Snickerdoodle Cupcakes

I was out Saturday night with Heay's to go see her friends band play - and somehow by the end of the night I had turned into the bands pastry chef.  And when I was asking everyone what they liked, it turned out there was a Snickerdoodle lover in the band.  My first thought was these cupcakes (from my Martha Stewart Cupcakes) since I had a ton of egg whites sitting in my fridge from making pastry cream.  If you love Snickerdoodles, then these cupcakes are for you!  They taste exactly like the cookie, but in cupcake form with a marshmallow topping.  They are really tasty.  And if you are adventurous, you could make this in a cake.  And after my catastrophe Monday, I really needed something easy to make that I knew wouldn't give me any trouble. 

hello there

The batter is extremely easy - the hardest part about the whole recipe is the frosting.  Once the cupcakes are baked and cooled, it's frosting time.  This is a marshmallow frosting - my suggestion is to skip the pastry bag.  It's extremely sticky.  The best thing to use is a gallon ziplock bag.  Put all of the frosting in there and snip a corner of the bag and squeeze away.  This one is easy to pipe.  All you have to do is squeeze and then lift up to get the peaks on them.  Personally, I find this part fun.  Once they are all piped, sprinkle with some cinnamon-sugar and you are good to go! 

Tuesday is "treat day" for some of my taste testers, so I go to my regular drop offs and added a new one (which I'm excited about).  I get to my last stop and I was a little later than I usually am, and I find out that everyone has been asking one of the bar tenders if I had been in yet.  He kept telling them no I hadn't made it in yet.  They were excited to see me when I walked in.  Learning this made me flash back to my days at massage school and having grown men follow my friends and I around if I had tupperware full of treats - it made me giggle that's for sure.  I didn't realize that so many of them are fans there. 

Snickerdoodle Cupcakes

makes 28

1 1/2 cups all purpose flour

1 1/2 cups cake flour (not self-rising)

1 tbsp baking powder

1/2 tsp salt

1 tbsp cinnamon, plus 1/2 tsp for dusting

1 cup (2 sticks) butter, room temperature

1 3/4 cups sugar, plus 2 tbsp for dusting

4 large eggs, room temp

2 tsp vanilla extract

1 1/4 cups milk

Seven Minute Frosting

1. Preheat oven to 350 degrees.  Line standard muffin tins with paper liners.  Sift together both flours, baking powder, salt and 1 tbsp cinnamon.
2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Beat in vanilla.  Reduce speed to low.  Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.
3. Divide batter evenly among lined cups, filling each three-quaters full.  Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.  Transfer tins to wire racks to cool completely before removing cupcakes.  Cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months, in airtight containers. 
4. To finish, combine remaining 1/2 tsp cinnamon and 2 tbsp sugar.  Using a pastry bag fitted with a large plain tip, pipe frosting on each cupcake: Hold bag over cupcake with tip just above the top, and squeeze to create a dome of frosting, then release pressure and pull up to form a peak.  Using a small, fine seive, dust peaks with cinnamon-sugar.  Cupcakes are best eaten the day they are frosted; keep at room temperature until ready to serve.

Seven Minute Frosting

makes about 8 cups

1 1/2 cups plus 2 tbsp sugar

2/3 cup water

2 tbsp light corn syrup

6 large egg whites, room temperature

1. Combine 1 1/2 cups sugar with the water and corn syrup in a small saucepan; clip a candy thermometer to the side of the pan.  Bring to a boil over medium heat, stirring occasionally, until sugar dissolves.  Continue boiling, without stirring, until syrup reaches 230 degrees F.
2. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk attachment, whisk egg whites on medium-high speed until soft peaks form.  With mixer running, add remaining 2 tbsp sugar, beating to combine.
3. As soon as sugar syrup reaches 230 degrees, remove from heat.  With mixer on medium-low speed, pour syrup down side of bowl in a slow, steady stream.  Raise speed to medium-high; whisk until mixture is completely cool (test by touching the bottom of the bowl) and stiff (but not dry) peaks form, about 7 minutes.  Use immediately.  

