Chocolate Peanut Butter Moon Pies

Holy heck, where has all the time gone?  I feel like I haven’t been able to blog, tweet and facebook as much as I used to since I started working.  By working I mean working at an 8 to 5 job with adults, not working 6 to 6 with 14 children.  I have adult conversations with adults about adult topics…it’s great!  Although, “Marisol, blankity-blank (put any name here) is breathing!” is one of my most missed phrases from my “kids”!  Man, I how those damn kids!

In case you are wondering, YES, I still love my job!  My boss is great and the ladies I work with are awesome!

Ever since working, I feel like I haven’t been able to find time to bake.  Also, living with the in-laws (only temporarily and I bet my MIL and FIL can’t wait for us to get out of their house) has put a little “cramp” on my baking, only because all my baking supplies are in storage.  Don’t get me wrong, I love my in-laws and I GREATLY appreciate all the help they are and have given us but I can’t wait to feel independant again.  I am just glad that I found a job and can feel like an adult again.

This recipe I found the other day as I was looking through my Food and Wine magazine.  It was on the vary last page of the magazine.  And boy was it hard to close the magazine.  I had to go back and find the recipe and see if it was easy enough for me to make.  Of course, It was since I am on here posting the recipe. In case you didn’t know I am no Julia Child or even Martha Stewart, so everything I make has to be an easy recipe (Give me a few years before I get adventurous).

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Chocolate Peanut Butter Moon Pies

Recipe adapted from: food and wine magazine

Ingredients:

2 sticks unsalted butter, softened

3/4 cup packed light brown sugar

3 teaspoons pure vanilla extract

1 large egg, plus 2 large egg whites, at room temperature

2 1/4 cups all- purpose flour, plus more for rolling

Salt

4 ounces semisweet chocolate, melted

1 cup peanut butter

2/3 cup light corn syrup

Pinch of cream of tarter

1 cup sifter confectioners' sugar, plus more for dusting

Cocoa and cinnamon, for dusting

Directions:

In a standing electric mixer fitted with the paddle, beat the butter until creamy. Add the brown sugar and beat at tmedium-high speed until fluffy, 3 minutes. Beat in 1 teaspoon of the vanilla dn the 1 whole egg. Add the 2 1/4 cups of flour and 1/2 teaspoon of salt and beat until a soft dough forms. Divide the dough into 2 mounds and transfer to 2 sheets of plastic wrap. Pat each mound of dough into 1/3-inch-thick square, wrap and refrigerate until firm, 20 minutes.

Preheat oven to 35o degrees and line 2 large baking sheets with parchment paper. Working with 1 square at a time, on a floured work surface, roll the dough out to 1/8 inch thick. Using 2 1/2-inch-biscuit cutter, stamp out rounds and arrange them 1/2 inch apart on the baking sheets; repeat with the second square od dough. Gather the scraps and refrigerate until firm. Reroll and cut out more rounds, using the scraps only once. Refrigerate the cookies just until firm, about 10 minutes.

Bake the cookies in the upper and middle thirds of the oven for 15 minutes, until lightly browned, shifting the pans halfway through baking. Let cool slightly, then carefully invert the cookies onto racks and let cool completely.

Spread the melted chocolate on half of the cookies and the peanut butter on the other half. Allow the chocolate to set.

In a small saucepan, boil the corn syrup over high heat without stirring until it registers 230 to 235 (thread ball) degrees on a candy thermometer. Meanwhile, in a clean standing mixer, beat the 2 egg whites with the cream of tarter and a pinch of salt until firms form. Slowly drizzle in the hot corn syrup and beat at high speed until glossy, about 2 minutes. At medium- low speed, beat in the remaining 2 teaspoons of vanilla and the 1 cup of confectioners' sugar.

Transfer the marshmallow to pastry bag with a plain 1/2-inch tip or large zippered plastic bag with a corner cut off. Pipe 1 1/2 tablespoon mounds of marshmallow onto the the chocolate-covered cookies. Top with the peanut butter- covered cookies and press lightly to spread the marshmallow to the edges. Let the moon pies stand in an airtight container for 2 hours (they will soften slightly) before dusting with confectioners' sugar, cocoa and cinnamon.

 

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One Response to “Chocolate Peanut Butter Moon Pies”

  1. 1

    Lia Pennington — September 10, 2010 @ 10:28 pm

    Sounds scrumcious!
    I didnt even know you moved! : (
    Me sad because I was hoping I could sign-up to take a baking class from you!

    Miss you ! <3

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