. . .
I know what you’re thinking: those are whoopie pies. But you’d be wrong. Here at the Cat Farm, we call ’em yippie cakes. Because that’s how 2.0 likes it. And I accommodate this request. Mostly because he made up the name himself, and has called them yippie cakes since he was a kid. And I don’t doubt the authenticity of the name. I don’t question it. Not like 2.0. He questions my vocabulary all the time. 2.0 thinks I make up words. For example, 2.0 thinks I have invented the words: methodology, schlep, and druthers.
Last week, when 2.0 was working out of province, he called to tell me I had a typo in my classic cupcakes post. He was pretty sure foisted wasn’t a word. And the week before, he told me I had misspelled dishevelled – that I must have meant dis-shovelled. Not that dis-shovelled is a word. And sometimes, when we’re visiting Bill and Rosie Beaucoup, and they drop some crazy-ass vocabulary word into the middle of a story, he’ll lean over and whisper, “that’s not a real word.”
And you might be thinking, how is it that you and 2.0 have managed to stay together this long, movita? You are worlds apart. And I will tell you that on our second date, I drooled on my pants. And 2.0 seemed just fine with that. So that’s how we manage, people. We’ve struck a balance. We accept each other, drool and all.
So, here’s the deal with these yippie cakes. The chocolate cookies are a-maze-ing. Soft and chocolatey. If pillows were made of cookies, I’d lay my head upon one of these. And here’s the deal when it comes to the filling – it can be varied. If you can handle the sweet, if you fear not the sugar-shakes, you will add the marshmallow fluff. If you are a prissy baby, and can’t handle a sweet, thick filling, you will omit the marshmallow fluff. And you’ll probably go cryin’ to your mother and tell her that I called you a prissy baby. (Cripes.) The decision is yours. I’m not going to foist these cookies on your dis-shovelled ass.
. . .
Yippie Cakes – inspired by Jackie Huskins and Charlene Freeman – print and bake yerself some yippie cakes
Yields approximately 16 yippie cakes.
For the cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 6 tablespoons cocoa
- 1 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 cup white sugar
- 2 egg yolks
- 1 cup milk
- 1 teaspoon vanilla
For the filling:
- 1/2 cup shortening
- 2 cups icing sugar
- 1 cup marshmallow fluff (optional)
- 1 teaspoon vanilla – use imitation clear if you want pure white filling
- pinch of salt
Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper.
Begin by making the cookies: in a medium-sized bowl, whisk together the flour, baking soda, baking powder, cocoa and salt. Set aside.
Using a stand mixer and a large bowl, cream together the butter and sugar on medium speed until light and fluffy (about 3 minutes). If using a hand mixer, this may take just a couple of minutes more. Beat in the egg yolks, until well combined.
Combine the milk and vanilla in a bowl or glass measuring cup (I find using a glass measuring cup makes pouring easy and allows me to divide my additions evenly). Set aside.
Reduce mixer speed to low, and add in about 1/3 of the flour mixture. Mix until just combined. Add half of milk-vanilla mixture, mixing until combined. Then add half of the remaining flour mixture, and then the remainder of milk mixture, mixing well after each addition. Finally, add the last of the flour mixture, mixing until smooth.
Use an ice cream scoop (mine holds about 1.5 tablespoons) to drop dough onto prepared baking sheets, leaving about 2 inches between each mound.
Bake for about 12 minutes, until slightly firm (they should spring back to the touch). Let cool completely on racks.
To make the filling: mix the shortening, icing sugar, marshmallow fluff, vanilla and salt together in a stand mixer on low speed until combined and smooth (about 3 minutes). The filling will be very, very thick. If you would like a less sweet, less thick filling, omit the marshmallow fluff.
To assemble the Yippie Cakes: if you have included the marshmallow fluff in your filling, roll 1-2 tablespoons full in the palms of your hands, creating a ball. Then press the ball evenly with your fingers, creating a flat disk which is the same diameter as your cookie. Lay the filling onto the flat side of one cookie and then top with a second cookie (flat sides in). If you have omitted the marshmallow fluff, spread 1-2 tablespoons full of filling onto the flat side of one cookie and then top with a second cookie (flat sides in). You could also pipe the filling onto the cookies – if you’re fancy like.