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Our next film was Rocky. This film in Philadelphia, so our meal focused on Philly and Pennsylvania cuisine. For our main course, we had philly cheesesteaks and meatball hoagies. I also created a combo that I call a philly meatball hoagie which had cheesesteak and provolone on the bottom with meatballs and marina sauce on top. It was a big hit. I did have fried onions and peppers available for the philly cheesesteak sandwiches, but they also allowed people to makes some vegetarian sandwiches if the choose to.
For dessert, I prepared a dessert that comes from a family recipe. In Pennsylvania there is fairly common dessert know as whoopie pies. This dessert is similar to them, but in my opinion far superior. As I said, it is a family recipe, but I do not know how far back it goes. We refer to them as gobs. They are sweeter and richer in flavor than most whoopie pies you would encounter. Because this is not something that you will be able to find online, I will share the recipe with you here.
Ingredients (cookie cake sandwich):
1/2 cup of Crisco
2 cups of Domino Sugar
2 large fresh eggs
4 cups of flour
1/2 teaspoon of salt
2 teaspoons of baking soda
1/2 teaspoon of baking powder
2/3 cup of Hershey's Cocoa powder
1 teaspoon of vanilla
1 cup of sour milk (If not available, this can be made by adding one tablespoon of white vinegar to a cup of normal milk)
1 cup of boiling water
Ingredients (icing filling):
3 cups of Domino's 10x confectioner's sugar
1/2 cup butter
1/2 cup Crisco
1 teaspoon of vanilla
1 teaspoon of salt
1/3 cup of whole milk
First, we make the cookie cake tops and bottoms. We can make the filling while they cool.
To make cookies:
1. Preheat oven to 400 degrees Fahrenheit and start heating up your water to boil.
2. With a beater, cream together the Crisco, sugar, and eggs.
3. Slowly add and mix the flour, salt, baking soda, baking powder, and cocoa powder.
4. Once mixed, add and mix in the vanilla and sour milk.
5. Lastly, add in the cup of boiling water. You should have a fairly thick chocolate batter.
6. Using a teaspoon, drop one lump of batter at a time on an ungreased or very lightly greased cookie sheet. Try to be generally consistent with size and allow space between them as they may flatten and spread some. You don't want the cookies touching when they bake.
7. Bake for 7 minutes at 400 degrees. Place cookie cakes on a cooling rack until they are cool to the touch.
To make filling:
In a new bowl, with an electric mixer, cream together all of the ingredients for the filling. Then beat the mix until light and fluffy.
When the cakes have cooled, match them up into pairs of roughly the same shape and size to create the tops and bottoms of each cookie sandwich. Once every cookie has its match, open each sandwich up and apply the fluffy cream filling between them. Once done, the gob is ready to be eaten.
Gobs refrigerate well and can also be frozen and later thawed at room temperature. When chilled, they are less messy to eat as the cream filling can get runny when warm. If preparing for a party, I almost always make them and refrigerate them the night before. When storing in tupperware, use wax paper to keep the chocolate cookie cakes from sticking together. These are very rich desserts, so do not be surprised if your guests eat only one or if couples split one between them.