THE DARING BAKERS’ MAY, 2015 CHALLENGE: LAMINGTONS

For the May challenge Marcellina from Marcellina in Cucina dared us to make Lamingtons. An Australian delicacy that is as tasty as it is elegant.

I knew this was going to get messy but I am not afraid of a mess, especially a chocolate one. There was a  rumor that went around the catering kitchen I worked in many years ago that when Evelyn worked with chocolate , everyone wore chocolate home that day. The rumor was started by my beloved co-worker and I do believe that there was a lot of truth to it. So, I waited for a day when I could leisurely make a mess and then just as leisurely clean it up. I recommend this tactic when you decide to make Lamingtons. 

I have attached the PDF for the challenge here in case you want the full scoop about the history and assorted recipes/ troubleshooting for the Lamingtons.

I veered away from the recipes a bit. I made a coffee raspberry butter cake as my cake base. You can get that recipe here and to that recipe add 1 tablespoon espresso powder to the milk and 1/2 teaspoon raspberry extract along with the vanilla extract. Also, as an aside, you can tinker different flavoring with the base recipe quite a bit; it is very forgiving.

One other difference was that I rolled some of the Lamingtons in crushed chocolate cookie crumbs. I was not convinced that the coconut would be well received. I was wrong. The coconut versions were adored and devoured.  They were also the prettiest so I am sure I will stay classic with the coconut in future baking.

Here are a few of my own troubleshooting recommendations(lessons learned the hard way):
1. Make sure the cake is a day old. Freshly baked cake will fall apart during the chocolate dipping phase.
2. Don't skimp on the chocolate! Also, I added a bit of safflower oil to the chocolate to thin it a bit. I cannot give an amount as it depends on the brand chocolate and how old it is. I can tell you that for one pound of Ghiradelli morsels, I used 2 tablespoons oil. I advise adding a tablespoon at a time until you get your desired consistency. And what is that?? I like the consistency where it drops evenly and quickly from a fork but leave a thin coating on that fork. 
3. Use a cake rack and put parchment paper or wax paper underneath it to catch the drippings. That way you can reuse the chocolate. I dipped the Lamingtons and then let them sit on the rack for a few minutes before tossing in the coconut. This reduced the globbing of chocolate in the coconut for me. After dipping about 10 Lamingtons, the first ones were ready for coconut coating. 
4. Make sure you have a crowd waiting for these. There will be a lot of them. I cut my cake into  approximately 1 1/2 inch squares and I practically fed the neighborhood. Here are a few photos to get you excited or if you are a neat freak, send you running and screaming. I hope you get excited.

Daring Bakers December Challenge - Whoopie Pies

The December Daring Bakers' Challenge had us all cheering - the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose... What else is there to say but "Whoopie!"

I was super busy this month but more than determined to do this challenge. Lis, one of the founders of Daring Bakers', unexpectedly died in November. I never met her or communicated with her but I felt her wonderful presence every month as she cheered our current challenges and rooted for our future challenges. I could feel her energy in every post she gave us. Two Daring Baker members , Shelley and Ruth, have stepped forth to carry on her project and I dedicate this challenge to them as well as Lis.

So, I was making lots of whoopie this holiday season!!
I have a very good friend who makes wonderful whoopie pies and brings them to all our gatherings. I have never had a reason to make them. I got my Woopie fix from her. I was surprised how easily they came together. I am thinking that the recipe from Bourbonnatrix is a great part of that reason. I made her chocolate version and it is deeelish! I experimented with German Chocolate filling to make it a little exciting. The whoopies were delicious and filling!!! I may make them a little smaller next time. There will definitely be a next time. I love my friends whoopie pies but I don't need to wait for a party anymore...I can make whoopie anytime!

German Chocolate Whoopie Pies

For the Whoopie Pies 

1/2 cup (120 ml) (4 oz) (115 gm) butter 
1 cup (240 ml) (7 oz) (200 gm) brown sugar, firmly packed 
1 teaspoon (5 ml) (5 gm) espresso coffee powder, optional 
1 teaspoon (5 ml) (5 gm) baking powder 
1/2 teaspoon (3 gm) baking soda 
3/4 teaspoon (4½ gm) salt 
1 teaspoon (5 ml) vanilla extract 
1 large egg 
1/2 cup (120 ml) (1½ oz) (45 gm) Dutch-process cocoa, sifted 
2 1/3 cups (560 ml) (10 oz) (285 gm) unbleached all-purpose (plain) flour 

Directions: 

1) Preheat oven to moderate 350°F/180°C/gas mark 4. Lightly grease (or line with parchment) 

two baking sheets.  

2) In a large mixing bowl, beat together the butter, brown sugar, espresso coffee powder (if 

using), baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating 

till smooth.  

3) Add the cocoa, stirring to combine.  

4) Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides 

and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.   

5) Drop the dough by the 1/4-cupful (60 ml) onto the prepared baking sheets, leaving plenty of 

room between the cakes; they'll spread. A muffin scoop works well here.  

6) Bake the cakes in a preheated moderate oven for 15 to 16 minutes, till they're set and firm to 

the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a 

spatula to separate them from the pan or parchment; then allow to cool completely.

Ready for baking

Ready for filling

German Chocolate Filling (adapted from Original Whistlestop Cafe Cookbook by Fannie Flagg)

1 1/3 cups (315 mL) heavy cream

1 1/3 cups (315 mL) sugar

4  large egg yolks, beaten

2/3 cup ( 158 mL)butter

2 teaspoon (10 mL) vanilla extract

1 1/3 cups (315 mL)  flaked coconut

1 1/3 cups  (315 mL)  chopped toasted pecans

2 ounces (56 gm)sweet baking chocolate, grated 

Combine first four ingredients in a saucepan ans cook over low heat, stirring constantly until butter and sugar melt. Bring to a boil over medium heat and cook for 12 minutes, stirring constantly. Remove from heat; add vanilla, coconut, and pecans. Let the filling stand until cool and of spreading consistency., stirring frequently. Stir in  the chocolate when cool. Spread one one side of the whoopie with about 2 tablespoons of the filling and top with another whoopie half. 

Custard cooking

Chopped toasted pecans

Filling cooling down

Cooled filling ready for chocolate-much thicker now!

Grated chocolate-a big pain!

Yummy filling ready for Whoopie