Moon Phases
CURRENT MOON |
Making the Moon Pie
Learn About the Moon Pie
Moon Pie and Mardi Gras
A Piece of Southern History - The Moon Pie
A Touch of Southern Culture
Moon Pie Memories (and some recipes)
Taking a Big Bite of Nostalgia
The Heavenly Appeal of Moon Pies
Moon Pie and a RC Cola: A Southern Tradition
My Memories of Moon Pies and Growing UP
allrecipes.com
Southern Moon Pies
Prep Time: 30 Minutes
Cook Time: 8 Minutes
Ready In: 38 Minutes
Servings: 24
"These pies are homemade cookie sandwiches that are filled with a dreamy marshmallow concoction. First you whip up the batter for the cookies that 's made with evaporated milk, butter, sugar, cocoa and a few other delicious ingredients. Drop the dough onto cookie sheets, bake, and slather the cookies with the marshmallow mixture."
Ingredients:
1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow creme
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
2. To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
3. Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
4. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
5. To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.
Southern Moon Pies
Prep Time: 30 Minutes
Cook Time: 8 Minutes
Ready In: 38 Minutes
Servings: 24
"These pies are homemade cookie sandwiches that are filled with a dreamy marshmallow concoction. First you whip up the batter for the cookies that 's made with evaporated milk, butter, sugar, cocoa and a few other delicious ingredients. Drop the dough onto cookie sheets, bake, and slather the cookies with the marshmallow mixture."
Ingredients:
1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow creme
Directions:
1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a cookie sheet.
2. To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder. Add flour mixture slowly to sugar mixture while stirring. Mix just until all ingredients are combined.
3. Drop the dough onto greased cookie sheet by rounded tablespoonfuls. Leave at least 3 inches in between each one; dough will spread as it bakes.
4. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow to cool at least one hour before filling.
5. To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow creme. Mix until smooth. Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust.
myrecipes.com
Harvest Moon Lollipops
These make a perfect party project for kids. (Help younger children insert the lollipop sticks.) Arrange lollipops in a container filled with florist foam for an impressive centerpiece, or wrap individually in cellophane and give as party favors.
Yield: 1 dozen
Materials:
12 (10- to 12-inch-long) lollipop sticks
1 (24-ounce) package Chocolate Flavor MoonPies
1 (14-ounce) package orange candy melts
1 zip-top plastic bag
Scissors
Wax paper
Halloween candies
Halloween sugar cake decorations
Decorator icing
Ribbon (optional)
Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.
Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.
Step 3: Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.
Step 4: Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.
Harvest Moon Lollipops
These make a perfect party project for kids. (Help younger children insert the lollipop sticks.) Arrange lollipops in a container filled with florist foam for an impressive centerpiece, or wrap individually in cellophane and give as party favors.
Yield: 1 dozen
Materials:
12 (10- to 12-inch-long) lollipop sticks
1 (24-ounce) package Chocolate Flavor MoonPies
1 (14-ounce) package orange candy melts
1 zip-top plastic bag
Scissors
Wax paper
Halloween candies
Halloween sugar cake decorations
Decorator icing
Ribbon (optional)
Step 1: Insert 1 lollipop stick 2 to 3 inches into marshmallow center of MoonPie.
Step 2: Microwave candy melts in a glass bowl at MEDIUM (50% power) 1 minute or until melted, stirring once; spoon into plastic bag, and seal.
Step 3: Snip a small hole in 1 corner of the bag; pipe melted candy around where stick meets MoonPie to secure. Lay flat on wax paper, and let stand until firm.
Step 4: Pipe fun border of melted candy around edges. Attach candies and/or cake decorations with decorator icing. Tie ribbons around tops of sticks, if desired.
Recipe Goldmine
Moon Pie Brownies
3 Moon Pies (any flavor)
1 box brownie mix
Spray the bottom of a 13 x 9-inch glass baking dish with nonstick cooking spray. Line the bottom of the dish with chopped Moon Pies.
Prepare brownie batter as directed on box. Pour brownie mix on top of the Moon Pies. Bake according to brownie mix directions.
Peanut Butter Moon Pie
1 Moon Pie (any flavor desired)
3 tablespoons peanut butter (smooth or crunchy)
Chill the Moon Pie for several hours in the refrigerator.
Slice through the marshmallow and spread peanut butter between layers. Put the top back on the Moon Pie and enjoy.
Strawberry Moon Pie Shortcake
1 vanilla Moon Pie
Strawberries with juice
Whipped cream
Place Moon Pie in a bowl. Use a fork to poke some holes in the Moon Pie to let the juice soak in. Cover with Moon Pie with the strawberries and juice, then add some whipped cream. Let sit for five minutes, then eat!
Moon Pie Brownies
3 Moon Pies (any flavor)
1 box brownie mix
Spray the bottom of a 13 x 9-inch glass baking dish with nonstick cooking spray. Line the bottom of the dish with chopped Moon Pies.
Prepare brownie batter as directed on box. Pour brownie mix on top of the Moon Pies. Bake according to brownie mix directions.
Peanut Butter Moon Pie
1 Moon Pie (any flavor desired)
3 tablespoons peanut butter (smooth or crunchy)
Chill the Moon Pie for several hours in the refrigerator.
Slice through the marshmallow and spread peanut butter between layers. Put the top back on the Moon Pie and enjoy.
Strawberry Moon Pie Shortcake
1 vanilla Moon Pie
Strawberries with juice
Whipped cream
Place Moon Pie in a bowl. Use a fork to poke some holes in the Moon Pie to let the juice soak in. Cover with Moon Pie with the strawberries and juice, then add some whipped cream. Let sit for five minutes, then eat!
Prepared Pantry
Moon Pie Cookies
It seems like moon pies have been around forever. I remember going into the corner store with my after-school buddies and buying them—chocolaty cake-like cookies with a marshmallow filling. Now you can make your own. I also remember an oatmeal version with marshmallow filling. Grab one of your oatmeal cookie recipes and combine oatmeal cookies with this filling.
Ingredients
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup pure dark chocolate chips or semisweet chips
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Directions
1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Melt the chips, add them to the mixture, and combine.
2. Add the flour and baking soda and beat until combined.
3. Refrigerate the dough for 20 minutes to firm up slightly.
4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 3/4-inches in diameter. Refrigerate for two hours or until firm.
5. Preheat the oven to 325 degrees. Cut cookies into slices just thicker than 3/8 inch. Place them on a greased baking sheet and bake 12 minutes or until the cookies are done. Cool on a wire rack.
For the filling:
2 cups marshmallow cream
2 cups powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
In a medium bowl, beat the ingredients until fluffy. Spread the filling on half of the cookies and top with remaining cookies.
Baker’s note: Store in a cool place or refrigerate. If the filling becomes too warm, it will turn too soft.
Moon Pie Cookies
It seems like moon pies have been around forever. I remember going into the corner store with my after-school buddies and buying them—chocolaty cake-like cookies with a marshmallow filling. Now you can make your own. I also remember an oatmeal version with marshmallow filling. Grab one of your oatmeal cookie recipes and combine oatmeal cookies with this filling.
Ingredients
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup pure dark chocolate chips or semisweet chips
1 1/2 cups all-purpose flour
1 teaspoon baking soda
Directions
1. Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Melt the chips, add them to the mixture, and combine.
2. Add the flour and baking soda and beat until combined.
3. Refrigerate the dough for 20 minutes to firm up slightly.
4. Divide the dough into two portions. Using wax paper, roll each portion into logs 1 3/4-inches in diameter. Refrigerate for two hours or until firm.
