My background as a professional chef spanning more than two decades has covered a varied menu of foods, techniques and recipes. It’s not very often that here in my role as one of the nine culinary specialists with the TOHCS that I come across a recipe or technique I’m not familiar with in some way shape or form. That all being said I was taken aback that my first outing with the team had me offering my expertise on a recipe I had barely heard about but truly never seen, tasted or even prepared.
Whether you call them, “Whoopie Pies” as they do in Maine or prefer “Gobs” as they go by in western Pennsylvania, the final result is just plain delicious.
This baked “sandwich” is constructed with two soft cookies and stuffed with a fluffy white filling. Traditional Whoopies or Gobs are made with vegetable shortening, not butter and the original and most commonly made pie is chocolate. But as we all know chefs and bakers like to experiment, and today the Pumpkin variety is a huge favorite around the country in season and especially here at the Culinary Compound!
So here it is dear readers, here is one of the first recipes I prepared on stage as a novice TOHCS culinary specialist. It’s also now, one of my families favorites – just showing you can teach an old dog new tricks or recipes!
24 ServingsPrep: 30 min. Bake: 10 min.
1 cup shortening
2 cups packed brown sugar
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup canned pumpkin
1/4 cup all-purpose flour
3/4 cup milk
1 cup shortening
2 cups confectioners’ sugar
2 teaspoons vanilla extract
In a large bowl, cream shortening and brown sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Beat in vanilla. Combine the flour, baking powder, baking soda,
salt, cinnamon and ginger; add to creamed mixture alternately with
Drop by rounded tablespoonfuls 2 in. apart onto greased baking pans;
flatten slightly with the back of a spoon. Bake at 400° for
10-11 minutes. Remove to wire racks to cool.
For filling, in a small saucepan, combine flour and salt. Gradually
whisk in milk until smooth; bring to a boil. Reduce heat; cook and
stir over medium heat 2 minutes or until thickened. Cover and
refrigerate until completely cooled.
In a small bowl, beat shortening, confectioners’ sugar and vanilla
until smooth. Add chilled milk mixture; beat for 7 minutes or until
light and fluffy. Spread on the bottom of half of the cookies; top
with remaining cookies. Store in the refrigerator.
Yield: about 2 dozen.