Cream Puffs

I decided that I had now mastered Pastry Cream, that I was going to make some cream puffs.  Well wouldn't you know it yesterday was an interesting day for me.  Making these isn't hard, just very labor intensive.  Lots of steps making some Tart Dough, Pate A Choux and Pastry Cream.  I enjoyed making each step - and I did it twice.  Yes - epic fail!  And funnily enough I had something go wrong each time I made them.  But I'm getting ahead of myself.  Let's start at the beginning......

I make the Tart Dough first since that needs to chill the longest.  Easy enough and shortly after I started it's in the fridge.  Once it's chilled enough, I start on the Pate A Choux.  This was fun.  And super easy.  So once it's all ready into the pastry bag it goes and I pipe away a lot of small circles.

so cute

Into the freezer they go.  After 30 minutes, I cut out the Tart Dough and put a smaller disc on top of each puff. 

precious

Back into the freezer they go.  Then time to bake.  They bake nicely and before I know it they are done......but once they have been out of the oven for a while, I noticed something - they've deflated.  :(  Totally not a puff at all.

sad looking puffs

My first thought was that once I fill them with cream they will be fine.  I make the pastry cream, half regular and half chocolate and let it set in the fridge.  Then hours later, I fill each puff.  This didn't go so well.  It ended up a giant mess of the puffs not filling with cream and holes being punched through all of them.  I tossed them into a tupperware container......these will be eaten - just by my sisters and myself.  I take a break and decide that I will make these again - especially since I still have enough pastry cream to fill another batch of puffs. 

A couple of hours later I decide to start again.  I make some new Tart Dough, go run some errands, come back and start on a new Pate A Choux.  This time when I pipe the puffs I had noticed in the cookbook that she had built them up as she piped - no where did it mention this in the directions -that you need to start in the center and work out and then up - that was my mistake with the first batch and why they didn't puff up right.  So away I went piping little discs.  Into the freezer again and then time to roll out the Tart Dough.  Cut tons of discs and place on top of each disc and into the freezer.  Something was wrong with the Tart Dough - it didn't come together right and was crumbly.  I was hoping that it would bake ok.   After a short stint in the freezer - time to bake.  They puffed up great!!  I was so happy.  But the tart dough discs didn't crumble like they did in the first batch, instead they stayed in the shape of a disc on top.  :(  I didn't really care at this point, I was going to fill these bad boys. 

I already had the remaining pastry creams in plastic ziplock bags so I decided that if I just cut a tip on one of the corners and stuck one of the tips from my pastry bag in there it would work.  It worked great for the vanilla puffs.

some got a little over filled

When I got to the chocolate - all hell broke loose.  I did the same thing with the bag and inserted the pastry bag tip no problem and started to fill.  Then, all of the sudden, I punctured the bag with my pinky finger because I couldn't tell how hard I was squeezing with it and was digging my nail into the bag.  Awesome.  I transfered everything to another plastic bag and started to fill again.  And then I did it again.  Way to go pinky finger.  At this point I have chocolate pastry cream all over my hands, all over the kitchen counter and I'm fighting back tears trying not to have a breakdown.  Heays was in the kitchen with me and was trying to calm me down.  I had 5 puffs left!  I just wanted to fill the damn things!  Into my pastry gun they go and I finish filling them all. 

I'm showing you the good half
before I broke the bags and chocolate
got everywhere

Frustrated, I threw everything into the sink and washed my hands and arms up (yes - it was all over my arms too from reaching into the plastic bag to get the pastry bag tip).  I needed a drink.

mmmm....beer

Let me tell you - that beer was delicious.  I might of had more than one too.  I put all the cream puffs in tins and stuck them in the fridge and went to work on cleaning up the disaster area that is better known as my kitchen sink and countertop.  I sat down and watched the Patriots football game, had some beer and some flat cream puffs. 

My sisters are loving the flat cream puffs - if I had it my way I would throw them out - every time I open the fridge they taunt me, showing my failure.  I can't wait until they are all gone.  But I am delivering the good ones today.  And I am going to make these again - and damnit they will be perfect!!

