Friday, December 07, 2012

German Chocolate Whoopie Pies - {bake a difference}

 I have to admit...these were pretty delectable.  These received great reviews from co-workers and the hubby, and I couldn't help but sneak a couple myself.  These are perfect for a special occasion, small party, holiday...or a bake sale.  Speaking of bake should host one!  This post was inspired by OXO's "good cookie" campaign.  

I’m proud to support Cookies for Kids’ Cancer and the research needed to help fight the battle against cancer.  Cookies for Kids’ Cancer was founded by two OXO employees inspired by their 2-year old son’s battle with cancer. It provides inspiration, ideas and support for people everywhere to help fight pediatric cancer – through the simple concept of local bake sales. 

You can help OXO and Cookies for Kids’ Cancer in a couple different ways…

·     1. Spread the Word about the "Good Cookie" Spatula! 

OXO has created a limited edition "Good Cookie" Spatula to help support this cause. Not only is this Spatula a great cooking tool, but it's a constant reminder to "Be a Good Cookie." 50% of the proceeds of each Cookie Spatula will go to pediatric cancer research. The Spatula can be found at as well as at Amazon

2. Host a Bake Sale!

 (Remember, a Bake Sale can be as small as selling two dozen cookies at the office.) For every donation or bake sale registered here that mentions OXO** we will match the funds up to $100,000.

German Chocolate Whoopie Pies
Makes about 15-20 cookies

For the cookies:
2 cups all-purpose flour
5 tablespoons unsweetened cocoa powder
1 1/8 teaspoons baking powder
1 teaspoon baking soda
1/2 cup unsalted butter (1 stick), room temperature
1 cup natural cane sugar (I used sugar in the raw)
2 large egg yolks
1 tablespoon vanilla extract
1 cup whole milk

German chocolate filling:
1/2 cup evaporated milk
2 large egg yolks
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 cups sweetened flaked coconut
3/4 cup chopped toasted pecans (toast in a pan on the stove with a little bit of butter and salt)

Chocolate ganache:
3 tablespoons heavy whipping cream
4 ounces German chocolate, chopped (1 bar of Bakers brand)

For the cookies:
Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough.  Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.

German chocolate filling:
Whisk evaporated milk, egg yolks, and vanilla in heavy large saucepan to blend. Whisk in sugar and pinch of salt. Add butter. Stir constantly over medium heat until mixture thickens and turns golden, 8 to 10 minutes (do not boil). Remove saucepan from heat, stir in coconut and pecans. Transfer German chocolate filling to bowl and cool completely, stirring occasionally. Cover and chill until filling is slightly firmer, about 1 hour.  Can be made 1 days ahead. Keep chilled.

Chocolate ganache:
Line 2 large rimmed baking sheets with parchment paper. Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Cool ganache until lukewarm but still spreadable, about 15-30 minutes.  (To speed up the process you can put the pan of ganache in the refrigerator or freezer – but watch it closely, you do not want it to fully harden)
Spread 1 rounded tablespoon German chocolate filling on bottom (flat side) of half of cookies. Place cookies, filling side up, on prepared baking sheet. Spoon 1 teaspoon chocolate ganache onto bottom (flat side) of remaining half of cookies. Place 1 ganache-topped cookie, ganache side down, atop each German chocolate-filled cookie, pressing slightly to adhere.  Can be made 1 day ahead. Cover and refrigerate in airtight container.

Recipe adapted from bon appetit

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