These are sexy cookies. You just have to look at them to understand what I mean. When I started baking these I certainly didn’t plan on turning the classic, childhood flavour combo into something so sultry good, but wouldn’t you know it, they turned out looking and tasting, well, sultry good. They’re definitely a step up from your regular peanut butter and jelly sandwich.
Fresh, homemade, vibrant strawberry mock-jam sandwiched between two soft, chewy, deliciously salty peanut butter cookies. Whoopie pies at their finest.
What’s mock-jam? Well, to be honest I’ve never made actual jam before (I’m not talented like Finn) because it just seems so terribly daunting. Maybe it’s the word pectin, that I so often hear, that freaks me out, or maybe it’s the idea of so much stirring, timing and heat sensitizing. Granted, I’ve never tried making jam, so I have no idea what I’m talking about, but as long as I have this mock-jam, I’m happy.
It’s just pureed strawberries, sugar, lemon juice, corn starch and water. Simmer all that up for 15 minutes and chill overnight, and the result is a thick strawberry jam that’s easily spreadable on toast. Or in between two cookies.
These were as much fun to photograph as they were to eat.
To those of you who don’t own a food blog and don’t take photos of food, let me say one thing: it’s haaaard! Taking a quick snap of your food on instagram is one thing, but taking a staged, well-lit, lovely food-porn photo is incredibly difficult. Especially when you live in Vancouver, where the winter nights are quite often rainy and dark by 4pm.
Finn and I started Port and Fin in the spring, so the days only got lighter and it was easy to photograph things after work in the evenings. But as winter gets closer and closer, I’m getting more and more nervous that the lack of daylight is going to seriously effect my food-porn making abilities.
So enters artificial light. It has it’s place, but it’s not nearly as wonderful as natural light.
Winter is coming.
Despite how dark and gloomy it gets here, I really do love the winter. I’m the kind of person who’s almost disappointed (almost) when it’s sunny on the weekends. Unless I have some exciting outdoor plans (rarely/never) I want my weekends dark, rainy, maybe a little foggy. The perfect weather for holing my self up inside with lots of tea, baked goods, stretchy pants and cozy movies.
When it’s nice out on the weekends I feel obligated to go out an enjoy it. Can’t a girl enjoy having zero plans for an entire weekend?
I know, I’m strange like that. I go out…promise! Just not a lot. I like being home and making/baking something, like these PB&J whoopie pies.
Betcha can’t eat just one.
| PB&J Whoopie Pies | Print |
- Strawberry Jam:
- 1.5 lb strawberries, sliced (about 4 cups)
- ⅓ cup granulated sugar
- 2 Tbsp lemon juice
- 1 Tbsp corn starch
- 1 Tbsp water
- .
- Peanut Butter Cookies:
- 1½ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup butter, softened
- ¼ cup shortening
- 1 cup peanut butter
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 egg
- ½ Tbsp vanilla
- To make jam: In a food processor or blender, blend strawberries until pureed. Transfer to a large skillet and add in sugar and lemon juice. In a small bowl, combine corn starch and water. Add to skillet, stirring well. Bring mixture to a boil over medium heat, then simmer for 10-12 minutes until thickened and covered in bubbles. Transfer to a jam jar and let cool completely. Refrigerate over night.
- To make cookies: Preheat oven to 350°. Line two baking sheets with parchment paper; set aside.
- In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside.
- In a large mixing bowl, beat together butter, shortening and peanut butter. Add in sugars and beat until fluffy. Add egg and vanilla until well mixed. Gradually add in flour mixture, stirring until combined.
- Shape into 1-inch balls and place 2 inches apart on baking sheets. Flatten slightly and make a criss-cross pattern with a fork, if desired. Bake 8-9 minutes until puffy. Let cool 5 minutes in sheet, then transfer to a wire rack to cool completely.
- When jam and cookies have fully cooled and you're ready to eat, spread a thin amount of jam between two cookies. Dust with icing sugar if desired.
Omg…I am seriously salivating! How awesome are these?! 🙂 Good job! A must-have for this time of year…or any, for that matter! 🙂
Thanks Sher! They’re super easy to make, and lovely to eat no matter what the season 🙂