Thomas Nelson (publisher) gave me a copy of Second Helpings with Johnnie Gabriel. Two things I didn't know about Johnnie Gabriel. One: Johnnie is a woman. Two: Johnnie is Paula Deen's cousin. AWESOME! As you know I am a transplant southerner. I love recipes that remind me of home. Although I'm in New York a piece of my heart will always belong to the south. Johnnie like Paula is a self made woman. Both had catering businesses out of their homes to support their families during tough times. Second Helpings is Johnnie's sophomoric cookbook that was preceded by Cooking in the South. There are so many recipes I love in Second Helpings that I want to get her first cookbook. With recipes like Asiago and Sage Biscuits, Iced Green Tomato Pickles, Fried Okra, Shrimp Creole, and Old Fashion 3 Layer Peach Pie..........Second Helpings is a cookbook that will make you want to come back for more! This cookbook is very affordable for any one who wants a taste of the South in their mouth!
Johnnie Gabriel's cookbook inspired me to make and share one of my favorite childhood treats...MOONPIES! Nothing compares to homemade. Nothing.
Before I share my Southern inspired recipe I would like to thank Thomas Nelson for allowing me to review such a tasty morsel of a cookbook! Let Paula and Johnnie know they are welcome at my house anytime!
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| Homemade Moon Pies |
Homemade Moonpies by Momma Cupcake
For Graham Cracker Cookie:
- 3 cups all purpose flour
- 2 1/2 cups graham flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups unsalted butter, cubed
- 1/2 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup molasses
- 1/4 cup milk
- 1 tsp pure vanilla extract
- Mix dry ingredients in a large bowl until thoroughly incorporated.
- In stand mixer beat butter until fluffy.
- Add sugar, and extract to butter mixture and beat until incorporated.
- Add dry ingredients and beat until a crumbly mixture evolves.
- Add molasses, then milk until the dough comes together so it is stiff.
- Chill dough for an hour.
- Preheat oven to 350 F.
- Roll out dough on a lightly dusted pastry board or counter top.
- Cut circles out with a cookie cuter or any implement that will give the size of the moonpie you want.
- Bake until edges brown..about 15 minutes. Let cool completely.
For Homemade Marshmallows:
- 2 1/2 tbs unflavored gelatin (3 envelopes)
- 1 1/2 cups sugar
- 1 cup corn syrup
- 1/4 tsp salt
- 1 cup water, divided
- 2 tbs vanilla extract
- Butter and dust a jellyroll pan with powdered sugar.
- Combine gelatin and 1/2 cup of cold water in your stand mixer.
- Let the gelatin bloom for 30 minutes.
- Combine sugar, corn syrup & salt and 1/2 cup water in heavy saucepan on low.
- Stir till sugar is dissolved, raise heat to high. Don’t stir mixture until it reaches firm ball stage (244 degrees). Remove from heat.
- Turn the stand mixer on lowest setting and and slowly pour into the gelatin mixture.
- Turn the mixer on the highest setting gradually.
- Let it mix until the mixture turns very white and triples in volume.
- Add vanilla and stir till incorporated.
- Pour into the prepared pan.
- The mixture should settle evenly by itself if not just help it along with a wet rubber spatula.
- Dust with powdered sugar. Let it sit till next day.
- Then cut away with the same cookie cutter you used for your graham cookie.
To Assemble:
- Chocolate for coating
- 2 tbs of shortening
- Freeze the graham cookie and marshmallows sandwiched together to create a naked moonpie.
- After 30 minutes in freezer take them out.
- Melt chocolate in a double boiler or for 30 seconds at a time in a microwave.
- Add shortening to melted chocolate and stir until glossy and there aren't any remaining lumps.
- Take the naked moonpies between your pointer and your thumb and dip it into the melted chocolate and spin until the sides are coated.
- Shake off excess chocolate.
- Place on wire cookie cooling sheet.
- Take a spoon and cover the top of the moonpie with chocolate in a circular motion.
- Enjoy!
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