Wednesday, January 9, 2013


Greetings, dear Reader. Hope you're back in the swing of things and recovering from the holidays! I know you probably just ate sweets for like a whole month, and I know January is supposed to be the month for detox and salads, and I know you're going to exercise more often (but for real this year). But please. Indulge my sweet tooth.

Yes, German chocolate cake in whoopie pie form.

Dark chocolate cake-y cookies.
Bittersweet chocolate ganache.
Ooey gooey coconut-y filling (German chocolate cake frosting, basically).

This recipe is from the Pampered Chef Chocolate cookbook. I followed it exactly, but see my notes below.

My notes: the first time I made this recipe, it was a total disaster. I was planning to take them to a party, and I just did not have my ducks in a row. Leave it to me to try a NEW recipe at the LAST minute on my way to a party. Anyway, when you do them right, the recipe's worth sharing.

The biggest problem was letting the filling set up. The recipe says to refrigerate one hour, but after an hour, mine was still super runny and tried to escape every time I managed to get some on a cookie. It was a big sticky mess. This filling can certainly be made ahead and refrigerated overnight, so that's what I'd do if you're worried about setting up. It's worth it.


yields about 32 pies

2 cups all-purpose flour
5 tbsp dark unsweetened cocoa powder blend (I used Hershey's Special Dark)
1 1/4 tsp baking powder
1 tsp baking soda
1/2 cup butter, softened
1 cup sugar
2 egg yolks
1/2 tbsp double-strength vanilla
1 cup milk

1 cup sugar
1/4 tsp salt
3/4 cup evaporated milk
2 egg yolks
3/4 tsp double-strength vanilla
3/4 cup butter, cut into pieces
2 cups toasted sweetened flaked coconut

1 cup bittersweet chocolate chips
1/2 cup heavy whipping cream

Preheat oven to 375°F. Line Cookie Sheet with Parchment Paper. In medium bowl, combine flour, cocoa powder, baking powder and baking soda in mixing bowl. In large bowl, combine butter, sugar, egg yolks and vanilla; beat on medium-high speed of electric mixer until well blended. On low speed, add flour mixture in three additions, alternating with milk in two additions; mix well.

Spoon batter onto prepared cookie sheet, 2 in. apart; bake 7-9 minutes or until cookies spring back when lightly pressed. Cool completely on cooling rack.

For filling, combine sugar and salt in medium saucepan. Gradually whisk in evaporated milk, egg yolks and vanilla. Add butter; cook over medium heat, stirring constantly, 8-10 minutes or until temperature reaches 160°F. Transfer to a bowl. Add coconut and pecans; mix well. Refrigerate 1 hour or until cool.

Meanwhile, prepare ganache. Heat the chips and cream together until mostly melted, stirring regularly (you can do this in the microwave, in a saucepan, or in a bowl over boiling water - just go slowly so you don't burn the chocolate). Cool about 15 minutes, or until spreadable.

To assemble, turn cookies bottom side up. Scoop filling onto half of the cookies, pressing down slightly so filling spreads almost to the edge. Spoon about 1 tsp. ganache on remaining half of cookies. Place one filled cookie on top of ganache, pressing slightly.