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.

Strawberry Fudge Pie

This recipe comes from Pillsbury to celebrate Pi Day (3/14/10). The original recipe calls for baking this desert in a pie shell but I thought it was unnecessary so I omitted it. To see the original recipe, click here.

Strawberry Fudge Pie

INGREDIENTS

Crust
1	refrigerated pie crusts, softened as directed on box (optional)
Brownie Layer
1	(10.25-oz.) pkg. fudge brownie mix
Cheesecake Layer
1	(8-oz.) pkg. cream cheese, softened
1/4	cup sugar
1	teaspoon vanilla
1	egg
Topping
3	cups fresh strawberries, halved
2	tablespoons hot fudge ice cream topping (I used chocolate chips & a small amount of shortening)

DIRECTIONS

1.	Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie. (Optional)
2.	In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan (or greased pie pan).
3.	Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning. (omit foil if not using crust)
4.	Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.
5.	Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator.

I hope you enjoy this fresh strawberry dessert as much as I did. Brownies and cheesecake are always a favorite of mine so combining all of these together were wonderful & easy.