Thursday, December 15, 2011
Winning at Christmas - Homemade Moon Pies!
Yes, I am winning at Christmas. I've been making up a slew of holiday cheer - mostly in the form of marshmallows! I was asking my Mom, what kind do you think Dad would like? She listed a bunch of possible flavors, and then added, "he really only LOVES them in Moon Pies." This is kind of an effort, but you can make the cookies in advance, then assemble the pies when you make the marshmallow, and then dip at some other time. It is completely worth your time though, and makes a fancy gift!
2/3 cup butter, at room temperature
1/4 cup dark brown sugar
1/2 cup white sugar
1 tablespoon milk
1 teaspoon vanilla
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
Preheat oven to 375 degrees. Cream together the butter and the sugars. Add egg, milk, vanilla, and mix well with an electric mixer on medium, about 1-1/2 minutes. In a separate bowl, mix dry ingredients, and add gradually to wet ingredients until your mixer has had enough, then mix the rest of the flour in by hand. Measure 1/8 cup of dough for each cookie, roll into a ball, then flaten the ball on an ungreased cookie sheet. Cook for 8-1/2 minutes, until edges are just very lightly browned - you want these to be somewhat soft, not crunchy. Cool well on a rack. Makes 18 cookies.
2 cups white sugar
1/2 cup water
1/2 cup light corn syrup
1/4 teaspoon salt
3 packets gelatin
1/2 cup ice water
1 teaspoon vanilla extract(or whatever flavor extract you like, or five drops of oil flavoring for candy)
You will need a good electric mixer for these, that can run on high for 10 minutes. A stand mixer is best, but a good handheld mixer will work just fine. Put the sugar, corn syrup, 1/2 cup water, and salt in a medium sauce pan on medium high heat. Stir just until combined and sugar is dissolved. Then, place the ice water in a big mixing bowl, and sprinkle the gelatin over the water. You should be watching your sugar mixture while you do this - when it comes to a full boil, turn the heat down to medium, and set your timer for 4 minutes. At the end of 4 minutes, turn the heat off, and with the mixer on low, slowly add the hot syrup to the gelatin, pouring at the side of the bowl to prevent spatter. When all the syrup is incorporated, turn the mixer on medium for two minutes, then up to high for eight minutes. Add the vanilla about one minute before you are done. If your marshmallow goo starts seriously crawling up your beaters, you should stop and consider it done. Spread a generous amount of goo on the bottom of a cookie, then put another cookie on top. Repeat with other cookies. Spread the remaining marshmallow goo in a butter and powdered sugar lined pan. You can cut those up and use as marshmallows later. Let all sit for at least 4 hours, or overnight.
The Chocolate Coating:
1 twelve ounce bag of semisweet chocolate chips
2 tablespoons of vegetable shortening
Mix together in a microwave safe bowl, nuke and stir, one minute at a time, until its all melted and mixed together. To dip moon pies, hold with a thumb and a finger in the center, and spin the edge into the chocolate. With a knife, spread chocolate from the sides onto the centers (you're going to have chocolate all over your hands, how awful), then place on wax paper. You can dip a few plain marshmallows in the leftover chocolate too. Put the chocolate coated things in the freezer for 20 minutes to solidify, then wrap and serve. Remember, these don't have any preservatives, so you need to freeze them or eat them within three days. The plain chocolate coated marshmallows are good for a couple of weeks.