The un-named, amazing cookie

I was looking at my daily email update from My Baking Addiction and saw that she did a recipe for Turtle Cookies.  I went and looked at it and printed it out.  I have never been a fan of nuts in my desserts - ever.  When I go out and I see that a dessert has nuts I always ask for it without them, and if the nuts are in the dessert itself, I have to make another selection.  I don't know why this is, it's always baffled me - I hate Peanut M&M's, Snickers Bars, anything like that - I just can't do it.  So I will never make anything that has nuts in it.  Unless it's for my dad - he loves nuts in his desserts (he's the only one so it doesn't happen a lot).  I printed out the recipe and got to wondering what I could do to fix up this recipe and make it my own.  It's a great recipe to start with - I highly suggest you make it the way it is.  I made a few minor tweaks to make it more in my favor and off the grocery store to get supplies.

I get there and my plan was to get mini Rolo's and some Heath Bar bits for some crunch.  I got the Heath Bar bits not problem, but then I went on a long search for the mini Rolo's.  Now, I don't know about you, but I remember when stores didn't put out holiday items until a couple weeks before the holiday.  Yeah - there's Halloween stuff out already! And has been for weeks!  I remember when you wouldn't see it until the end of September - and now Christmas stuff is out before Thanksgiving!! Something has gone wrong with this if you ask me.  Back to my search for mini Rolo's.......I round the aisle and then I see it - Halloween candy.  Tons of Halloween candy.  I knew that somehow my search would end in vain and I wouldn't be able to find what I needed.  I searched for a good 5 minutes, going over every shelf twice, thinking if that item would work.  But I kept going back to Milk Duds.  Now I love Milk Duds - it's like a Rolo just in a different shape.  It was a little bigger size than what I wanted, and I stood there in the middle of the aisle arguing with myself if they will work or not and should I just get them.  I decide to get them and I leave the store immediately so I don't keep looking for something else to replace the Milk Duds.

I get home and make the dough then put it in the fridge to chill for 24 hours.  The next morning comes and I get to scooping out cookies.  You can make them huge like she does on the web site, or normal size like I did.  It's a lot of dough so it makes a lot of cookies.  Great if you're having a party or get together or need to make something for someone.  Away I go scooping out cookies and baking them off.  The whole time I'm wondering in my head what I'm going to call these things.  I put it out of Facebook to my friends to help me name the cookies.  I got a couple funny ones and a good one - I'm still waiting to hear back from some of my taste testers on their feedback and a name.  And I picked up a new taste tester yesterday - which has me really excited.  I don't know if people think I'm kidding or not when I put it out on Facebook that I need more taste testers - I really honestly mean it.  And when people take me up on it, they are surprised that I actually follow through.  My poor family can't take eating everything all the time.  I bake - a lot - and honestly I give most of it away and keep a couple for my family.  So yes, I'm always looking for taste testers and if you live near me and want to be one, get in touch with me. 

Cookies are done and cooled and I try one.......

oh yeah - delicious

......and I was so happy with how they turned out.  The toffee bits added the crunch that the nuts would of offered so I was happy with that switch.  I pack some up and go off and be treat fairy.  People were so happy for cookies!  And the feedback I got from Heay's coworkers was great.  And one of them said it was the best thing I've ever made - his favorite by far.  Still not sure on the name, but the front runner so far is Candy Sensations.  If you've got a suggestion for a name please let me know! 

Boston Cream Pie Cupcakes

I have been looking at these for years - and I finally made them. When I first got my Martha Stewart Cupcakes Cookbook I wanted to make these....but the pastry cream part scared me off.  I wasn't that confident back then that I could pull it off.  But I am now - and I totally took this recipe on and made it my own.  They are labor intensive - but so worth it.  If you have a lot of time on your hands - I highly suggest making these.  You can skip a step and buy pre-made pastry cream, but I made my own.  And I will include the recipe for everything for you to make it yourself.  But the end product looks like this......

hello deliciousness

.......and they are delicious. 

