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German Chocolate Whoopie Pies

by Chef Megan Joy on April 18, 2013

I could use a boost. Closing day was on Sunday, and since Saturday night we have gotten pounded with snow-almost (if not already) 3 feet. That’s a lot of snow. I’m tired of clearing it off of my car, I’m tired of strapping on boots, I’m tired of adding extra layers to go outside.

I know that it’s springtime, and that on the next sunny day a lot of it will be gone. But I just wanted a moment to whine because I really would like to get on with my favorite time of year- Summer!

Ok, I’m done.

Despite all the white everywhere, I must add that it’s been beautiful in its own little twisted way. Many of the snow showers have been the heavy, wet snow that clings to every tree and branch, creating that winter wonderland look. When you think about it, what other areas of the country look as pretty as mountains do when they’re all covered in snow?  We are lucky to live here.

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The boyfriend had his birthday this week and I think I’m almost as excited as he is by the birthday gift I gave him- a smoker! So far we’ve done the initial ‘seasoning’, then we also have smoked chicken wings, corn on the cob, and pork tenderloins. It’s a lot of fun and we’re looking forward to staying out of the kitchen this summer.

This weekend we’re heading to Boulder to experience some warmer temperatures and to stock up on some local Colorado meats (hello brisket, pork butt, and ribs!) as well as those awesome spices over at Penzy’s to make some dry rubs and BBQ.

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On the baking side of things, I have been busy. I suppose that’s the good thing about cooler weather, you don’t mind being inside in the kitchen all day. I’m pleased to announce that at some point in the near future, High Altitude Bakes will be releasing a second downloadable cookbook, featuring yeast doughs and all things bread. Stay posted!

Now yesterday, I was playing around with a chocolate whoopie pie recipe. They came out soft, moist, and not super sweet. Not quite the chocolate flavor I was anticipating, but still delicious. Their flavor reminded me of German chocolate cake. Since they aren’t over the top sugary, they’re perfect for sandwiching with some of that gooey, coconut-pecan filling traditionally paired with German chocolate cake.

My only regret is that my mom is all way over in Indiana, and can’t enjoy one of these right now. German chocolate cake is her favorite.

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How to make this high altitude adjusted recipe:

Chocolate Whoopie Pies adapted from Gourmet Magazine
Coconut Pecan Filling adapted from Pillsbury

German Chocolate Whoopie Pies
Recipe type: High Altitude Baking
 
Ingredients
  • Chocolate Whoopie Pies:
  • 2 cups all-purpose flour
  • ½ cup cocoa powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup brown sugar
  • 1 egg
  • Coconut-Pecan Filling:
  • 1 cup sugar
  • 1 cup evaporated milk
  • ½ cup (1 stick) unsalted butter, cut into cubes
  • 3 eggs, slightly beaten
  • 1 cup shredded coconut
  • 1 cup pecans
  • ½ tablespoon vanilla
  • ¼ teaspoon salt
Instructions
  1. To make the whoopie pies: preheat your oven to 350 F.
  2. Combine the flour, cocoa powder, baking soda, and salt.
  3. Mix together the buttermilk and vanilla.
  4. Cream the butter and brown sugar until light and fluffy,
  5. Beat in the egg.
  6. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the flour. Beat until combined.
  7. Using an ice cream scoop or heaping tablespoon, place mounds of batter about 2" apart on parchment-lined baking sheets.
  8. Bake for 11-12 minutes, until the tops are puffy and spring back when lightly touched.
  9. Cool before sandwiching with the filling. Makes about 10-11 sandwiched pies.
  10. To make the coconut-pecan filling: combine the sugar, evaporated milk, butter, and eggs in a sauce pot over medium heat.
  11. Whisking constantly, cook until the mixture begins to bubble.
  12. Remove from heat and stir in the coconut, pecans, vanilla, and salt.
  13. Cool for 30 minutes (it will thicken as it cools).

Note: this recipe was adjusted for high altitude baking. To make at sea level, increase the baking soda to 1 1/4 teaspoons and keep an eye on the baking time.

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