Peanut Butter Gobs

I love peanut butter. So, one of my favorite gob flavors? Chocolate gob with peanut butter filling. Mmmm.... I still prefer the chocolate gob recipe from when I made chocolate cherry gobs. However, you can omit the cinnamon if you want when making the peanut butter gobs. I found the recipe for the peanut butter filling at Martha Stewart's website.

Chocolate Gobs

3/4 cup flour use 1 1/4 cup flour if making gobs

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon(optional)

1/4 teaspoon salt

1/3 cup unsalted butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour cream

Preheat oven to 350 degrees.

In bowl combine flour, cocoa, baking powder, baking soda, cinnamon, & salt; set aside.

In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture.

To make gobs: make batter as above. Line baking pan with parchment paper. Drop batter by rounded tablespoons onto pan and bake at 350 degrees for 10-12 minutes until cake springs back when lightly touched. Place rounded tablespoon of frosting between 2 cakes.

Peanut Butter Filling

2/3 cup creamy peanutbutter

1/2 cup (1 stick) unsalted butter, softened

3/4 cup confectioners' sugar

Put peanut butter and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth. Reduce mixer speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes.

Lemon Gobs

I decided to look for a good gob recipe for spring. I ended up making two different batches of lemon gobs. One of the cake recipes I made from scratch & found from the Sweet Charity Pie blog (for the original recipe, please click here.) The other recipe is a variation of my mother-in-law's gob recipe using a cake mix. On a side note, I highly recommend adding a little raspberry jam with this gob, it gives it a unique taste!

This is a picture of the cake mix lemon gob.

This is a picture of the made from scratch lemon gobs.

Lemon Whoopie Pies
adapted from the Bit Fat Cookie book via Joy the Baker
yields 6-8 giant whoopie pies

For the cookies:
1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
6 T. unsalted butter, at room temperature
1 c. sugar
1 T. lemon zest, finely grated
1 egg
1 T. freshly squeezed lemon juice
1 t. vanilla
1/2 c. buttermilk (I use 1/2 c skim milk with 2 tablespoons lemon juice)

For the filling:
6 T. unsalted butter, at room temperature
3/4 c. (6 oz.) cream cheese, at room temperature (I went ahead & used 8 oz)
1 t. vanilla
1 T. lemon zest, finely grated
2 T. freshly squeezed lemon juice
2 3/4 c. confectioner's sugar

To make the cookies:
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, sugar and lemon zest until smooth, about 3 minutes. Stop the mixer to scrape the sides of the bowl as needed during the mixing. Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute. The batter may look curdled, and that's okay. On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the buttermilk. Mix in the remaining flour mixture just until it is incorporated and the batter looks smooth again.

Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake the cookies for 10- 12 minutes- a toothpick inserted into the center of a cookie should come out clean, and the tops will be firm but not brown. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely.

To make the filling:
In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar (in batches) and mix until smooth. If the filling is too soft to hold its shape, chill it in the refrigerator for about 30 minutes.

To assemble:
Turn half of the cookies bottom side up. Scoop about 3 T. of filling onto each. If your filling is really firm, spread it to within a 1/4" of the edge of the cookies. Gently press the flat bottoms of the remaining cookies onto the filling until it reaches the edges.
Wrap each cookie in plastic wrap and refrigerate for at least 1 hour. Serve cold. The wrapped cookies can be stored in the refrigerator for up to 4 days.

Grandma's Gobs Lemon Cake Mix Recipe

1 box lemon cake mix

1 cup flour

1 teaspoon baking powder

Preheat oven to 350 degrees. Prepare according to cake mix directions adding flour and baking powder. Drop by rounded tablespoons onto a cookie sheet lined with parchment paper. Bake according to cupcake directions on cake mix. Cool. Place a tablespoon of filling between two cakes.

Mint Chocolate Chip Gobs

This is a fun dessert to have for St Patrick's Day. I tinted the filling to a light green by adding a few drops of green and yellow food coloring when mixing the filling. No need to tint the filling, it just gives it a different look.

Mint Chocolate Chip Gobs

1 box chocolate cake mix

1 cup flour

1 teaspoon baking powder

1/2 cup chopped Andes mints

Follow cake mix directions adding flour and baking powder. Drop by rounded tablespoons onto a cookie sheet lined with parchment paper. Bake according to cupcake directions on cake mix. Cool. Place a tablespoon of filling (recipe below) between two cakes. Makes about 18 gobs.

Gob Filling

1/2 cup shortening

2 cups powdered sugar

8 oz Marshmallow Creme

1 teaspoon vanilla

3-4 teaspoons milk

6 drops green food coloring (optional)

2 drops yellow food coloring (optional)

Cream ingredients together on medium. Continue beating on high for at least 5 minutes to make a very fluffy filling.

Cherry Chocolate Gobs

This recipe for Chocolate-Cherry Stack Cake came from Better Homes and Gardens magazine in the February 2009 issue. I've been wanting to make this recipe & finally decided that it would be a great Valentine's Day treat. The magazine made it as a 4 layer cake or it could be made into cupcakes. With some added flour, it easily became my favorite chocolate gob recipe. The chocolate covered cherries also went over very well. I doubled the cherry juice for the icing but it still didn't taste cherry enough for me. Guess I will still have to work on that.

