Summer Time Whoopie

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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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Sour Cream Apple Pancakes

Celebrating Chef George's 24th Anniversary on PBS

Join me multiple times weekly + 

Tune-in GHL CreateTV Wed 8:30AM/2:30PM, Sun 8:30AM est

A great idea to surprise DAD this Fathers Day with Sour Cream Apple Pancakes!

So enjoyed my time with Msgr. Jim, host of Telecare's Real Food chatting up my features from GHL and all my creative friends! Enjoy my apple pancake recipe inspired from fresh picking..

Msgr Jim Vlaun, George Hirsch on GHL set for Telecare's Real Food, image Alex Goetzfried

Breakfast? Brunch? Easy Dinner? or Dessert? ans. all 4

Pancakes are one of the earliest forms of bread and are served up geographically in different ways. Be all traditional with baking powder, or try prospecting with sourdough pancakes like the early pioneers. Flip ‘em with oatmeal or buckwheat when in Vermont; or for a Dutch Style treat serve with lemon, powdered sugar and jam.

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from George Hirsch Lifestyle TV series, apple picking Halsey Farm

Sour Cream Apple Pancakes 

Makes eight pancakes | chefgeorgehirsch.com

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 Tablespoon pure cane sugar

3/4 cup milk, variable

1/2 cup sour cream

1 teaspoon vanilla

1 egg, beaten

3 Tablespoons butter, melted

*1 cup mixed sour sweet apples, peeled cored, and chopped

Additional butter to grease griddle

In a large bowl, mix together well with a whisk all dry ingredients the flour, baking powder, salt and sugar. In a separate bowl mix all wet ingredients the sour cream milk, vanilla, egg and melted butter. Yes, use two bowls so the dry and wet ingredients blend better when combined. Add the wet to the dry and just strip with a large spoon or spatula until the dry ingredients have absorbed the wet. There may still be a few lumps, hats OK. Do not over mix, or pancakes will become tough.

Pre heat a non stick pan or lightly grease a griddle over medium high heat at 375 degrees F. Test the temperature by dropping a drop of water on surface of pan. Water will dance across the surface when at the correct temperature. You can test one cake before proceeding.

Check consistency of batter with a sample test pancake, if too think adjust with a few drops of milk. Pour one 1/4 cup scoop of batter onto the griddle for each pancake. Add apples at this time. You will begin to see bubbles form on the top side when brown on bottom, flip and brown on second side. Serve hot with syrup or favorite topping eaten immediately right off the griddle.

Finish off your stack with honey, molasses, can syrup, Nutella, or Maple Syrup.  Top with toasted nuts and powder sugar. If serving apple pancakes for dessert sprinkle a small amount of cinnamon sugar on top of sliced apples prior to flipping. 

Note: After peeling apples maybe chopped or sliced thin depending on your own preference and taste. Chopped apples can be added to the batter or placed on top of raw side of pancake while on the griddle. Sliced apples should nay be arranged on raw side of pancake while on griddle before flipping. And If making batter ahead the night before, add apples just before cooking. 

Tip: When using double acting baking powder (the most common available today) prepare my batter the night before, cover bowl and refrigerate. This not only saves time but more importantly allows the gluten to relax from mixing the batter, which makes for a more tender pancake. When you are ready to cook pancakes just gently stir the batter, do not mix too much or they will be tough. 

Test Your Baking PowderHow old is your baking powder? 

Replace baking powder every 6-12 months after opening. The exact amount of time is determined by how much moisture gets into your container of baking powder. Do you immediately recover the cap; as you should, or do you leave the top off and cover it later when cleaning up? Store in a cool dry place. 

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Cone Maker

Celebrating Chef George's 24th Anniversary on PBS

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It's that time of year, ice cream cone season. The pizzelle maker is a way to make the ice cream cone experience meglio; meaning better in Italian.

The pizzella, known to be one of the oldest cookies originates from Abruzzo, Italy. The waffle cookie is made from a simple batter; making a popular treat during Christmas + Easter seasons. And it is also common for the pizzella to be rolled into cigar like shape and filled with cannoli cream.

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Pizzelle

Makes about 2 dozen pizzelle

chefgeorgehirsch.com | George Hirsch Lifestyle

Thin, crisp cookies called pizzelle can be transformed into irresistible ice cream cones or rolled into small shells for filling.

3 eggs, beaten

3/4 cup pure cane granulated sugar

8 Tablespoons sweet butter, melted

2 teaspoon vanilla extract

1 teaspoon finely grated lemon zest

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon vanilla

1 teaspoon Anise, Sambuca, or Amaretto

In a mixing bowl, whisk together the eggs and sugar until pale yellow and whisk marks remain in the batter, 2 to 3 minutes. Add the melted butter, the Sambuca, vanilla, lemon zest, and mix.

Mix together the flour and baking powder. Fold the flour mixture into the egg mixture in two stages, folding each addition just until blended. 

Heat pizzelle maker according to the manufacturer's instructions. Brush lightly with melted butter and spoon about 1 Tablespoon of the batter onto the pizzelle maker. Cook according to the manufacturer's instructions until golden brown. Remove and place pizzelle on cooling rack. Repeat steps with remaining batter.