5. Preheat the oven to 325 degrees. Cut cookies into slices just thicker than 3/8 inch. Place them on a greased baking sheet and bake 12 minutes or until the cookies are done. Cool on a wire rack.
For the filling:
2 cups marshmallow cream
2 cups powdered sugar
6 tablespoons butter, softened
1 teaspoon vanilla extract
In a medium bowl, beat the ingredients until fluffy. Spread the filling on half of the cookies and top with remaining cookies.
Baker’s note: Store in a cool place or refrigerate. If the filling becomes too warm, it will turn too soft.
Just Me Cookin'
Southern Moon Pies
1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow crème
Preheat oven to 400 degrees. Lightly grease a cookie sheet
To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder.
Add flour mixture slowly to sugar mixture while stirring Mix just until all ingredients are combined. Drop the dough onto greased cookie sheet by rounded tablespoonfuls.
Leave at least 3 inches in between each one; dough will spread as it bakes. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow cooling at least one hour before filling.
To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow crème. Mix until smooth.
Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust. Makes 2 dozen pies.
Southern Moon Pies
1/2 cup butter, softened
1 cup white sugar
1 egg
1 cup evaporated milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow crème
Preheat oven to 400 degrees. Lightly grease a cookie sheet
To Make Cookie Crusts: In a large mixing bowl, cream together 1/2 cup butter or margarine and white sugar. Add egg, evaporated milk, and vanilla. Mix well. In a separate bowl, mix together flour, salt, cocoa powder, baking soda, and baking powder.
Add flour mixture slowly to sugar mixture while stirring Mix just until all ingredients are combined. Drop the dough onto greased cookie sheet by rounded tablespoonfuls.
Leave at least 3 inches in between each one; dough will spread as it bakes. Bake in preheated oven for 6 to 8 minutes, until firm when pressed with finger. Allow cooling at least one hour before filling.
To Make Marshmallow Filling: In a medium mixing bowl, blend together 1/2 cup butter or margarine, confectioners' sugar, flavored extract, and marshmallow crème. Mix until smooth.
Assemble pies by spreading 1 to 2 tablespoonfuls of filling on flat side of a cookie crust, then covering filling with flat side of another cookie crust. Makes 2 dozen pies.
Food Network
Mini Moon Pies
Homemade marshmallow is one of my favorite things to make. People are amazed when you whip it up from egg whites, corn syrup, and gelatin - those pillowy, snow-white puffs seem so impossibly perfect. The flavor is bright and fresh and the texture lush, ideal for these dark chocolate-coated mouthfuls of crisp cookie and marshmallow. Smaller than Moon Pies or Mallomars, they make a cute, pop-able bite that is especially appealing to kids. Leftover marshmallow can be molded or piped into any shape you like (including little chicks) and decorated with colored sugar, or piped into tiny cones for hot cocoa. If making marshmallow isn't in your plans, you can use supermarket marshmallows. Cut them in half horizontally, place them on the baked cookie bases, and warm them in a 300 degree F oven until puffed and sticky, about 5 minutes.
Prep Time:45 minInactive Prep Time:2 hr 0 minCook Time:22 min Level:Intermediate Serves:5 to 6 dozen
Ingredients Dough:
Preheat oven to 375 degrees F.
To make the Dough: In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Add the sugar and continue mixing until well blended. Add the vanilla and mix until light and fluffy.
In a separate bowl, stir together the cocoa powder, cornstarch and flour. With the mixer running at low speed, add the dry ingredients to the butter mixture and blend just until combined. Form the dough into a disk, wrap it in plastic wrap and chill at least 2 hours or overnight.
On a floured work surface, using a floured rolling pin, roll the dough out to 1/8-inch thick, or as thin as you can possibly get it. Use flour-dipped cookie cutters to cut out 1 1/2 inch diameter circles and place them on an ungreased sheet pan, leaving 1-inch between the cookies. You can re-roll the scraps. To make them look more like store bought, prick the disks with a fork a little. Bake until crisp, 12 to 14 minutes, then let cool on the pan
To make the Marshmallows: Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft-ball" stage, or about 235 degrees F.
Meanwhile, in a standing mixer fitted with a whisk, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
Transfer the mixture to a pastry bag fitted with a round tip. Pipe a "kiss" of marshmallow onto half of the cookies, and top with the rest to make sandwiches. Let set at room temperature for 2 hours.
To make the Chocolate Coating: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the marshmallow-filled cookies into the hot chocolate. Lift out with a fork and let the excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.
Mini Moon Pies
Homemade marshmallow is one of my favorite things to make. People are amazed when you whip it up from egg whites, corn syrup, and gelatin - those pillowy, snow-white puffs seem so impossibly perfect. The flavor is bright and fresh and the texture lush, ideal for these dark chocolate-coated mouthfuls of crisp cookie and marshmallow. Smaller than Moon Pies or Mallomars, they make a cute, pop-able bite that is especially appealing to kids. Leftover marshmallow can be molded or piped into any shape you like (including little chicks) and decorated with colored sugar, or piped into tiny cones for hot cocoa. If making marshmallow isn't in your plans, you can use supermarket marshmallows. Cut them in half horizontally, place them on the baked cookie bases, and warm them in a 300 degree F oven until puffed and sticky, about 5 minutes.
Prep Time:45 minInactive Prep Time:2 hr 0 minCook Time:22 min Level:Intermediate Serves:5 to 6 dozen
Ingredients Dough:
- 12 tablespoons butter
- 3/4 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup cocoa powder
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 2 egg whites
- 1 tablespoon confectioners' gelatin
- 2 tablespoons cold water
- 1/4 teaspoon pure vanilla extract
- 12 ounces semisweet chocolate, chopped
- 2 ounces cocoa butter, or 1/4 cup vegetable oil
- Equipment: 1 1/2-inch round cookie cutter
Preheat oven to 375 degrees F.
To make the Dough: In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Add the sugar and continue mixing until well blended. Add the vanilla and mix until light and fluffy.
In a separate bowl, stir together the cocoa powder, cornstarch and flour. With the mixer running at low speed, add the dry ingredients to the butter mixture and blend just until combined. Form the dough into a disk, wrap it in plastic wrap and chill at least 2 hours or overnight.
On a floured work surface, using a floured rolling pin, roll the dough out to 1/8-inch thick, or as thin as you can possibly get it. Use flour-dipped cookie cutters to cut out 1 1/2 inch diameter circles and place them on an ungreased sheet pan, leaving 1-inch between the cookies. You can re-roll the scraps. To make them look more like store bought, prick the disks with a fork a little. Bake until crisp, 12 to 14 minutes, then let cool on the pan
To make the Marshmallows: Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft-ball" stage, or about 235 degrees F.
Meanwhile, in a standing mixer fitted with a whisk, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
Transfer the mixture to a pastry bag fitted with a round tip. Pipe a "kiss" of marshmallow onto half of the cookies, and top with the rest to make sandwiches. Let set at room temperature for 2 hours.
To make the Chocolate Coating: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the marshmallow-filled cookies into the hot chocolate. Lift out with a fork and let the excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.
Southern Living
Easy Owl-Ween Treats
Open-faced Oreos, M & M’s, candy corn, and sprinkles bring a convenience store treat―a MoonPie―to life. Secure cookies and candy to your MoonPie with melted chocolate candy coating. Then insert a 12- x ¼-inch dowel, available at craft stores, into marshmallow center and secure with more chocolate for an eye-popping, kid-friendly sweet.
