Moonpie
6 oz unsalted butter
1/4 cup light brown sugar
1/4 cup maple syrup
1/4 tsp vanilla extract
1 1/2 cups AP flour
1 1/4 cups graham cracker crumbs
3/4 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
2 tbs milk
1 12-oz container marshmallow fluff
1 16-oz bag semisweet chocolate morsels
2 tbs vegetable oil
In a medium mixing bowl (using whisk attachment), cream butter, brown sugar, syrup and vanilla until the mix is light and fluffy.
In a separate bowl, combine flour, graham cracker crumbs, salt, baking powder, baking soda, and ground cinnamon.
Switch the attachment to the dough hook, then slowly mix the dry ingredients into the wet until fully incorporated. In a steady stream, add the milk. Continue mixing until the dough leaves the side of the bowl as it turns.
Put the dough onto a large sheet of plastic wrap, cover the top with plastic wrap and flatten with the palm of your hand. Tighten the plastic so no dough is in the air, then refrigerate for up to an hour. I put it on a cookie sheet to make it easier to handle in and out of the fridge.
Preheat the oven to 325.
Put the chilled dough onto a lightly floured surface and then roll it to about 1/4-inch thick. Cut out 3 inch round cookies with a cookie cutter (or wide mouth Mason jar). Place on a cookie sheet.
Bake the cookies for 10-12 minutes. They will still be soft when you pull them. Let them cool for about 15 minutes on the cookie sheet before transferring to a cooling rack. They need to be completely cool before adding the fluff.
Once they are cool, spoon enough marshmallow fluff to cover the bottom of a cookie, then add a cookie on top of it so both bottoms are on the inside. You can gauge how much marshmallow fluff to use after the first one or two. I also twisted the top cookie once i added it to make sure it had fluff all the way to the edges. Put the finished cookie sandwiches back on a cookie sheet and chill for 15 minutes.
While they are in the fridge, use the double broiler method to melt the chocolate on the stove. Once it's melted, remove from the heat and let cool until it warm, but not hot. Stir in the oil.
Using two forks and a lot of patience, place the cookies one at a time into the chocolate and flip until completely covered.
Place the finished cookies on a parchment lined cookie sheet. Leave them be until the chocolate shell hardens.
*this recipe is derived from Jackson County REMC's Indiana Connection magazine for March 2024
April this year is an exciting month with the total solar eclipse happening right over us! We selected our Concord wine, Turncoat, purely because of the food we were pairing. We had to make moonpies in honor of the eclipse, so we wanted to do a throwback to the days of "moonpies and grape Nehis," but since we're fresh out of Nehis, we have a very grape-y wine to take it's place! This is one of the favorite pairings done so far, and even the moonpie naysayers liked these sweet treats with the wine.
Turncoat got it's name from the fact that one of the owners said they'd never make a Concord wine because everyone has made one. In the long run, we had so many requests for us to try making it with our style of winemaking, that we wore the owner down, made a batch, and it was a hit! As one last act of defiance, it was requested the wine be named Turncoat, as it was a traitorous thing.