TONIGHT: GOBS! Steven Gdula rounds 'em up in Gobba Gobba Hey (and you get to eat some!)
Now that you can’t walk a city block without passing a cupcake vendor, it seems that these little desserts have sated the market, not to mention the public. Wouldn’t it be nice if there were a new cake-like confection, small like a cupcake, with buttercream or cream cheese frosting (naturally), and cake on both sides of said frosting, like a little sandwich? A more delicious and sophisticated whoopie pie, without the to-be-expected marshmallow filling?
Enter the gob.
When Steven Gdula was growing up in western Pennsylvania, gobs were a staple dessert, found everywhere -- at church bake sales and birthday parties, and even stacked by convenience store cash registers, sparkling in cellophane. Transplanted to San Francisco, Steven found himself missing these sweet treats, but the only way he could satisfy his craving was to make them himself. Well, he could do that, and, even better, he’d share them with his new city. With a nod to the Ramones, he called his enterprise Gobba Gobba Hey, and, after starting out by having to explain to passersby what a gob was, he’s now a local food rock star, selling his gobs from a cart on the streets of San Francisco and beyond. In Gobba Gobba Hey, Steven introduces readers, bakers, and eaters to the gob.
Here you’ll find fifty-two recipes, one for every week of the year, from old-school chocolate and vanilla to matcha green tea with lemongrass ginger frosting, to orange cardamom ginger with saffron frosting, to chocolate fennel with raspberry absinthe. Heavenly! You may just have a tasting treat in store for you this evening…