Easy Owl-Ween Treats
Open-faced Oreos, M & M’s, candy corn, and sprinkles bring a convenience store treat―a MoonPie―to life. Secure cookies and candy to your MoonPie with melted chocolate candy coating. Then insert a 12- x ¼-inch dowel, available at craft stores, into marshmallow center and secure with more chocolate for an eye-popping, kid-friendly sweet.
Hugging the Coast
Magical Peanut Butter Moon Pie Milkshake:
Ingredients:
1 chocolate Moon Pie
1/2 cup half & half
2 Tbsp peanut butter (I used the all-natural, ground-on-demand stuff because, you know, milk shakes are health food, right?)
2 Tbsp chocolate syrup (I used good ol’ reliable Hershey’s!)
1 cup vanilla ice cream (get the good stuff, not the ‘churned’ full of air kind!)
Whipped cream
PREPARATION:
(Note: I made this in a food processor because, well, because I seem to own a ninja blender. When I don’t need it, I sometimes think I see it out of the corner of my eye, but when I turn around? – WHOOSH – nothing! Gone without a trace. Needless to say, when I actually need it, it‘s probably hanging upside down in the attic rafters meditating on the fleeting nature of alternating current or something… ummm, oh yeah, I remember now: the food processor worked out fine. Just so you know.)
Chop or break up the Moon Pie into small pieces. Set your food processor on ‘annihilate’, or if you don’t have that setting, just pulse it until the Moon Pie is ground up into nanoparticles. Add the half & half, peanut butter, and chocolate syrup. Whip it good! Then add the ice cream, bring it lovingly into the fold using the ‘pummel’ setting, pour it into a tall glass, and decorate it with whipped cream.
Gaze on its beauty. Stare longingly at it. Meditate on the fleeting nature of milkshakes. Or take a picture – it’ll last longer. A lot longer. Cause after you take that first sip? That milkshake won’t know what hit it.
Magical Peanut Butter Moon Pie Milkshake:
Ingredients:
1 chocolate Moon Pie
1/2 cup half & half
2 Tbsp peanut butter (I used the all-natural, ground-on-demand stuff because, you know, milk shakes are health food, right?)
2 Tbsp chocolate syrup (I used good ol’ reliable Hershey’s!)
1 cup vanilla ice cream (get the good stuff, not the ‘churned’ full of air kind!)
Whipped cream
PREPARATION:
(Note: I made this in a food processor because, well, because I seem to own a ninja blender. When I don’t need it, I sometimes think I see it out of the corner of my eye, but when I turn around? – WHOOSH – nothing! Gone without a trace. Needless to say, when I actually need it, it‘s probably hanging upside down in the attic rafters meditating on the fleeting nature of alternating current or something… ummm, oh yeah, I remember now: the food processor worked out fine. Just so you know.)
Chop or break up the Moon Pie into small pieces. Set your food processor on ‘annihilate’, or if you don’t have that setting, just pulse it until the Moon Pie is ground up into nanoparticles. Add the half & half, peanut butter, and chocolate syrup. Whip it good! Then add the ice cream, bring it lovingly into the fold using the ‘pummel’ setting, pour it into a tall glass, and decorate it with whipped cream.
Gaze on its beauty. Stare longingly at it. Meditate on the fleeting nature of milkshakes. Or take a picture – it’ll last longer. A lot longer. Cause after you take that first sip? That milkshake won’t know what hit it.
The Cupcake Bandits
Homemade Moonpies
by Momma Cupcake
For Graham Cracker Cookie:
For Homemade Marshmallows:
To Assemble:
Homemade Moonpies
by Momma Cupcake
For Graham Cracker Cookie:
- 3 cups all purpose flour
- 2 1/2 cups graham flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups unsalted butter, cubed
- 1/2 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/4 cup milk
- 1 tsp pure vanilla extract
- Mix dry ingredients in a large bowl until thoroughly incorporated.
- In stand mixer beat butter until fluffy.
- Add sugar, and extract to butter mixture and beat until incorporated.
- Add dry ingredients and beat until a crumbly mixture evolves.
- Add molasses, then milk until the dough comes together so it is stiff.
- Chill dough for an hour.
- Preheat oven to 350 F.
- Roll out dough on a lightly dusted pastry board or counter top.
- Cut circles out with a cookie cuter or any implement that will give the size of the moonpie you want.
- Bake until edges brown..about 15 minutes. Let cool completely.
For Homemade Marshmallows:
- 2 1/2 tbs unflavored gelatin (3 envelopes)
- 1 1/2 cups sugar
- 1 cup corn syrup
- 1/4 tsp salt
- 1 cup water, divided
- 2 tbs vanilla extract
- Butter and dust a jellyroll pan with powdered sugar.
- Combine gelatin and 1/2 cup of cold water in your stand mixer.
- Let the gelatin bloom for 30 minutes.
- Combine sugar, corn syrup & salt and 1/2 cup water in heavy saucepan on low.
- Stir till sugar is dissolved, raise heat to high. Don’t stir mixture until it reaches firm ball stage (244 degrees). Remove from heat.
- Turn the stand mixer on lowest setting and and slowly pour into the gelatin mixture.
- Turn the mixer on the highest setting gradually.
- Let it mix until the mixture turns very white and triples in volume.
- Add vanilla and stir till incorporated.
- Pour into the prepared pan.
- The mixture should settle evenly by itself if not just help it along with a wet rubber spatula.
- Dust with powdered sugar. Let it sit till next day.
- Then cut away with the same cookie cutter you used for your graham cookie.
To Assemble:
- Chocolate for coating
- 2 tbs of shortening
- Freeze the graham cookie and marshmallows sandwiched together to create a naked moonpie.
- After 30 minutes in freezer take them out.
- Melt chocolate in a double boiler or for 30 seconds at a time in a microwave.
- Add shortening to melted chocolate and stir until glossy and there aren't any remaining lumps.
- Take the naked moonpies between your pointer and your thumb and dip it into the melted chocolate and spin until the sides are coated.
- Shake off excess chocolate.
- Place on wire cookie cooling sheet.
- Take a spoon and cover the top of the moonpie with chocolate in a circular motion.
- Enjoy!
Channell 9 News - Chattanooga, TN
Moonpie Cheesecake
Homegrown Recipe
It's a homegrown taste -- with a rich recipe! If you like cheesecake and Moonpies -- boys are you in for a treat! Two Chattanooga palette-pleasing places have teamed up for the ultimate dessert dining experience. The downtown Blue Plate diner has added the Moonpie Cheesecake.
Tory Johnston, MoonPie's Vice President of Marketing, says, "We're so excited the Blue Plate has created these desserts. It's a natural for our brand, as
we receive numerous 'homemade' dessert recipes our consumers create in their own kitchens, using their favorite MoonPie.
Blue Plate Chef Joseph Black came up with the MoonPie recipe. Here it is if you'd like to give it a try at home:
This recipe yields (2) 9" pie shell style cheesecakes for making at home
*4 lbs cream cheese
*1 qt 40% heavy cream
*2 cups sugar
*1 gelatin
*1 tsp vanilla
*4 diced MoonPies (1/8")
Combine heavy cream, sugar, vanilla & gelatin over medium heat until
gelatin is dissolved.
Then cool for 10 minutes - add room temp cream cheese - combine.
Add MoonPies and gently fold and pour in shell
cool for 2 hours.
Moonpie Cheesecake
Homegrown Recipe
It's a homegrown taste -- with a rich recipe! If you like cheesecake and Moonpies -- boys are you in for a treat! Two Chattanooga palette-pleasing places have teamed up for the ultimate dessert dining experience. The downtown Blue Plate diner has added the Moonpie Cheesecake.
