One of the most popular recipes in my book so far has been my Honky Tonk French Toast. I used the combo of peanut butter and banana typically named for a certain swivel-hipped singer and gave it the ass-kicking capabilities of the Elvis-impersonating pro-wrestler you all know and possibly love, The Honky Tonk Man.
I recently went back to that flavor combination and added the smoky, savory flavor of bacon to some whoopie pies – not real bacon, of course, but coconut bacon, which has become an Internet sensation lately. You can buy coconut bacon from sites like Vegan Cuts, or you can make it at home with just a few simple ingredients. My favorite recipe comes from Fettle Vegan and all it calls for is flaked coconut, liquid smoke, soy sauce (or Braggs), maple syrup, water and paprika. One of my friends also suggested using super-concentrated Lapsang souchong tea in place of liquid smoke – although I’m way more likely to have liquid smoke in my kitchen than Lapsang souchong.
I froze these, and sent them to my friend Steve from Bakerboys Distro to thank him for tipping me off to these pro-wrestling-inspired decks by Death Wish. The bacon has a tendency to go a little soft after a day or so of storage, so I just toss it back in the oven for 3-5 minutes to crisp it up before eating it. I filled these with Vegan Peanut Butter Buttercream, but they’d also be tasty with Vegan Maple Buttercream.
El Kabong Whoopie Pies Recipe
By September 8, 2013Published:
- Yield: 12 (12 Servings)
- Prep: 10 mins
- Cook: 10 mins
- Ready In: 35 mins
Fill these with peanut butter buttercream and roll the sides in coconut bacon for a sweet n' savory snack!
- 1/2 cup non-dairy milk
- 1/2 teaspoon apple cider vinegar
- 1/2 cup Earth Balance margarine
- 1/2 cup confectioner's sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground nutmeg
- 1 tablespoon maple syrup
- 1 large over-ripe banana mashed
- 1 & 1/2 cup unbleached all-purpose flour
- 1/4 cup whole wheat flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees. Spray your whoopie pie pan with cooking spray, or line a cookie sheet with parchment paper.
- In a measuring cup, stir vinegar into non-dairy milk and set aside to curdle.
Using a stand mixer or an electric hand mixer, beat together margarine and sugars. Add nutmeg and vanilla and beat until combined.
Add mashed banana, maple syrup, and non-dairy milk mixture and beat until combined. It will be lumpy, no worries.
- In a small bowl, combine all dry ingredients: flours, cornstarch, baking powder, and baking soda.
- Slowly add dry ingredients to wet ingredients and beat on low until just combined.
Drop 2 Tbs of batter into each cavity of the whoopie pie pan (or drop onto prepared cookie sheet, leaving about 2” in between each plop of dough).
- Bake 10 minutes or until they’re golden brown and the tops spring back when lightly touched. Cool in pan 5 minutes, then remove from pan and cool completely.
- When cooled, sandwich two whoopie pie halves together with peanut butter buttercream, and roll the edges in coconut bacon.
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