VANILLA MOON PIE RECIPE RECIPES
HOMEMADE MOON PIES RECIPE | SOUTHERN LIVING
What goes into making delicious moon pies? Our Test Kitchen Pro, Ivy Odom, recreates this classic Southern treat from scratch. She takes inspiration from these store-bought treats and creates a delicious homemade version. We've tried to recreate variations of MoonPies in the past with our Over the Moon Chocolate Pie and Deep-Fried MoonPies, but nothing tastes as good as a homemade moon pie.Ivy starts with the essential ingredients like Ghirardelli chocolate, graham cracker mixture, marshmallow creme, and adds in a few pantry staples to create this dreamy delight. Can these homemade moon pies taste like the real deal? The verdict is out: They taste even better than an actual MoonPie, as Ivy states, "12 out of 10" in deliciousness. Serve these handheld pies at your next neighborhood gathering or make them during the week for an irresistible mid-week treat. But, don't forget to serve a refreshing RC Cola on the side—everyone knows that no moon pie is complete without a refreshing RC Cola to wash it down. Recruit the kids and let these homemade moon pies be your next fun baking project.
Provided by Southern Living
Total Time 1 hours 45 minutes
Yield Serves: 8 (serving size: 1 moon pie)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Stir together flours, brown sugar, baking soda, salt, and cinnamon in a large bowl until well combined. Cut in cold butter with a pastry cutter or your fingers until butter pieces are pea-sized and fully coated in flour. Fold in honey, water, and vanilla until dough just comes together.
- Transfer dough to a lightly floured surface. Pat dough together until a cohesive ball is formed, and no dry bits of flour remain. Roll half of dough 1/4-inch thick. Using a 21/2-inch round cutter, cut 8 rounds of dough, rerolling scraps as necessary. Place dough rounds on 1 prepared baking sheet; repeat with remaining half of dough and baking sheet. Bake in preheated oven 10-12 minutes or until tops are just set, rotating pans halfway through baking. Let cool on pans 3 minutes before transferring to a wire rack to cool completely, about 30 minutes.
- Once cookies are cooled, spread about 11/2-2 tablespoons marshmallow creme on the flat sides of 8 of the cookies. Place remaining 8 cookies on top of marshmallow creme, creating 8 sandwiches. Place sandwich cookies on a baking sheet and freeze 30 minutes or until marshmallow creme is set.
- Meanwhile, place chocolate and canola oil in a medium microwave-safe bowl. Microwave on 50% power until melted, stirring at 30 second intervals, about 11/2 minutes. Once sandwich cookies are chilled, dip 1 sandwich cookie at a time in melted chocolate. Transfer dipped moonpie to a parchment-lined baking sheet. Repeat with remaining moonies. Let chocolate fully set before serving, about 30 minutes.
FULL MOON PIES RECIPE - BETTYCROCKER.COM
Betty Crocker™ Super Moist™ cake mix and vanilla pudding make this delightful sandwich cookies filled with Betty Crocker® frosting - a perfect dessert for Halloween.
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 30 minutes
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, 1/2 cup milk and the eggs; beat on medium-high speed until blended.
- Using 1 1/2-inch scoop, drop slightly mounded scoops of dough about 1 inch apart onto cookie sheet.
- Bake 10 to 12 minutes until set (do not overbake). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
- In medium bowl, mix filling ingredients until well blended. For each pie, spread about 1 tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
- In small bowl, mix powdered sugar and 4 teaspoons milk with spoon until smooth. Drizzle icing over sandwich cookies. Sprinkle with edible glitter.
Nutrition Facts : Calories 390 , CarbohydrateContent 64 g, FatContent 3 , FiberContent 1/2 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 440 mg
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VANILLA APPLE PIE MOONSHINE RECIPE | ALLRECIPES
This recipe tastes amazing cold or warmed and the alcohol taste is very minimal. The longer it sits in the jars before you drink it, the better it will taste!
From allrecipes.com
Reviews 4.7
Total Time 1 hours 30 minutes
Category Drink Recipes, Shot Recipes
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From allrecipes.com
Reviews 4.7
Total Time 1 hours 30 minutes
Category Drink Recipes, Shot Recipes
Calories 143.8 calories per serving
- Stir grain alcohol and vodka into apple juice mixture. Remove cinnamon sticks and set aside. Pour moonshine into bottles; add 1 cinnamon stick per bottle and seal. Store moonshine in refrigerator.
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VANILLA CREAM PIE RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
I love this recipe because you have all different cream pie recipes in one and it's delicious! Add a cup of milk and you have pudding!
From food.com
Reviews 4.5
Total Time 35 minutes
Calories 388.7 per serving
From food.com
Reviews 4.5
Total Time 35 minutes
Calories 388.7 per serving
- You may also make this into a pudding by using 3 cups of milk instead of 2.
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FULL MOON PIES RECIPE - BETTYCROCKER.COM
Betty Crocker™ Super Moist™ cake mix and vanilla pudding make this delightful sandwich cookies filled with Betty Crocker® frosting - a perfect dessert for Halloween.
From bettycrocker.com
Total Time 55 minutes
Calories 390 per serving
From bettycrocker.com
Total Time 55 minutes
Calories 390 per serving
- In small bowl, mix powdered sugar and 4 teaspoons milk with spoon until smooth. Drizzle icing over sandwich cookies. Sprinkle with edible glitter.