Tory Johnston, MoonPie's Vice President of Marketing, says, "We're so excited the Blue Plate has created these desserts. It's a natural for our brand, as
we receive numerous 'homemade' dessert recipes our consumers create in their own kitchens, using their favorite MoonPie.
Blue Plate Chef Joseph Black came up with the MoonPie recipe. Here it is if you'd like to give it a try at home:
This recipe yields (2) 9" pie shell style cheesecakes for making at home
*4 lbs cream cheese
*1 qt 40% heavy cream
*2 cups sugar
*1 gelatin
*1 tsp vanilla
*4 diced MoonPies (1/8")
Combine heavy cream, sugar, vanilla & gelatin over medium heat until
gelatin is dissolved.
Then cool for 10 minutes - add room temp cream cheese - combine.
Add MoonPies and gently fold and pour in shell
cool for 2 hours.
Cooks.com
MOON CAKE
3 c. milk
1 (8 oz.) cream cheese
1/4 c. chocolate syrup
2 (3.4 oz.) pkg. instant vanilla pudding mix
1 (8 oz.) frozen whipped topping, thawed
2 graham cracker pie crusts
In a large bowl, combine pudding mix, milk and cream cheese.
Mix with electric mixer until smooth.
Spread evenly over pie crust.
Top with whipped topping and drizzle with chocolate syrup.
Chill in refrigerator and serve cold.
MOON PIE
1 reg. size box chocolate instant pudding
14 to 16 oz. Cool Whip
1 1/2 c. milk
2 graham cracker pie shells
1 can cherry pie filling
Mix pudding and milk and Cool Whip.
Pour into shells.
Top with pie filling.
HALF MOON PIE
1 qt. applesauce
3 tbsp. tapioca
1 tsp. cinnamonCRUST:3 c. flour
1 1/4 c. Crisco
1/4 tsp. salt
1/2 c. water
Mix applesauce, tapioca, cinnamon and set aside.
Mix flour, Crisco, salt.
Moisten with water.
Roll small amount of pie dough 5 inches in diameter.
Put 3 or 4 tablespoons of apple sauce on it.
Fold over, press edge together tight, pinch hole in top, lay on cookie sheet to bake at 400 degrees until crust is golden brown.
MOON PIES
FILLING:
1/2 lb. dried apples
3 c. water
1 1/2 tsp. cinnamon
1/2 c. sugar
Soak apples in water overnight.
Cook apples in water until consistency of coarse applesauce, stirring frequently.
Add sugar and cinnamon, mixing thoroughly until sugar is dissolved.
Cool mixture.
PIE DOUGH:
2 c. flour
2/3 c. shortening
1 tsp. salt
1/4 c. water
Sift flour and measure.
Cut in shortening until in small flakes.
Add salt to small amount of water and dissolve.
Add to flour.
Ball and roll.
Cut into 4 inch circles.Fill 1/2 of dough with apple mixture, fold over (moon), crimp edges, puncture top with fork and place on baking sheet.
Bake at 400 degrees for 15 to 20 minutes or until golden brown.
AMISH HALF MOON PIES
.2 c. dried apples
2 c. cold water
1/8 tsp. salt
2 c. sugar
1 orange, juice and grated rind
1 tbsp. cinnamon
1 recipe (double crust) pie pastry
Cook the dried apples in a saucepan with water and the salt.
When apples are soft and pulpy.
Add the sugar, orange and cinnamon.
Simmer until water is cooked away. Roll pastry out and cut in 8 inch circles.
Place generous portions of the mixture on half of the pastry rounds; fold the pastry over and pinch the edges tightly together.
Bake in 450 degree oven for 10 minutes.
Reduce heat to 350 degrees and bake about 35 to 40 minutes longer or until golden brown.
Makes 6 half moon pies.
HALF-MOON POTATO PIE
1 1/2 c. all purpose flour
2 tbsp. sugar
1/4 c. milk
1/4 c. butter
1/2 tsp. nutmeg
2 tbsp. Crisco
1/4 tsp. baking powder
4 med. sweet potatoes
1 tsp. cinnamon
Sift flour and baking powder together then add sugar and cut Crisco into mixture.
Add just enough milk to dampen dough.
Knead dough a few minutes and divide into 6 equal pieces.
Set aside.
Thoroughly mash boiled sweet potatoes adding sugar, butter, cinnamon, and nutmeg. Whip to remove lumps and strings.
Then roll each piece of dough to a pie-crust thinness and about 8 inch diameter on a floured surface.
On each piece, place generous amount of sweet potatoes mixture on one half then flip over and crimp edges with fork to close.
Bake on greased cookie sheet in 350 degree oven for 20 to 25 minutes.
(Note: May be sprinkled with sugar and cinnamon before baking.)
HALF MOON FRIED PIES
Cook 1 package dried fruit until tender.
Add 1 1/2 cups sugar. Let cool.
Use 1 can of biscuits (10 count), roll out thin.
Place fruit in half biscuit, fold over and crimp edge with fork.
Place in hot oil and brown on each side.
FULL MOON HARVEST BLEND CARAMEL CORN
1 (2 oz.) bag caramel microwave popping corn
1 c. dried apples, cut into 1/2" pieces
1 c. raisins
1 1/2 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/2 tsp. ground allspice
Prepare corn according to package directions.
Discard unpopped kernels.
After coating popped corn, place in large bowl instead of spreading on cookie sheet. Immediately stir in apples and raisins.
In small bowl, combine spices then sprinkle over popcorn mixture.
Toss gently to coat popcorn and fruit.
Makes 1 1/2 quarts mix.
MOON CAKE
3 c. milk
1 (8 oz.) cream cheese
1/4 c. chocolate syrup
2 (3.4 oz.) pkg. instant vanilla pudding mix
1 (8 oz.) frozen whipped topping, thawed
2 graham cracker pie crusts
In a large bowl, combine pudding mix, milk and cream cheese.
Mix with electric mixer until smooth.
Spread evenly over pie crust.
Top with whipped topping and drizzle with chocolate syrup.
Chill in refrigerator and serve cold.
MOON PIE
1 reg. size box chocolate instant pudding
14 to 16 oz. Cool Whip
1 1/2 c. milk
2 graham cracker pie shells
1 can cherry pie filling
Mix pudding and milk and Cool Whip.
Pour into shells.
Top with pie filling.
HALF MOON PIE
1 qt. applesauce
3 tbsp. tapioca
1 tsp. cinnamonCRUST:3 c. flour
1 1/4 c. Crisco
1/4 tsp. salt
1/2 c. water
Mix applesauce, tapioca, cinnamon and set aside.
Mix flour, Crisco, salt.
Moisten with water.
Roll small amount of pie dough 5 inches in diameter.
Put 3 or 4 tablespoons of apple sauce on it.
Fold over, press edge together tight, pinch hole in top, lay on cookie sheet to bake at 400 degrees until crust is golden brown.
MOON PIES
FILLING:
1/2 lb. dried apples
3 c. water
1 1/2 tsp. cinnamon
1/2 c. sugar
Soak apples in water overnight.
Cook apples in water until consistency of coarse applesauce, stirring frequently.
Add sugar and cinnamon, mixing thoroughly until sugar is dissolved.
Cool mixture.
PIE DOUGH:
2 c. flour
2/3 c. shortening
1 tsp. salt
1/4 c. water
Sift flour and measure.
Cut in shortening until in small flakes.
Add salt to small amount of water and dissolve.
