>> Tuesday, December 8, 2009
People out there who frequent this site know I'm addicted to everything chocolate-peanut butter. And for those of you new to (never home)maker -- you'll learn fast. I made these peanut butter whoopie pies one night at 10PM on a whim. Totally random. I've not had much time for baking during the work-week these days, so when I get the urge, I go for it.
Though the original recipe wasn't vegan -- and these turned out wonderfully with a little Ener-G Egg Replacer! If you'd like some tips on how to turn regular recipes into vegan ones, check out yesterday's post about substitutions for common ingredients in baking. My favorite part of this whoopie pie? The peanut butter center, of course! Oh, and I think the pies taste best straight from the fridge.
(A bit from the book now . . .)
"The origins of the whoopie pie remain a mystery, but many believe that the cookie, a specialty of Pennsylvania Dutch country and parts of New England, was created when leftover cake batter was baked, iced, and sandwiched as a treat for children."
Adapted from a recipe in Martha Stewart's COOKIES book. To get the original recipe, go here.
For the pies . . .
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 cup Earth Balance (or your favorite butter substitute)
- 1/2 cup raw sugar
- 1/2 cup packed dark-brown sugar
- Ener-G Egg Replacement for 1 large egg (I also imagine that 1/4 cup applesauce would do the trick)
- 1 cup regular soy milk
- 1 teaspoon pure vanilla extract
For the filling . . .
- 2/3 cup natural, creamy peanut butter
- 1/2 cup Earth Balance (or other butter substitute)
- 3/4 cup confectioners' sugar
Method . . .
- Make cookies: Preheat the oven to 400 degrees. Sift together flour, cocoa powder, baking soda, and baking powder into a small bowl; set aside.
- Put Earth Balance (butter sub.) and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add Ener-G (or other egg replacement); mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the soy milk and vanilla. Mix in remaining flour mixture.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Let cool on sheets on wire racks 10 minutes. Transfer cookies to wire racks using a spatula; let cool completely.
- Make filling: Put peanut butter and Earth Balance (butter sub.) in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired.
- Assemble cookies: Spread 1 scant tablespoon filling (or more!) on the bottom of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.