Until my mom called me to tell me she was heading back to her hometown of Dover-Foxcroft, Maine, to view the solar eclipse today (April 8th), because it’s located in the path of totality, I really hadn’t given the solar eclipse much thought. As I did more reading though, I’ve learned it’s a pretty big deal!
A solar eclipse is when the moon passes between the Earth and the sun, blocking all direct sunlight, and creating complete darkness during the day. Known as the Great North American Eclipse, this is the first total eclipse in 45 years for Canada, and more than 20 years in Mexico. The United States saw its last eclipse in 2017, and this is the only eclipse this century that will be visible in all three areas. Don’t miss it, because if you’re in the U.S., you’ll have to wait another 20 years for the next one! The eclipse is expected to start around 12:20pm CST and last until 3pm CST, but totality lasts just 4 minutes, from 1:40p-1:44pCST so be sure to take a late lunch!
I picked up a free pair of eclipse glasses from Warby Parker, which is important, because you should not look directly at the sun without proper eclipse eye protection. Even food focused companies are getting in on the eclipse fun! Insomnia Cookies has a Moon Cookie Cake, Krispy Kreme has a Total Solar Eclipse Doughnut, Sonic has a Blackout Slush Float, and SunChips is offering a free bag of limited edition Pineapple Habanero and Black Bean Spicy Gouda (that’s a mouthful!) that you can order online only at 1:33pm for 4 minutes and 27 seconds – the duration of totality. And of course, MoonPie rolled out their Solar Eclipse Survival Kits.
If you aren’t familiar with Moon Pies, they are a snack cake, created in 1917, made traditionally, of two round graham cookies, sandwiching marshmallow cream, covered in chocolate – similar in flavor profile to a s’more. They are available all over the U.S., but very popular in the South (especially during Mardi Gras) and made in Chattanooga, Tennessee. They now have several other flavors like vanilla, banana, strawberry, salted caramel, etc, as well as minis, and double deckers! You can even skip the crowds in Times Square on New Year's Eve when the ball drops, and head to Mobile, Alabama to watch a 12 foot tall Moon Pie drop! They cut a 55 pound moon pie for the festivities, so of course, I’ve just added this to my bucket list!
The eclipse inspired me to try my hand at making homemade MoonPies. They were totally delicious and worth the effort. I certainly won’t be waiting the 20 years until the next eclipse to make these again!
Moon Pies
Scroll down for a printable version of this recipe
Serves: 5
Prep Time: 30 minutes
Cook Time: 10 minutes
Inactive Time: 45 minutes
Total Time: 1 hour 25 minutes
1 cup all purpose flour
1.25 cup graham crumbs
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
3/4 cup light brown sugar
1/2 cup butter
1 teaspoon vanilla bean paste
1 egg
1 cup marshmallow cream (Please note that marshmallow cream and marshmallow fluff are two different things. Marshmallow cream has cream of tartar and xanthan gum, while fluff does not. You can make your own if you’re feeling adventurous.)
12 oz semi-sweet chocolate
2 Tablespoons vegetable oil
1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix together graham crumbs, flour, baking powder, baking soda, cinnamon and salt.
3. In your stand mixer (or a medium bowl) beat the sugar and butter until light and fluffy.
4. To the butter/sugar mixture, add egg, and vanilla paste.
5. Add the dry ingredients to the butter/sugar mixture and mix until the dough forms a ball.
6. Roll the dough into circle 1/4 inch thick.
7. Cut out circles 2in-3in in diameter, depending on your preference. You’ll want an even number as they get sandwiched.
8. Bake the cookies on a parchment lined baking sheet for 8 minutes, until golden brown.
9. Allow the cookies to cool for 30 minutes.
10. Add 2 Tablespoons marshmallow cream to the middle of half of the cookies. Do not spread the marshmallow. Instead, use another cookie to top the marshmallow cream and apply light pressure so the marshmallow goes to the edge.
11. Freeze the sandwiches for 30 minutes.
12. While the cookies freeze, melt the semi-sweet chocolate and oil in a small bowl over a double boiler (A microwave can work – use a low power in 30 second increments).
13. Dip the cold cookie sandwich into the chocolate so that it is covered completely.
14. Remove cookie sandwich from the chocolate and allow it to cool/set on parchment, about 15 minutes.
I hope this has inspired you to get a glimpse of the eclipse, while you can, and that you’re ready to get into the kitchen and do some baking. Join us in our kitchens at The Chopping Block for some great upcoming baking classes:
- French Macarons on Tuesday, April 9 at 6pm Just 1 spot left!
- How to Bake Bread on Friday, April 19 at 11am
- Fabulous French Pastries on Saturday, May 4 at 10:30am
- Cake Decorating on Saturday, May 11 at 10am
- Gluten Free Baking and Pastry on Tuesday, May 14 at 6pm
Don’t forget that teen/kids camp enrollment is open, too! We have availability for:
- Kids Baking Camp during the weeks of June 10 in the morning and June 10 in the afternoon and August 26 in the morning
- Teen Baking Camp during the weeks of June 24 in the morning, June 24 in the afternoon, July 22 in the morning, July 22 in the afternoon, August 12 in the morning and August 12 in the afternoon.
Moon Pies
Ingredients
- 1 cup all purpose flour
- 1.25 cup graham crumbs
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 3/4 cup light brown sugar
- 1/2 cup butter
- 1 teaspoon vanilla bean paste
- 1 egg
- 1 cup marshmallow cream
- 12 oz semi-sweet chocolate
- 2 Tablespoons vegetable oil
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together graham crumbs, flour, baking powder, baking soda, cinnamon and salt.
- In your stand mixer (or a medium bowl) beat the sugar and butter until light and fluffy.
- To the butter/sugar mixture, add egg, and vanilla paste.
- Add the dry ingredients to the butter/sugar mixture and mix until the dough forms a ball.
- Roll the dough into circle 1/4 inch thick.
- Cut out circles 2in-3in in diameter, depending on your preference. You’ll want an even number as they get sandwiched.
- Bake the cookies on a parchment lined baking sheet for 8 minutes, until golden brown.
- Allow the cookies to cool for 30 minutes.
- Add 2 Tablespoons marshmallow cream to the middle of half of the cookies. Do not spread the marshmallow. Instead, use another cookie to top the marshmallow cream and apply light pressure so the marshmallow goes to the edge.
- Freeze the sandwiches for 30 minutes.
- While the cookies freeze, melt the semi-sweet chocolate and oil in a small bowl over a double boiler (A microwave can work – use a low power in 30 second increments).
- Dip the cold cookie sandwich into the chocolate so that it is covered completely.
- Remove cookie sandwich from the chocolate and allow it to cool/set on parchment, about 15 minutes.
