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 the top and bottom, and peel the outside skin of the ripe pineapple. Cut horizontally into 1/2-inch slices; remove the center core. Pour marinade over top of pineapple for 3-4 hours prior to grilling.
Remove the pineapple from the 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 fold the wet ingredients into the dry ingredients gently. 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 overbake. Let the cookies cool completely before removing them 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 it with the paddle attachment. Add salt and coconut flavoring, then the cubed butter. Starting slowly at first, beat on medium-high speed until the filling is light and creamy, about 5 minutes.
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 the icing before serving.
Allow the Piña Colada Whoopie Pies to adjust to room temperature before serving.
AS SEEN ON PUBLIC TELEVISION & CREATE TV- SEASON ONE
FEATURING CHEF GEORGE HIRSCH DEMONSTRATING HIS SAVORY COOKING, BAKING AND GRILLING RECIPES; WITH HIS EXPERT CULINARY TIPS & TECHNIQUES, ALONG WITH VISITS TO HIS INSPIRING HAMPTON LOCATIONS.
LIMITED OFFER, LIMITED EDITION, signed by Chef George.
From the original Grilling TV Series host, 200 Fabulous Recipe—Celebrating the joyous rituals of sharing food at year-round festivities, the star of PBS's Grilling with Chef George Hirsch provides a wealth of recipes and ideas for great party foods, plus advance preparation tips to ease the strain of last minute chores.
Hardcover: 310 pages
Publisher: Hearst Books-HarperCollins; 1St edition (June 12, 1995)
Language: English
ISBN-10: 0688142257
ISBN-13: 978-0688142254
Product Dimensions: 8.1 x 8.1 x 1.3 inches
Shipping Weight: 1.6 pounds
This easy to live with lifestyle plan; with more than 165 of George's easy-to-prepare gourmet recipes, you can lose weight, maintain energy, look better, and enjoy a longer active life, by eating great food!
M.Evans and Company, Inc.
George Starts your year off right!
George Hirsch Living it UP
Recipes for a Healthy Active Life
Product Details
Hardcover: 240 pages; $24.95
Publisher: M. Evans and Company, Inc.; 2000
Language: English
ISBN-10: 0871319241
ISBN-13: 978-0871319241
Product Dimensions: 9 x 6.3 x 1.1 inches
Creative Cooking tips
Fast Easy recipes that allow for an active lifestyle
A 30-Day Menu Plan you can adapt throughout the year
Support and motivation for staying on a healthy eating & exercise routine
Tips for easy food shopping & eating healthy on the run
Each book is personally autographed by George Hirsch.
