Anyways, I finally used up the last of the PB mousse! I made whoopie pies based off the "New England" recipe. Apparently there are the New England and Amish versions. (Whisk LA has run amuck with more flavors... but any variations for me will have to wait!) So given that this is the first time I've made whoopie pies, I decided to just go with the New England version - it was the first one I read.
I always like reading about the "origins" of the whoopie pie. Go read on Wiki! Whoopie!!
So, the recipe:
New England Whoopie Pie Recipe from What's Cooking America
Really easy recipe - still think shortening is gross - yielded 8 x 3" and 5 x 4" assembled whoopie pies.
I used parchment to line the pans, and didn't grease them... so...
(don't do this)