I’m still totally addicted to the peanut butter and blackberry jam combo. One of the reasons I was really looking forward to getting The Fearless Baker back out from the library was because I knew that inside that magical book there was a recipe that would indulge that PB&J craving – PB&J Whoopie Pies.
The cookie is actually part wholemeal which makes it more reminiscent of a sandwich and it is light and chewy like cake or muffins. They were super easy to make and so satisfying to eat.
The filling is peanut butter marshmallow cream and it makes a huge amount! You make it by first making a sugar syrup and then adding it to whipped egg whites and once that’s combined you fold through peanut butter that’s been mixed with butter, salt and vanilla. I bought the good stuff – Bonne Maman blackberry jam to finish these off and they are easily one of the most amazing creations to ever come out of my kitchen.
They were messy to eat, I’ll be honest. The marshmallow cream being so generous wanted to ooze out the sides with each bite. I wouldn’t change that though, I wouldn’t change anything at all!
We used the leftovers to create cheats PB&J wagon wheels – I bought some chocolate wheatens that we spread with blackberry jam and peanut butter marshmallow cream and sandwiched together. There was no way I was wasting a single bite of that marshmallow cream!
There are still so many things I want to try from The Fearless Baker. One month going through that book was clearly not enough.