Wednesday, March 30, 2011

March Birthday # 2

Happy Birthday EB!  This time I needed a dessert that would travel easily, handle well and not require a fork.  EB's favorite type of cake is German Chocolate Cake and last year I made her this Inside-Out German Chocolate Cake, which was pretty awesome( This year I thought I would turn this cake into a whoopie pie.  I made Devil's Food Whoopie Pies and took the normal creamy, nutty, coconuty frosting and used it to fill these decedant pies. 

German Chocolate Whoopie Pies:
*Makes 10-12 large whoopie pies.

Just the pies.

Coconut-Pecan Filling:
2 cups sweetened flaked coconut
1 cup coarsely chopped pecans
14 oz canned sweetend condensed milk
1 tablespoon vanilla extract

1.  Preheat oven to 325 degrees F.

2.  Spread coconut on a baking pan and the pecans on another baking pan.

3.  Place coconut on lower third oven rack and pecans on top third oven rack.

4.  Toast until coconut is golden brown, stirring occasionally for 12 to 18 minutes.  Remove pans from oven and let cool.

6.  Increase oven temperauture to 425 degrees F.

7.  Pour sweetened condenced milk into a 9 inch pie pan.  Cover tightly with aluminium foil.

8.  Place pan in a water bath. I used a 9x13 inch cake pan and filled the pan 3/4 full with water.

9.  Bake milk for 45 minutes in the middle of the oven. 

10.  Refill baking pan if necessary and bake for another 45 minutes until milk is thick and browned.  (While milk is baking for the last 45 minutes prepare whoopie batter.)

11.  Remove pie pan from water bath.  In a medium sauce pan, pour in the milk and mix in the coconut, pecans and vanilla.  Keep warm on stove while baking whoopie pies.  Stir occationally.

Devil's Food Whoopie Pies:
6 tablespoons unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
1 large egg
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk

1.  Preheat oven to 350 degrees F.

2.  Cream together butter and sugar.  Then mix in egg and vanilla extract. Set aside.

3.  Whisk together flour, cocoa powder, baking soda and salt.

4.  Add the flour and milk to the sugar-butter mixture, alternating between flour and milk, mixing between the addition of each.  Begin and end with flour mixture.

5.  Using a tablespoon or small ice cream scoop, scoop dough on to parchment paper covered cookie sheet 1 1/2 inches apart.  You can make the whoopie pies as large or as small as you like. 

6.  Bake for 12 to 14 minutes. You should be able to touch the top of a whoopie pie without creating an indention.  Tester should come out clean.

7.  Let cool on a baking rack and fill with warmed coconut-pecan filling. 


No comments:

Post a Comment