So after my S’mores Pie failure- I decided I really needed a better chocolate pick-me-up. I’ve had a rough week (detailed in my personal blog) so I’ve just wanted something sweet that makes me happy. Growing up I have always loved moon pies, and decided I’d look for a recipe that might work in making them. Eventually I made chocolate cookies, melted marshmallows for the filling, and then dipped them in melted chocolate. Incredibly simple- and incredibly delicious. I wasn’t sure, at first, if it would turn out well- but it did. I’m glad to not be blogging another failure!
- 1 1/2 sticks butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/4 cup cocoa powder
- 1 1/4 cup all purpose flower
- 1 cup mini marshmallows
- 2/3 cup dark chocolate chips
- 2 hershey’s bars
- 1/4 cup vegetable oil
- Cream butter, vanilla, and powdered sugar together.
- Mix in the flour/cinnamon/cocoa powder/flour with a spatula until just combined.
- Turn out cookie dough onto a sheet of tinfoil. Wrap and refrigerate for 2 hours.
- After refrigerating, remove dough from the foil wrapper.
- Preheat oven to 350°
- Pinch off some dough and roll it into a ball with your hands. Then smash the ball between your hands to create a flattened disc. Place this cookie onto a pan lined with parchment paper. Do this until all of the dough has been used. (Aim for an even number since you’re making sandwiches!)
- Bake for 10-12 minutes- be careful not to over bake!
- Remove cookies from oven and place on wire racks to cool.
- After cookies are cool, melt the marshmallows in a bowl in the microwave. Be careful or they will explode. About 20 seconds should do it.
- Place a dollop of marshmallows onto a cookie, and press another on top of it to make a sandwich. Repeat until all cookies are used.
- Place the dark chocolate and Hershey’s milk chocolate in a microwave safe bowl along with the vegetable oil. Melt the chocolate in the microwave (in 30 second bursts to prevent burning).
- After chocolate is melted, dip each sandwich in the melted chocolate. Remove from melted chocolate with fork or spoon and let it drip- then place on parchment paper. Repeat until all sandwiches are dipped.
- Place moon pies in the fridge for a couple of hours- or until chocolate hardens. Enjoy!
- Toss leftover marshmallows in chocolate.
- Spread out on sheet of parchment paper.
- Sprinkle with powdered sugar and heath bits (or anything else you have lying around).
- Refrigerate for tasty candy snack!
Peanut Brittle is something that I love- that my gramma used to always make. We had some peanuts over the Christmas holiday- a Planters mix that had brittle in it, and it made me want some. This recipe is one that my brother found, I’m not sure if it was online or if it came out of my grandmother’s recipe book. But either way, they’re great.
1 Cup Water
1 Cup Corn Syrup
2 Cups Sugar
2 Cups Raw Peanuts
1 Tsp Baking Soda
1. Add sugar/water/syrup to pot. On medium heat, cook until the temperature reaches 250 degrees.
2. Add raw peanuts, cook until the syrup turns light brown (stir regularly to avoid scorching)
3. Remove from heat. Add baking soda and stir.
4. Spread onto greased pan.
5. Allow candy to cool. After cooling, break into large bowl. After all of the candy is broken, use 1 to 2 tablespoons of powdered sugar to bowl and toss candy in it.
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Hard candy is something my dad makes every year to give away as Christmas presents. This year I volunteered myself to make it- and it was a pretty awful experience. The candy was delicious, and it made a lot, and it was relatively simple- but it took ages to make all of the different flavors. Just be careful when putting in the flavoring. Anything minty will burn the hell out of your nose.
1 cup water
3 1/2 cups white sugar
1 1/2 cups light corn syrup
1 tablespoon flavor extract (or you can get flavoring in little bottles, 1 bottle of that works)
Food Coloring ~ however much it takes to make it the color you want!
1. Lightly grease one 12×18 inch or larger baking sheet.
2. In a large heavy saucepan, combine the water, sugar and corn syrup. Heat over high, stirring constantly with a heat resistant spoon, until all sugar is dissolved. Stop stirring and bring to a boil. Boil until a candy thermometer reads 310 degrees F (154 degrees C). Remove from heat, stir in flavoring and food coloring.
3. Pour onto greased surface. Allow to cool. After cooling, pop sheet of candy from baking pan. Wipe the grease off of the pan, and off of the candy.
4. Take knife handle and tap sheet of candy- it should crack into pieces. Crack pieces of candy over a bowl. After all of the candy is broken into small pieces, add 1 to 2 tablespoons of powdered sugar and toss candy in it.
Chocolate fudge is one of my favorite things. (So is peanutbutter fudge, which I’m sure I’ll be making eventually.) It’s simple enough to make, you just have to be careful and watch the candy thermometer closely. Usually it stops and then sky rockets. Patience is key. You can also use a bag of semi-sweet chocolate chips instead of bakers chocolate. But I will tell you now- the baker’s chocolate gives the fudge a better taste and a better texture. I made that mistake before. And remember- semi-sweet, that’s kind of important.
3 cups sugar
1 1/2 sticks of butter or margarine
1 5oz can of evaporated milk
1 7oz jar of marshmallow fluff
12 squares of semi-sweet bakers chocolate chopped
1. Add sugar, butter and evaporated milk to pot on medium heat. Bring to a boil. Make sure that you bring it to a boil SLOWLY. If your heat is too high, then your sugar won’t melt and your final product will be very grainy.
2. After mixture is at a rolling boil, continue to boil for four minutes (or until candy thermometer reads 235 degrees).
3. Remove from heat, add marshmallow fluff and chocolate. Stir until completely combined.
4. Pour into greased (or buttered) pan. Let it cool so that it can set.
4. Cut and serve!