Daring Bakers – Cookies!

I’m here, I’m here!!!  Don’t forget me!!!  Ok, so I really fucked up and missed the deadline by about almost 5 days.  Whoops is all I can say.  I could tell you my excuses (ranging from my children needing a lot of attention to it’s been way to  hot here to cook cookies) but I won’t.  I missed the deadline my fellow daring bakers…  is there any way you can forgive me?  I’ll stop rambling now and save that for another post, on to the cookies!

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

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Ok, so I chose to make the Marshmallow cookies, I’ll make the other ones soon I just haven’t gotten there yet.  I’d have to say they were a great success.  I put some raspberry jam in between the cookie and mallow top.  Delicious!  I’m quite happy I put my baby in the bouncy chair and bounced him with one foot while telling my toddler that I would be right there while whipping egg whites and watching the sugar concoction boil on my stove made the time to do them and actually completed them and they did not just sit in my kitchen until they went bad (this unfortunately did happen to my éclair casings, I just never got the time to do the filling).

Thank you Nicole from Sweet Tooth for picking these delicious cookies this month.  You have made my angst with my family situation a little easier to deal with, now if only I could make my sister and mother into cookies and then I wouldn’t have to deal with them…  :P  

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website
Chocolate Covered Marshmallow Cookies
Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

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Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Stories: 

Comments

YUM, raspberry..and your photos and plating are gorgeous! Perfect Mallows - nicely done!

I love the little bits of jam peeking out! They look delicious.

mmm.....your cookies look fantastic!

Your Mallows look great! I like the way you served them. Cheers :)

Awesome job!! Though I don't have kids or a husband, I posted late too so don't sweat it ;) Anyways, they look excellent.

hmmmmmmmmmmm, mallows and chocolate, so yummy.
i loke your recipe in here, i will take note on this and bake it one of this day.

what i love most is, when you deep the mallows into the chocolate,
i can tell you that it is so delicious and very yummy.

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