Apple Pecan Oatmeal Creme Pies

I used to bring the unhealthiest (but delicious!) lunches to school when I was younger: Bologna or corn beef sandwiches with a side of doritos or cheetos  finished by a tasty, packaged snack cake or cookie (aka- twinkies, ding dongs, etc).  We always had ample junk food in the house to create these lunches and my kitchen cabinets were the envy of all of my friends.  My favorite dessert snack by far was Little Debbie’s Oatmeal Creme Pies.  While my lunches have become healthier with age (although residency occasionally interferes), I still have a weakness for those Oatmeal Creme Pies of my childhood.

The other day when I was looking for some baking inspiration, my co-worker showed me some recipes she had been eyeing on pinterest.  One reminded me of the oatmeal creme pies and inspiration struck!  I decided to make my own grown up version.

Apple Pecan Oatmeal Creme Pies

Apple Pecan Oatmeal Cookies (adapted from Joanne Chang’s Flour cookbook)

1 cup (sticks) unsalted butter, at room temperature
2/3 cup (150 g) granulated sugar
1 cup (200 g) packed light brown sugar
2 large eggs, at room temperature
1 3/4 cup (245 g) flour
1 teaspoon baking soda
1 teaspoon sea salt
1 3/4 cup (175 g) old –fashioned rolled oats (not instant or quick-cooking)
1 cup chopped apple (from about 2 apples)
1  cup toasted pecans, chopped

Creme Pie Filling (Adapted from Joanne Chang’s Flour Cookbook)

2 sticks of unsalted butter, at room temperature
3 1/3 cup confectioner’s sugar
2 tbsp maple syrup
2 dashes of cinnamon
pinch of kosher salt

Preheat the over to 350 degrees.  Line a baking sheet with parchment paper.

In the bowl of a stand mixer, beat the butter and sugars until very light and fluffy, about 5 minutes.

Meanwhile in a separate bowl, whisk together the flour, baking soda, and salt, making sure there are no lumps of baking soda. Stir in the oats.  Add the eggs, one at a time, and beat until thoroughly combined. On low speed, or by hand, gradually add the flour and oat mixture to the creamed butter, mixing until completely incorporated.  Add the chopped apples and pecans and mix until just incorporated.

At this point you can portion the dough out into 1 Tbs balls and refrigerate for several hours or overnight.  If time does not permit, this refrigeration step can be skipped (but does make for a better cookie).

Place the dough balls on the parchment lined baking sheet, an inch apart. Bake for about 10 min or until just starting to become golden brown.  DO NOT overbake!  Remove from oven and cool completely on a cooling rack.

While cookies are cooling, make the creme filling in a stand mixer fitted with a whisk attachment.  Cream the butter on medium high.  On slow, gradually add the confectioner’s sugar.  Once incorporated and smooth, turn speed up to medium and add maple syrup, cinnamon and salt.  Increase to high and beat for 1 minute until fluffy.

Pipe or spread filling onto bottoms of half the cookies and then top with the rest of the cookies to make creme pies.

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Happy Birthday Coconut Frosting

 

Dear 37 avid Spoonful of Sugar followers, I apologize profusely for depriving you of my witty, humorous, and delicious baking porn as of late.  Unfortunately, work has caused me to be a little delinquent in baking, cooking and blogging recently (my refrigerator currently only contains beer, rum, wine, a few apples and various condiments) .  Due to fear of ACGME (the committee that oversees resident rules and work hours) retribution, I can’t elaborate further on the hours I’ve logged at the hospital, but they have left little time for extracurricular activity(or for recovering from a nasty cold). This weekend I’ve finally had a chance to rest and relax and am taking the opportunity to post on birthday cupcakes I made several weeks ago.

The month of October marked the first birthday of one of my good friend and co-worker’s adorable daughter.  I had actually volunteered to make cupcakes for her first birthday shortly after her birth.  Needless to say, a weekend on call wasn’t going to ruin this year long promise.  Her mom had requested chocolate cupcakes with coconut frosting.  I used my favorite chocolate cupcake recipe from Flour (featured in my St. Patty’s Day Cupcakes) and filled them with chocolate ganache.  I then created my own coconut frosting to top them off.  I had originally planned on topping with toasted shaved coconut to add more coconut flavor and texture.  However, in favor of aesthetics (pink frosting with fun decorations) I left this part out for the party.  In the future I’d probably recommend this addition for the full coconut effect!  Below is the coconut frosting recipe, use to top your favorite cupcakes!

Coconut Frosting

(Frosts 12 cupcakes)
2 sticks of butter, room temperature
3 cups confectioner’s sugar
1/4 cup cream of coconut
1 tsp coconut extract
6 oz. shaved coconut, toasted


In a stand mixer with a whip attachment, whip the butter until smooth.  Gradually add in the confectioner’s sugar on low speed until fully incorporated with no lumps.  With the mixer on medium speed, add in the cream of coconut and coconut extract.  Turn speed up to high for 1 minute until frosting is light and fluffy.

Pipe onto cooled cupcakes.  Top with toasted coconut as desired.