Banana-Peanut Butter Whoopie Pies

If you like the combination of banana and peanut butter, you will absolutely love these! You have a banana cake, and peanut butter and cream cheese filling and a drizzle of a chocolate glaze on these. I can't remember where I found these little babies, so if it is you, thanks for a great recipe. But, I am so glad that I did try them! So, if for some reason, you are over run with ripe bananas, instead of making banana bread, try these! I know that you will love them!

Banana-Peanut Butter Whoopie Pies

2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup mashed banana
1/2 cup plain fat free yogurt (I used vanilla flavored)
1 stick unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1 egg
1/2 tsp vanilla

Preheat the oven to 350 degrees.

In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a separate bowl, mix together banana and yogurt. In a large bowl, use an electric mixer to combine butter and both sugars completely, ten add egg and beat until just combined. Add vanilla.

Alternately mix flour and banana mixture into creamed butter until just combined, beginning and ending with flour mixture. Scoop mixture into a pastry bag fitted with a 1/4 inch tip. (I used my cookie scoop.)

Line a baking sheet with parchment paper and pipe batter into 1 1/4 inch rounds. Bake in oven just until the edges are slightly golden brown--you want the resulting cake to be soft and moist, not crispy. About 10-12 minutes. Transfer parchment to cooling rack and cool completely.

For the filling:
16 oz. cream cheese, softened
1 cup confectioner's sugar
1/2 tsp vanilla
1/2 cup creamy peanut butter

In a medium bowl, use and electric mixer to beat cream cheese until fluffy. Add sugar, vanilla and peanut butter and mix until combined. Spoon mixture into a pastry bag with the end cut off.

Pipe filling onto the flat side of half of the cakes and then top with the other half of the cakes. Drizzle with chocolate glaze.

Chocolate glaze:
1/2 cup semi sweet chocolate chips
2 Tbsp butter
1 Tbsp corn syrup

Melt all ingredients in double boiler, or a glass bowl over a pot of simmering water. Mix until smooth. Do not over heat, or it will become grainy. Drizzle over whoopie pies.

These would be perfect for an afternoon tea with the girls!

The Daring Bakers make history!

For the first time ever the Daring Baker challenge for the month of September was chosen as a gluten free and/or vegan recipe, hosted by Natalie from Gluten a Go Go and Shelly of Musings from a fish bowl. I am not vegan or gluten free, so this definitely was a challenge for me. Wondering what it was?

Lavash Crackers with a topping.

We were given the recipe for the crackers and could add any seasonings to the, as long as they were vegan or gluten free. We were to also create a dipper for the crackers. I decided to sprinkle the tops of the crackers with cinnamon and sugar for a sweet fix. For the dip I chose a vegan lemon curd. However, the curd did not thicken up enough to actually dip the crackers into. Pretty much, you had to dip the cracker, let it run off, then you could eat it. It was tasty though.

I am still on the fence about the crackers. I really liked how the dough came together and rolled out and baked. But, it really isn't what I expected. Although, I am really not sure what I expected of them. Maybe I will try them again with some garlic. I am glad that I tried them. It really did push me out of my comfort zone.

Can't wait to see what October brings!!

Cookbook giveaway!

Marye of Baking Delights and also of Kettle and Cup is having a giveaway! Go right now and leave a comment for a chance to win it this autographed book!!

Fixation Friday:Chocolate Glazed Peanut Butter Torte

If you are a family of chocoholics, like mine, you really need to take part in the Chocolate Fixation created by Bri of Xplicit Sweetness. Twice a month we are making desserts of you guessed it, Chocolate! Go ahead, check it out, send Bri an email to be listed as an "addict". I'll be right here when you get back....

So, now on to the torte. This "fix" was chosen by Shandy of Pastry Heaven and to be completely honest, I haven't tried it yet. But hey, Friday is not over until midnight, so stay tuned and check back this evening for the verdict. I am absolutely positive that it won't disappoint. How can it really? Chocolate and peanut butter is a perfect match.....

So, for now, here is the recipe!

Chocolate Glazed Peanut Butter Torte
about 8-16 servings
2 tablespoons honey-roasted peanuts
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose flour
2 tablespoons natural unsweetened cocoa powder
1/4 cup butter, softened
2 teaspoons unflavored gelatin
1/4 cup plus 2 tablespoons cold water
1 cup creamy peanut butter
1 (8-ounce) package cream cheese, softened
3-1/4 cups plus 1 tablespoon heavy cream, chilled and divided
1 cup confectioners’ sugar
4 (1-ounce) bars semisweet chocolate, chopped
Garnish: chocolate curls

Preheat oven to 350°. Invert bottom of a spring form pan. (This will make it easier to remove from pan.) Lock side of pan. Set aside.

