Friday, May 11, 2012

Full Moon Friday

I apologize for the radio silence over the last week or so.  May is a busy month around here as the kids' school programs wind down.  My birthday was this week, so I spent a little time doing girlie stuff - a make-up consultation and the like.  Then got a little ill.  Let this be a lesson to you:  If you bring your lunch to work, be sure that the fridge stays cold enough!

All that aside, I wanted to give you something fun this weekend.  Now, I'm not Southern by any stretch.  I'm a Michigan girl through and through, even pining a little when I get too far from the lakes.  But even I know about this Southern classic:

Moon Pies!  Gluten free, of course.
First, the graham cracker.  You could roll these and cut them out.  I'm lazy.  I give you my method.

Graham Crackers

1/2 c. teff flour
2-3/4 c. Fancy Flour Blend, other GF AP flour OR
1/2 c. millet flour
1/2 c. sweet rice flour
1 c. white rice flour
1/2 c. + 2 Tbsp tapioca starch
2 Tbsp potato starch
1/2 tsp xanthan gum
3/4 tsp salt
2 tsp baking powder
1 tsp cinnamon
3/4 c. butter
3/4 c. brown sugar
2 Tbsp molasses
1/4 c. honey
1 egg
1 tsp vanilla

Preheat oven to 350 degrees.  Line baking sheets with parchment paper
In a bowl, mix teff flour, AP flour blend, xanthan gum, salt, baking powder, and cinnamon.  Set aside
Cream together butter and brown sugar.

Beat in molasses, honey, eggs and vanilla.  Add dry ingredients and beat until smooth and thick.  Place dough onto a large piece of parchment paper.  Form into a log about 2-1/2" in diameter.  Wrap in paper and refrigerate 4 hours or overnight.

Cut log into 3/8" thick slices.  Flatten with the bottom of a glass dipped in sweet rice flour.  Bake for 10-12 minutes or until set.  Allow to cool.

Chocolate coating

12 oz. dark chocolate
2 oz. coconut oil

Combine in the top of a double boiler until smooth and melted.  (If you're really feeling adventuresome, temper the chocolate.  You'll get that lovely glossy finish and characteristic "snap".  If you're not - do what I did and store them in the fridge).
Coat the bottoms of half the cookies with chocolate and put them in the fridge to set.

Marshmallow

1/2 c. water, divided
1 pkt unflavored gelatin
3/4 c. sugar
1/2 c. corn syrup
1/8 tsp salt
1 tsp vanilla

Place 1/4 c. cold water in the bowl of your stand mixer.  Sprinkle gelatin powder over the top and allow to bloom.

In a saucepan, combine the other 1/4 c. water, sugar, corn syrup, and salt.  Bring to a boil over high heat.

Cook until mixture reaches 240 degrees on a candy thermometer.

Remove from heat.  Turn mixer on medium and pour syrup down the side of the bowl.  You'll find there is a "sweet spot" where you're not pouring the syrup down the full length of the bowl and yet you're not pouring it into the whisk, either.

Beat on high until white, fluffy, and able to hold soft peaks.  Place into a piping bag fitted with a smallish (Wilton #12) tip.  Remove the cookies from the fridge and turn back over.  Pipe marshmallow on the top of the chocolate-bottomed cookies.

Top with the plain cookies and press down slightly.

Place on a rack over a baking sheet and spoon melted chocolate over the tops, spreading with the back of a spoon.

So, get a Coke, have a Moon Pie, and enjoy the Spring!

2 comments:

  1. Oh so yummy. I've made those before too. Such a labor of love, but so well worth it. Glad to see you made it GF. Yum!

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  2. Thanks, Donna! These have a soft graham cracker cookie crust - I might tweak the recipe and see if I can get some real, crispity graham crackers out of it, too!

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