Welcome to my very first blog post! And of course instead of doing something simple that I know I am good at (decorating) I decided to go outside of my comfort zone by creating an original recipe. Probably not a good idea. But really this whole blog is out of my comfort zone, so I guess it fits just fine.
Getting started on this blog has been way harder than I expected! I mean I guess for most people it may not be, but for my uptight personality it is. I had to do a ton of research to be prepared for my very first post. Before now I had no idea that photography is a huge part of food blogs! I guess it makes sense because who would want to make my food if it doesn’t look delicious through the screen. So I’ve been practicing my photography and it’s way harder than I thought! I’ve enjoyed working on my photos, but they’re still struggling. Oh well, I’ll just have to practice with more recipes. Check out the photo below because I’m super duper proud of it. Like really proud. (PS. the color is a little different because these were my first try using a different brownie mix).
My inspiration came from these Bourbon Pecan Pie Cupcakes I made awhile ago. I can even tell you the exact date because it was the date of the Game of Thrones Season 5 premiere. Anyways, these were delicious and everyone loved them…or maybe they just loved the alcohol. I’m not sure. I highly suggest you try the recipe, but let me warn you that they are very bourbon-y! Also, I would sub the caramel from my recipe for the pecan pie filling, but that is just my preference.
This recipe has three parts: brownie whoopie pie cookies, caramel pecan filling, and brown sugar cream.
First you make the brownies, which is basically just mixing everything in a bowl.
Then you make the cream, which is pretty much the same as any standard frosting:
Then you melt the caramel and combine everything. PS nothing beats homemade caramel, so if you have a good recipe just add the bourbon and pecans. I just used the Kraft caramel because I had a coupon so now I have three bags of it!
Chocolate Bourbon Caramel Pecan Whoopie Pies
Makes about 10 sandwich cookies
- Whoopie Pies
- One box brownie mix (I used Ghirardelli Dark Chocolate, which I suggest for the same results)
- 1/3 cup vegetable oil
- 2 Tbs warm water
- 1 Tbs instant coffee (optional)
- 1 egg
- 2 Tbs flour
- Caramel Center
- 3/4 cup Kraft caramels
- 2 Tbs bourbon (or for an alcohol free version substitute 1 Tbs more of heavy cream)
- 1 Tbs heavy cream
- 1/2 tsp vanilla
- 1/2 cup pecans (optional)
- Brown Sugar Cream:
- 4 Tbs (1/2 stick) unsalted butter at room temperature
- 4 Tbs brown sugar
- 1 3/4 cups confectioners sugar
- 3 Tbs heavy cream
- 1/2 tsp vanilla
For the whoopie pie cookie:
- Preheat oven to 350 F.
- Dissolve the instant coffee in the warm water (skip this if you don’t use coffee, but I highly suggest it!).
- Mix brownie mix, vegetable oil, coffee, egg, and flour in a large bowl until there are no lumps.
- Use a tablespoon to scoop a large tablespoon onto a baking sheet. Keep the scoops about 2 inches apart.
- Press down on the brownie dough to flatten it out (this creates larger, flatter whoopie pie. If you don’t press down you will have smaller rounder ones and may affect baking time).
- Bake for 9-11 minutes. The center should not look shiny and wet anymore. They will still be soft and gooey.
- Let cool for a few minutes on a baking sheet then transfer to a wire rack.
Notes: Be gentle! These are very soft. Also, don’t stack while warm or they will all stick together!
For the brown sugar cream:
- In an electric mixer, cream the butter and brown sugar on medium-high speed (about 3-5 minutes).
- Bring the mixer speed down to low and slowly add the confectioners sugar.
- Once combined, add in the heavy cream and vanilla. Beat on medium-high speed for about another 3-5 minutes. This will fluff up the cream and make it lighter.
- If the consistency is too thick, add a bit more heavy cream 1 tsp at a time. If it is too light for your taste, add confectioners sugar 1 Tbs at a time.
For the caramel center:
- Unwrap Kraft caramels and put in a small sauce pan on Low heat.
- Continue to stir while caramels melt.
- Once all caramel is melted, remove from heat and add liquid ingredients (bourbon, heavy cream, and vanilla). Warning: this will bubble and spit when you add the liquid! Make sure to stand back a little.
- Stir in pecans.
- Once whoopie pie cookies are cool, use a bag to pipe a circle around the outside of the cookie.
- Fill the icing circle with the caramel pecan center.
- Top with another whoopie pie cookie!