So I started off by being smart and making my pastry cream the night before I made them, my thought was it was one less thing to worry about in the morning.  So I make the pastry cream and put it in the fridge overnight and don't worry about it at all, until after I've made the cupcakes, got my chocolate ganache glaze going and I take out my pastry cream and see this.....

bad CB

....I take off the plastic wrap - and it's a solid gelled mass.  I overcooked it.  So now I had to start a new pastry cream all over....good thing it doesn't take long.  And I decide to just let my ganache set up and become thick and frosting-like instead of a glaze and stick it in the fridge until I need it.

So away I go cutting all the cupcakes in half......

lots of cupcakes

....and then my pastry cream was ready and I scooped out a little onto each cupcake and sandwiched it.

creamy goodness

So here's the part where you can decide if you want a runny chocolate layer, or a thick chocolate frosting.  If you want the runny layer, then make the ganache after you've put the pastry cream in between the cupcakes.  If you want it thick, then make it before you start to put the pastry cream between all the cupcakes and put it in the fridge to thicken up.  Away I went frosting all the tops with rich heavenly chocolate. 

Into the fridge they go to set for 30 minutes and then you can eat one.....

yummers

I had Heays bring some into work and I played treat fairy and dropped some off to my "regular Tuesday" drop offs.  One feedback from a coworkers of Heays was why did I cut the cupcake in half?!  Why didn't I fill it?  Much easier and less labor intensive.  And when I brought some to one of my friends last night, he asked the same thing - why didn't I fill them instead of cutting them in half.  Next time I make them, I'm so going to do that.  :) 

Boston Cream Pie Cupcakes

Makes 20

6 tbsp unsalted butter

1 1/2 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

3 large eggs, room temperature

1 cup sugar

1 tsp vanilla extract

Pam cooking spray

Pastry Cream

Chocolate Ganache Glaze

Pastry Cream

4 large egg yolks

1/2 cup sugar

1/4 cup cornstarch

pinch of salt

2 cups milk

1 1/4 tsp vanilla extract

1. Whisk egg yolks until smooth in a large bowl.  Combine sugar, cornstarch, and salt in a medium saucepan, and heat over medium.  Stirring constantly, gradually add milk in a slow, steady stream, and cook until mixture thickens and begins to bubble, about 5 minutes.
2. Whisking constantly, slowly pour one third of the milk mixture into egg yolks.  Pour mixture into remaining milk mixture in saucepan.  Cook over medium heat, whisking constantly, until mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2-4 minutes.  Remove from heat; stir in vanilla.
3. Strain mixture through a fine sieve into a heatproof bowl.  Cover with parchment paper or plastic wrap, pressing it directly on surface to prevent a skin from forming.  Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).

Cupcakes

1. Preheat oven to 350 degrees.  Spray standard muffin tins with Pam and set aside.  Whisk together flour, baking powder and salt.  Combine milk and butter in a saucepan; set over very low heat. 
2. With an electric mixer on high speed, whisk eggs and sugar until fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted, about 5 minutes.  Reduce speed to medium.  Gradually add flour mixture, whisking until just incorporated.
3. Bring milk and butter just to a boil.  With mixer on low speed, add hot-milk mixture to batter in a slow, steady stream; mix until smooth (don't overmix).  Beat in vanilla.
4. Divide batter evenly among prepared cups, filling each halfway.  Bake, rotating tins halfway through, until cupcakes are golden, about 15 minutes.  Transfer tins to wire racks to cool 10 minutes.  Run a small offset spatula or knife around the edges to loosen; turn out cupcakes onto racks and let cool completely. 
5. To finish, use a serrate knife (and a gentle sawing motion) to split cupcakes in half horizontally.  Spread about 1 tbsp pastry cream on the bottom half of each cupcake.  Replace top halves.  Spoon about 1 tbsp glaze over each cupcake.  Refrigerate 30 minutes to set. 

Chocolate Ganache Glaze

6 oz semisweet chocolate chips

2/3 cup heavy cream

1 tbsp light corn syrup

1. Place chocolate in a medium heatproof bowl.  Bring cream and corn syrup just to a simmer in a small saucepan over medium-high heat; pour mixture over chocolate.  Let stand, without stirring, until chocolate begins to melt.
2. Using a flexible spatula, gently stir in chocolate and cream until totally combined; begin near the center of the bowl and gradually work your way toward the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.  Use immediately.

