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Rocky Road Moons


Greetings! Wow! This is the longest cold spell I can remember. However, my memory is such that maybe it’s not a long cold spell. All I know for sure is that it’s really cold, lots of frozen water lines, lots of frozen sewer tanks and lots of guys out there working hard in these adverse conditions. I always appreciate the work done by Gary Koester and his crew, but right now they deserve special recognition and thanks. What a great job they do keeping our water and sewer service going in this bitterly cold weather. Thanks, Gary, to all of you guys.

To the kitchen. I really should give you a good soup recipe for this week (Look over some back issues and pull out that black bean soup recipe.) but I’ve been saving this recipe for my daughter-in-law Nancy. She loves all things marshmallow and sneaks in a treat once in a while. (Later on I’ll have a recipe for Susan, my other daughter-in-law, who loves lots of things and is very disciplined when it comes to ingesting all the goodies which are badies.)

Rocky Road Moons

1/3 cup flour

½ teaspoon baking powder

1/8 teaspoon salt

2 cups semisweet chocolate chips, divided into 1 cup each

2 tablespoons butter

½ cup sugar

1 large egg

½ teaspoon instant coffee (espresso if available)

½ teaspoon vanilla

½ cup walnuts, chopped

2/3 cups (60) miniature marshmallows

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper (or grease very lightly if no parchment paper). Stir together flour, baking powder and salt. Set aside.

Stir 1 cup chocolate chips and butter together in a large bowl. Set the bowl over barely simmering water and stir until melted and smooth. Or melt in microwave, but be careful not to overcook. Set chocolate/butter aside.

Whisk together sugar, egg, instant coffee dissolved in a teaspoon of water, and vanilla; stir into chocolate/butter mixture. Add flour mixture and stir just until blended. Add walnuts and remaining 1 cup of chocolate chips.

This makes 12 large cookies, so for each one, drop a rounded tablespoon of dough onto baking sheet, spacing 3 inches apart. Press 5 marshmallows into center of each cookie and cover with another tablespoon of dough, pressing gently to cover marshmallows. Each cookie should look like a 2-inch high sandwich. Bake in preheated oven about 15 minutes, rotating pans, until top of cookies look dull and feel crusty. Cool on cookie sheet about 15 or 20 minutes, then transfer to rack to cool completely. Makes 12 “moons”. Yummm! Yumm! Not enough. Recipe may be doubled, but requires two baking sessions.

Until next week, dear Reader, vaya con Dios. Keep warm.

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