In the work bowl of a food processor, pulse peanuts with brown sugar until finely chopped. Add flour, cocoa, and butter, pulsing just until dough begins to come together. Press dough evenly into bottom of spring form pan. Prick dough all over with a fork.

Bake for approximately 15 minutes, or until dry to the touch. Remove from oven and set aside to cool completely.

In a 1-1/2-quart heavy saucepan, sprinkle gelatin over cold water and let stand for approximately 5 minutes, or until softened. Heat gelatin mixture over low heat, stirring for approximately 2 minutes, or just until gelatin is melted. Add peanut butter, whisking until combined; remove from heat. Add cream cheese, whisking until combined.

In a medium bowl, combine 3 cups heavy cream and confectioners’ sugar. Beat at medium-high speed with an electric mixer until soft peaks form. Add one-third of whipped cream to peanut-butter mixture to lighten, then fold in remaining whipped cream until well combined. Spoon filling onto prepared crust, gently smoothing top. Cover and refrigerate for at least 3 hours.

In a small heavy saucepan, bring remaining 1/4 cup plus 1 tablespoon heavy cream to a simmer and remove from heat. Add chocolate and let stand for 1 minute, then gently whisk until completely melted and smooth. Transfer to a small bowl and cool, stirring occasionally for approximately 20 minutes, or until slightly thickened but still pourable.

Run a warm thin knife around inside of spring form pan, then remove side. Pour chocolate mixture on top of cake and spread, allowing excess ganache to drip down sides. Store, covered tightly, in refrigerator.

Long Over Due...

A few weeks ago, my friend Megan from My Baking Adventures bestowed to me a couple of awards. Completely made my day!! I am sorry that I am just now passing them on, please forgive me!!

Thanks again Megan!!!

Next, I received an award from Susan at Food.Baby, who has some really yummy things over there. Thank you so very much!

So, now it is my turn to pass them along. This is always so hard for me because I love so many!

1. Megan from Megan's Cookin

2.Ley from Cilantro and Lime

3. Marye from Kettle and Cup

4.Katherine from Smoky Mountain Cafe

5. Stephanie from Stephchows

Pink Grapefruit Sandwich Cookies

For the month of September, the Cookie Carnival recipe is Pink Grapefruit Sandwich Cookies. I wasn't really sure what to expect from them, but since I *love* lemon, I thought I would like them. And the verdict is...I do like them. Next time, I will add a little more of the grapefruit juice for a stronger tartness, but I have already ate 3 of them. If you are a little worried about not liking them, go ahead and try them. They are sweet with a little hint of the grapefruit. There is not a strong grapefruit flavor to them, and I am sure that you will like them!


Pink Grapefruit Sandwich Cookies
You can bake the cookies and make the filling a day ahead.
Ingredients for cookies
Makes 15 sandwich cookies.
* Grated zest of 1 Ruby Red grapefruit, plus 1/4 cup freshly squeezed juice
* 1 cup sugar
* 1 1/2 cups all-purpose flour, plus more for work surface
* 3/4 cup cake flour (not self-rising)
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, softened
* 2 large egg yolks
* Pink Grapefruit Cream Filling

Directions
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
3. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.

4. On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.

5. Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.


Ingredients for filling
Makes enough to fill 15 sandwich cookies.
* 1/2 cup unsalted butter, softened
* 2 cups confectioners' sugar
* 1 tablespoon honey
* 3 tablespoons freshly squeezed Ruby Red grapefruit juice

Directions
1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.

Jam Day

Saturday was Jam Making Day for myself and 2 of my friends, Mary Jo and Shawntel. We all go to church together and are in the same bible study group, and love it when I get to have girl time. This was no different, we had a blast and a couple of burnt tongues and fingers, but it was all worth it in the end. I say that, but I am not the one with the blistered finger! :)

We made strawberry, peach and pear honey. We also attempted grape, but we burnt it and ended up with grape brittle, this is where the burns came from. However, the grape will be tried again.

So, I have told you about my tip on sealing the jars? Just flip them on the lids and let them cool. Works every time! On the left is the strawberry, pear honey in the middle, and peach on the right. I should have taken a picture of the grape, but not so pretty.

The pear honey is the most interesting to me. I have finely chopped and grated the pears and think that I like the grated version better. For some reason, although you don't add any honey to it, the jam ends up with a honey flavor.

Pear Honey:

6 cups grated pears

8 oz crushed pineapple, do not drain

4 cups sugar

1 Tbsp vinegar

Add all the ingredients and bring to a boil. Boil stirring constantly until the thermometer reaches 220 degrees, about 15-20 minutes. Pour into your jars and seal.