But sometimes I'll come across a recipe that is worth all that AND the heavy lifting.
Heavy lifting as in the lugging out of my Kitchen Aid mixer that Gigi and Papa gave me 5 years ago for Christmas.
I saw this dessert on a blog I read and instantly knew I would make them someday so I copied and pasted the recipe, e-mailed it to myself and then stored it in my recipes folder in gmail.
It's been a long back to work week for TG and I couldn't think of a better day to surprise him with a delicious treat. TGIF people.
And, without further ado I present to you...
(The blogger found this recipe on Martha and instead of using Crisco which she hates, and I do too she substituted butter. I have to say I think they turned out perfectly delicious.)
For the Cookies:
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder, not Dutch-process
1 1/2 teaspoons baking soda
1/2 teaspoon coarse salt
5 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 large egg
1 cup skim milk
1 teaspoon pure vanilla extract
For the Filling:
1 1/4 cup natural, creamy peanut butter
3/4 cup confectioners' sugar
To make cookies: Preheat the oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a small bowl; set aside.
Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the 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.
To make filling: Put peanut butter 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.
Assemble cookies: Spread 1 scant tablespoon filling 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.
MMMMM. Peanut Butter Whoopie Pies...totally worth the heavy lifting.
