and all things sweet and tasty.


These new whoopies made from healthy whole wheat and oatmeal dough, and stuffed with apple pie cream filling are my kids new favorite treat around here! I made them for the first day of school celebration, and my kids went crazy for them! We are trying to convert so many recipes we have into healthier fare, and using my Wondermill to grind fresh whole wheat is the quickest and best way so far. This recipe uses fresh ground soft white wheat for my whoopie pies,
and homemade apple pie filling for the Whoopie Pie filling.
The next two weeks we will be having a “Celebrate Fall Extravaganza”, with lots of good recipes, shots from life here in the MN Prairies, and ideas on how to get everything and everyone you love ready for the colder temps that are just around the corner. Canning recipes, baking recipes, and soup/stew recipes to have on hand for when the weather starts to change……crafts and decorations for a house that love fall (including printables!)….walks down memory lane from past Falls here at The Welcoming House…
I cant wait to share it with you.
Meanwhile, enjoy this fantastic recipe, and look for more delicious apple things coming next week. 🙂
Blessings to you and yours, 


Oatmeal Apple Pie Whoopies
In a bowl combine the following:
Dry ingredients: 
2 cups soft white wheat flour
1 cup oatmeal, quick oats work best
3/4 cup brown sugar
3 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
Wet Ingredients:
Blend in a separate bowl:
3 eggs
1/2 cup sour cream or plain yogurt
1/4 cup of Crab Apple Juice
1 stick butter
1/4 cup shortening
2 Tbs Molasses
Combine the wet with the dry, and blend with a hand mixer until well blended. You can add up to 1/2 cup more of the juice to thin the batter out if it seems too thick for you.Mine was perfect with the above additions, but we also like heartier breads and desserts. 🙂
Using an ice cream scoop with a spring action, scoop up 3/4 of a scoop at a time, and place on a cookie sheet. My regular cookie sheets will hold 8 whoopie dough blobs at a time, staggered so that they can puff up without touching one another.
Bake in  350* oven for 13-18 minutes per pan,
or until the dough springs back in the center of the whoopies.
Take out, remove from cookie sheet, and set on a cooling rack.
While cooling, mix up this filling:
1 can apple pie filling
1 block cream cheese
Makes eight whoopie pies, filled and chilled, as my kids like to say. 🙂
Smooth even amounts of apple pie filling into the oatmeal apple whoopies, and serve on a tray for the kids.
I promise you, they will love them, and ask for them again. 🙂