Tuesday, June 12, 2012

SWOON PIES


Coming from the Northeast, I had heard of whoopie pies (origin Pennsylvania, or perhaps New England, depending on which story you believe).  Moon pies, though, were a new one on me.  Southern Living's February 2012 issue brought me up to speed on one of the South's most beloved sweet treats.  But they decided to put their own S'more's twist on moon pies, by making a graham cracker cookie sandwiched with marshmallow filling, then dipped in melted chocolate and chopped nuts.  The photo (above) looked so inviting -- so "swoon" worthy -- that I decided to make them.

Southern Living insisted the swoon pies, like the original moon pies, paired well with an RC cola, but I passed on that idea.  While I was swooning over the swoon pies, a friend came over.  Originally from the deep South, he said he was transported back to his childhood, when he and his friends ate moon pies and swigged down RC colas.  I'm not recommending anyone repeat that tradition, as there's plenty of sugar in these delightful cookies without the added cola.

These cookies are amazing and well worth the trouble of making them.  I wrapped up the leftovers individually in plastic wrap and froze them.  Thank you, Southern Living, for another great recipe.


Swoon Pies
Adapted from Southern Living Magazine, February 2012
Rating:  10 out of 10
Click for PRINTABLE PAGE


INGREDIENTS:
1 cup unbleached all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. Diamond kosher salt, or table salt
1 cup graham cracker crumbs
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar (I used 1 Tbsp. NuNaturals Stevia + 2 Tbsp. sugar)
1/2 cup firmly packed light brown sugar
1 large egg
1 tsp. pure vanilla extract (I used my homemade extract.)
1 (8-oz.) container sour cream (I used plain non-fat Greek yogurt)
Parchment paper
Marshmallow filling (recipe follows)
6 oz. (about 1/2 pkg.) semisweet chocolate morsels
2 tsp. shortening (I used butter)
Toppings:  chopped roasted salted pecans, chopped crystallized ginger, sea salt

Heat oven to 350F.  Sift together flour, baking powder, baking soda and salt in medium bowl; stir in graham cracker crumbs.

Beat butter and sugars at medium speed with paddle attachment of a heavy-duty electric stand mixer until fluffy.  Add egg and vanilla, beating until blended.

Add flour mixture to butter mixture alternately with sour cream (or yogurt), beginning and ending with flour mixture.  Beat at low speed until blended after each addition, stopping to scrape bowl as needed.

Drop batter by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.  Bake at 350F 13-15 minutes or until set and bottoms are golden brown.  Transfer cookies to wire rack and cool completely, about 30 minutes.

Make Marshmallow Filling:  Beat 1/2 cup (1 stick) softened unsalted butter with electric mixer until creamy. Gradually add 1 cup sifted powdered sugar, beating well.  Add 1 cup marshmallow creme and 1/2 tsp. vanilla extract.  Beat until well blended.

Turn 12 cookies over, bottom sides up.  Spread each with 1 heaping tablespoonful Marshmallow Filling.  Top with remaining 12 cookies, bottom sides down, and press gently to spread filling to edges.  Freeze on a parchment paper-lined baking sheet 30 minutes, or until filling is set.

Pour water to depth of 1 inch in a medium saucepan over medium heat; bring to a boil.  Reduce heat and simmer; place chocolate and shortening (or butter) in a medium-size heatproof bowl over simmering water.  Cook, stirring occasionally, 5-6 minutes or until melted.  Remove from heat and let cool 10 minutes.

Meanwhile, remove cookies from freezer, and let stand 10 minutes.

Dip half of each cookie sandwich into melted chocolate mixture.  Place on parchment paper-lined baking sheet. Sprinkle with desired toppings and freeze 10 minutes or until chocolate is set.  Cookie sandwiches may be covered with plastic wrap and stored in fridge up to 24 hours.  Or wrap each sandwich individually in plastic wrap and place in freeze container for longer storage.

5 comments:

  1. These do look amazing, and yes, swoon worthy, so I had to check out your post Judy. Oh my I haven't seen such a yummy creation in a while!

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  2. I am just wondering what this may do to the bathroom scales. LOL Diane

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  3. This is so funny. I was in Shelby the first of the week, and I picked up a box of Moon Pies and I have written a post for my blog that is scheduled for Saturday about Moon Pies and RC Cola. There's a Moon Pie Festival in Tennessee this Saturday. I'll have to try this recipe. And I'll have to link to this on my post Saturday, if I can figure out how. As a child I liked Moon Pies, but frankly I don't care for the commercial ones now. But this recipe looks good.

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  4. Pat, I love learning about different food cultures, and the South has a distinct food culture that is so interesting. If I can remember, I'll link to your post also. It's easy to link, here's how: Go to the post you want to link to, then copy the URL. Go to blogger, find your post, and create your sentence, using the phrase or word you want to call the link. Highlight the phrase, click on "link" and enter the URL. Done.

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  5. Judy, I have linked to your post. It's scheduled for Sunday instead of Saturday.

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