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Does anyone have a really good T&T whoopie pie recipe (the cookie). I promised them to my son as his
- Thread starter elaine
- Start date
heather_in_sf
Well-known member
My friend Stephen sold Gobs, which are whoopie pies from his neck of the wood
his cookbook is really cute! I would really recommend getting it as he has so many great flavors.
Here is one of his recipes from his blog:
REC: GOBS FOR DEVON AND RYAN (a love story)
For the batter
4 cups plus 2 tablespoons of all-purpose flour
2 cups cane sugar
1 stick, 8 oz butter, room temperature, cubed
2 eggs, separated, room temperature
1 cup buttermilk
2 TBS sour cream
1 tsp vanilla
1/2 TBS baking soda
1/2 tsp baking powder
1/4 tsp salt
2 TBS lemon zest
1. Preheat oven to 325 F. (If your oven runs cool, you can go as high as 335.) Separate the egg yolks from whites and let both come to room temperature. Cream butter in standing mixer (or with beaters.) Sift sugar then add to butter and mix until fluffy. Add vanilla extract and mix on medium high for one minute. Add the egg yolks to butter, mix on medium high til sugar and butter mixture turns the color of the yolks. Add egg whites and beat on medium high almost until peaks form.
2. While butter and eggs are creaming measure out all dry ingredients, then sift together. Turn mixer to low. Add one third of flour mixture to butter and eggs, then mix on medium til incorporated. Add half cup of butter milk, and mix on medium high. Scrape sides and bottom of bowl with spatula to scoop up any butter that might be sticking to bottom. Add second third of flour mixture to batter, mix on medium til incorporated. Add remaining buttermilk and sour cream. Mix on medium high. Slow mixer speed to low, add lemon zest, then mix on medium high for one minute.
3. Line baking sheets with parchment paper, and using a tablespoon as a dispenser, scoop out one TBS of batter at a time onto sheets leaving about two inches between each round of batter. When sheet is full, slide into heated oven and bake four minutes. After four minutes, remove tray, and turn front to back. Bake for another four minutes. Gobs should be raised like small domes with just a hint of golden brown. Remove from oven and allow to cool on a wire rack. Work in batches until batter is gone. Makes approximately 30 to 36 gobs (depending on how much you actually scoop.)
For the frosting
8 oz of butter, softened and cubed
12 oz of cream cheese, softened and cubed
2 cups confectioners sugar, measured then sifted
1/2 TBS almond extract
4 – 5 TBS cherry-blueberry syrup (recipe follows)
1-2 TBS fresh lemon juice
1. In a mixer cream butter with almond extract. Add cubes of cream cheese one or two at a time to butter, on medium speed, to fully incorporate.
2. Turn mixer off. Scrape the sides of the mixing bowl with a spatula to make sure the almond extract, butter and cream cheese are melding together. Set mixer back on low speed and slowly begin to add 1 TBS lemon juice, followed by 3 TBS cherry-blueberry syrup. Turn mixer up to medium, allow to run for about a minute, then turn up to medium high for the same length of time.
3. Turn mixer back to low. Begin adding the confectioner’s sugar 1/4 cup at a time, mixing on medium speed after each addition. When all sugar has been added, check the consistency of your frosting. A spoon or fork inserted should pull a peak out of the batch with it when extracted. The frosting should be almost the consistency of whipped cream. You can add another TBS or two of the syrup if you like, and another TBS of the lemon juice. Add only 1 TBS at a time, and mix well. Check consistency of your frosting. Just be careful not to over-beat the mixture as it will turn soupy. When frosting is of desired thickness, and flavor, set mixing bowl in fridge for about 20 minutes.
4. As frosting cools in fridge, take the gob domes that have also cooled and begin flipping them over onto their backs, flat side up. Match like-sized domes so that you have two halves side by side. Pair up remained of the batch in this manner. Take frosting out of the fridge and begin scooping preferably 1 TBS, but up to 2 TBS of frosting onto one of the flipped-over gob domes. Set its matching half on top of the frosting, and press down giving a small turn to create what will look like a cake sandwich.
Congratulations! You’ve made your first gob. Do this with the remaining domes until each pair has been frosted. Put tray of completed gobs in the fridge, covered tightly with a sheet of plastic wrap. Allow to sit at least an hour so that the flavors from the frosting can start to permeate and moisten the cake halves. Serve either at room temperature of chilled, according to your tastes!
For the Cherry Blueberry Syrup
1 cup fresh cherries, pitted, preferably from Michigan
1 cup fresh blueberries, preferably from Maine
1/2 cup water
1/2 cup sugar
1 vanilla bean, slit open so caviar inside can easily cook out
2 TBS fresh lemon juice
1. Wash berries and cherries, removing stems (and pits from cherries.) Coarsely chop the cherries. Place everything but the lemon juice in a small saucepan begin to bring to a boil over medium high heat. Press down on the berries and cherries to release their juices. Stir often. When the mixture comes to a boil, lower heat and allow to cook and thicken over a low flame for about 20 minutes. If it’s bubbling gently along the sides of the pan that’s fine. Stir frequently. Turn off the heat, stir in the lemon juice to mix thoroughly and remove from the stove. Set aside to cool.
2. When the syrup mixture has cooled, strain to remove pulp, vanilla bean and any lemon seeds from the pot. Keep syrup in the fridge until ready to use for frosting.