Chocolate-Cherry Stake Cake

3/4 cup flour use 1 1/4 cup flour if making gobs

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/3 cup unsalted butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup sour cream

Preheat oven to 350 degrees. Grease two 6x2 inch round cake pans or springform pans. Set pans aside.

In bowl combine flour, cocoa, baking powder, baking soda, cinnamon, & salt; set aside.

In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.

Bake 22 to 26 minutes until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.

Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with chocolate-dipped cherries. Serves 8.

To make gobs: make batter as above. Line baking pan with parchment paper. Drop batter by rounded tablespoons onto pan and bake at 350 degrees for 18 minutes until cake springs back when lightly touched. Place rounded tablespoon of frosting between 2 cakes.

Cherry Frosting

In large mixing bowl combine one 8 ounce carton sour cream, 1 cup whipping cream, 2 cups powdered sugar, and 6 tablespoons maraschino cherry juice. Beat on medium-high until fluffy. I beat the whipping cream separately on high for 2 minutes before adding the rest of the ingredients.

Chocolate-Dipped Cherries

Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50% power (medium) 1 1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.

To make cupcakes: Preheat oven to 350 degrees. Prepare recipe for above cake batter. Line sixteen 2 1/2 inch muffin cups with paper bake cups. Fill each cup with two slightly rounded tablespoons of cake batter. Bake 18 minutes or until top springs back. Cool completely on wire rack. To assemble, top each cupcake with cherry or chocolate frosting.

Chocolate Frosting

In large mixing bowl combine one 8 ounce carton sour cream, 1 cup whipping cream, 1 1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat on medium-high until fluffy.

Pumpkin Gobs (Whoopie Pies)

I realized that I have been neglecting to post any recipes about gobs! So here's my fix to that problem. This recipe comes from a website claiming to have the original recipe from Wicked Whoopie Pies. That's the company in Maine my husband & I found when on our honeymoon two years ago.

For the original recipe, click here.

Pumpkin Gobs

Cookie
1 (15 ounce) canned pumpkin puree
2 large eggs

1 cup canola oil
2 cups firmly packed brown sugar

2 tablespoons molasses
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
3 cups all-purpose flour

Cream cheese filling
6 ounces cream cheese
1/4 cup unsalted butter (softened)
2 cups confectioners' sugar
4 tablespoons marshmallow cream
2 teaspoons water (I used vanilla instead)

Directions
1. Preheat oven to 350°.
2. Beat pumpkin, eggs, oil and brown sugar together until fluffy.
3. Combine dry ingredients together. Then add molasses and dry ingredients to your mix until well blended.
4. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
5. Bake for 10-13 minutes or until done.
6. Filling: Add all ingredients in a bowl and beat until fluffy.
7. When whoopie shells are cooled, place a scoop of filling between two shells.
Serving Size: 1 Pies
Recipe makes 12 Pies)
Calories 616
Calories from Fat 253
Amount Per Serving:
Total Fat 28.2g
Saturated Fat 7.2g
Monounsaturated Fat 13.4g
Polyunsaturated Fat 6.0g
Trans Fat 0.0g
Cholesterol 61mg
Sodium 438mg
Potassium 271mg
Total Carbohydrate 87.6g
Dietary Fiber 1.4g
Sugars 59.5g
Protein 5.6g

Gingerbread Gobs

Ingredients

1/2 cup butter

3/4 cup sugar

2 eggs

2/3 cup molasses

1/2 cup milk
2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 teaspoon ground ginger

1/4 teaspoon ground cloves

Ginger cream filling
1/4 cup butter
2 cups confectioners' sugar
1 teaspoon ground ginger
8 ounces marshellow fluff
2 tablespoons molasses

Directions
Cookie: Cream butter, sugar and eggs until fluffy.
Add molasses and milk and blend well.
Mix in sifted dry ingredients.
Chill for 2 hours in fridge.
Preheat oven to 375 F degrees. Drop by tablespoons onto lineed cookie sheet.
Bake 10 minutes.
Remove and cool on racks.
Filling: Whip butter and sugar until fluffy.
Add fluff, molasses, and spice; beat well.
Use as filling between two cookies.

Makes 24.

If the ginger cream filling is too sweet, you can always try the original filling instead.

Want a printable copy of this recipe? Click on the image below.

Memories

Ever since I can remember, I've always loved to bake cookies & other goodies. My favorite teacher by far was my grandmother. She was such a great cook that it spurred me on to try new things. So I would like to use this blog as a memory to my favorite grandma & all the memories we made together, they are something I can always hold dear & share with others.In the kitchen with my father.

My grandmother & I canning.

The name of this blog, Grandma's Gobs & Goodies, comes from my husband's love of his grandmother's gobs. So what is a gob you might ask. In Indiana, Pennsylvania, a gob is made of 2 chocolate cookies with a cream filling holding them together. Other people, especially in the New England states call these "Whoopie Pies".

As a new bride, I wanted to make things that my husband enjoys so that's why I started making gobs & experimenting with other recipes. I always enjoy a challenge & like to try to make things better. So my first recipe to post, since it's Christmas time, is...



Gingerbread Gobs