My ego has almost fully recovered from The Croissant Debacle of 2011. So I’m back with something less complicated but equally delicious.
Do you remember that day in English class when you learned about literary devices? Yes?
Metaphors and similes and alliterations? All very effective writing tools. I’m a big fan of all of them.
But I’m an especially enormous fan of one in particular. Which one you ask? Hyperbole.
I’m not sure if you noticed this yet, but I tend to be hyperbolic. A little. A baby amount.
In my life, I generally categorize things, situations, and people into two groups: “The Best” and “The Worst.”
Illustration Number 1: Having no class on Fridays? THE BEST! Having to take that time to do homework because that’s how law school works? THE WORST!
Illustration Number 2: (Re)reading Harry Potter and the Goblet of Fire instead of doing your reading for tomorrow’s class? THE BEST! Being unprepared, sweating bullets as your Wills & Estates professor slowly (or in his case, quite rapidly) approaches your name on the seating chart to ask you about proper will execution procedure? THE WORST!!
Keep in mind these are purely hypothetical illustrations.
Illustration Number 3: Seeing Lion King 3D on a Friday night with your friends? THE BEST! The fact that Mufasa STILL dies in the stampede scene after all these years of wishing the story would change so that you wouldn’t cry like a baby every time you watch your favorite movie? THE WORST!
Like I said, not like I would know. I’m just positing scenarios someone might find themselves in…
Illustration Number 4: This peanut butter buttercream frosting I made? THE BEST BEST BEST BEST! BEST! Having some left over and eating it for dinner? THE BESTTTTTTT! Getting a stomachache from only consuming peanut butter buttercream for dinner? …the best? I think it’s still the best.
Chocolate Peanut Butter Whoopie Pies
Makes about 18 sandwiches
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
1/4 cup shortening
1/2 cup granulated sugar
1/2 cup dark brown sugar, packed
1 large egg
1 cup whole milk
1 teaspoon vanilla extract
- Preheat your oven to 375°F. Line to baking sheets with parchment.
- Whisk together flour, cocoa, baking soda, salt in a bowl and put to the side.
- Cream together butter, shortening, sugars. Add the egg and beat until it is pale and fluffy.
- Alternate adding the flour mixture and milk. First add half of the flour mixture, then add the milk and vanilla. Mix together til combined. Add the rest of the flour and combine. Remember to scrape down the bowl as needed.
- Drop heaping tablespoons of batter onto the cookie sheets. You want to put them at least two inches apart because they will expand as they bake. Bake for 12 minutes or until the cookies spring back to the touch.
- When the cookies are done baking, remove them from the oven and let them cool completely on the baking sheets. This means they will continue baking as they cool, so you definitely want to make sure you don’t leave them in the oven too long or you’ll get dry cookies (the worst!).
- After the cookies are cool, you’re ready to make some whoopie pies. Spread Peanut Butter Buttercream on the flat side of half of the cookies. Sandwich that frosting between another cookie and promptly stuff your face.
Seriously, though? I think this Peanut Butter Buttercream is my favorite thing I’ve ever made. Ever. So delicious! Next time I make these, I might replace some of the cocoa with melted semisweet chocolate to see what happens. The PB Buttercream recipe makes about 1 cup of frosting. If you’re not a big frosting person, this might be enough for you. If you are a big frosting person, think about making 1.5ish recipes. To make sure you have enough to eat dinner. Duh.
Happy Saturday! Bake with love!