Whoopie pies with peanut butter filling

My heart sank when last weekend at the central business district (CBD) of Melbourne I found myself in an abandon unit space which was once the cul-de-sac  of my favorite book store, Reader's Feast. My favourite 20-year old book shop has decided to close shop until further notice. In fact this is not the first time nor the first bookstore to do so in the past  four (4) months in Australia, closing shop, that is. Border's has closed its business due to slow (or poor) sale. I would like to think that this is due to the influx of electronic gadgets these days and therefore books can be read electronically nowadays. I sincerely hope that this generation doesnt forget the culture of book reading; It is also almost inconcievable to think not having book stores around, as Melbourne is known to be UNESCO City of Literature, mind you. My heart throbs just to think of how stories were woven together to fit a 15x22  500-page binder and how writers are awe-inspiring  as they breathe life into the fictional characters. My eyes well up sometimes on how words were beautifully crafted into proses and phrases. And how stories transport me to places I have never been to and how they leave an indelible effect in me. Call me a nerd or a book worm, if you may, but I simply couldnt imagine a life without books to accompany my idle hours, aside having my little boy and family of course.

Reader's Feast holds a special place in my heart as well; the first cookbook that my little boy has bought for me - Silver spoon (famous italian cookbook translated into English) - was from THAT bookstore. I am a privileged reading programme member as well.  All the books I bought and owned since living in Australia were well and truly from THAT bookstore.

I googled and alas Reader's Feast is going to open its door before the year ends....until that time, I shall remain hopeful.

And so here are some just as awe-inspirng and best selling whoopie pies to cave in for while waiting for the Reader's Feast Bookstore to open its doors for me and while you are held captivated by the words woven in and stories coming to life out of your favorite pocket books;

Chocolate Cake-Cookie Rounds;

2 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup well-shaken buttermilk

1 teaspoon vanilla

1 stick (1/2 cup) unsalted butter, softened

1 cup packed brown sugar

1 large egg

Preheat oven to 350°F (180 C or 160 C fan-forced). Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon  mounds of batter (you can use one rounded tablespoon or pipe them on your baking sheet) about 2 inches apart onto 2 buttered large baking sheets. Bake 11 to 13 minutes. Cookies will be done when they spring back when gently touched. Be careful not to over-cook. Transfer with a metal spatula to a rack to cool completely.

For peanut butter filling;

2/3 cup natural, creamy peanut butter

1/2 cup butter, softenend

3/4 cup confectioners' sugar

Beat all ingredients together.

Peanut Butter Filled Chocolate Cupcakes With Chocolate Ganache

I don't normally bake cupcakes for the simply reason that they can be quite "sinful", especially my kind of cupcake. I don't bake them plain. My kind of cupcake needs to have a filling. And loads of chocolate bars...It can really be rich you know. And to remain true to this, here is yet another example; with filling of peanut butter goodness ensconced by delectable chocolate and topped with frosty chocolate treat. What else can you ask for?

*Snagged from my favourite cupcake blog: http://cupcakeblog.com/

Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

5.4 ounces dark chocolate or 3/4 of a 200 gram bar of Valrhona 61% cocao
22 tablespoons butter (yes, nearly three sticks of butter!)
1-3/4 cups plus 2 tablespoons sugar
6 eggs
1 cup plus 2 tablespoons flour
4-1/2 tablespoons cocoa powder, unsweetened
1-1/2 teaspoon baking powder
pinch of salt

1. Melt chocolate and butter over a water bath.
2. Add sugar and stir, let mixture cool for 10 minutes.
3. Beat in an electric mixer for 3 minutes.
4. Add one egg at a time, mixing for 30 seconds between each
5. Sift the flour, cocoa powder, baking powder, and a pinch of salt into the mixture and mix until blended.
6. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.


Peanut Butter Filling

4 ounces or 1/2 package of Philly cream cheese
1 cup creamy peanut butter
2 cups sifted powdered sugar
1 tablespoon vanilla extract
2-3 tablespoons milk

1. Beat cream cheese and peanut butter until combined.
2. Add powdered sugar and vanilla and beat until combined.
3. Add the milk and beat until combined.

Chocolate Ganache

4 ounces bittersweet chocolate
5 ounces semisweet chocolate
1 cup heavy cream
1 teaspoon vanilla
1 tablespoon butter, room temperature
2 cups powdered sugar

1. Chop chocolates and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add butter and vanilla and stir until combined.
5. Transfer to the bowl of an electric mixture and let cool for 10 minutes.
6. Sift powdered sugar into the mixture and beat until combined.
7. Continue to beat with an electric mixer until lighter in color and creamy.


mid-assembly

Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of peanut butter filling.
3. Replace top.
4. Frost with ganache.
5. Decorate as you wish.

Peanut Butter Crunch Brownie Bars

I am back to where I belong - my kitchen and baking; I have found my place under the sun; I haven't lost my mojo...I hope! :)

And while work occupies my 8 to 5, and continuously poses a challenge to my otherwise mundane life (mundane is good after all. I have realised the beauty of it when I started working again. Oooh to go back to being a plain housewife again, is all but a dream now. Lol! ), "I am a home maker".  Therefore I am. :))

Snagged from http://www.browneyedbaker.com/

Yield: 24 brownies

Prep Time: 20 minutes | Bake Time: 25 minutes

1 batch of your favourite brownie recipe for a 9×13-inch pan (Chewy brownies recipe below)

½ cup salted peanuts

8 Reese’s peanut butter cups, chopped (I used Reese's 1/2 cup peanut butter chips instead)

1½ cups milk chocolate chips

1½ cups creamy peanut butter

½ tablespoon unsalted butter

1½ cups Rice Krispies cereal (I used Kellog's corn cereal instead)

1. Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from the oven and sprinkle the top with the peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes.

2. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

Chewy Brownies

Yield: 24 brownies

1/3 cup Dutch-processed cocoa

1½ teaspoons instant espresso (optional)

½ cup plus 2 Tablespoons boiling water

2 ounces unsweetened chocolate, finely chopped

4 tablespoons (½ stick) unsalted butter, melted

½ cup plus 2 Tablespoons vegetable oil

2 large eggs

2 large egg yolks

2 teaspoons vanilla extract

2½ cups (17½ ounces) sugar

1¾ cups (8¾ ounces) all-purpose flour

¾ teaspoon salt

6 ounces bittersweet chocolate, cut into ½-inch pieces

1. Adjust oven rack to lowest position and heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil, leaving about a one-inch overhang on all sides. Spray with nonstick cooking spray.

2. Whisk cocoa, espresso powder, and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.

3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

4. Using foil overhang, lift brownies from pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.