Best 4 Full Moon Recipes

FULL MOON PIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, 1/2 cup milk and the eggs; beat on medium-high speed until blended.
• Using 1 1/2-inch scoop, drop slightly mounded scoops of dough about 1 inch apart onto cookie sheet.
• Bake 10 to 12 minutes until set (do not overbake). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• In medium bowl, mix filling ingredients until well blended. For each pie, spread about 1 tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
• In small bowl, mix powdered sugar and 4 teaspoons milk with spoon until smooth. Drizzle icing over sandwich cookies. Sprinkle with edible glitter.

FULL MOON

Steps:

• Add rum, kahlua, sugar in a highball glass half filled with ice. Stir.
• When sugar is dissolve, add spices and complete with cold espresso.
• Slowly pour the heavy cream on the back of a spoon.

FULL MOON CHOCOLATE ZUCCHINI CAKE

Steps:

• Preheat your oven to 325°F.
• In large bowl, combine the white and brown sugars, butter, oil, vanilla, and eggs. Beat well. Next, add the flour, cocoa, baking soda, cinnamon, and buttermilk, blending well with an electric mixer.
• Now add the shredded zucchini and chocolate chips, mixing well by hand. Spread the mixture in the greased pan, and bake in the preheated oven for 30-40 minutes or until a toothpick comes out clean when poked into the mixture. Cool completely.
• To make the stencil, trace shapes reflecting the phases of the moon onto a parchment round that is the same circumference as your cake (see photo for shape references) and carefully cut these out with scissors or a craft knife. Lay on top of the cooled cake and sprinkle confectioners' sugar on top.

TSUKIMI UDON (FULL MOON UDON)

Steps:

• Add noodle to a pot filled with boiling water.
• Stir and,as soon as water begins to boil again, add 1/2 cup of the cold water.
• Bring back to a boil and add remainder of cold water.
• Cook noodles until al dente, rinse under lukewarm water and drain.
• Very thinly, diagonally slice enough of the leeks to equal about 2 Tbsp., using the white part only.
• Add chicken broth, soy sauce, mirin, sugar and salt to the pot and bring to a boil.
• Divide noodles among 4 oven proof bowls.
• Add the sliced leeks to the noodles and pour the hot broth over.
• Break an egg in the center of each bowl and bake in a preheated 350°F [180°C] oven for a few minutes, just enough to cook the egg.
• Garnish with sliced green part of leeks and sprinkle with pepper.