Recipes? Yes I am posting them now Weds. on a dare from Whoopie Pie Pam Jarrell & Sarah Price!

A few days ago I had the opportunity to have Amazon Top 100 authors Whoopie Pie Pam Jarrell and Sarah Price, authors of “The Divine Secrets of The Whoopie Pie Sisters” on The G-ZONE blogtalk radio show.

We got around to discussing whoopee pies, it is kind of hard not to with Pam around, hence her nickname.

I talked about the recipe I saw in the “Dash” magazine pull out of our local paper and said I would share the recipe. They scoffed at me: so here it is, straight from www.dashrecipes.com :

Peanut Butter and Jelly Whoopie Pies

By Dash

Makes    15    Active Time    1 hr.    Total Time    1 hr. plus cooling

Ingredients

For cakes:

    1¼ cups flour

    1 tsp baking powder

    ½ tsp salt

    1 cup packed brown sugar

    ⅔ cup creamy peanut butter

    1 stick (½ cup) unsalted butter, at room temperature

    1 large egg

    1 tsp vanilla extract

    ½ cup whole milk

For frosting:

    3 large egg whites

    ½ cup sugar

    ¼ tsp salt

    2 sticks (1 cup) butter, cut into bits, at room temperature

    ½ cup Concord grape jelly, plus more for spreading

Directions

    Position a rack in center of oven and preheat to 350°F.

    For cakes: Whisk flour, baking powder, and salt in a medium bowl. Beat brown sugar, peanut butter, and butter in a large bowl with an electric mixer on medium-high until light and fluffy, 2 minutes. Beat in egg and vanilla. Add flour mixture and milk in 2 batches each, alternating between them and beating thoroughly after each addition.

    Drop 1 heaping Tbsp batter at a time onto 2 parchment-lined baking sheets, leaving about 2 inches in between. Swirl top of each mound with your finger to make an even dome. Bake 1 sheet at a time (on center rack only) until puffed and golden and tops spring back to the touch, about 14 minutes. Let cool completely.

For frosting: Meanwhile, bring about 1 inch water to a boil in a medium saucepan; reduce to a simmer. Whisk egg whites, sugar, and salt in a medium bowl. Set bowl over simmering water in saucepan and whisk constantly until sugar is dissolved (rub mixture between thumb and forefinger; it shouldn’t be gritty) and mixture is foamy and warm to the touch. Remove from heat. Beat with electric mixer on high until white, glossy, cool to the touch, and stiff peaks form. Decrease speed to medium and beat in butter 1 piece at a time. Increase speed to high. Mixture will become soupy and then may appear curdled; keep beating until fluffy, like whipped cream. Add ½ cup jelly and beat until incorporated.

    Spread 1 heaping Tbsp frosting on flat sides of half the cooled cakes. Spread a thin layer of grape jelly on flat sides of remaining cakes. Sandwich together. Serve immediately or store in a covered container at room temperature for up to a few hours. Or you can refrigerate up to 2 days; bring back to room temperature before serving.

Kitchen Counter

Makes 15. Per whoopie pie: 340 calories, 39g carbs, 5g protein, 19g fat, 45mg cholesterol, 330mg sodium, 1g fiber

Key Tags    Dash Magazine September 2013    Sweet Endings