One of the drawbacks of working from home is that you never leave the "office" and since I use the same computer for work and non-work activities, I usually shut down my office inbox right when my day ends. Lately, however, my pesky little computer has decided I'm not working long enough, and continues to pop-up Outlook inbox alerts, even when my inbox is shut-down.
After all the pretty images I search for on you, Computer? This is the thanks I get?
Anyways, one of these out-of-place alerts decided to interrupt me with some really non-fun emails last night as I used him to copy the marinade on this recipe. Guess he didn't feel like chicken tonight.
So what did I do? A little of this you ask...?
No, no. I'm a peace-keeping individual. Instead, I just poured myself a tall glass of wine and proceeded to make and eat myself some whoopie pies. And Computer? He went to bed hungry. Boo-ya!
Coconut Cream Whoopie Pies
Adapted from Dolcetto Confections
Makes about a baker's dozen
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 tablespoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 stick unsalted butter, softened
1 cup granulated
1 cup low-fat buttermilk
1 teaspoon vanilla extract
I was rushed so I confess to using a can of vanilla cake frosting (holds crossed fingers in front of self). Don't hate me. But you could use any basic frosting recipe.
1/3 cup coconut
1. Preheat oven to 400°F and grease two baking sheets.
2. Mix together dry ingredients and set aside.
3. In a separate bowl, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla and beat until combined. Gradually add flour mixture and beat on low speed until combined.
4. Drop generous amounts of batter (a very overfilled spoon will do) onto prepared baking sheets, 1-2 inches apart or use a whoopie pie pan.
5. Bake about 8 minutes or until risen and springy.
6. Remove from baking sheets and let cool.
7. Meanwhile, heat a small pan over medium heat and toss in coconut. Toast for about 5 minutes, tossing continuously until slightly browned on the edges.
8. When pies are cooled, divide into sets of two and generously frost one pie and add a pinch of toasted coconut.
9. Top the pie with its other half and squeeze gently so the frosting rims the edges.
10. Roll the pie edges in the toasted coconut until covered.
11. Serve with a glass of white wine, cozied up on your couch.