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Chocolate Peanut Butter Nutella Whoopie Pies

Whoopie pies. The jokes write themselves, am I right? I originally gave whoopie pies a go during “Love Week,” a week dedicated to community service at our church. What says love like a plate of whoopie, amIright?

Side note: One summer I worked double duty pulling two jobs – one at a cast iron pipe foundry and one at a small, privately owned bakery. I would drive straight to the bakery from the foundry, wiping off the cast iron suit with body wipes. And while I learned nearly every nickname for every guy at the foundry (shout out to my fellas Stump, Slimey and Renegade!), I never actually learned what made each of the pastry fillings special or which types had which icing or frosting, so anytime a customer asked, I would confidently tell them, “oh, that? That’s a mixture of whipped cream and buttercream.” I later learned that only one thing in the bakery ever had that, and it was, in fact, the whoopie pies. So, sorry about that to everyone who ever inquired at Jersey Girl, and sorry to my body that summer for all the cream cheese iced cinnamon rolls. Just kidding. Super not sorry for those.

It wasn’t until a few years later that I gave these complicated looking treats a go for myself. My favorite part is that they’re super messy in nature but oh so sweet to look at. Something I much aspire to in my own life. DTH can vouch for at least half of that. Instagram can account for the other (oh heeeey there, Mayfair filter, you saucy minx, you). They’re also so much easier than they look. Which I may or may not be able to relate with. Mostly not, but, you know.

I simply followed Bakerella’s recipe for chocolate peanut butter whoopie pies, then, once I got handy (and, yes, I did get handy) with those, I added a walloping dollop of Nutella – my favorite go-to mix-in to make anything delicious. Naturally I didn’t bother with piping this filling in. No, no, no I got myself a spoon, stuck it in the bowl and swished all around the pastry delicately (nope), expertly (nope) and carefully (definitely nope).

Also, for the sake of being open and honest, tonight, I threw this little recipe into the crockpot to simmer overnight (I’m terrified of leaving my crockpot on and not being home if something were to happen). I doubled the batch, which meant dicing up 2 jalapenos. I was much more careful this time around (I promise), but then upon clean up, rubbed my hands all in the discarded seeds. But I didn’t wipe my eyes this time. I rubbed a place much, much worse. The end.
Whoopie Pies

Chocolate Peanut Butter Nutella Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
8 T. butter-flavored Crisco (the original recipe calls for 4 T. unsalted butter at room temperature and 4 T. vegetable shortening, but I personally love the butter Crisco sticks, and it make baking so easy… no one has time to wait for butter soften. Not even Paula Deen (are fond and friendly Paula Deen jokes kosher right now? I really love her. No?))
1 c. brown sugar
1 egg
1 tsp. bourbon vanilla (regular is fine, but the bourbon vanilla is utterly delicious)
1 cup milk

Preheat oven to 375 degrees. Line baking sheets with parchment paper. In a bowl, stir together, flour, cocoa, baking soda, and salt. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg and vanilla and beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.

Peanut Butter Nutella Filling
2/3 cup peanut butter (or crunchy)
3/4 cup unsalted butter, room temperature
Heaping spoonful of Nutella to taste
3/4 cup confectioners sugar
1/2 teaspoon salt

Beat peanut butter, Nutella and butter on low until creamy. Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy. Spread filling on flat side on one cooled cake. Top it with a second cake and press gently.

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