Gobs Recipes

EASY WHOOPIE PIES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

AUNT ROSIE'S GOB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper.
• In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans.
• Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool.
• To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
• Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.

MAINE WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
• In the bowl of a stand mixer, beat the butter and brown sugar for 2 minutes using the paddle attachment until light. Add egg and vanilla, then beat again, scraping the bottom and sides of the bowl.
• Alternate adding the flour mixture with the buttermilk, beating after each addition and scraping the sides of the bowl, just until combined.
• Use a small to medium cookie scoop to drop batter onto the parchment-lined baking sheets, spacing them 2-3 inches apart. If you want 8 really large whoopie pies, you should do 16 scoops of batter. For more reasonably sized whoopie pies, do 20 to 24 scoops of batter to make 10-12 whoopie pies.
• Bake for 10 to 12 minutes, until just done around the edges and the tops bounce back when lightly touched. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.
• Combine the shortening and powdered sugar in a large bowl. Beat well using a hand mixer or stand mixer until smooth. Add marshmallow fluff and vanilla extract, then beat again, scraping the sides of the bowl so everything gets evenly combined.
• Pipe a generous amount of frosting onto the flat bottom of one cookie, then top with another cookie to make a whoopie pie. Repeat with the remaining cookies and filling.

THE ORIGINAL WHOOPIE PIE (GOB CAKE)

Steps:

• 1. Preheat oven to 450 degree F. Coat cookie sheets with cooking spray. I like to line my sheets with parchment paper, but it isn't necessary. It helps save time with clean up. NOTE: I doubled the recipe when posting this. Just and fyi as you browse throught the photos and notice 4 eggs, etc.
• 2. Start by prepping the first step of icing. In a saucepan, add milk and flour. Heat on low heat. Stir constantly until mixture becomes pasty. Cooking time takes approximately 10 minutes. You must stir constantly as it cooks to prevent mixture from becoming lumpy. When done, remove from heat & transfer to a bowl. Put in refrigerator to cool completely while you prep the cake tops and bottoms, about one hour. Do not cover, or if you must, cover lightly to prevent condensation from forming. We will finish the icing last.
• 3. You will need 3 mixing bowls to make cake mixture. In first bowl, combine sugar, Crisco, & eggs. Cream together.
• 4. In the second bowl, combine Sour Milk, Boiling water, salt, cocoa, and vanilla. Mix well until cocoa is dissolved completely into liquid. (To make sour milk, add 1 teaspoon lemon juice or white vinegar to 1 Cup of milk, stir and allow to sit for a few minutes.)
• 5. In the third bowl combine flour, baking powder, and baking soda, mix well.
• 6. Next, add the cocoa liquid mixture to sugar cream and mix well on low speed of mixer. gradually add flour mixture. Mix batter until all is blended well.
• 7. Drop batter onto cookie sheets, approximately 1/8 of a cup. I use a cookie scoop or small cupcake batter scoop. Bake in preheated oven for 5-7 minutes. Toothpick inserted in middle of cake will come out clean when done. Remove from cookie sheet & place on cooling rack, allow to cool completely.
• 8. Complete icing: In mixer, add Crisco, soft butter, vanilla & salt. Cream together. Add flour/milk mixture, & mix on low speed, gradually add powdered sugar until well blended. Place in refrigerator for about 20 minutes.
• 9. Put together your Whoopie Pie! I like to use a pastry bag, and pipe my icing onto one cake, flat side, then top with another. It saves time and a big mess! Refrigerate for approximately one hour before serving. Keep refrigerated or in freezer. Makes an awesome midnight snack! :)

PUMPKIN GOBS

Steps:

• Preheat oven to 350 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Cream the butter or margarine with the sugar. Beat in the pumpkin, egg and vanilla.
• Stir the flour, baking soda, baking powder, salt and ground cinnamon into the pumpkin mixture. Blend until combined.
• Drop teaspoonfuls of dough onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 14 minutes. Let cookies cool completely then sandwich two cookies together with Vanilla Filling.
• To Make Vanilla Filling: Beat the shortening and 1 1/2 cups white sugar together for 10 minutes. Beat in the vanilla and the vanilla pudding. Beat until creamy.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

WHOOPIE PIE RECIPE

Steps:

• Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
• Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
• Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
• Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
• Store in the fridge, well covered, for up to a week. Serve at room temperature.

GOBS (SOFT CHOCOLATE CREAM-FILLED COOKIES)

Steps:

• Cookies: 1)Cream first 4 ingredients together in a medium bowl. 2)Sift together next 4 ingredients in a large bowl. 3)Stir boiling water and cocoa togehter in a small bowl. 4)Make sour milk with milk and vinegar in a small bowl. Let sit a few minutes without stirring until milk sours. 5) Add creamed mixture from step 1 to flour mixture from step 2in large bowl. Add liquids from steps 3 and 4 alternately to large bowl. 6) Drop cookie batter by Tablespoonfuls on lightly greased cookie sheet. Allow room for cookies to spread. 7) Bake at 375 degrees for 10-15 minutes until puffed and baked through. 8) Cool cookies completely. Filling: 1) Cook flour and milk until thickened in small heavy saucepan. 2) Let mixture cool completely. 3) Cream together confectioner's sugar, salt, margerine and vanilla in a medium bowl. 4) Add flour and milk mixture to creamed ingredients. Mix and beat until smooth. 5) Thickly spread filling on one Gob cookie and then place another on top to form a sandwich cookie. Repeat with remaining cookies and filling. 6) Refrigerate filled cookies until 1 hour before serving.

