Not all food bloggers are brimming with genius dessert and dinner ideas all the time. In fact, I’d venture to say that more than half of the time, we sit here on Pinterest for hours on end, catch back-to-back episodes of Giada at Home on Food Network and flip furiously through cookbook upon cookbook to try to find something to make or even a glimmer of inspiration.
Or maybe that’s just me? Except replace Giada at Home with Keeping Up With The Kardashians and Pinterest with eBay. I’m terrible, I know.
People always assume I’m some kind of genius dessert vending machine — ask me to make something and I’ll spout out some life-changing recipe one second later. Not the case, compadre. More than usual, I’ll stare blankly back at you and hope you’ll forget you asked a question that I hopefully won’t have to answer. It hasn’t happened yet, but I’m betting one of these days I’ll luck out with someone who has short-term amnesia.
Last week, I was having this exact problem. I couldn’t figure out what to bake because everything sounded A) boring, B) overdone, C) I’ve already made it, or D) I wasn’t thinking about food because my brain cells were dying as I watched Khloe pack up her old house. So I began rummaging through my baking shelf (which looks like a bunch of sugar fairies died in there — it’s a gruesome, sugary mess) in hopes that I’d find some magical ingredient or something that would spark some brilliant ideas.
Buuuuut no dice.
I did, however, find a half-eaten package of Double Stuf Oreos that I got excited about because duh, Double Stuf Oreos. And then I realized they expired in February and became distraught that my life has come to my contemplation of whether or not I should eat 6-month old expired cookies. But then I realized I could make my OWN Double Stuf Oreos and they’d be fresh and every bit as delicious.
So I made them. And y’all — they are scrumptious. They taste like those Oreo Cakesters (RIP) they used to make — part cookie, part whoopie pie, part cake — and all delicious. Chocolatey, fudgy, and chewy with slightly crispy edges and that decadent, sweet white filling. You won’t be able to stop at one, I guarantee you that.
However, I do not guarantee that I’ll be getting off the couch anytime soon — methinks I need an intervention for this Kardashian business.
- 1 box Devil's Food cake mix
- 2 eggs
- ½ cup oil
- ½ cup shortening, room temperature
- 1 Tbsp vanilla extract
- 1 tsp salt
- 3 cups powdered sugar
- 2 tsp hot water
- Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist lightly with cooking spray; set aside.
- In a large bowl, combine the cake mix, eggs and oil with a rubber spatula until a soft dough forms. Take a cookie dough scoop and scoop out Tablespoonfuls of dough; roll them in your hands to smooth out evenly and place them 1" apart on the prepared baking sheets.
- Bake for approx. 8-10 minutes, rotating pans halfway through baking time, or until just barely set. Cool for about 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
- In the bowl of a stand mixer, combine the shortening, vanilla, salt, powdered sugar and hot water with a paddle attachment on low speed until just combined. Increase the speed to high and whip until light and fluffy in texture. Put the filling into a piping bag attached with a wide circle tip, or a Ziploc baggy with the corner snipped off.
- Pipe the filling nice and high (about 2 Tbsp worth) onto the flat side of a cookie; gently press another cookie to adhere, creating a sandwich. Repeat with remaining cookies.
I love the texture of these fluffy, chewy cookies! They’re just crispy enough to pass as a cookie, but soft enough to be considered a Cakester. The perfect Oreo cookie hybrid! All that’s missing is the milk — and the reality TV marathon
Have a fantastical day!