Happy Monday! I hope you had an amazing weekend. As some of you may have seen, I started my Christmas shopping on Sunday with a trip to Pittsburgh with my mom. (Somehow I ended up spending more on myself than anyone else. How does this happen?) Anyway, I got my first Starbucks red cup of the season and had a chance to shop at Ikea and Home Goods. It was such a fun trip.
On Friday, St. Marys (the town where I live) celebrated Light-up Night. It’s pretty self–explanatory, but this is when the town turns on all of the Christmas lights. Although I’m not located directly downtown, I keep my shoppe open later and make some sort of sweet treat for any shoppers.
This year I made some holiday whoopie pies! (or gobs, if that’s what you prefer to call them). I made two kinds, chocolate with peanut butter frosting and red velvet with cream cheese frosting.
So, today I’m going to share the recipe for the Chocolate Whoopie Pies with Peanut Butter Icing.
Tomorrow I’ll post the Red Velvet recipe, and we will have a giveaway. Sound good?
The lovely folks at Giada De Laurentiis for Target were kind enough to send me some sample products to test. To make my whoopie pies, I used the baking sheet, whisk, and scooper. I can honestly say all of the products are really made well and my whoopie pies baked up perfectly!
We’ll start with the chocolate cake rounds first.
Here’s what you will need:
2 cups all-purpose flour
1/2 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, well-shaken
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg
Let’s get baking:
Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Using an electric mixer at medium-high speed, beat together butter and brown sugar in a large bowl for about 3 minutes (or until pale and fluffy). Add the egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour. Scrape down side of bowl occasionally and mix until smooth.
Spoon mounds of batter (about a tablespoon) 2-inches apart on 2 buttered, large baking sheets. Bake 11 to 13 minutes. Cookies are done if they spring back when gently touched. Transfer with a metal spatula to a rack to cool completely.
Next, it’s time for the peanut butter frosting:
Here’s what you will need:
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup heavy cream
Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Now, let’s put the two together:
This is the easy part. Using a spoon, dollop peanut butter frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. If you’d like, you can then roll the sides of your whoopie pies into colorful sprinkles for a little added bling!
That’s it! Your whoopie pies are complete and now it’s time to eat!
Don’t forget to come back here tomorrow to enter the giveaway and get the recipe for Red Velvet Whoopie Pies. See you then!