3. Use any remaining syrup in your favorite vodka or bourbon cocktail with a squeeze of lime juice. Just to remember to toast Devon and Ryan each time you raise your glass!
http://gobbagobbahey.com/2011/09/24/182/
his cookbook is really cute! I would really recommend getting it as he has so many great flavors.
Here is one of his recipes from his blog:
REC: GOBS FOR DEVON AND RYAN (a love story)
For the batter
4 cups plus 2 tablespoons of all-purpose flour
2 cups cane sugar
1 stick, 8 oz butter, room temperature, cubed
2 eggs, separated, room temperature
1 cup buttermilk
2 TBS sour cream
1 tsp vanilla
1/2 TBS baking soda
1/2 tsp baking powder
1/4 tsp salt
2 TBS lemon zest
1. Preheat oven to 325 F. (If your oven runs cool, you can go as high as 335.) Separate the egg yolks from whites and let both come to room temperature. Cream butter in standing mixer (or with beaters.) Sift sugar then add to butter and mix until fluffy. Add vanilla extract and mix on medium high for one minute. Add the egg yolks to butter, mix on medium high til sugar and butter mixture turns the color of the yolks. Add egg whites and beat on medium high almost until peaks form.
2. While butter and eggs are creaming measure out all dry ingredients, then sift together. Turn mixer to low. Add one third of flour mixture to butter and eggs, then mix on medium til incorporated. Add half cup of butter milk, and mix on medium high. Scrape sides and bottom of bowl with spatula to scoop up any butter that might be sticking to bottom. Add second third of flour mixture to batter, mix on medium til incorporated. Add remaining buttermilk and sour cream. Mix on medium high. Slow mixer speed to low, add lemon zest, then mix on medium high for one minute.
3. Line baking sheets with parchment paper, and using a tablespoon as a dispenser, scoop out one TBS of batter at a time onto sheets leaving about two inches between each round of batter. When sheet is full, slide into heated oven and bake four minutes. After four minutes, remove tray, and turn front to back. Bake for another four minutes. Gobs should be raised like small domes with just a hint of golden brown. Remove from oven and allow to cool on a wire rack. Work in batches until batter is gone. Makes approximately 30 to 36 gobs (depending on how much you actually scoop.)
For the frosting
8 oz of butter, softened and cubed
12 oz of cream cheese, softened and cubed
2 cups confectioners sugar, measured then sifted
1/2 TBS almond extract
4 – 5 TBS cherry-blueberry syrup (recipe follows)
1-2 TBS fresh lemon juice
1. In a mixer cream butter with almond extract. Add cubes of cream cheese one or two at a time to butter, on medium speed, to fully incorporate.
2. Turn mixer off. Scrape the sides of the mixing bowl with a spatula to make sure the almond extract, butter and cream cheese are melding together. Set mixer back on low speed and slowly begin to add 1 TBS lemon juice, followed by 3 TBS cherry-blueberry syrup. Turn mixer up to medium, allow to run for about a minute, then turn up to medium high for the same length of time.
3. Turn mixer back to low. Begin adding the confectioner’s sugar 1/4 cup at a time, mixing on medium speed after each addition. When all sugar has been added, check the consistency of your frosting. A spoon or fork inserted should pull a peak out of the batch with it when extracted. The frosting should be almost the consistency of whipped cream. You can add another TBS or two of the syrup if you like, and another TBS of the lemon juice. Add only 1 TBS at a time, and mix well. Check consistency of your frosting. Just be careful not to over-beat the mixture as it will turn soupy. When frosting is of desired thickness, and flavor, set mixing bowl in fridge for about 20 minutes.
4. As frosting cools in fridge, take the gob domes that have also cooled and begin flipping them over onto their backs, flat side up. Match like-sized domes so that you have two halves side by side. Pair up remained of the batch in this manner. Take frosting out of the fridge and begin scooping preferably 1 TBS, but up to 2 TBS of frosting onto one of the flipped-over gob domes. Set its matching half on top of the frosting, and press down giving a small turn to create what will look like a cake sandwich.
Congratulations! You’ve made your first gob. Do this with the remaining domes until each pair has been frosted. Put tray of completed gobs in the fridge, covered tightly with a sheet of plastic wrap. Allow to sit at least an hour so that the flavors from the frosting can start to permeate and moisten the cake halves. Serve either at room temperature of chilled, according to your tastes!
For the Cherry Blueberry Syrup
1 cup fresh cherries, pitted, preferably from Michigan
1 cup fresh blueberries, preferably from Maine
1/2 cup water
1/2 cup sugar
1 vanilla bean, slit open so caviar inside can easily cook out
2 TBS fresh lemon juice
1. Wash berries and cherries, removing stems (and pits from cherries.) Coarsely chop the cherries. Place everything but the lemon juice in a small saucepan begin to bring to a boil over medium high heat. Press down on the berries and cherries to release their juices. Stir often. When the mixture comes to a boil, lower heat and allow to cook and thicken over a low flame for about 20 minutes. If it’s bubbling gently along the sides of the pan that’s fine. Stir frequently. Turn off the heat, stir in the lemon juice to mix thoroughly and remove from the stove. Set aside to cool.
2. When the syrup mixture has cooled, strain to remove pulp, vanilla bean and any lemon seeds from the pot. Keep syrup in the fridge until ready to use for frosting.
3. Use any remaining syrup in your favorite vodka or bourbon cocktail with a squeeze of lime juice. Just to remember to toast Devon and Ryan each time you raise your glass!
http://gobbagobbahey.com/2011/09/24/182/