I’ve already made peanut butter chocolate whoopie pies, but those were chocolate with peanut butter frosting. This time, thanks to the Whoopie Pie book I got for Christmas, it was time to try those flavors the other way around.
I think my one major mistake was using natural, unsweetened peanut butter. The cookie part ended up being not very sweet and tasting a little too real peanutty, which I usually like… but I think something like Jif would work a little better here, as much as it pains me to admit that.
This weekend started the way it should, with Pizza Friday! It had been a few weeks since we’d had pizza, and Mike and I both missed it. I forgot to make my usual dough the day before so I went for the trusty Quick Pizza Dough and let it rise for about an hour.
I kept it really simple with some sauteed spinach, ricotta, and slices of red onion. It was fabulous!
Straight from the oven…
Saturday morning was absolutely beautiful. I’m sorry to rub it in for those of you that are still under snow, but this is exactly why I pay ridiculously high rent and taxes to live in California.
My parents are in town, and since my dad and I are both training for the Boston marathon, we headed down to the Ferry Building to run up the Embarcadero to the Golden Gate Bridge and back (14 miles). It was a little warm, but I had absolutely no complaints!
I love running over the Golden Gate bridge because the view from the other side is so amazing.
I was having a great run until about mile 11, when my right IT band started giving me problems. We ended up walking the rest of the way back to Fisherman’s Wharf, then caught the streetcar back to the Ferry Building. I’ve been stretching and foam rolling my leg like crazy because I’m determined to get better in time to run Boston!
Saturday night for dinner, we went to one of my favorites, Burma Superstar (which I’ve raved about here. I’m completely in love with that place!
If you’re looking for other whoopie pie ideas, try these!
(adapted from: Whoopie Pies)
makes about 30
1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, softened
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1 tsp vanilla
2 large eggs
1 1/2 cups buttermilk
1/2 stick butter (4 tbsp), softened
4 cups powdered sugar
1/2 cup cocoa powder
1 tsp pure vanilla extract
milk (start with 1/4 cup)
Preheat the oven to 375 F. Line two baking sheets with parchment.
In a medium bowl, stir the flour, baking soda, baking powder, and salt together with a wire whisk.
Beat the butter, peanut butter and brown sugar in a stand mixer until light and fluffy. Add the vanilla, then add the eggs one at a time, mixing well after each one.
Add half the flour mixture and mix until incorporated. Add half the buttermilk. Scrape down the bowl and add the remaining flour mixture, mixing on low until it is combined. Add the remaining buttermilk and mix until smooth.
Using a piping bag with a large plain tip, pipe the batter onto the parchment-lined sheets in 2 1/2″ circles. You can drop batter by the spoonful if you prefer.
Bake for about 12 minutes, or until the edges are just beginning to brown. Let cool on the sheets for about 5 minutes, then remove and cool completely on a wire rack. Pair up cookies by size and fill with chocolate frosting.
For the frosting:
Mix the butter, powdered sugar, vanilla, cocoa powder, and milk with a stand mixer. Add additional milk as needed, about 1 tsp at a time, until it has a spreadable consistency.