Gnusletter #004 - THANK YOU, Fiddleheads!

"When it comes to life the critical thing is whether you take things for granted or take them with gratitude"
G.K. Chesterton
The holidays are a-comin'. Lock in your zen with a regular practice of Tao Cheng. It's like a combination of Tai Chi and Qi Gong but with an elemental Omni twist. Whether you wish to teach others or merely start your day with balance and flexibility, this no-impact form of movement makes you feel fantastic mind, body, and soul.
A huge heartfelt bear hug thank you to our Fiddleheads Unite! group who is the backbone of this Omni project that has been 20 years in the making with tons of blood, sweat, tears, bewilderment along the way.
Share your abundance by choosing our arts nonprofit, WHIMSICALIDOCIOUS, as your charity beneficiary when you buy on Amazon. Just click the link and start shopping! Amazon will do the rest
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Click here for our Fantasy Publishing Intensive
Pumpkin Whoopie Pies
from Taste of Home
  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1-1/2 cups canned pumpkin
  • 1/4 cup all-purpose flour
  • Dash salt
  • 3/4 cup whole milk
  • 1 cup shortening
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract


  • Preheat oven to 400°. Cream shortening and brown sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk the next 6 ingredients; beat into creamed mixture alternately with pumpkin.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake 10-11 minutes. Remove to wire racks to cool.
  • For filling, combine flour and salt in a small saucepan. Gradually whisk in milk until smooth; bring to a boil over medium-high heat. Reduce heat to medium; cook and stir until thickened, about 2 minutes. Refrigerate, covered, until completely cooled.
  • In another bowl, beat shortening, confectioners' sugar and vanilla until smooth. Add chilled milk mixture; beat until light and fluffy, about 7 minutes. Spread on the bottoms of half of the cookies; cover with remaining cookies. Store in the refrigerator.
Nutrition Facts:
1 sandwich cookie: 344 calories, 17g fat (4g saturated fat), 16mg cholesterol, 284mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 3g protein.
Happy Absurdist Day!
November 20th