The story starts two years ago we needed to move from our apartment to an allergy free home.
We found a mobile home in a nice mobile park that became a safe haven for our daughters severe cat & smoke allergies.
We have worked hard fixing up the inside, taking care of problems as they came along but for the most part we had a friendly relationship with our park manegement --- til last month.
After finally being able to buy a new mattress we moved our old mattresses out onto the porch and contacted management to find out if they still offered trash pickup (something they offered as part of park services when we moved in 2 years ago). Turns out that while they have raised park lot fee's 20 dollars a month in 2 years they have lowered the services we recive from the park.
Instead what we recieved was a "friendly reminder" that our mattresses needed to be properly removed.
Within two days we were able of course to remove them and continue on with life right? WRONG our mobile home office management team decided to invade our property (Renters Rights Violations all over the place) take pictures of our property and then send us a 7 day clean or EVICT notice - what for right?? A wagon & two bikes that you can not see from the front of our home and my CHILDRENS TOYS on our front porch - all 5 toys. --- Not kidding. Since our mobile home's Property lease is up in June our first response was to try to move into a new home by June but while the rest of the country is having major cheap houseing I was unable to find a nice home for under 150K, so our new plan is to stay for another year save up every dime, hubby is going to work over time and we will move next spring hopefully for the last time for a long time.
We have also given the office in writting a warning that they walk onto our property without written warning that we will have them ticketed and/if needed removed from our property by the police, needless to say we have talked with 3 lawyers and the local PD.
So if you are ever in the market looking for a mobile home put this place on your list of NOTS.
MEADOWBROOK VILLAGE 1240 HUMMINGBIRD ST, SALT LAKE CITY, UT
Manager Teresa Wolfe.
Since I have been dealing with such ridiculous stress from some pathetic life forms I need a stress break hence Whoopie Pies!!
Maybe you have noticed this wonderful growing trend or have been reading up on these in the news they range in different flavors, sizes and fillings but they sound yummy!!
So I am adding in some of the recipes I found
Whoopie Pie
Time: 1 hour / yield 6
FOR THE CAKES:
1/4 pound (1 stick) butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
1 teaspoon sea salt
2 cups all-purpose flour
1/2 cup cocoa
1 cup buttermilk
FOR THE BUTTERCREAM FILLING:
3 large egg whites
3/4 cup sugar
1/2 pound butter (2 sticks), at room temperature
3/4 teaspoon vanilla
1/4 teaspoon sea salt.
1. For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.
2. Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and cool completely before filling.
3. For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar. Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on an instant-read thermometer.
4. Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before using.
5. For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. Top filled half with another cake to sandwich the buttercream. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Whoopie Pie
Time: 1 hour / yield 6
FOR THE CAKES:
1/4 pound (1 stick) butter, at room temperature
1 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 teaspoons baking soda
1 teaspoon sea salt
2 cups all-purpose flour
1/2 cup cocoa
1 cup buttermilk
FOR THE BUTTERCREAM FILLING:
3 large egg whites
3/4 cup sugar
1/2 pound butter (2 sticks), at room temperature
3/4 teaspoon vanilla
1/4 teaspoon sea salt.
1. For the cakes: Preheat oven to 350 degrees. In a mixing bowl, cream together the butter and brown sugar. Add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition.
2. Using an ice cream scoop or a spoon, scoop out 12 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched, 12 to 14 minutes. Remove from oven and cool completely before filling.
3. For the buttercream filling: For best results, follow directions carefully, paying attention to required temperatures. Fill bottom half of a double boiler (or a medium saucepan) with an inch or two of water, and bring to a boil over high heat. In top half of double boiler (or a metal bowl), combine egg whites and sugar. Place over simmering water and whisk just until sugar is dissolved and temperature reaches 180 degrees on an instant-read thermometer.
