All My Favorite Things In One Dessert?!

A little while back a staff member of mine directed me to Someone Left the Cake Out In The Rain. A fabulous blog which I spent a decent amount of time reading through – mostly because I stumbled upon a recipe for Peanut Butter Whoopie pies with Nutella Cream Cheese Frosting and died of happiness for a moment. Peanut Butter? Whoopie Pie? Nutella? Cream Cheese Frosting? Holy Mothership, beam me up! (Sorry I watched Trekkies last week and reconnected with my inner Star Trek fan.) All of my absolute favorite things in one dessert! So I began plotting when I would be able to get away with making and indulging in this (highly) unhealthy but delicious little beauties and thought, “What better time than a girls’ weekend in the mountains over July 4th?!” And so I made them. And I’m still working my way through them…and dreaming about them…

Read on for the recipe and photos…

Ingredients
(makes 18 cookie sandwiches)

1 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
4 tbsp (1/2 stick) unsalted butter, room temperature
4 tbsp vegetable shortening (like Crisco)
1/2 cup packed brown sugar
1 cup creamy peanut butter
1 tsp vanilla extract
2 eggs
1 1/2 cups buttermilk

Directions

  • Preheat oven to 375F and make sure you have a rack in the middle of the oven. Line baking sheets with parchment or wax paper (or spray with baking spray – but lining makes clean up easier!).
  • Sift dry ingredients together and set aside.
  • Cream the butter, shortening, and brown sugar.
  • Add peanut butter and vanilla and beat until light and creamy.
  • Add the eggs, one at a time, and beat – remember to scrape down the sides of the bowl to mix everything thoroughly.
  • Add the flour mixture, alternating with the buttermilk, in two additions and beat on medium speed until thoroughly combined.
  • Drop two tablespoons of batter onto the tray about 2 inches apart from each other. (Or if you’re fancy like “Someone Left the Cake…” into your whoopie pie pans!!).
  • Bake about 16 minutes until the cakes are firm to the touch.
  • Remove and let cool for about 5 minutes and then transfer to cooling racks to cool completely before frosting/filling.

Ingredients (Filling)

8 oz cream cheese, close to room temperature (I used 1/3 reduced fat – what? a girl can try to be healthier)
2 tbsp unsalted butter, room temperature
1 cup powdered sugar, sifted (important! to avoid lumps in your frosting)
3/4 cup Nutella
1 tsp vanilla extract

Directions

  • Cream butter with cream cheese until smooth.
  • Add the powdered sugar and combine (with your mixer on low).
  • Add Nutella and vanilla and mix until completely incorporated.
  • Put some on a cake and cover with another! I highly recommend storing these in the fridge if they’re not going to be gobbled up within a day or two – just to protect the precious cream cheese frosting.

Make sure to enjoy with a big glass of milk and your best friends.

Pile o' Whoopie!

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One Response to “All My Favorite Things In One Dessert?!”
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  1. […] baked goods you’ll find being posted in the next few days are: Peanut Butter Whoopie Pies with Nutella Cream Cheese Frosting Whole Wheat Lemon Poppy Seed Scones & Margarita […]



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