Great British Baking Show
As I sit here watching Season 4 of The Great British Baking Show I am reminded of the challenges I keep setting for myself and then completely ignoring! I am also amazed at how much I learn from this show. I am constantly being introduced to new bakes: new pastries, cakes,etc. I even tried my hand at a Kouign-Amann after seeing them done on the show, and have a mini list of things to keep trying. I could never be a part of this show though. Friends keep asking if I’ll be auditioning for the Canadian version and the answer is a hard no! I’d probably be okay with some of the bakes that contestants are allowed to practice for, but the technical challenge scares the crud out of me. And I’d never be able to maintain my composure with the judges staring me down.
I should probably get back on track with learning and challenging myself, but for now it’s Monday morning, hubs has been away for ages with work, and I just don’t feel like it. What I want today is something simple and a bit reminiscent of childhood: whoopie pies! Peanut Butter whoopie pies to be precise.
This recipe came out of the Ottawa Citizen Newspaper, original recipe by Stephanie Eddy. Aside from bumping up the salt, I haven’t changed it at all. It’s too good to mess with! The cookies are very cakey and the peanut butter makes them good and sweet. If you use natural peanut butter it’ll help with the sweetness but that’s never what I have on hand so I just use my regular Kraft Extra Creamy (my all-time favourite peanut butter).
Side note: I need to get my hands on one of these magical ovens that they’re using in TGBBS! The doors slide in under the oven so you’re not having to reach over them to get things in and out of the oven. As a short person I find this magnificent!
Sorry, back to cookies...
Chocolate Peanut Butter Whoopie Pies (recipe by Stephanie Eddy)
Cakes
1 3/4 C all-purpose flour
2/3 C cocoa powder
1 1/2 tsp baking soda
1/2 tsp kosher salt
1/2 C unsalted butter, room temp
1 C dark brown sugar
1 egg
1 1/2 tsp vanilla extract
1 C milk
Filling
3/4 C + 2 tbsp peanut butter
1/2 C + 1 tbsp (9 tbsp) unsalted butter, room temp
1 tsp vanilla
1/4 tsp salt
1 C + 2 tbsp powdered sugar
In a medium bowl whisk together the flour, cocoa, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar until light and fluffy. Add the egg and vanilla, scraping the sides of the bowl as needed.
With the mixer on low add 1/3 of the flour mixture until just combined. Half the milk, followed by another 1/3 of the flour mixture. Repeat with final half of milk, and remaining 1/3 of the flour. Mix until just combined.
Fill a ziploc bag with a 1” corner cut off (or a piping bag fitted with a 1” round tip) with some of the batter. Pipe 2” rounds onto a parchment lined baking sheet (cakes will spread so leave room).
Bak at 375F for 6-9 mins (depending on size of your cakes), until tester comes out clean. Chill on a baking rack.
While the cookies are cooling prepare your filling.
In a clean bowl of your stand mixer cream together the butter and peanut butter. Add the vanilla and salt, mix on high until combined.
Using an offset spatula or a piping bag add filling to the bottom side of half the cookies and top with another cookie of similar size.
Enjoy!!
As always, I want to know what you’ve been baking! Comment below tag @ragebake #ragebake on Instagram!