A few weeks ago, I took the kids to visit my friend Molly on her new farm: Apricot Lane. She invited me and 100 or so of her friends and we all enjoyed the scenery, organic drinks and food, and great conversation.
Driving up the winding road, my kids jaws(actually all of our jaws) hit the floor. It was spectacularly gorgeous and way better than I had envisioned it in my mind. Acres and acres of vast space, animals living freely, green – lots and lots of green with beautiful landscape.
Molly and her husband John have lots of plans for the property and I know that everyone who shared in the days events agree that they are going to be super successful. Molly sent out the invites and said she was going to take care of the “real food” and asked us to either bring a side or a dessert. I thought about doing both, but it being a Sunday and all, I only had the energy to do one.
A few months back I received a surprise in the mail; a copy of Gobba Gobba Hey by Steven Gdula. I had been wanting to try a few of the recipes but never got to it. This felt like the right time to test some of his recipes. With it being the beginning of fall, I wanted to make something that resembled the harvest. I settled upon the Carrot Cake Gobs with a Citrus Cream Cheese center. After reading the recipe, the ingredients felt similar to a whoopie pie and after baking them I understood why. These cookies are more of a cakey cookie and adding the cream cheese filling confirmed my initial instincts.
The food that day was truly amazing; Grass fed hamburgers, Molly’s raw honey lemonade, quinoa salad, lots of beans, grain salads, and an array of desserts. After lunch my kids grabbed my camera and roamed the property. They found their way to the tennis courts and the farmers quarters and of course found the “vehicles” and the dogs.
Because we had such a great and memorable day and also because I received a lot of kudos for these cookies I want to offer a book to one lucky reader. Not only do the recipes inspire me to want to create desserts with unique and interesting flavors but the graphics of this book makes me want to turn the pages with no intention of reading the recipe. I merely like what each page looks like. It feels more like a one of my required reading books from a recent graphics class. Maybe the author was in that class with me and I didn’t even know him? If you want to own this fun book and include it in your already bursting library of cookbooks, check out how to get your hands on it.
Thanks, Molly, for including us. It was so great for my little family and I to get out of the “city” and breathe the open air. I always told you – you are a visionary, and you are definelty living your dream!
How to Enter
You have until Monday, October 17th, 12 midnight PST to enter this giveaway. The Winner will be chosen via random.org and will have 2 days to respond or a new winner will be selected. U.S.A. residents only.
You can enter multiple times by leaving a separate comment for each of the following steps listed below:
• tell me what you love about the Fall season.
• go to Gobba Gobba Hey Gobs page and become her friend.
• go to The Urban Baker’s facebook page and become my friend
• become Molly’s friend on her Organic Spark Facebook page.
• tweet about this giveaway. make up one of your own or tweet this sample message: pls RT @theurbanbaker has a copy of @Gobba Gobba Hey #giveaway. Gobs of cookies http://is.gd/A89gy5
• follow @therubanbaker on Twitter
• follow Gobba Gobba Hey on Twitter
• sign up for my RSS feeds and receive my blog posts each week
• Stumble this post and follow me (and see who I follow) @theurbanbaker on StumbleUpon.
Carrot Cake Gobs w/Citrus Cream Cheese
for the cookies:
1/2 cup peeled, grated carrots
1 Tbsp. fresh, grated ginger
1 Tbsp. orange zest
4 cups whole wheat pastry flour
1 Tbsp. cinnamon
1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
• preheat oven to 400*. line a baking sheet with heavy duty foil and place a piece of parchment on top. set aside.
• using your food processor, fitted with the metal blade, pulse the flour, salt, baking powder. add the cubed butter and cream cheese and pulse until the mixture resembles course sand. while the machine is on, slowly add the ice cold water and vodka and pulse until the dough starts to form into a ball. don’t over mix.
• place another piece of parchment on your work surface and dust with flour. dump the dough and form into a disc. cover with plastic wrap and refrigerate for at least 30 minutes. if making a double or triple batch, divide dough evenly (I use a kitchen scale) and wrap additional dough tightly and then place in a plastic freezer bag. dough can be frozen for up to two months.
• while the dough is chillin’, make your filling. place all ingredients in a large, glass bowl and toss.
• using the same piece of parchment that you used to form your disc, dust again with flour. roll dough into a 12″ x 15″ rectangle, about 3/8″ thickness ( you don’t want it too thin that you can’t flip it over the top of the berries).
• place berries on one side of the dough, leaving a generous 1/2″ border of dough around the edges. brush the edges with a little bit of water. flip the clean side of dough over the top of the berries. press edges with a fork, making sure there are no gaps between the top and bottom layer of dough. using a paring knife, score the top with 4 – 5 slits (this allows steam to escape while baking).
• beat egg with a tablespoon of water. brush the top with the egg wash and sprinkle the pie with sanding sugar.
• bake 35 – 45 minutes or until golden brown and you can see the blueberries slightly bubbling.
• allow pie to cool before cutting and eating.
• top it off with some vanilla bean ice cream….
The Urban Baker / SusanSalzman.com
More Sandwich Type Cookies:
Soft Pumpkin Sandwich Cookies – A Cozy Kitchen
Not your Typical Bakery Style Cookie – The Urban Baker
Nutella Sandwich Cookies – A Beautiful Mess
Mango Dulce de Leche Macaroons – Day Dreamer Desserts
Homemade Oreos – Bake at 350
Toasted Walnut Linzer Cookies w/Jam Filling – Passionate about Baking