Homemade Moonpie recipe

Homemade Moonpie recipe

(WAFF) - This homemade Moonpie recipe, courtesy Cyn Shea's Café & Catering, is the perfect way to celebrate the upcoming supermoon! Please see below for the recipe and a special invitation. 

Prep time: 1 hour
Cook time: 12 minutes
Total time: 1 hour, 12 minutes

To make the cookie dough:

  • 6 ounces unsalted butter
  • 1/4 cup light brown sugar, packed firm
  • 1/4 cup cane syrup (Karo Light)
  • 1/4 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups graham cracker crumbs, fine gorund
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons whole milk

To make the marshmallow center:

  • 1 (12 ounce) container marshmallow creme

To make the chocolate coating:

  • 1 (16 ounces) bag bittersweet chocolate
  • 2 tablespoons vegetable oil or canola oil

1. In a medium mixing bowl, cream butter, brown sugar, syrup, and vanilla until mixture is fluffy, about 1 minute. 
2. In a separate bowl, combine flour, graham cracker crumbs, kosher salt, baking powder, baking soda, & ground cinnamon. 
3. With the mixer on low, gradually add the dry ingredients to wet ingredients until thoroughly incorporated. In a slow, steady stream, add the milk. Continue to mix until the dough comes together and no longer clings to the bowl. 
4. Turn dough out onto a large sheet of plastic wrap. Flatten with the palm of your hand. 
Wrap the edges of the plastic wrap around the dough. Refrigerate for up to 1 hour. 
5. Preheat the oven to 325 degrees. 
6. Put the chillded dough on a lightly floured work surface. allow the dough to sit at room temperature for 5-10 minutes so it is more workable. Roll the odugh to 1/4 inch thickness. Cut cookies using a 3-inch 'round' cookie cutter. Place cookies on prepared cookie sheet. 
7. Bake cookies for 10-12 minutes. They will still be soft when you remove them from the oven. Allow cookies to cool 10-15 minutes until you can gingerly move them to a colling rack. Allow cookies to cool completely before advancing to step 8. 
8. After your cookies have coolied completely, spoon 1/4 cup of marshmallow creme into the center of 12 cookies. Top with a second cookie, and lightly press down until the marshamllow barely kisses the edge. Put the assembled cookies on a cookie sheet to chill for a minimum of 15 minutes. 
9. While you wait melt chocaloate in a double boiler. After the chocolate has melted, remove from heat and let cool until warm to the touch, but no longer hot. Whisk in the oil, slowly. 
10. Carefully dip one pie cookie into the warm chocolate. Rotate till it is coated completely. Place coated cookies on a cookie sheet lined with parchment or wax paper. Allow the cookies to set until the chocolate is firm, or pop in the freezer for 10 minutes to speed up the setting process. 

Cyn Shea's Cafe & Catering would like to invite you to its Hope for Haiti Benefit Dinner on Monday, November 14th.

The event will feature a silent auction and live music. Tickets are $45 in advance and $60 at the door. All proceeds benefit The Cumberland Presbyterian Haiti Relief Fund's efforts to rebuild 5 or 6 Haitian led churches surrounding Fond des Blancs that were damaged or destroyed by Hurricane Matthew.

The dinner will be hosted at Cyn Shea's Cafe at 6:00p.m. Tickets available at Cyn Shea's & Eventbrite.com.

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