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Topic: Whoopie Pie Recipe ...You'll Thank Me Later!  (Read 15538 times)
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« Reply #20 on: March 23, 2011 03:05:08 PM »

I think we might want to see if I SEW Cute adjusts her recipe for the missing flour...Cheesy

matière grasse végétale?
yes that thing, and there it says it's made from cacao beans.
But indeed, that must be cacao butter in English.
Hm crisco you say, haven't saw that in a shop before but I'll look for it next time!

If you can't seem to locate vegetable shortening/lard at a store, I'd swing by a bake shop and ask if they know where to pick some up. If anyone is going to know it's going to be professional bakers.
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« Reply #21 on: March 23, 2011 03:43:03 PM »

My mom used to make these when I was a kid (way back when) living in New England.  I loved them then but can't say I've had one in years!  I recently heard that there's a push to make whoopie pies the next big "thing" - then just yesterday noticed that Starbucks is selling them - (a sure sign of trendiness.)  Smiley
  And yes - I would agree that if the filling isn't made with shortening then its just not a whoopie pie. (Although I'm sure it's something else delicious.)  Wink 
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« Reply #22 on: March 23, 2011 05:36:55 PM »

Today we were under a storm watch &  I wasn't online that much & missed that I'd forgotten to add the flour! It's added now...and I apologize for that. I should never post anything before the first cup of coffee in the morning!  Cheesy

Crisco is exactly what I used.  Smiley

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« Reply #23 on: March 23, 2011 05:39:01 PM »

oh goodie--now I can print this for the weekend!  Thanks!
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« Reply #24 on: March 23, 2011 05:50:35 PM »

oh goodie--now I can print this for the weekend!  Thanks!

I'm actually quite embarassed I'd left y'all hanging!  Embarrassed
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« Reply #25 on: March 23, 2011 05:54:21 PM »

nah--I knew another cook would cover for ya! Cheesy

Belladune is an awesome cook so she caught it mid-making it...Cheesy

she had your back!
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« Reply #26 on: March 23, 2011 05:57:02 PM »

Oh, man. We moved home to Texas a couple of years ago after living in New England for about five years. Three things I miss from the Great White Northeast: People who say 'wicked', snow, and WHOOPIE PIES. They are so good! Yours look amazing!
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« Reply #27 on: March 23, 2011 06:06:20 PM »

I sent this to my sister to ask her hub if he''s ever had them, she said that he started telling her about his gram making them and wanted us to make some right away.  Thanks for posting, this is something that we'll be trying this weekend. 
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« Reply #28 on: March 23, 2011 07:36:51 PM »

oh goodie--now I can print this for the weekend!  Thanks!

I'm actually quite embarassed I'd left y'all hanging!  Embarrassed

ah no worries!  your pics had me craving something and I just had to make them!  they turn out quite nice with 1.75 -2 cups of flour!
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« Reply #29 on: March 23, 2011 08:46:35 PM »

These look awesome! Where I come from (western PA) we call them gobs, and yes, we take the VERY seriously!
Another native of Western PA and oh yes, gobs are wonderful! My grandmother used to make them for me as a kid. I've wanted to make some for years but I'm always afraid they won't live up to my memories of them. I haven't had a homemade one in 20+ years.

The "Gob" version listed on the "Visit Johnstown, PA" website has it like this:

Chocolate Gobs
2 cups sugar
2 eggs
1 cup of boiling water
1 teaspoon vanilla
1/2 teaspoon baking powder
3/4 cup cocoa
1/2 cup shortening
4 cups flour
1 cup sour milk (1 Tbsp. lemon juice or vinegar to sour it)
2 teaspoons baking soda

Mix sugar, shortening, eggs, milk, water and vanilla. Then sift together flour, baking powder, soda and cocoa.


Gob Icing
2 1/2 tablespoons flour
1/2 cup milk
1/2 cup soft oleo (Weird PA word for margarine)
1/2 cup shortening
1 teaspoon vanilla
1/4 teaspoon salt
powdered sugar

Cook flour and milk together over low heat. Stir continuously with wooden spoon until thick like paste. Remove from heat and cool. Cream oleo, shortening, vanilla, and salt with flour mixture.

Beat in enough powdered sugar (3 to 4 cups) to make mixture thick enough to spread.

Put icing between gob cakes and wrap with plastic wrap or wax paper.

Gradually add dry ingredients to the first mixture, beating constantly until well mixed. Drop by tablespoon on engrossed cookie sheet, about 2 inches apart.

Bake at 400 degrees for about 5 minutes. Cool before icing.


...just in case anyone wants to try a Gob. Now, I haven't made this recipe myself so I can't vouch for it's authenticity but...man, I can tell you few things were ever as good when I was a kid as a homemade gob! Grin
« Last Edit: March 23, 2011 08:48:46 PM by phoenixfiredesigns » THIS ROCKS   Logged

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