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HOMEMADE MOON PIES RECIPE | SOUTHERN LIVING
What goes into making delicious moon pies? Our Test Kitchen Pro, Ivy Odom, recreates this classic Southern treat from scratch. She takes inspiration from these store-bought treats and creates a delicious homemade version. We've tried to recreate variations of MoonPies in the past with our Over the Moon Chocolate Pie and Deep-Fried MoonPies, but nothing tastes as good as a homemade moon pie.Ivy starts with the essential ingredients like Ghirardelli chocolate, graham cracker mixture, marshmallow creme, and adds in a few pantry staples to create this dreamy delight. Can these homemade moon pies taste like the real deal? The verdict is out: They taste even better than an actual MoonPie, as Ivy states, "12 out of 10" in deliciousness. Serve these handheld pies at your next neighborhood gathering or make them during the week for an irresistible mid-week treat. But, don't forget to serve a refreshing RC Cola on the side—everyone knows that no moon pie is complete without a refreshing RC Cola to wash it down. Recruit the kids and let these homemade moon pies be your next fun baking project.
From southernliving.com
Reviews 3
Total Time 1 hours 45 minutes
From southernliving.com
Reviews 3
Total Time 1 hours 45 minutes
- Meanwhile, place chocolate and canola oil in a medium microwave-safe bowl. Microwave on 50% power until melted, stirring at 30 second intervals, about 11/2 minutes. Once sandwich cookies are chilled, dip 1 sandwich cookie at a time in melted chocolate. Transfer dipped moonpie to a parchment-lined baking sheet. Repeat with remaining moonies. Let chocolate fully set before serving, about 30 minutes.
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MOON CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 253 calories per serving
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 253 calories per serving
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
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BEST CHOCOLATE MOON PIES RECIPE - HOW TO MAKE CHOCOLATE ...
Vallery Lomas, author of Life Is What You Bake It, talks us through the magical cookie of her youth.
From delish.com
Total Time 3 hours
Category vegetarian, Christmas, dessert
Cuisine Cajun, Southern
From delish.com
Total Time 3 hours
Category vegetarian, Christmas, dessert
Cuisine Cajun, Southern
- Make cookies: In a large bowl, add flour and sift in cocoa powder. Add salt and baking powder, then whisk to combine.In the bowl of a stand mixer using the paddle attachment, beat butter and sugar until fluffy and pale, 3 minutes.Add egg and vanilla and beat until thoroughly combined, 1 minute more. (If the mixture starts to look separated, beat until it reaches the consistency of a thick cake batter, 1 minute more.)Reduce mixer speed to low and add dry ingredients, one big spoonful at a time. Mix until dough comes together in large clumps. Be careful not to overmix. If there’s still flour at the bottom of the bowl, fold it in with a spatula.On a clean work surface, press dough into a ball and divide into 2 equal halves.Roll one half of the dough between two 14"-long pieces of parchment paper to 1/2" thick. Slide onto a baking sheet and refrigerate until firm, 30 minutes. Repeat with second half.Preheat oven to 350° and line a baking sheet with parchment paper. Starting with the first sheet of dough, stamp out cookies with a 23/4"-round cookie cutter and place on baking sheet. Roll scraps and repeat until all dough is used. Refrigerate 15 minutes. Bake until cookies appear dry around the edges, 10 to 12 minutes. Let cool on baking sheet, 10 minutes. Gently slide parchment paper and cookies onto a wire rack and let cool completely. Meanwhile, if making the marshmallow cream filling from scratch, prepare it: Place the cold water in a small bowl and sprinkle the gelatin over the top. Use a fork to combine as soon as the powder hits the water so that it doesn’t clump. The gelatin will absorb the water and gel quickly. In the bowl of a stand mixer fitted with the whisk attachment, start whisking the egg whites on low speed. Add the sugar, corn syrup and water to a small saucepan. Cook over medium heat until the syrup reaches 241°F on a digital thermometer, about 15 minutes. After about5 minutes, you will see thousands of tiny bubbles simmering under the surface of the water, trying to erupt. Let it keep cooking.Bubbles will then form around the edge of the saucepan at around 6 minutes, and those bubbles will start dancing around, trying to make their way to the center of the pan at around 7 minutes. The syrup will start bubbling more aggressively, and the tiny bubbles that were trapped underneath will break their way to the surface. By 10 minutes, the bubbles will be only on the surface, and eventually, they will take longer and longer to pop. By 15 minutes, there will be bubbles all over, some big and some small, and some defiantly holding their shape. At this point, crank up the speed on the mixer to high. The egg whites should be just starting to form peaks as the sugar syrup reaches 244°F. While the sugar is cooking, scoop the gelatin into a small saucepan. Heat on the lowest setting just until the gelatin melts, which happens quickly. Pour the hot syrup into the whisking egg whites by setting the pot just along the lip of the bowl and drizzling the hot sugar on the side of the bowl so that it doesn’t splash. Pour in the melted gelatin (if it has again solidified, just stick it back on the stove on the lowest setting until it melts) and continue to whisk on high speed for 1 minute.Add the vanilla. Reduce the speed to medium and continue to whisk until the mixture cools slightly so that the mixing bowl isn’t hot to the touch, 4 to 5 minutes Immediately transfer the marshmallow filling to a piping bag fitted with a large tip (such as Wilton 2A) to prevent it from setting.(If you don’t have a piping bag, no problem—you can fill the cookies using a spoon. Make moon pies: Make the moon pies: Set half the cookies on your work surface. Pipe or spoon a mound of filling (about 2 tablespoons) onto the center of half the cookies. Let the cookies sit undisturbed for 15 minutes so the filling starts to set. (If using store-bought marshmallow creme, transfer cookies to the freezer at this point to firm up.) Place the second cookie on top of the filling (don’t press—the weight of the cookie is enough to sandwich it). Let the cookies sit at room temperature for 3 hours. Place cookies on a wire rack with a tray underneath. Spoon melted chocolate over cookies and use the back of the spoon to coax it down the sides. Let set, 30 minutes. Remove moon pies from the rack with a butter knife.
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