ROOT BEER FLOAT GOBS

Steps:

• For the Batter
• 1. Preheat the oven to 350°F. Line three 8-by-13-inch cookie sheets with parchment paper.
• 2. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Whisk the dry ingredients until they're evenly distributed.
• 3. In another large bowl, cream the sugar and butter with a mixer on medium speed. Add the egg yolks to the creamed ingredients, and mix on medium. Then add the egg whites and vanilla, and mix on medium-high until the mixture looks like dense pudding.
• 4. Alternate adding the dry ingredients and the buttermilk to the egg mixture, mixing on medium speed after each addition. Then add the sour cream, and mix well. Add the root beer extract and mix on high. Add more sour cream, 1 tablespoon at a time, if the batter is too thick.
• 5. Using a tablespoon or pastry bag, drop 1 1/2-inch rounds of batter on the prepared cookie sheets, leaving 1 inch between each round. Bake them approximately 8 minutes, or until the gob domes have risen. Remove the gobs to a wire rack to cool.
• For the Filling
• 1. Cream together the butter and cream cheese with a mixer on medium speed.
• 2. Add the vanilla extract, vanilla bean seeds, sour cream, 1 tablespoon of lemon juice, and the confectioners' sugar, and beat on medium-high; scrape the bowl with a spatula to reincorporate the ingredients if necessary. Taste and add another tablespoon of lemon juice if you like.
• 3. To frost the gobs, flip the baked gob domes over on a cookie sheet and match up pairs of similarly shaped domes. Add 1 tablespoon of filling to the flat side of an overturned dome, then place another dome on top, sandwich-style. Allow the gobs to fully set by refrigerating them on a baking sheet for at least 1 hour. Wrap the gobs in plastic wrap to prevent them from drying out.

CHOCOLATE GOBS

Steps:

• Preheat oven to 425 degrees F. Cookie: In a large mixing bowl, cream together the sugar and shortening until fluffy. Add eggs and continue to beat. In a separate bowl, stir together buttermilk, boiling water, vanilla, and blend this into the creamed mixture at low speed. Sift together flour, baking powder, baking soda, and cocoa. Add to mixture 1 cup at a time, blending well at low speed. Batter will be very thin but do not worry. Drop by teaspoons onto ungreased cookie sheets. Bake for 5 minutes. Allow to cool and transfer to waxed paper. To make the filling: Place flour in a saucepan and slowly add milk, stirring until smooth. Set over medium heat and cook, stirring until very thick. Mixture should become as thick as solid vegetable shortening. Remove from heat and allow to cool completely. In a medium bowl, cream together sugar, butter, shortening, and vanilla, using a handheld electric mixer. Add the cooled flour mixture and whip until fluffy. Spread filling onto bottom side of cookie and top with another cookie to make a sandwich. Wrap individually in plastic wrap and store in refrigerator.

GOBS (THIS IS A GRANDMOTHER RECIPE)

Steps:

• Cream sugar and shortening. Add eggs and vanilla and beat. Mix dry ingrediants and add to sugar/shortening alternating with the water and buttermilk. Drop on a greased cookie sheet. Bake 5-7 min. at 400-425 degrees. Cool. Filling: 4 T flour 1 C milk Cook on med. heat until thick, stirring constantly. Let cool. 1 C Crisco 1 3/4 C powered sugar 1/4 t salt 1 t vanilla Cream and add 1T at a time to the cooled flour/milk mixture. Whip until fluffy. Use this mixture as filling between 2 of the chocolate cookies. I know this all sounds disgusting, but it really is wonderful. Kids love them, especially this 30 year old kid. My grandmother still makes them for me, individually wraps them and freezes them for my next visit. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

GOBS

Steps:

• 1. COOKIE: CREAM TOGETHER: sugar, butter, eggs
• 2. ADD: sour milk and boiling water
• 3. SIFT together: flour, baking soda, baking powder, salt, cocoa -- then add to wet ingredients
• 4. DROP: by teaspoons full on ungreased cookie sheet
• 5. BAKE 450 F for 10 minutes
• 6. FILLING: COOK TOGETHER IN DOUBLE BOILER: flour and milk until it forms a thick paste -- let it cool
• 7. CREAM the butter, sugar, and vanilla until light and fluffy.
• 8. ADD: the flour paste and beat again till fluffy, then spread between cooled cookie gobs

CHOCOLATE GOBS WITH ICING

Steps:

• For gobs, mix all ingredients together in large bowl with electric mixer.
• Drop on ungreased baking sheets by Tbsp.
• Bake at 350 degrees for 10-12 minutes.
• Remove to waxed paper to cool.
• For icing, in small saucepan cook the milk, flour and saltuntil smooth and thick, stirring constantly.
• Let cool.
• In med.
• bowl, beat together 1/2 cup shortening and 1/2 cup sugar until creamy.
• Add cooled flour and milk mixture.
• Add powdered sugar and beat well.
• Spread about 1-2 Tbsp of icing onto flat side of one gob and top with another gob (to make a"sandwich").
• Wrap individually in waxed paper or saran until eaten.
• Store in refrigerator.