From the Kitchen – Gobs

Whoopie Pies do not equal gobs.  They might look like the same thing, cake on the outside, some filling in the inside, but consider this similarity rather like the mimicry of the Monarch and Viceroy butterflies.  In my opinion, the whoopie pie is the Monarch, impressive looking, but tasting gawdawful sweet, and the gob the truly tasty Viceroy. 

Also, gobs, the one true *gob*, is chocolate cakey cookies and vaguely vanilla filling, not every blithering flavor under the sun.  *And* it’s not filled with commerical frosting/icing, whatever you call it. 

Recipe follows:

Gobs Recipe

Cookie part:
2 cups sugar
1/2 cup vegatable shortening ( like Crisco, etc)
2 eggs
1 cup soured milk (1 tbsp vinegar to 1 cup whole milk)
1 cup boiling water
1 tsp vanilla
4 cups flour
1/2 cup cocoa (I like dutched)
2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Cream together sugar, shortening, and eggs in large bowl. Sift dry ingredients in separate bowl. Make very sure the baking soda  isn’t in one big lump.  Gobs are infamous for hiding a lump just so you can bite down on it and then proceed to run around gagging.  There’s usually not so much problem with the baking powder lumping up.  Add soured milk, boiling water, vanilla and dry ingredients. Refrigerate batter for at least an hour. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake in preheated 450 degree (Farenheit) oven for 5-7 minutes. Test for doneness with toothpick.

Filling:

In a medium saucepan, stir 1 cup cold milk into 5 tbsp flour. Cook on low heat until thick. Cool. Cream 1 cup vegatable shortening with 1 cup of sugar and 1 tsp vanilla. Add to flour mixture and beat until fluffy.

Spread filling between two cookies. If they don’t go away soon, refrigerate.  They will mold like crazy if left out.