Whoopie Pies or Gobs?

When I was in the Pittsburgh airport a few weeks ago, I grabbed a local newspaper. In the food section was a story on "Gobs" or "Whoopie Pies", a fluffy white icing sandwiched between two chocolate cake-like cookies. Being from the northeast, I grew up with gobs. My Grandmother makes the most amazing gobs! Much to my suprise, she uses a box mix. And although her recipe is simple, I haven't ever been able recreate them exactly like hers.

The article mentioned this new cookbook called "Whoopie Pies" by Amy Treadwell & Sarah Billingsley, a Pittsburgh native. So, when I got back from my trip I decided to try their recipe for chocolate gobs and paired it with my Grandmother's vanilla icing.

After you mix up the batter, drop it by spoonfuls onto a parchment lined cookie sheet.

They should look like this after about 10-12 minutes, don't worry if they have cracks.

Let them cool for about 20-30 minutes, in the meantime, mix the icing.

Be sure to beat the icing on high for at least 10 minutes, I think I beat mine for about 15 minutes.

Here is what they look like, assembled.

I wrapped them like candy with waxed paper.

Then I boxed some up as a "Thank You" for our neighbors who took such great care of our fish & flowers while we were gone.

Classic Chocolate Whoopie Pies

from Whoopie Pies

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, room temperature

4 tablespoons vegetable shortening

1 cup packed dark brown sugar

1 egg

1 teaspoon vanilla

1 cup milk

Preheat oven to 375 degrees.

Line baking sheets with parchment paper.

In a bowl, sift together, flour, cocoa, baking soda, and salt.

In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.

Add egg and vanilla and beat for two more minutes.

Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.

Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.

Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.

2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.

Vanilla Whipped Icing

1 cup sugar

1 stick butter

1/2 cup shortening

4 Tbs flour

1 teaspoon vanilla

1/2 cup milk

3 Tbs powdered sugar

Combine all and beat on high speed for at least ten minutes.

The cakes were not real sweet, but the vanilla icing made up for that. I will be adding this cookbook to my wishlist!