Add to flour.
Ball and roll.
Cut into 4 inch circles.Fill 1/2 of dough with apple mixture, fold over (moon), crimp edges, puncture top with fork and place on baking sheet.
Bake at 400 degrees for 15 to 20 minutes or until golden brown.
AMISH HALF MOON PIES
.2 c. dried apples
2 c. cold water
1/8 tsp. salt
2 c. sugar
1 orange, juice and grated rind
1 tbsp. cinnamon
1 recipe (double crust) pie pastry
Cook the dried apples in a saucepan with water and the salt.
When apples are soft and pulpy.
Add the sugar, orange and cinnamon.
Simmer until water is cooked away. Roll pastry out and cut in 8 inch circles.
Place generous portions of the mixture on half of the pastry rounds; fold the pastry over and pinch the edges tightly together.
Bake in 450 degree oven for 10 minutes.
Reduce heat to 350 degrees and bake about 35 to 40 minutes longer or until golden brown.
Makes 6 half moon pies.
HALF-MOON POTATO PIE
1 1/2 c. all purpose flour
2 tbsp. sugar
1/4 c. milk
1/4 c. butter
1/2 tsp. nutmeg
2 tbsp. Crisco
1/4 tsp. baking powder
4 med. sweet potatoes
1 tsp. cinnamon
Sift flour and baking powder together then add sugar and cut Crisco into mixture.
Add just enough milk to dampen dough.
Knead dough a few minutes and divide into 6 equal pieces.
Set aside.
Thoroughly mash boiled sweet potatoes adding sugar, butter, cinnamon, and nutmeg. Whip to remove lumps and strings.
Then roll each piece of dough to a pie-crust thinness and about 8 inch diameter on a floured surface.
On each piece, place generous amount of sweet potatoes mixture on one half then flip over and crimp edges with fork to close.
Bake on greased cookie sheet in 350 degree oven for 20 to 25 minutes.
(Note: May be sprinkled with sugar and cinnamon before baking.)
HALF MOON FRIED PIES
Cook 1 package dried fruit until tender.
Add 1 1/2 cups sugar. Let cool.
Use 1 can of biscuits (10 count), roll out thin.
Place fruit in half biscuit, fold over and crimp edge with fork.
Place in hot oil and brown on each side.
FULL MOON HARVEST BLEND CARAMEL CORN
1 (2 oz.) bag caramel microwave popping corn
1 c. dried apples, cut into 1/2" pieces
1 c. raisins
1 1/2 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/2 tsp. ground allspice
Prepare corn according to package directions.
Discard unpopped kernels.
After coating popped corn, place in large bowl instead of spreading on cookie sheet. Immediately stir in apples and raisins.
In small bowl, combine spices then sprinkle over popcorn mixture.
Toss gently to coat popcorn and fruit.
Makes 1 1/2 quarts mix.
Food.com
Moon Pie Banana Pudding
Prep Time: 20 mins
Total Time: 40 mins
Servings: 12
About This Recipe "If you like chocolatey Moon Pies and delicious creamy banana pudding...imagine the two of them together!"
Ingredients
Moon Pie Banana Pudding
Prep Time: 20 mins
Total Time: 40 mins
Servings: 12
About This Recipe "If you like chocolatey Moon Pies and delicious creamy banana pudding...imagine the two of them together!"
Ingredients
- 8 chocolate marshmallow moon pies, cut into pieces
- 2 cups sugar
- 6 eggs, beaten
- 4 tablespoons cornstarch
- 4 cups whole milk
- 1 tablespoon vanilla extract
- 4 ripe bananas, sliced
- 1 (8 ounce) containers Cool Whip
- Cut your Moon Pies into pieces, and place 4 pies worth of pieces into the bottom of a large oblong serving dish. Add a layer of two of the sliced bananas over that.
- Mix sugar and eggs together, blending well, in a large heavy saucepan. Add cornstarch and milk.
- Bring to a boil over medium-high heat stirring constantly. Cook until thickened.
- Remove pan from heat and add vanilla, mixing well. Allow to cool slightly.
- Pour half of the pudding mixture over the Moon Pies and bananas. Add your final 4 chopped Moon Pies and the 2 remaining sliced bananas on top of the pudding, then top with the rest of the pudding.
- Cover the top of the pudding with plastic wrap, laying it down on the pudding to prevent a "skin" from forming.
- Once the pudding is completely cooled, top with Cool Whip and refrigerate until ready to serve.
Just A Pinch
Banana Moon Pie Trifle
A neighbor gave this recipe to me a long time ago. I use banana Moon Pies in my recipe but if you like chocolate in your banana pudding go with the original!
Cook time:
Difficulty: EASY
Prep time: 30 Min
Serves: 10 - 12 Ingredients
1 -8oz. pkg cream cheese, softened
1 - 14 oz. can(s) sweetened condensed milk
2 c milk
1- 5.1 oz. bx instant vanilla pudding
6 original or double decker banana moon pies
6 bananas, sliced
1-8 oz. pkg cool whip, thawed
Directions
1. Beat the cream cheese until smooth; add sweetened condensed milk and beat until blended.
2. In a seperate bowl beat pudding mix and milk until blended.Combine the two and mix well.
3. Cut three of the Moon Pies in half and then into three slices, for a total of 6 pieces, reserving any crumbles for garnish.
4. in the bottom of a 2 qt. bowl (I use a trifle bowl) add about 1 cup of pudding mixture, then the 3 chopped Moon Pies, then slice 3 of the bananas on top.
5. Repeat layers with half of the remaining pudding, 3 more Moon Pies and 3 bananas. Top with all of the remaining pudding mixture.
6. Spread cool Whip evenly on top. Chill for several hours or overnight. I sprinkle with any crumbles and one more cut up moon pie before serving.
Banana Moon Pie Trifle
A neighbor gave this recipe to me a long time ago. I use banana Moon Pies in my recipe but if you like chocolate in your banana pudding go with the original!
Cook time:
Difficulty: EASY
Prep time: 30 Min
Serves: 10 - 12 Ingredients
1 -8oz. pkg cream cheese, softened
1 - 14 oz. can(s) sweetened condensed milk
2 c milk
1- 5.1 oz. bx instant vanilla pudding
6 original or double decker banana moon pies
6 bananas, sliced
1-8 oz. pkg cool whip, thawed
Directions
1. Beat the cream cheese until smooth; add sweetened condensed milk and beat until blended.
2. In a seperate bowl beat pudding mix and milk until blended.Combine the two and mix well.
3. Cut three of the Moon Pies in half and then into three slices, for a total of 6 pieces, reserving any crumbles for garnish.
4. in the bottom of a 2 qt. bowl (I use a trifle bowl) add about 1 cup of pudding mixture, then the 3 chopped Moon Pies, then slice 3 of the bananas on top.
5. Repeat layers with half of the remaining pudding, 3 more Moon Pies and 3 bananas. Top with all of the remaining pudding mixture.
6. Spread cool Whip evenly on top. Chill for several hours or overnight. I sprinkle with any crumbles and one more cut up moon pie before serving.
From the Kitchen of Deep South Dish
Moon Pie Banana Pudding
1 (8 ounce) package cream cheese, softened
at room temperature
1 (14 ounce) can sweetened condensed milk (not
evaporated milk)
2 cups milk
1 (5.1 ounce) box instant vanilla pudding
6 Original or Double-Decker MoonPies, cut into
squares or wedges
6 bananas, sliced
1 (8 ounce) Cool Whip, thawed or equal amount
of whipped cream
Cream the cream cheese until smooth; add the sweetened condensed milk and stir until blended. In a separate bowl, whisk the pudding mix with the milk until blended. Combine the two and mix well.
