BLOOD MOON HALLOWEEN
Wednesday, October 24th, 2007October is the month of the Blood Moon. The Romans called this Octem, once the eighth month on their oldest calendar. Although the name Blood Moon sounds like the perfect Halloween invention, it was named for the ancient custom of killing and salting common livestock before winter’s cold and snow made it impossible to feed those working animals. Historically, only the most vital livestock were cared for during those harsh months.
In modern times we recognize the need to prepare for frigid temperatures by raking fallen leaves from our lawns, ‘winterizing’ our cars and houses, and deep-cleaning our homes before the holiday season arrives. Instead of braving the cold, our beloved pets warm themselves by the fireplace.
The full Blood Moon, sometimes called the Hunter’s Moon, rises at sunset Thursday, October 25, two days after the astrological calendar moves into the sign of Scorpio. Since there will be no full moon for Halloween until 2020, Trick or Treat’ers will walk to the light of the Third Quarter Moon this year. The Third Quarter Moon provides 50% of the light offered to earth by the full moon, so be sure to carry a flashlight when accompanying costumed children on their neighborhood rounds.
Below is an actual photograph of the Third Quarter Moon taken by photographer David Smith on April 18, 1998. Isn’t it beautful?
Here’s a fun Halloween party recipe for Chocolate Half Moon Cookies from Andreasrecipes.com/ Use more vanilla icing on one side to make them Third Quarter Moon cookies!
Chocolate Half Moon Cookies
Stand mixer with bowl
#40 cookie or ice cream scoop (or you may use a larger #20 scoop if you want larger cookies)
baking sheets lined with parchment paper
Ingredients:
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup shortening
1 egg
2 cups cake flour
3 heaping tablespoons cocoa
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup milk, 2%
Butter Frosting:
4 tablespoons butter
1/4 teaspoon salt
2-1/2 cups confectioners’ sugar
3 tablespoons hot milk
1 teaspoon vanilla
1 oz bittersweet chocolate, melted (reserve for chocolate frosting)
Preparation:
1. Preheat oven to 350° F.
2. Cream together sugar, brown sugar, and shortening. Add egg and mix until combined.
3. In a separate bowl, stir together flour, cocoa, salt, baking soda, and baking powder until cocoa is distributed throughout. Add to wet ingredients and alternate with milk a little at a time and mix until thoroughly combined. The mixture will resemble a thick cake batter.
4. Scoop and drop onto lined cookie sheet. Shake cookie sheet slightly to allow batter to settle down.
5. Bake for 10 to 12 minutes and remove from oven. Allow cookies to sit on pan for a minute or two before removing and placing on a wire rack to cool.
6. Turn the cookie over and frost the back side of the cookie with vanilla frosting on one half and chocolate frosting on the other half. I usually put on a thin layer, a crumb layer, at first and let it firm up. Then I add a second layer. This keeps the crumbs from mixing into the top layer of frosting and makes the cookies prettier.
Frosting:
1. Combine all ingredients except the cocoa. Beat until smooth.
2. Divide mixture in half. Add melted chocolate to half of the frosting and stir well. Keep the frosting slightly warmer than room temperature for easier spreading.
Notes:
Makes 30 cookies.
I wrap each cookie individually in plastic wrap once the frosting is set. This helps the cookies keep longer.
Do not refrigerate the cookies, or they will be hard, like cold cake.
A note to readers:
Blood Moon Halloween is an original article by author Adele Dubois and may not be copied and reposted or reproduced without the courtesy of permission and full credit given to the author.