4. Using a whisk attachment on a heavy-duty mixer, whisk egg whites and sugar on high until they double in volume and become thick and shiny. Continue to whisk until cool. Reduce speed to medium and begin to add butter about 1/2 tablespoon at a time, until all the butter is incorporated. Add vanilla and salt. If mixture looks curdled, continue to whisk until it is smooth. Increase speed to high and whisk for 1 more minute. Use immediately or place in an airtight container and chill for up to 3 days, whisking buttercream again before using.
5. For assembly: Using an ice cream scoop or spoon, place 1/4 cup buttercream on flat side of each of 6 cakes, spreading it to edges. Top filled half with another cake to sandwich the buttercream. Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.
Amish Vanilla Whoopie Pies Recipe
Ingredients
1 cup shortening
2 cups sugar
5 cups flour
1 tbsp vanilla
2 whole eggs and 2 egg yolks
1/2 cup hot water
1 tsp baking powder
2 tsp baking soda
.
filling:
2 egg whites
2 Tbsp milk
2 tsp vanilla
1 1/2 cup shortening
4 Tbsp flour
1 pound powdered sugarDirections
Cream shortening, sugar, salt, eggs and vanilla. Mix flour, baking powder and add soda with water and milk. Mix together.
bake 425 degrees 5-8 minutes.
.
To make filling: beat egg whites until stiff. Add vanilla, flour and milk. Beat well and add shortening and sugar.
Place cream filling between two cookies.
Enjoy!!!
1 cup shortening
2 cups sugar
5 cups flour
1 tbsp vanilla
2 whole eggs and 2 egg yolks
1/2 cup hot water
1 tsp baking powder
2 tsp baking soda
.
filling:
2 egg whites
2 Tbsp milk
2 tsp vanilla
1 1/2 cup shortening
4 Tbsp flour
1 pound powdered sugarDirections
Cream shortening, sugar, salt, eggs and vanilla. Mix flour, baking powder and add soda with water and milk. Mix together.
bake 425 degrees 5-8 minutes.
.
To make filling: beat egg whites until stiff. Add vanilla, flour and milk. Beat well and add shortening and sugar.
Place cream filling between two cookies.
Enjoy!!!
Amish Whoopie Pie Recipe
Cookies:1 cup shortening2 cups sugar1 cup hot water with 2 tsp baking soda4 1/2 cups flour4 eggs3/4 cup cocoa1 cup sour milk2 tsp vanilla1 or 2 shakes of salt
Filling:1 cup milk1 cup shortening4 Tbls flour1 tsp vanilla1 cup sugar
Preparation:
Mix cookie ingredients together. Batter is slightly thick so it can be dropped from a teaspoon. Drop onto cookie sheets into small rounds, trying to keep them roughly the same size. Bake at 375 degrees F (175 degrees C) for 8-10 minutes on an ungreased cookie sheet.
For the filling: cook together the milk and flour until thick. Place in a small bowl and add sugar, shortening and vanilla. Beat until spread-able.
Choose two cookies about the same size, spread some filling on one and place the other one on top, bottoms together
Cookies:1 cup shortening2 cups sugar1 cup hot water with 2 tsp baking soda4 1/2 cups flour4 eggs3/4 cup cocoa1 cup sour milk2 tsp vanilla1 or 2 shakes of salt
Filling:1 cup milk1 cup shortening4 Tbls flour1 tsp vanilla1 cup sugar
Preparation:
Mix cookie ingredients together. Batter is slightly thick so it can be dropped from a teaspoon. Drop onto cookie sheets into small rounds, trying to keep them roughly the same size. Bake at 375 degrees F (175 degrees C) for 8-10 minutes on an ungreased cookie sheet.
For the filling: cook together the milk and flour until thick. Place in a small bowl and add sugar, shortening and vanilla. Beat until spread-able.
Choose two cookies about the same size, spread some filling on one and place the other one on top, bottoms together
Pumpkin Whoopie Pies
MAKES TWELVE Prep Time: 35 minBake Time: 10 min
1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar
1. Preheat the oven to 350°. Line two baking sheets with parchment paper.2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.4. Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.
Now to make this world a better friendlier place lets all go make Whoopie!!
