There's more to Philadelphia than Philly Cheesesteak.
Steven Gdula proves it with Gobba Gobba Hey! (August 31, 2011, Bloomsbury Publishing).
Here's a taste:
Irish Coffee Gobs with Bushmills & Baileys Irish Cream Filling
This recipe came about when I was asked to come up with a signature coffee-flavored gob for a new
coffeehouse in San Francisco. In my first attempt, I used brewed coffee in the batter, but dark hypno-swirls of java could be seen on top of the baked gobs. Also, it didn’t provide the welcoming roasted flavor I wanted. I found the solution in the form of espresso powder.
The pairing of the seductively sweet Baileys Irish Cream with the bite of Bushmills Irish Whiskey in
the filling definitely makes this an adult indulgence.
I’ve baked these for several parties, and they’re always a hit, especially on St. Patrick’s Day. I like
to think of this gob as coffee, dessert, and an after-dinner drink—all in one delicious confection
For the batter:
4 cups all-purpose flour
¼ cup plus 2 tablespoons cocoa powder
2 tablespoons espresso powder, such as King Arthur
½ teaspoon baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 cups sugar, sifted
8 tablespoons unsalted butter, softened, cut in ½-inch cubes
2 eggs, separated, at room temperature
1 teaspoon vanilla
1 cup buttermilk, at room temperature
2 to 3 tablespoons sour cream
For the Filling:
8 tablespoons unsalted butter, softened, cut in ½-inch cubes
12 tablespoons cream cheese,cut in ½-inch cubes
1 teaspoon vanilla extract
1 to 2 teaspoons fresh lemon juice
2 to 3 tablespoons Baileys Irish Cream
1 to 2 tablespoons Bushmills Irish Whiskey
2 cups confectioners’ sugar, sifted
1. Preheat the oven to 350°F. Line three 8-by-13-inch cookie sheets with
parchment paper.
2. In a large bowl, sift together the flour, cocoa powder, espresso powder,
baking powder, baking soda, and salt. Whisk the dry ingredients until
they’re evenly distributed.
3. In another large bowl, cream the sugar and butter with a mixer on
medium speed. Add the egg yolks to the creamed ingredients, and mix on
medium. Then add the egg whites and vanilla, and mix on medium-high until
the mixture looks like dense pudding.
4. Alternate adding the dry ingredients and the buttermilk to the egg
mixture, mixing on medium speed after each addition. Then add the sour
cream, and mix well.
5. Using a tablespoon or pastry bag, drop 1½-inch rounds of batter on the
prepared cookie sheets, leaving 1 inch between each round. Bake them
approximately 8 minutes, or until the gob domes have risen. Remove the
gobs to a wire rack to cool.
1. Cream together the butter and cream cheese with a mixer on medium
speed.
2. Add the vanilla, 1 teaspoon of lemon juice, 2 tablespoons of Baileys,
2 tablespoons of Bushmills, and the confectioners’ sugar, and beat
on medium-high; scrape the bowl with a spatula to reincorporate the
ingredients if necessary. Taste and add another teaspoon of lemon juice or
tablespoon of Baileys or Bushmills if you like.
3. To frost the gobs, flip the baked gob domes over on a cookie sheet and
match up pairs of similarly shaped domes. Add 1 tablespoon of filling to
the flat side of an overturned dome, and then place another dome on top,
sandwich-style. Allow the completed the gobs to fully set by refrigerating
them on a baking sheet for at least 1 hour. Wrap the gobs in plastic wrap to
prevent them from drying out.
(*Reprinted from GOBBA GOBBA HEY, copyright 2011 by Steven Gdula, with the permission of Bloomsbury publishing.)