Cut three of the MoonPies in half and then into three slices, for a total of 6 pieces, reserving any crumbles and storing them until needed for garnish. In the bottom of a 2-quart bowl, add about 1 cup of the pudding mixture, the 3 chopped MoonPies and slice three of the bananas on top. Repeat layers with about half of the remaining pudding mixture, 3 more chopped MoonPies, 3 more sliced bananas, and top with all of the remaining pudding mixture. Spread the pudding across the top, add the whipped cream or Cool Whip on top, and carefully spread it evenly on top. Cover and refrigerate several hours or overnight.
Scatter the MoonPie crumbs all over the top as a garnish, and add extra wedges of MoonPie, if desired.
Moon Pie Banana Pudding
1 (8 ounce) package cream cheese, softened
at room temperature
1 (14 ounce) can sweetened condensed milk (not
evaporated milk)
2 cups milk
1 (5.1 ounce) box instant vanilla pudding
6 Original or Double-Decker MoonPies, cut into
squares or wedges
6 bananas, sliced
1 (8 ounce) Cool Whip, thawed or equal amount
of whipped cream
Cream the cream cheese until smooth; add the sweetened condensed milk and stir until blended. In a separate bowl, whisk the pudding mix with the milk until blended. Combine the two and mix well.
Cut three of the MoonPies in half and then into three slices, for a total of 6 pieces, reserving any crumbles and storing them until needed for garnish. In the bottom of a 2-quart bowl, add about 1 cup of the pudding mixture, the 3 chopped MoonPies and slice three of the bananas on top. Repeat layers with about half of the remaining pudding mixture, 3 more chopped MoonPies, 3 more sliced bananas, and top with all of the remaining pudding mixture. Spread the pudding across the top, add the whipped cream or Cool Whip on top, and carefully spread it evenly on top. Cover and refrigerate several hours or overnight.
Scatter the MoonPie crumbs all over the top as a garnish, and add extra wedges of MoonPie, if desired.
Food and Wine
Chocolate–Peanut Butter Moon Pies
Moon pies are classic Southern cookies filled with marshmallow and coated with chocolate. Rebekah Turshen, the pastry chef at Nashville's City House, models hers on the classic, but also on the excellently named Goo-Goo Clusters, a peanut candy invented in Nashville in 1912. She spreads crispy sugar cookies with chocolate and peanut butter, then sandwiches them around a marshmallow filling.
Chocolate–Peanut Butter Moon Pies
Moon pies are classic Southern cookies filled with marshmallow and coated with chocolate. Rebekah Turshen, the pastry chef at Nashville's City House, models hers on the classic, but also on the excellently named Goo-Goo Clusters, a peanut candy invented in Nashville in 1912. She spreads crispy sugar cookies with chocolate and peanut butter, then sandwiches them around a marshmallow filling.
- ACTIVE: 1 HR
- TOTAL TIME: 4 HRS
- SERVINGS: Makes about 30 moon pies
- MAKE-AHEAD
- VEGETARIAN
-
- 2 sticks unsalted butter, softened
- 3/4 cup packed light brown sugar
- 3 teaspoons pure vanilla extract
- 1 large egg, plus 2 large egg whites, at room temperature
- 2 1/4 cups all-purpose flour, plus more for rolling
- Salt
- 4 ounces semisweet chocolate, melted
- 1 cup chunky peanut butter
- 2/3 cup light corn syrup
- Pinch of cream of tartar
- 1 cup sifted confectioners' sugar, plus more for dusting
- Cocoa and cinnamon, for dusting
- In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at medium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla and the 1 whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into a 1/3-inch-thick square, wrap and refrigerate until firm, 20 minutes.
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with 1 square at a time, on a floured work surface, roll the dough out to a 13-inch square, 1/8 inch thick. Using a 2 1/2-inch biscuit cutter, stamp out rounds and arrange them 1/2 inch apart on the baking sheets; repeat with the second square of dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes.
- Bake the cookies in the upper and middle thirds of the oven for about 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely.
- Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set.
- In a small saucepan, boil the corn syrup over high heat without stirring until it registers 230° to 235° (thread ball) on a candy thermometer. Meanwhile, in a clean standing mixer fitted with the whisk, beat the 2 egg whites with the cream of tartar and a pinch of salt until firm peaks form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium-low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar.
- Transfer the marshmallow to a pastry bag with a plain 1/2-inch tip or a large zippered plastic bag with the corner snipped off. Pipe 1 1/2-tablespoon mounds of the marshmallow onto the chocolate-covered cookies. Top with the peanut butter–covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa and cinnamon and serving.
Accidental Hedonist
Pumpkin Moon Pies
Cookies
In a mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, and cloves. Set aside.
In another large bowl, whisk together the brown sugar and the vegetable oil until thoroughly combined. Then whisk in individually the pumpkin , and then the eggs, and finally the vanilla. After these have been thoroughly whisked in, add the flour mixture one cup at a time, incorporating it thoroughly before adding the next cup. Repeat until all the flour has been added.
Spoon or scoop the batter, one heaping tablespoon at a time, onto cookie sheet that has been lined with parchment paper, separating each cookie by one inch. Place in oven to bake between 10 to 12 minutes, or until the top of the cookie starts to crack. Remove from oven and allow to cool. Repeat until all the dough has been used.
Meanwhile, in a mixing bowl, whip together the softened butter and cream cheese until well combined. Add the powdered sugar and vanilla, and whisk until smooth. A hand mixer or bowl mixer will work wonders here.
After the cookies completely cool (as a heated cookie will melt the filling), place 1 tablespoon of filling on the bottom of a cookie. Top with another cookie and smoosh until filling start to leak out of the sides. Repeat until all cookies have been used.
Place cookies in refrigerator for thirty minutes.
Makes 2 dozen cookies, give or take
Pumpkin Moon Pies
Cookies
- 3 cups All Purpose Flour, sifted
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 Tablespoons cinnamon
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cloves
- 2 cups dark brown sugar, firmly packed
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups confectioners sugar, sifted
- 1/2 cup butter, room temperature
- 8 oz. cream cheese, room temperature
- 1 teaspoon pure vanilla extract
In a mixing bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, and cloves. Set aside.
In another large bowl, whisk together the brown sugar and the vegetable oil until thoroughly combined. Then whisk in individually the pumpkin , and then the eggs, and finally the vanilla. After these have been thoroughly whisked in, add the flour mixture one cup at a time, incorporating it thoroughly before adding the next cup. Repeat until all the flour has been added.
Spoon or scoop the batter, one heaping tablespoon at a time, onto cookie sheet that has been lined with parchment paper, separating each cookie by one inch. Place in oven to bake between 10 to 12 minutes, or until the top of the cookie starts to crack. Remove from oven and allow to cool. Repeat until all the dough has been used.
Meanwhile, in a mixing bowl, whip together the softened butter and cream cheese until well combined. Add the powdered sugar and vanilla, and whisk until smooth. A hand mixer or bowl mixer will work wonders here.
After the cookies completely cool (as a heated cookie will melt the filling), place 1 tablespoon of filling on the bottom of a cookie. Top with another cookie and smoosh until filling start to leak out of the sides. Repeat until all cookies have been used.
Place cookies in refrigerator for thirty minutes.
