Comments on: Project: Mars Pies

By: Danmy

Danmy — Sun, 12 Jun 2011 21:46:36 +0000

OMG these cookies look amazing!!! I’m so sad I missed it – just go back from a two-week vacay. Definitely need another wildcard week soon so I can make them!

By: Tara @ Smells Like Home

Tara @ Smells Like Home — Sun, 12 Jun 2011 13:23:48 +0000

Talk about heaven! Thanks again for your tips, Shawnda! Here’s my link to today’s recipe: http://smells-like-home.com/2011/06/ppq-homemade-moon-pies/

By: PPQ: Homemade Moon Pies

PPQ: Homemade Moon Pies — Sun, 12 Jun 2011 13:22:24 +0000

[...] For a few great tips and to see everyone’s takes on these Moon Pies, be sure to check out this post – I especially loved Shawnda’s tip to whip the marshmallow filling for 2-3x longer than [...]

By: Shawnda

Shawnda — Fri, 10 Jun 2011 21:43:12 +0000

Here’s the link to my recipe, which will be live early Sunday morning: http://www.jasonandshawnda.com/foodiebride/?p=6963

One thing I forgot until I was just typing the recipe – the recipe in the book does not make a true moon pie (a sandwich cookie). But there’s actually enough dough there to get 12 3-inch circles and make 6 full sandwich cookies. I did add an extra 1/2 cup of flour at first because the dough was so soft… and then I decided that it needed to be refrigerated before rolling. But I still had scraps of dough leftover after that.

By: Beth

Beth — Fri, 10 Jun 2011 13:47:14 +0000

Thanks for posting these tips, Shawnda! I’m finally back home and able to get into my own kitchen this week, and these were a little scary looking to me. haha (But I’m still excited to eat them.)

By: Shawnda

Shawnda — Wed, 08 Jun 2011 17:34:51 +0000

1) the cookie dough is crazy soft, be prepared to stick it in the fridge before rolling.
2) the 1/2 envelope of extra gelatin is crazy annoying. You’ll have a ton of marshmallow leftover as it is so consider:
– reducing the marshmallow recipe by 1/3
– using both packs of gelatin and making a small dish of marshmallows for s’mores.
– whip the marshmallows for 2-3x as long to get them cooler and thicker, otherwise it’s too thin to stay on the cookie
– I transferred to a ziploc bag, snipped off the corner, piped a dollop of marshmallow onto the cookie, and shoved it in the fridge to harden. The rest I squeezed into a greased pan for later enjoyment
3) I’m skipping the ganache filling. I personally think that’s just asking for trouble