Summer Time Whoopie

Tune-in GHL Create TV Sat 7/1 7:30AM & 7:30PM + Sun 7/2 7:30PM

The whoopie pie aka black moon, gob, black-and-white, bob, or the round Devil Dog borders on a cookie, cake and pie. My recipe for a Summer Time Whoopie Pie with grilled pineapple Piña Colada version is worth all the steps. How can you go wrong with chocolate pastry sandwiching a grilled rum infused pineapple in coconut cream? 

Summer Time Piña Colada Whoopie Pies

Make 15 small Dessert Burgers

chefgeorgehirsch.com | George Hirsch Lifestyle 

For Grilled Pineapple

1 ripe Pineapple

2 Tablespoons Brown sugar

¼ cup Dark Rum, such as Myers

2 Tablespoons butter, melted

1 Tablespoon mint, chopped

Cut off top, bottom, peel outside skin of a ripe pineapple. Cut horizontally into 1/2-inch slices, remove center core. Pour marinade over top of pineapple for 3-4 hours prior to grilling.

Remove pineapple from marinade. Grill at medium-high temperature for 2 to 3 minutes basting on each side with marinade. Remove and cool.

Chocolate Pies/Cookies

Makes 30 small cookies to make 15 whoopee pies

3½ cups all-purpose flour

¼ teaspoon salt

1¼ teaspoons baking powder

1¼ teaspoons baking soda

¾ cup dark unsweetened cocoa powder (such as Valrhona)

½ cup good strong warm coffee

2 cups firmly packed light brown sugar

¾ cup canola oil

1 large egg, beaten

1 teaspoon pure vanilla extract

½ cup buttermilk, *or ½ cup milk with 1/4 teaspoon vinegar

2 Tablespoons Shredded coconut, lightly toasted

*Add white vinegar to milk to make the buttermilk. Allow to sit 5 minutes to sour. 

Preheat oven to 350 degrees F. 

Line two baking sheets with parchment paper.

In a large bowl, mix flour, salt, baking powder, and baking soda, and set aside. 

In another large bowl, mix the cocoa powder and brown sugar. Add warm coffee and whisk until completely dissolved. Add oil, egg, vanilla, and buttermilk and whisk until smooth. Use a rubber spatula to gently fold the wet ingredients into the dry ingredients. Scrape down the sides and bottom of the bowl as you fold.

Use a small ice cream scoop to drop a heaping tablespoon of the dough onto the prepared baking sheets about 1 inch apart. 

Bake for 10 to 15 minutes  until the cookies are just starting to crack on top and can be lifted off the; use caution not to over bake. Let the cookies cool completely before removing from the pan.

Piña Colada Filling:

5 large egg whites

1½ cups sugar

2 cups (4 sticks) sweet butter, room temperature cut into ½-inch cubes

¼ teaspoon salt

1 teaspoon pure coconut extract 

Whisk the egg whites and sugar together in a medium bowl. Set the bowl over a double boiler with simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is milky-white, about 2 to 3 minutes.

Transfer the egg mixture to the bowl of an electric mixer with a whisk attachment and start slowly at first, beat on medium-high speed until light and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add salt and coconut flavoring; then the cubed butter. Starting slowly at first, beat on medium-high speed until filling is light and creamy, about 5 minutes. 

Chef George Hirsch Grilled Piña Colada Whoopie Pies

To assemble Summer Piña Colada Whoopie Pies:

Turn half the cooled cookies upside down (flat side facing up). With a pastry bag or spoon, drop a teaspoon of Piña Colada icing onto the flat side of the cookie. Top with grilled pineapple, a teaspoon of Piña Colada icing on top, and sprinkle a small amount of coconut on top. 

Place the cookie with the flat side down, on top of the filled bottom. Press down slightly so that the filling spreads to the edges of the pies. Repeat until all the pies are used. Put the assembled pies in the refrigerator for about 30 minutes to firm up icing before serving.

Allow the Piña Colada Whoopie Pies to adjust to room temperature before serving.

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Hamptons Food Talk

Tune-in GHL Create TV Sat 7/1 7:30AM & 7:30PM + Sun 7/2 7:30PM

Summer brings many to the Hamptons in search of surf, sand and of course its stellar food. Watch my visit on Food Talk where I share my roots, career and what local is all about; as I have for 23 years on PBS. click to watch earlier broadcast online here. 

Portuguese Clams, prepared on Food Talk 

Portuguese Clams, prepared on Food Talk 

Congrats Steve on the anniversary of your second season of Food Talk!

chef George Hirsch, Talk Show host Steve Haweeli 

chef George Hirsch, Talk Show host Steve Haweeli 

13 EPISODES on 4 HD-DVD Disk Set
19.95
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Sour Cream Coffee Cake Muffins

George Hirsch Muffin Mondays

Would you like a bite of old-fashioned-style cake that is equally as good for a morning coffee break, mid-day snack and even dessert? If so, then this is it. 

What I really like about this coffee cake recipe is it isn't overly sweet. I created this recipe using all purpose flour, not cake flour, which makes a denser crumb with nice texture. The dairy mix of sour cream, yogurt, and milk is a harmonious trifecta in achieving a light and flavorful addition to every slice. Use good fresh eggs + butter and you'll have a hit. 

crums-muuffin.jpg

Sour Cream Coffee Cake Muffins

 chefgeorgehirsch.com | George Hirsch Lifestyle

Makes about 18 muffins

For the Crumb Topping:

1/2 cup light brown sugar

6 Tablespoons sweet butter, softened

1 cup flour

1 teaspoon cinnamon

2 teaspoons vanilla

1/2 cup chopped pecans or walnuts

Place the butter, brown sugar, flour, cinnamon, and vanilla in a bowl and crumble together with your fingers until it forms a crumb mixture. Add in the nuts. Reserve and mix muffin batter.

For the Cake:

1/2 cup sweet butter, one stick softened 

1 cup sugar

2 eggs, beaten

2 cups All-Purpose Flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

1/2 cup low fat plain yogurt

1/4 cup 2% milk

1 teaspoon vanilla

1/2 teaspoon fresh grated orange rind

Lightly grease 18 muffin cups or use paper liners.

Preheat oven to 400 degrees F (175 degrees C). Note: If using a dark colored muffin pan, reduce the oven temperature to 375 degrees F. Dark colored pans absorb more heat while baking in the oven and become hotter and carry heat faster than light colored pans. 

Cream together the butter, sugar until light and fluffy. Scrape the sides of the bowl with a spatula. Mix in eggs, vanilla and orange zest, one at a time. Scrape the sides of the bowl again.

In a separate bowl, mix together the flour, baking powder, baking soda and salt. In a separate bowl, combine sour cream, yogurt and milk together. Add the flour mixture to the butter mixture alternately in three stages with the sour cream, yogurt, and milk mixture; stirring and scraping the bowl with spatula after each addition. Mix until just blended. Do not over mix.

Add half the batter into prepared muffin cups and sprinkle with half the topping mixture. With the back of butter knife swirl the batter slightly to mix the crumb mixture slightly into the bottom of muffin cups. 3/4 filled. Add remaining batter, then the crumb topping and bake.

Bake muffins in a preheated 350°F oven for 15 to 20 minutes, or until the muffins tests done. Cool for 15-20 minutes, and then remove muffins from pan. 

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