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something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Needham Whoopie Bombe

Originally an ice cream dessert in the shape of a canonball, bombes are now anything that is shaped in the same manner. This Yankee version not only holds true to the original shape even moreso than the classic, but it has the advantage of smaller "projectile bombs" on top. This dessert is Maine through and through with the addition of a needham-style filling and cannonballs, as well as the even more popular whoopie pie. For those of you unfamiliar with the addition of potato in a sweet treat, it takes away some sweetness and leaves every bite with a perfect sugary taste without being overly sweet.(Besides, I made up for it with that creamy decadent chocolate ganache dripping down over the sides.)


For 12 people


  • 2 cups flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 cup cocoa
  • 2 teaspoons vanilla
  • 2 cups milk
  • 1/2 cup butter or margarine, melted
  • 1 1/4 cups brown sugar
  • 1 egg, beaten
  • Chocolate Ganache:
  • 1 1/2 cups chocolate chips
  • 1/2 cup milk or any type of cream
  • Filling:
  • 1/4 cup butter or margarine, softened
  • 1/2 cup cold, mashed potatoes *
  • 1 1/2 cups marshmmallow fluff
  • 1 1/2 cups powdered sugar
  • 1 cup shredded cococut
  • 8 Needham Bombs, see NOTE below, optional

Needham Whoopie Bombe Directions

    Preheat oven to 350-degrees F. Cut out 2 circles of parchment paper to fits snugly into two 9 or 10-inch cake pans; set aside. 
    Place flour, brown sugar, cocoa, baking soda and baking powder in a large bowl and blend well. Add milk, melted butter, egg and vanilla, beating until completely smooth. Divide evenly among prepared pans. Lift each pan up a couple inches from the counter and drop a couple times to remove air pockets and to level the batter out a little bit, leaving the batter higher in the middle than the edge.
    Bake 20-25 minutes, or until it begins to crack on top and bounces back when touched. Remove from oven to cool slightly before running a knife around the edges to loosen. Quickly invert onto a large plate, remove paper and place on a rack to cool completely.
    When ready to finish, make filling by beating butter, potatoes and fluff together until smooth. On low speed, beat in the powdered sugar and coconut until blended evenly. 
    Place one half of the whoopie pie cake on a serving platter. Even spread filling on top and close with other cake half.
    Place chocolate chips and milk in a bowl and microwave for 1 minute. Remove and stir until smooth, microwaving in 15 second increments until chocolate has completley melted. Pour ganache over the top and place a Needham Bombs on top to separate slices. Cut and serve.
    * Before using the potatoes in this recipe, make sure you take a fork and mash them first before beating with the other ingredients. This will prevent you from taking a bite of a lump of potato.
    NOTE: See recipe for Maine Needhams but make balls instead of squares.