You choose, we deliver
If you are interested in this story, you might be interested in others from The Journal Gazette. Go to www.journalgazette.net/newsletter and pick the subjects you care most about. We'll deliver your customized daily news report at 3 a.m. Fort Wayne time, right to your email.

Features

  • Guidelight
    Guest speakerDr. Megan DeFranza will discuss “Divine Mystery and the Limits of Language: Gendered Language and Metaphor East and West” at 5:30 p.m. Sunday at First Presbyterian Church, 300 W. Wayne St.
  • marriage licenses
    Jeffrey Sinclair and Pegg BuehlerZachary Sanderson and Abbi Nicole BussenChristopher Policinski and Lyndsay Ileana IgnasiakKevin James Gumpp and Angie Marie BlackJoshua Thomas Baumann and Cydney Louise
  • Track fall colors
    Leaf season is officially here. All around the country the colors are changing, and fast.
Advertisement
Kimberly Dupps Truesdell | The Journal Gazette

Dash ... we tried it

The recipe reviewed here appears on Page 26 of today’s Dash, a monthly food magazine inserted in The Journal Gazette.

Peanut Butter and Jelly Whoopie Pies

Difficulty: Intermediate

Preparation/cooking time: 1 hour

“You can’t go wrong with peanut butter and jelly.” “Delicious.” “Maybe a little too sweet.”

Those were among the comments I received after bringing in the whoopie pies to the office.

As for me, I would call the flavor delicate with neither the peanut butter nor jelly dominating. The filling was light and although sweet, I didn’t find it overpowering.

In fact, my only complaint with the whoopie pies was in the preparation. I found that the cookies didn’t rise the way I had anticipated. They weren’t tough or crunchy but rather flat.

– Kimberly Dupps Truesdell, The Journal Gazette

Advertisement