Tuesday, March 17, 2009

cream-filled cocoa mini-cakes

To be honest, I have no love for the store-bought Oreo.

Sorry, shoot me.

It's just that the cardboard crunch does nothing to please my everlasting aches for satisfying sugary substances. And, it's even more horrible that recently Mr. B shamelessly consumes multiple packages of Oreo Cakesters. I'm a baker for Christ's sake!

He says it's a guilty pleasure; I say it's in bad taste.

But, in all fairness and for just this once, I will allow my dessert elitism to be pushed aside and admit that Cakesters aren't so bad. However, I know I could make them better and uhem, slightly healthier.

So, to mostly prove a point and feel better 'bout not eating those packaged mini-devils, I whipped up this simple cakey sandwich cookie recipe that I *hope* (pretty please, with mounds of sugar on top) replaces those grocery shop wonders.

Cream-Filled Cocoa Mini-Cakes
Makes 24 cookies
  • 2 eggs
  • 1 cup evaporated milk
  • 1 cup canola oil
  • 2 cup brown sugar
  • 3 cup flour (1/3 flaxseed meal, 1/3 whole wheat, 1/3 all-purpose)
  • 1 tsp. baking soda
  • 1 tsp salt
  • 8 tbsp. cocoa powder


  • 1 cup veggie shortening
  • 1/3 cup evaporated milk
  • 2-2 1/2 cup powdered sugar
Preheat over to 350 degrees.
Sift & mix together cocoa, salt, baking soda and flour. Add remaining ingredients. Plop chocolate circles onto a greased cooking sheet and flatten the tops with a fork. Bake for 7 minutes and immediately remove from baking sheet. Let cookies completely cool before transforming them into sandwiches.