Cinnamon Twists

I had a request for these, from a long time ago - months ago actually - and I'm finally getting to it.  This one does take all day.  It's a lot of waiting for the dough to rise, rolling it out and having it rise again.  But let me tell you  - so worth it.  Very tasty and fun to make.  If you are a fan of cinnamon then you must try these.

delicious glazed goodness

Once the dough was proofed and ready to roll out I got excited.  I love making things for the first time and seeing how they turn out.  I roll it out to a pretty big rectangle and butter the crap out of it (make sure you go right up to the edge - there's no folding edges over in this one).  Once buttered up, time to sprinkle it with cinnamon and brown sugar.




clearly I didn't go to the edges

Let it rest for 6 minutes and then cut it up.  At this point you can make them large or small twists, the decision is yours.  I made small ones (and how the recipe called for it to be cut).  And clearly I can't cut in a straight line (but we already know this fact) since I ended up with some that are big and some that are really small.



all cut up and ready to twist

Now comes the fun part of twisting them.  Once you twist them all - time to let them proof again.  Once they have doubled in size - time to bake! :)



fresh out of the oven

Your house will smell amazing while these are baking.  And you also have the choice to glaze them or leave them naked - delicious either way.  I went for the glazed route since that's what had been requested.  So once cooled, i glazed them all and let them set. 

These are great for breakfast, or for a snack at any time :)  But make sure you set aside a good part of your day to make these - it does take a lot of time, but totally worth it.

Cinnamon Twists

Dough:

1 package active dry yeast

3/4 cup warm water, divided

4-4 1/2 cups all purpose flour

1/4 cup sugar

1 1/2 tsps salt

1/2 cup warm milk

1/4 cup butter, softened

1 egg

Filling:

1/4 cup butter, melted

1/2 cup packed brown sugar

4 tsps cinnamon

Glaze:

3 cups confectioners sugar

5-6 tbsps milk

1. In a large bowl, dissolve yeast in 1/4 cup warm water.  Let yeast activate.  Add 2 cups flour, sugar, salt, milk, butter, egg, and remaining water.  Beat on medium speed for minutes.  Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough.  Roll into a 16"x12" rectangle.  Brush with butter.  Combine brown sugar and cinnamon; sprinkle over butter.  Let dough rest for 6 minutes.  Cut lengthwise into three 16"x4" strips.  Cut each strip into sixteen 4"x1" pieces.  Twist and place on greased baking sheets.  Cover and let rise until doubled, about 30 minutes.
4. Bake at 350 degrees or until golden brown.  Let cool completely and glaze if desired.
5. Glaze:  Mix together confectioners sugar and milk until smooth.  Dip top of each twist in glaze and place on cooling rack to set. 

Chocolate Mint Squares

It's been since Easter since my last baking fail and I was due for one - and this one went down in a blaze of glory.  But shockingly I wasn't upset about this one, I laughed the whole time.  I was flipping through my Chocolate Cookbook and had this recipe marked off.  Who wouldn't like a chocolate cake frosted with peppermint frosting and then a chocolate frosting on top of that?  I was in - even though in the picture they had of the squares you could tell that the cake was dry.  But I thought I would make it the way the recipe calls for the first time (like I do when I make anything for the first time) and make notes along the way to improve upon it. 

It was fairly easy and the cake batter came together quickly.  I did notice however that it was a giant lump of batter - and when i spread it in the pan it didn't spread well at all.  And it was super sticky and I couldn't get it level. After minutes of trying and arguing with the cake, I finally had enough and decided to put it into the oven as it was (it looked like it had little peaks all over it, and some holes as well) figuring that the batter would spread and bake nicely.  15 minutes later when I took it out of the oven I got a rude awakening.  It pretty much stayed exactly the same - except puffier. 

I didn't let it bother me too much since I knew I would be covering it with 2 layers of frosting.  I let it cool and when it was time I got to work on the peppermint frosting.  Easy enough, but my only thought was a tablespoon of mint was way too much, but I put it in because that's what it called for. Over the cake it went and I spread it evenly out and let it set before I put the chocolate one on top of it.  Once all set, I made the chocolate frosting and threw that layer on as well and let the cake set up yet again. 

