So, I have nothing in my fridge. There is a bottle of white wine (named cupcake, go figure), some condiments, left over rice, milk and eggs. Now, I have a stocked pantry and some left overs in the freezer, so I am not going to go hungry. But none of that sounds good. Not even remotely.
So, what do I do? The only thing that a single girl with no one who relies on her for dinner would do, I bake something!
Today, I had wanted to make whoopie pies. Not because I love them or had a craving for them but because I had never had them before. And then I decided that because I happened to have some peanut butter around that they would be peanut butter whoopie pies. Because, frankly, nothing goes better with chocolate than peanut butter.
They were a fantastic success. I guess if I had smooshed them a little, I would have gotten them a bit flatter like real whoopie pies. But they taste divine, so who cares!
Chocolate Peanut Butter Whoopie Pies
(make about 18)
- 2 cups gluten free flour blend (I used Jules’ Nearly Normal Flour)
- 3/4 teaspoon xantham gum (if not using Jules’s flour)
- 1/2 cup cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 cup milk
Preheat oven to 425 degrees. In a mixing bowl, whisk together flour, xantham gum, salt, baking soda and cocoa. In the bowl of a mixer beat butter and sugar until creamy. Add milk and egg and mix on medium for about a minute. Add half the flour mixture and stir. Once combined add the second half of the flour mixture until just blended.
On greased baking sheets, put 1 tablespoon scoops of batter about 1.5 inches apart. Bake for 5-7 minutes. When done the cakes will spring back when gently pressed. Cool for 5 minutes on the baking sheet and finish cooling on a rack.
Add a dallop of filling and smoosh 2 cakes together for a super delicious treat!
Peanut butter filling:
- 1 stick softened butter
- 2 T milk
- 1 teaspoon vanilla
- 1/4 cup peanut butter
- 2-3 cups powdered sugar
Beat butter, vanilla and peanut butter together until light and fluffy. Stir in 2 cups powdered sugar until combined and then beat. Add more sugar and milk until desired consistency is reached.