I bought the book Gobba Gobba Hey because my Nana used to make us Gobs when we went to visit her in Pittsburgh. She made them for my dad when he was a kid too. She always made chocolate gobs with vanilla filling. Steven’s book has recipes for 52 different kinds of Gobs. One for every week of the year!
This is the first recipe I made from the book. Be warned it’s very simple, as in not a single photo and a basic layout. The unique recipes make up for it though.
Gob is a regional variation of Whoopie Pies. I have no idea why in Pennsylvania they’re sometimes called Gobs. Same concept as a Whoopie Pie just a different name.
Orange & Pistaschio Whoopie Pies
adapted from Gobba Gobba Hey
1 cup pistaschios in shells
4 cups flour
1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 cups sugar
8 tbs unsalted butter
2 eggs, separated
1 tsp vanilla
2 tbs orange zest
1 cup buttermilk
2 tbs sour cream
8 tbs unsalted butter, at room temperature
12 tbs cream cheese, at room temperature
1 tsp vanilla
1-2 tbs lemon juice
3-4 tbs orange juice
2 cups icing sugar, sifted
1. Preheat the oven to 350 F/180 C and line 2 baking sheets with parchment paper. Shell the pistaschios and roast them lightly in a frying pan. Once the nuts are cool grind them in a food processor.
2. In a bowl whisk together the flour, baking powder, baking soda and salt.
3. In a large mixing bowl beat the butter and sugar together. Add the egg yolks and beat until combined. Add the vanilla and egg whites and mix until the batter resembles pudding. Add the pistachios and zest.
4. Alternate adding the flour and buttermilk beating after each addition. Add the sour cream and mix well.
5. Drop 1 1/2 inch rounds of batter onto a baking sheet and leave 1 inch between each. Bake for 8-10 minutes. Place on a cooling rack.
6. Make the frosting. Cream the butter and cream cheese together. Add the vanilla, lemon juice, orange juice and icing sugar. Beat until fluffy.
7. Sandwich between 2 Gobs.