Enough time had passed and it was time to finally cut into it and try one.  I cut a row and make squares and begin to take the first one out - and that's when I see it.....peppermint frosting.  Peppermint frosting oozing out from the middle layer!  And not just a little - everywhere!

it shouldn't be oozing like that

I quickly put the small square in my mouth and eat it - and I was assaulted by peppermint.  It was all you could taste!  It was so much that it coated my tongue and it was all I could taste for 30 minutes after I ate it.  Gross.  Then I look down at the pan of squares - and the peppermint is oozing everywhere.....my squares looked like it caught a nasty disease and that disease was taking over the pan they were in.  And the worst part was that Heays had eaten one somewhere in the middle of all this and she was also assaulted by the peppermint - but I'm pretty sure she did the smart thing and spit hers out into the trash. 

At this point I'm laughing so hard - and as I scoop out the infected squares to throw away all I can smell is peppermint.

sick squares getting tossed
Biohazard style

I wrap them up in 2 layers of tinfoil and toss them into the trash.  The whole time I'm washing the dish all I can think of is how did this recipe EVER get into that cookbook?  And who thought it was a good one?! They clearly used cornstarch or more confectioners sugar to thicken the peppermint frosting and the cake was so dry and had no taste at all - the person who wrote this recipe needs to get checked out.  It should of NEVER gone into any cookbook for people to try and make.  I am totally going to re-do this whole recipe and make it better- better with good cake and a non-oozing frosting that doesn't overwhelm you with peppermint.  And I will post my recipe for my version - clearly I'm not going to post this recipe...I would never post a bad recipe for you guys.   

Crisp Coconut and Chocolate Pie

My Martha Stewart's Pies & Tarts cookbook was taunting me - so last night I sat down and flipped through it again and was looking at the ones I had marked off to make and saw this one.  Incredibily easy and best of all - gluten free!!  It's only got 4 ingredients and anyone can do this one - even if you weren't blessed with the baking gene.  All you need is some butter, lots of coconut, chocolate and some heavy cream and you will have this......


.....now doesn't this look good?!


Since I still don't have a food processor (been getting by using my hands and have no complaints about it) I did the first part by hand, which is to combine the butter and some of the coconut together until it forms a ball.  Then you add the rest of the coconut to the mixture and mix by hand. Press it into your pie tin and bake away. 

toasted crust

Once cooled, heat up the cream and put your chocolate in a heat proof bowl (I still cringe at the thought of losing my green bowl because I melted it accidently).  Let it sit for 10 minutes and then stir it all together until smooth.  Pour it into the crust and let set up in the fridge.  My sisters came home and asked what that beautiful thing was in the fridge and when can they have some.  I made it last night when they were out so it will have to wait until they get home today to try some.   But I cut myself a small piece.....

forgive the appearance, I dropped it
when I picked it up out of the pan

......and it is sooo good.  Chocolatey and coconuty....delicious.  So if you need something and are in a quick pinch - go for this one!  :) 

Crisp Coconut and Chocolate Pie

makes one 9" pie

For the crust:

4 tbsp butter, softened

11 oz (6 cups) sweetened shredded coconut

For the filling:

1 1/4 cups heavy cream

8 oz bittersweet chocolate

1. Make the crust: Preheat oven to 350 degrees.  In a food processor, process butter and one-third of coconut until mixture forms a ball, 1-2 minutes.  Transfer to a medium bowl.  Sprinkle remaining two-thirds coconut over mixture, and combine with your fingers.
2. Place a 9" pie plate on a parchment lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form a crust, leaving top edges loose and fluffy.  Place a foil ring over edge to prevent burning.  Bake until center begins to brown, 10-15 minutes; remove foil, and bake until edges are browned, 4-6 minutes more.  Transfer crust to a wire rack to cool completely.
3. Make the filling:  Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl.  Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined.  Pour into coconut crust.  Refrigerate until filling is set, 1 hour or up to 1 day.