PB & J Whoopie Pies

It reminds me of school days. All I need is a carton of chocolate milk and some clouds so I can lay down and find shapes in them. A great treat for those after-school hours! Or, if you're a big kid, a great after work treat!

PB & J Whoopie Pies

Ingredients:

• 2 1/4 whole wheat flour, white wheat or all-purpose
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup soft butter
• 1/2 cup brown sugar
• 3/4 cup peanut butter, crunchy or smooth
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups buttermilk

Filling: 

• 1 cup vegetable shortening
• 1 cup powdered (confectioners) sugar
•  1 1/3 cups Marshmallow fluff
• 1/4 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 1/2 to 3/4 cup  jam, your choice of your favorite 

Instructions:

• Oven Temperature: 375 degrees F
• Cooking Time: 12 -14 minutes
• Makes: 18 small Whoopie Pies (36 individual), or 8 large Whoopie Pies (16 individual)

Preheat oven to 375 degrees F. Line baking sheets with parchment paper, or lightly grease.

Cakes:
Whisk together the flour, baking soda, baking powder and salt; set aside.

Cream together the butter, brown sugar, and peanut butter until light and fluffy. Beat in the vanilla.
Beat in the eggs one at a time, making sure to scrape the bowl after each addition. 

Add one third of the dry ingredients and mix until moistened. Add half of the buttermilk and mix until combined. Scrape the sides and bottom of the mixing bowl to make sure everything is evenly mixed. Add the remaining flour and buttermilk. Scrape the bowl again as the peanut butter tends to stick to the bottom.

Scoop the batter onto the prepared baking sheets in 2 tablespoons measurements, or, with a #30 cookie scoop (scant 1/4 cupful) for large pies. Scoop by tablespoon for small pies. Leave about 2" between cakes.

Bake for 9-11 minutes for smaller pies, 12-14 minutes for larger pies, until they spring back when lightly touched, or a cake tester inserted in the middle of the pies comes out clean. Remove the whoopies from the oven and let cool on the baking sheets for 5-10 minutes, then transfer to a cooling rack and let cool completely before filling.

Filling:
In a large bowl, mix all filling ingredients together until light and fluffy. Scape the bowl often to avoid lumps.

Spread the flat sides of half the cakes with a thick layer of filling (about 2 tablespoons for the large pies). Top with the remaining cakes, flat side down, with 2 teaspoons of your favorite jam. Place the halves together and press gently to spread the filling to the edges.