I can’t even begin to explain how excited I am to finally have a new lens for my Nikon! It took me a while to decide on a model, but now that I have the 50mm in my hands, I know that I made the right decision. I’ve spent the past couple of days trying to learn the ins and outs of lens – so, while cooking my mom’s famous dessert “Gobs” (also known as whoopie pies), I took the opportunity to take some pictures of the process.
I am in no way a cooking expert and have actually had quite a few unfortunate blunders in the past while being in the kitchen (like the time I put eggs in no-bake cookies…or the time I ruined Easy Mac by microwaving the noodles without water). However, I have gotten better at following recipes and thought that I would share this wonderful recipe with all of you.
I hope that you try them and enjoy them! They are absolutely delicious! And as always, please feel free to leave any comments or feedback below!
Preheat oven to 450 degrees. Blend together ½ c Crisco, 2 eggs, 2 c sugar, 1 c sour milk, and 1 c boiling water. Sift together 4 c flour, 2 t baking soda, 1 t baking powder, ½ t salt, and ½ c cocoa; add to the first mixture and mix well. Drop by teaspoonfuls on an ungreased cookie sheet and bake about 5 minutes. Remove from cookie sheet, cool, and place the following filling between each pair of cookies.
Filling (this is a double recipe)
Blend 2 c milk into 10 T flour in a small saucepan and cook over medium heat, stirring constantly until thickened. Cool completely. Cream together 2 ½ c powdered sugar, 1 c Crisco, 1 c butter, ½ t salt, and 2 t vanilla. Add cooled flour/milk mixture and beat at high speed until fluffy; use to fill cookie.