A total solar eclipse is coming on August 21, and even if you’re not astronomically blessed enough to be in its path, you won’t be left in the dark. A partial eclipse will be visible in every state. If you miss this one, you will only need to wait seven years for another.
A solar eclipse occurs when the moon blocks the path of the sun’s rays to Earth. Don’t look directly at the sun you could damage your eyes. Because the sun produces UV radiation, looking at it exposes your eyes to a sunburn, potentially damaging the cornea and retina. If you do not have special glasses you can only look if you are in the path of a total eclipse and only during totality, when the moon is completely covering the sun.
States in the path of the totality of the Eclipse:
Oregon, Idaho, Montana, Wyoming, Nebraska, Kansas, Iowa, Missouri, Illinois, Kentucky, Tennessee, Georgia, North Carolina, South Carolina.
Don’t forget to tag your photos! #Eclipselfie #EclipseSelfie
Plan an Eclipse Party:
Make your music playlist.
- Moon Shadow, Cat Stevens
- Backyard Lullaby, Demun Jones
- Total Eclipse of the Heart, Bonnie Tyler
- Eclipse, Pink Floyd
- Ain’t No Sunshine, Bill Withers
- Moon Dance, Van Morrison
- Crickets, Colt Ford
Have a Total Solar Eclipse Cocktail Ready:
Prep time 5 mins Total time 5 mins Serves: 1
- 4 ounces Sparkling Clementine or Orange Soda
- 1.5 ounces Dark Rum (we recommend Afrohead Rum)
- Orange Slice for Garnish
- Pour Sparkling Clementine or Orange Pop over Ice in a cocktail glass
- Gently pour dark rum on top
- Garnish with an orange slice
Make Homemade Moon Pies!
Graham Cracker Cookies
A Wilde Original
3 1/4 cups flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 kosher salt
7 tablespoons unsalted butter, cut into 1-tablespoon cubes
1/3 cup golden syrup
5 tablespoon milk
2 tablespoons vanilla extract
Combine flour, brown sugar, baking soda and salt in the bowl of a food processor. Add butter and pulse until the butter is incorporated and the mixture is coarse.
In a small bowl, whisk together golden syrup, milk and vanilla extract. Add to the flour mixture and pulse to combine. Wrap dough in plastic wrap and set in the fridge for 2 hours.
Preheat oven to 350 ⁰F. Line baking sheets with parchment paper or silpats.
Cut dough in half, return the other half to the fridge. Roll out dough on a floured surface, about 1/8-inches thick. Stamp out 2 1/2-inch circles and place on the prepared baking sheets. Pop the baking sheets int he fridge for 30 minutes while you roll out the other half of the dough. Bake cookies for 10-12 minutes, or until golden brown. Let cookies cool for 3 minutes on the baking sheet then remove to a wire rack and cool completely.
for the bloom
1/4 cup plus 1 tablespoon cold water
3/4 tablespoon vanilla extract
1 1/2 tablespoons powdered gelatin
for the marshmallow base
1/4 cup plus 2 tablespoons water
1/2 cup plus 2 tablespoons light corn syrup (not ‘lite’)
Pinch of salt
3/4 cup granulated sugar
Whisk together cold water, vanilla extract and powdered gelatin. Let gelatin bloom while you prepare the marshmallow base.
Combine water, corn syrup, salt and sugar in a 2-quart pot. Clip on a candy thermometer and bring to a boil. Allow sugar syrup to boil, without stirring, until the temperature reaches 250 ⁰F. Add gelatin and whisk until dissolved. Pour marshmallow base into the bowl of a stand mixer with the whip attachment. Start whipping on medium speed until the base becomes shiny. Turn speed up to high and beat until white, fluffy and cool. Transfer to a piping bag equipped with a 1-cm round tip.
Assemble the Moon Pies
Equipment & Ingredients
– Double boiler or pot and a bowl that sits comfortably on top of the pot
– 8 ounces semi-sweet chocolate chips
– 1 tablespoon vegetable or grapeseed oil
– Small offset spatula
– Parchment paper
Pipe blobs of marshmallow onto half of the cookies. Top marshmallow with the other half. Let the cookies and marshmallows set for at least 1 hour.
Add 1-inch of water to the bottom of a pot and bring to a simmer. Set a bowl or double boiler over the simmering water. Melt chocolate chips with vegetable oil in the double boiler and stir until smooth. Drop the cookie sandwiches into the melted chocolate, top first. Flip over the cookies to completely coat in chocolate. Fish cookie out of the chocolate with the offset spatula. Tap spatula on the edge of the bowl to remove excess chocolate. Set cookie on the parchment paper. Continue enrobing the cookies with chocolate.
Place cookies in the fridge to set chocolate completely. Try not to eat them all!