Makes 2 dozen cookies, give or take
Andrea Meyers Recipes
Half Moon CookieS
If you are from central and upstate NY you probably call these Half Moon Cookies. If you are from NYC, you probably know these as Black and Whites. No matter what you call them, they are tasty. They are more cake-like in texture than a cookie, and they come in both vanilla and chocolate versions, with the ingredients and preparation being very similar.
Equipment
stand mixer with paddle attachment
#40 cookie scoop (1-1/2 tablespoons), or you may use a larger #20 scoop if you want larger cookies (3 tablespoons)
baking sheets lined with silicone mat or parchment paper
Ingredients
COOKIES
1 cup (175 g) granulated sugar
1/2 cup (193 g) shortening
1 egg
1 teaspoon vanilla extract
2-1/4 cups ((254 g) cake flour
1 teaspoon salt
1-1/4 teaspoon baking powder
1 cup (237 mil) 2% milk
FROSTING
4 tablespoons (1/2 stick, 67 g) unsalted butter
1/4 teaspoon salt
2-1/2 cups (325 g) confectioners’ sugar
3 tablespoons hot milk
1 teaspoon vanilla
1 ounce (28 g) bittersweet chocolate, melted (reserve for chocolate batch of frosting)
Preparation
1. COOKIES – Preheat oven to 350° F/175° C.
2. Cream together sugar and shortening. Add egg and vanilla and mix until combined.
3. In a separate bowl, stir together flour, salt, and baking powder. Add to wet ingredients and alternate with milk a little at a time and mix until thoroughly combined. The mixture will resemble a thick cake batter.
4. Scoop and drop onto lined cookie sheet. Shake cookie sheet slightly to allow batter to settle.
5. Bake for 10 to 12 minutes and remove from oven. Allow cookies to sit on pan for a minute or two before removing and placing on a wire rack to cool.
6. Turn the cookie over and frost the back side of the cookie with vanilla frosting on one half and chocolate frosting on the other half. I usually put on a thin layer of frosting, a crumb layer, at first and let it firm up. Then I add a second layer. This keeps the crumbs from mixing into the top layer of frosting and makes the cookies prettier.
7. FROSTING – Combine all ingredients except the cocoa. Beat until smooth.
8. Divide mixture in half. Add melted chocolate to half of the frosting and stir well. Keep the frosting slightly warmer than room temperature for easier spreading.
Notes
Makes 30 cookies.
I wrap each cookie individually in plastic wrap once the frosting is set. This helps the cookies keep longer.
Do not refrigerate the cookies or they will be hard, like cold cake.
The frosting recipe is slightly different from others I’ve found. Most of the frosting recipes I’ve seen are simple water and sugar glazes, but my husband prefers the buttercream frosting.
Source: adapted from a recipe in the Syracuse Post-Standard, 2003 and a few others I found on the Internet
Half Moon CookieS
If you are from central and upstate NY you probably call these Half Moon Cookies. If you are from NYC, you probably know these as Black and Whites. No matter what you call them, they are tasty. They are more cake-like in texture than a cookie, and they come in both vanilla and chocolate versions, with the ingredients and preparation being very similar.
Equipment
stand mixer with paddle attachment
#40 cookie scoop (1-1/2 tablespoons), or you may use a larger #20 scoop if you want larger cookies (3 tablespoons)
baking sheets lined with silicone mat or parchment paper
Ingredients
COOKIES
1 cup (175 g) granulated sugar
1/2 cup (193 g) shortening
1 egg
1 teaspoon vanilla extract
2-1/4 cups ((254 g) cake flour
1 teaspoon salt
1-1/4 teaspoon baking powder
1 cup (237 mil) 2% milk
FROSTING
4 tablespoons (1/2 stick, 67 g) unsalted butter
1/4 teaspoon salt
2-1/2 cups (325 g) confectioners’ sugar
3 tablespoons hot milk
1 teaspoon vanilla
1 ounce (28 g) bittersweet chocolate, melted (reserve for chocolate batch of frosting)
Preparation
1. COOKIES – Preheat oven to 350° F/175° C.
2. Cream together sugar and shortening. Add egg and vanilla and mix until combined.
3. In a separate bowl, stir together flour, salt, and baking powder. Add to wet ingredients and alternate with milk a little at a time and mix until thoroughly combined. The mixture will resemble a thick cake batter.
4. Scoop and drop onto lined cookie sheet. Shake cookie sheet slightly to allow batter to settle.
5. Bake for 10 to 12 minutes and remove from oven. Allow cookies to sit on pan for a minute or two before removing and placing on a wire rack to cool.
6. Turn the cookie over and frost the back side of the cookie with vanilla frosting on one half and chocolate frosting on the other half. I usually put on a thin layer of frosting, a crumb layer, at first and let it firm up. Then I add a second layer. This keeps the crumbs from mixing into the top layer of frosting and makes the cookies prettier.
7. FROSTING – Combine all ingredients except the cocoa. Beat until smooth.
8. Divide mixture in half. Add melted chocolate to half of the frosting and stir well. Keep the frosting slightly warmer than room temperature for easier spreading.
Notes
Makes 30 cookies.
I wrap each cookie individually in plastic wrap once the frosting is set. This helps the cookies keep longer.
Do not refrigerate the cookies or they will be hard, like cold cake.
The frosting recipe is slightly different from others I’ve found. Most of the frosting recipes I’ve seen are simple water and sugar glazes, but my husband prefers the buttercream frosting.
Source: adapted from a recipe in the Syracuse Post-Standard, 2003 and a few others I found on the Internet
St. Nicholas Center
St. Nicholas Day (December 6th) Czechoslovakian Moon Cookies
A Recipe of Thanks for Generosity
NPR.org,December 24, 2004
"My name is John Patterson. I'm calling from Baltimore, Maryland.
In [St. Mary's Episcopal Church] in Abingdon, where my mother was a member of the Ladies Altar Guild, they took on adopting an immigrant family, the Jaraslava Pouska family.
They found a house for them, furniture, and so forth. And as a thank-you gift, Mrs. Pouska would come every year, just after dark on December 5th, the eve of St. Nicholas Day.
She would sneak up to the house, and we would hear a loud 'boom, boom, boom' on the door. No matter how fast we dashed, we never saw who delivered the wrapped carton with a return address that simply stated, 'Saint Nicholas.'
Inside, there would be a special tin of Czechoslovakian moon cookies and a poem to members of our family. It was a tradition the Pouska family had brought with them from the outskirts of Prague to our small American town.
"At Mrs. Pouska's funeral we learned that she had left each member of the Altar Guild the recipe for Czechoslovakian moon cookies in her will.
In my twenty-five years as a teacher, I have told this story each year to my students and given each of them a Czechoslovakian moon cookie on St. Nicholas Day, a day that truly speaks of the generosity from one to another.
Now, when those former students invite us to their weddings, we give them the recipe and a serving tray for Czechoslovakian moon cookies.
From a simple tin of cookies, Mrs. Pouska's generosity and thanks has spread from family to family, from teacher to student, and friend to friend, one moon cookie at a time."
The Pattersons share the recipe, writing: "This is a gift of thanks for generosity from Jaraslava (Jerri) Pouska to the family of origin of John Patterson and his wife, Anne, and their own family, his students, their friends of the heart, their family of choice, and now all those who listen and hear that this is a way to extend the gift of thanks for generosity."
We hope that you can honor the Pattersons' request that those who make these Czechoslovakian Moon Cookies do so with one purpose in mind—to give them to others as a token of generosity and thanks.
