Wednesday, October 30, 2013

Whoope Pie Wednesday: Chocolate with a Pumpkin Coconut Filling

There are very few things that I love more than a good whoopie pie. And this flavor didn't disappoint. I made so many combos last year that it took me a while to create ones that I hand't tried for the season yet. And then a pregnant friend was the inspiration behind this. She loves pumpkin and coconut and I had made her a brownie with similar flavors a few weeks ago and this just came to me one night.

I love coming up with simple recipes that you remind you of friends. Each time I think on these yummy treats I will remember this specific time in our life. And her and her sweet belly in particular.
The belly that we think holds a boy...but after they were first certain it was a girl before changing their minds a few weeks later, we are not holding our breath...

This is a rich treat for this crisp(well, it was 71' today so perhaps that is not the best description at this moment;) weather that represents all things fall. The coconut plays very well off of the pumpkin. It is reminiscent of a mounds bar, but an Autumn version.

1 box chocolate cake mix
2 eggs
1/3 cup oil
1/4 cup cocnut coffee creamer( or milk)
1 packet cocnut pudding
4-6 oz pumpkin spice cream cheese, softened
3/4 cup heavy whipping cream 
2 tbsp heavy whipping cream

Preheat oven to 350'

Mix together dry cake mix, oil, eggs and creamer. I normally use a round TBSP to place on cookie sheet, but you can also use a round TSP to make them bite size and get more out of it. Bake 8-9 minutes 
For the filling, cream softened cream cheese on low for 1 minute to get fluffy, add the pudding packet and 2 tbsp heavy whipping cream, beat until fully incorporated and slowly add the whipping cream and beat until peaks begin to form. or for alternate version, prepare the pudding w/1 cup cold milk, mix w/cool whip. Place in fridge for hour to let either version set up. 

Notes*** if you can't find the pumpkin spice cream cheese, just use regular cream cheese, but only 4 oz and then 2 oz pumpkin pie filling. Also, I think using the pumpkin cream liqueur in lieu of the coconut creamer may be really yummy!