If making cannoli shells or bowls form warm wafer cookies over forms while still warm. Allow to fully cool prior to filling.

George's GOOD STUFF PICK: Chef's Choice Pizzelle Maker

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Chocolate Pound Cake

Celebrating Chef George's 24th Anniversary on PBS

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This recipe is one of those cakes that gets better with age; meaning, it tastes even better the day after it is baked. You may not have access to Sag Harbor Rum for the simple syrup, so if you find yourself in a strange port use a good quality rum. 

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George Hirsch Chocolate Pound Cake, Sag Harbor Rum Syrup

Chocolate Pound Cake

Makes one loaf

chefgeorgehirsch.com | George Hirsch Lifestyle

 1 1/2 cups cake flour  

1 teaspoon baking powder  

1/4 teaspoon salt

1 cup sweet butter, room temperature

1 cup pure cane granulated sugar  

3 eggs, beaten 

1 teaspoons pure vanilla extract

1/2 teaspoon fine grated orange zest 

1/4 cup unsweetened Dutch-processed cocoa powder such as Droste

1/4 cupboiling hot water

Preheat oven to 350 degrees F.  

Grease a loaf pan with butter. Line the bottom of the pan with parchment paper.

In a small bowl mix cocoa powder into boiling water until smooth. Cool to room temperature.

In a separate bowl, mix cake flour with baking powder and salt.

On medium high speed, mix butter until softened, about 1 - 2 minutes. Add the sugar and beat until light and fluffy, about 2-3 minutes. With the mixer on low add the eggs, one at a time, and mix well after each addition. Scrape down the sides of the bowl after adding each egg. Add vanilla, orange zest, cocoa mixture. add the flour mixture and mix only until combined.  

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake on a center rack in oven for about 50 - 55 minutes or until done. To test doneness, cake will spring back when touched lightly with index finger.

Remove the cake from the oven and place on a wire rack to cool for about 15 minutes. Remove the cake from the pan and cool completely on wire rack.

Slice pound cake, serve soaked with rum simple syrup and with fresh whipped cream.

To make simple syrup:

1 cup water, 2 cups sugar, 1/4 cup of Rum, 1 orange, cut into quarters

Place all ingredients into a saucepan. Bring to a boil and cook for five minutes. Remove and cool.

World's Greatest Cupcakes

Join me & Tune-in CreateTV GHL Sunday May 6th 8:30AM EST

Switching to a kid (+ Adult) favorite sweet for Muffin Monday!

George_Hirsch_Cupcake.jpg

Vanilla Cupcakes

Makes about 2 dozen 

chefgeorgehirsch.com | George Hirsch Lifestyle

1 1/2 cups cake flour

1 1/4 cups all-purpose flour

2 1/4 teaspoons Baking Powder

3/4 teaspoon salt

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, beaten

1 cup milk

1 teaspoon vanilla 

Preheat oven to 350 degrees.

Line muffin pans with cupcake papers.

In a small bowl, combine flours, baking powder and salt. Set aside.

In a large bowl, cream butter on medium speed until smooth. Scrape bowl, add the sugar gradually and beat until light and fluffy, about 3 minutes. 

Add the eggs in three stages one at a time, beating well after each addition. Add the dry ingredients in three stages, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over mix. Scrape down the bowl after each addition to make sure the ingredients are well blended. 

Fill cupcake liners approximately three-quarters full. Bake for 20–25 minutes, or until a toothpick or skewer inserted in the center of the cupcake comes out clean.

Cool the cupcakes in the muffin pans for 5 minutes. Remove from the tins and cool completely on a wire rack before icing. 

Ice the cupcakes with either Vanilla Icing or Chocolate Icing

Vanilla Icing

Makes icing for 2 dozen cupcakes

1 cup unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla 

Place room temperature and softened butter in a large mixing bowl. 

Add 4 cups of the sugar and then the milk and vanilla. 

Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar. 

Optional: Add a few drops of food coloring and mix thoroughly. Icing is best used at room temperature, as it will harden when chilled.

Note: Use and store the icing at room temperature as icing will set if chilled.

Chocolate Icing

Makes icing for 2 dozen cupcakes

1 cup unsalted butter, softened

6 to 8 cups confectioners’ sugar

2 Tablespoons unsweetened cocoa powder

1/2 cup milk

2 teaspoons vanilla 

Sift cocoa powder into six cups of the confectionary sugar. Place room temperature and softened butter in a large mixing bowl. 

Add 4 cups of the sugar and then the milk and vanilla. 

Beat on medium speed beat until smooth and creamy 3-5 minutes. Scrape the bowl and gradually add the remaining sugar, 1 cup at a time, beating well after each addition approximately 2 minutes, until the icing is thick enough for spreading consistency. *You may not need to add all of the sugar. 

Note: For deeper chocolate; heat just until melted,2 Tablespoons chocolate chips in the microwave and combine with butter and sugar before adding milk. 

Use and store the icing at room temperature as icing will set if chilled.

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