St. Nicholas Day (December 6th) Czechoslovakian Moon Cookies
6 oz. chocolate bits
½ cup English walnuts
¾ cup butter
7/8 cup of sugar
4 eggs, separated
1 3/8 cups flour
Preheat oven to 350º. Grease a 10x15x½-inch jelly roll pan. Grind chocolate bits and walnuts to a powder in a food processor or coffee grinder. Set aside.
Cream together butter and sugar in a large bowl. Add egg yolks, nuts and chocolate powder, mix.
In separate bowl, beat egg whites until stiff. Carefully fold egg whites into the egg yolk mixture, then lightly fold in the flour (do not over mix). Spread batter evenly in the well-greased pan (batter will be about ¼–½-inch thick). Bake until lightly browned (10–15 minutes or when a toothpick comes out clean).
While cookies are baking, make the frosting
2 tablespoons butter
½ pound confectioners sugar
drops of almond or vanilla extract, Stroh rum from Austria or rum flavoring
1 tablespoon milk, or more if needed
Cream butter and sugar together in a small bowl. Flavor with drops of extract or rum to taste. Add milk, using more if needed to make frosting creamy, but not runny. Set aside.
Spread frosting on warm cookies so frosting soaks in a bit, but forms a nice glaze. Cool completely. Use a thin-edged glass or deep 2¾-inch cutter, to cut crescent moon shapes. Start at one corner and cut one "full moon," then move over about ½-inch to cut a crescent moon. Continue until each row is finished.
Give as a gift in a tin in layers, divided by waxed paper or aluminum foil, with a full moon in the center and crescent moons in a circular fan surrounding it, or give as one layer on a serving plate.
St. Nicholas Day (December 6th) Czechoslovakian Moon Cookies
A Recipe of Thanks for Generosity
NPR.org,December 24, 2004
"My name is John Patterson. I'm calling from Baltimore, Maryland.
In [St. Mary's Episcopal Church] in Abingdon, where my mother was a member of the Ladies Altar Guild, they took on adopting an immigrant family, the Jaraslava Pouska family.
They found a house for them, furniture, and so forth. And as a thank-you gift, Mrs. Pouska would come every year, just after dark on December 5th, the eve of St. Nicholas Day.
She would sneak up to the house, and we would hear a loud 'boom, boom, boom' on the door. No matter how fast we dashed, we never saw who delivered the wrapped carton with a return address that simply stated, 'Saint Nicholas.'
Inside, there would be a special tin of Czechoslovakian moon cookies and a poem to members of our family. It was a tradition the Pouska family had brought with them from the outskirts of Prague to our small American town.
"At Mrs. Pouska's funeral we learned that she had left each member of the Altar Guild the recipe for Czechoslovakian moon cookies in her will.
In my twenty-five years as a teacher, I have told this story each year to my students and given each of them a Czechoslovakian moon cookie on St. Nicholas Day, a day that truly speaks of the generosity from one to another.
Now, when those former students invite us to their weddings, we give them the recipe and a serving tray for Czechoslovakian moon cookies.
From a simple tin of cookies, Mrs. Pouska's generosity and thanks has spread from family to family, from teacher to student, and friend to friend, one moon cookie at a time."
The Pattersons share the recipe, writing: "This is a gift of thanks for generosity from Jaraslava (Jerri) Pouska to the family of origin of John Patterson and his wife, Anne, and their own family, his students, their friends of the heart, their family of choice, and now all those who listen and hear that this is a way to extend the gift of thanks for generosity."
We hope that you can honor the Pattersons' request that those who make these Czechoslovakian Moon Cookies do so with one purpose in mind—to give them to others as a token of generosity and thanks.
St. Nicholas Day (December 6th) Czechoslovakian Moon Cookies
6 oz. chocolate bits
½ cup English walnuts
¾ cup butter
7/8 cup of sugar
4 eggs, separated
1 3/8 cups flour
Preheat oven to 350º. Grease a 10x15x½-inch jelly roll pan. Grind chocolate bits and walnuts to a powder in a food processor or coffee grinder. Set aside.
Cream together butter and sugar in a large bowl. Add egg yolks, nuts and chocolate powder, mix.
In separate bowl, beat egg whites until stiff. Carefully fold egg whites into the egg yolk mixture, then lightly fold in the flour (do not over mix). Spread batter evenly in the well-greased pan (batter will be about ¼–½-inch thick). Bake until lightly browned (10–15 minutes or when a toothpick comes out clean).
While cookies are baking, make the frosting
2 tablespoons butter
½ pound confectioners sugar
drops of almond or vanilla extract, Stroh rum from Austria or rum flavoring
1 tablespoon milk, or more if needed
Cream butter and sugar together in a small bowl. Flavor with drops of extract or rum to taste. Add milk, using more if needed to make frosting creamy, but not runny. Set aside.
Spread frosting on warm cookies so frosting soaks in a bit, but forms a nice glaze. Cool completely. Use a thin-edged glass or deep 2¾-inch cutter, to cut crescent moon shapes. Start at one corner and cut one "full moon," then move over about ½-inch to cut a crescent moon. Continue until each row is finished.
Give as a gift in a tin in layers, divided by waxed paper or aluminum foil, with a full moon in the center and crescent moons in a circular fan surrounding it, or give as one layer on a serving plate.
GrongarBlog
Martha’s Moon Cookies
3 eggs
1 cup sugar
3/4 cup vegetable oil
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup poppy seeds
1 teaspoon vanilla
pinch salt
Martha’s Moon Cookies
3 eggs
1 cup sugar
3/4 cup vegetable oil
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup poppy seeds
1 teaspoon vanilla
pinch salt
- Combine all ingredients in a bowl, stirring to combine fully.
- Round up and refrigerate in a plastic bag (or covered bowl) for an hour or so, until the dough has firmed up.
- Pre-heat oven to 350 degrees F.
- Roll chilled dough out to 1/4″ thickness.
- Cut.
- Bake for about 20 minutes.
- Cool on a rack.
Men in Aprons
Mission Moon Rocks
File this one away in the category of "great for kids." My son and I had a great time together making these easy drop cookies. Aidan is really into space and astronomy, so we called this recipe Moon Rocks.
Sift together the flour, cinnamon, allspice, nutmeg, and salt. Cut in the butter with a pastry b blender or your fingers until the mixture resembles fine breadcrumbs. Add the brown sugar and the raisins and mix well.
Add the egg and mix with a fork until the mixture is sticky. If the mixture does not come together well, you may need to add a few tablespoons of milk or water.
Form the dough into a big ball then begin pinching off large balls and drop them onto an ungreased cookie sheet. You should end up with about 12 dough balls.
Bake in the oven for 15-20 minutes or until golden and puffed. Cool on a wire rack.
Mission Moon Rocks
File this one away in the category of "great for kids." My son and I had a great time together making these easy drop cookies. Aidan is really into space and astronomy, so we called this recipe Moon Rocks.
- 1.25 cups Self-Rising flour
- 1 egg, lightly beaten
- 6 TBSP brown sugar
- 1/2 cup raisins
- 6 TBSP butter
- pinch of salt
- 1/8 tsp. each of cinnamon, allspice, nutmeg
Sift together the flour, cinnamon, allspice, nutmeg, and salt. Cut in the butter with a pastry b blender or your fingers until the mixture resembles fine breadcrumbs. Add the brown sugar and the raisins and mix well.
Add the egg and mix with a fork until the mixture is sticky. If the mixture does not come together well, you may need to add a few tablespoons of milk or water.
Form the dough into a big ball then begin pinching off large balls and drop them onto an ungreased cookie sheet. You should end up with about 12 dough balls.
Bake in the oven for 15-20 minutes or until golden and puffed. Cool on a wire rack.