Considering the rarity that is a total solar eclipse, watch parties are a way for people to bond during this universal curiosity — and what better way to share this experience than over eclipse-inspired food and drink.
“Are people gonna connect over food for the eclipse?” asked Brian Wixey, partner and baker at Wixey Bakery, 2017 Glendale Ave, Toledo. “I couldn’t tell you. I mean, if you want to celebrate a moment together, why not do it over cupcakes?”
That’s exactly what’s in store for the bakeshop, Wixey said, with black-and-white swirled cupcakes, solar eclipse-themed donuts, and black-and-white cookies straight from Brooklyn, N.Y., to be featured on its menu leading up to the April 8 eclipse.
Other local establishments are participating in eclipse-themed food and drink, like Urban Pine Winery & Eatery, 3415 Briarfield Blvd, Maumee.
And if there was a wine to capture the essence of an eclipse, Jennifer McAear, owner, head winemaker, and sommelier, said she felt a rosé is the wine that does just that.
The made-in-house rosé, called Eclipse, is described as a refreshing strawberry and raspberry blend with crisp acidity meant to commemorate the solar eclipse of April 8.
“It has a little sweetness to it [and] it’s perfect for the spring,” she said. “We’re just always thinking of new and interesting things that we can do and push. So, why not?”
Recipes this week are meant to celebrate the upcoming solar eclipse and are ideal for your viewing parties and other endeavors — from moon-gazing to intention setting.
Starting with black-and-white cookies, as a nod to Wixey Bakery, these cookies are a staple for a reason.
They’re simple, sweet, and on theme. The traditionally white part of the cookie I colored a faint yellow to represent the sun, and the black icing was kept the same to honor the moon.
Moon pies are next up, and it’s all in the name — this dessert resembles a s’more with the graham cracker cookie, layer of marshmallow fluff, and the rich chocolate coating on the outside.
An orange-drop cocktail finishes the lineup, with a black cherry circular ice cube to look like the moon and the orange base representing the sun — the recipe isn’t complicated, but it is effective.
Black and White Cookies
Yield: 12 large cookies
Total Time: 2 hours (includes icing setting)
Ingredients
1 and ¾ cups all-purpose flour (spooned & leveled), or more as needed
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
10 Tablespoons unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
⅓ cup full-fat sour cream, at room temperature
Icing
5 and ½ cups confectioners’ sugar, sifted (measure before sifting)
7 Tablespoons whole milk, divided
2 Tablespoons light corn syrup
1 teaspoon pure vanilla extract
½ teaspoon salt
3 Tablespoons unsweetened natural or dutch-process cocoa powder
Directions:
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes.
Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
Using a greased ¼ cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets — 6 cookies per sheet.
Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
Make the icings: Whisk the confectioners’ sugar, 6 tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl.
Transfer 1 cup to a separate bowl, add the remaining tablespoon of milk and the cocoa powder. Whisk until combined.
Spread vanilla icing onto half of the cookies — the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto the other side and allow the icing to set completely, about 1 hour, before serving.
Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.
Source: Sally’s Baking Recipes, adapted by Maddie Coppel
Moon Pies
Yield: 12 servings
Time: 1 hour 12 minutes
Ingredients
For the cookie dough:
6 ounces unsalted butter
¼ cup light brown sugar, firmly packed
¼ cup cane syrup
¼ teaspoon vanilla extract
1 ½ cups all-purpose flour
1 ¼ cups (about 1 sleeve) graham crackers, ground fine
¾ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
2 tablespoons whole milk
For the marshmallow center:
1 12 ounce container marshmallow creme
For the chocolate coating:
1 16 ounce bag bittersweet chocolate
2 tablespoons of vegetable or canola oil
Directions:
In a medium mixing bowl, cream butter, brown sugar, syrup, and vanilla until mixture is fluffy, about 1 minute.
In a separate bowl, combine flour, graham cracker crumbs, kosher salt, baking powder, baking soda, and ground cinnamon.
With the mixer on low, gradually add the dry ingredients to the wet ingredients until dry ingredients are thoroughly incorporated. In a slow, steady stream, add the milk. Continue to mix until the dough comes together and leave the side of the bowl.
Turn dough out onto a large sheet of plastic wrap. Flatten with the palm of your hand. Wrap the edges of the plastic wrap around the dough. Refrigerate for up to 1 hour.
Preheat the oven to 325 degrees.
Turn chilled dough out onto a lightly floured work surface. You may need to let the dough sit at room temperature for 5 to 10 minutes to make it easier to work with. Roll the dough until it is ¼ inch thick. Cut out cookies using a 3-inch round cookie cutter. Place cookies on a prepared cookie sheet.
Bake cookies for 10 to 12 minutes. They will still be soft when you remove them from the oven. Allow cookies to cool for 10 to 15 minutes until you can carefully transfer them to a cooling rack. Allow cookies to cool completely before beginning the next step.
Once your cookies have cooled, spoon approximately ¼ cup of marshmallow crème into the center of 12 cookies. Top marshmallow with a second cookie, then gently press down until the marshmallow just touches the edge. Place sandwiches on a cookie sheet and chill for at least 15 minutes.
In the meantime, melt the chocolate in a double boiler or in a heatproof bowl set over a small pan of boiling water. Once the chocolate has melted, remove the pan from the heat and allow the chocolate to cool until it is still warm to the touch, but no longer hot. Slowly whisk in the oil.
Using two forks, gently place one sandwich cookie into the warm chocolate. Turn until thoroughly coated. Then remove cookies to a parchment paper lined cookie sheet. Let cookies stand until the chocolate shell has completely hardened.
Source: The Cooking Bride, adapted by Maddie Coppel
Orange Drop with a Black Cherry Ice Cube
Yield: 1 cocktail
Time: 5 minutes (plus chilling time for ice cube, about 4 hours)
Ingredients:
For the blackberry ice cubes (for a 6-cube circle tray):
2 cups black cherry juice
Drops of black food coloring
For the orange drop:
2 ounces Mandarin Vodka
2 ½ ounces fresh squeezed orange juice
¼ ounce simple syrup
Make the ice cubes at least 4 hours in advance, mixing two cups of black cherry juice in a bowl with about 8 to 10 drops of food coloring, or until it reaches your desired darkness.
Carefully pour the mixture into circular ice molds and freeze for at least 4 hours or overnight.
In a cocktail shaker, add the vodka, orange juice, and simple syrup. Add a few handfuls of ice and shake until cold to the touch. Strain into a martini glass.
Add the cherry ice cube to the drink to resemble a solar eclipse with the sun on the outside and the moon on the inside as the ice and serve.
Source: Traci York, adapted by Maddie Coppel
First Published March 30, 2024, 3:00 p.m.
