Chocolate-coated Marshmallow Cookies
You know what I love about these cookies? I didn’t have to buy them! Thanks to an amazing food blogger, Tartelette, I was able to recreate one of my brother’s favourite biscuits, Arnott’s Royals, and make about 50 for him to snack on. So thankyou Tartelette for this recipe. I have been looking for the perfect one for a long time now.
I can now say that after making these cookies, I am confident to make my own marshmallows. I no longer have to melt or use store bought ones, and that’s what’s great about trying new recipes and learning how to make things homemade.
This cookie isn’t all that hard to make, even though making your own marshmallow can appear to be scary. However, these cookies do take a few hours to make, and the reason is just because of the resting time of the marshmallow. So I suggest that if you’re making these for a gathering, make them a day ahead. I did the same thing as Tartelette and simply poured the chocolate over the cookies rather than dipping. It saved me heaps of time! This is also probably one of the most enjoyable recipes I’ve tried. After all, cookie + marshmallow + chocolate?!
Chocolate-covered Marshmallow Cookies (from Tartelette)
For the Cookies
- 3 cups all purpose flour
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 3/8 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 170g unsalted butter
- 3 eggs, whisked together
For the marshmallows
- 1/4 cup water
- 1/4 cup light corn syrup
- 3/4 cup sugar
- 1 tablespoon powdered gelatin
- 2 tablespoons cold water
- 2 egg whites, room temperature
- 1 whole vanilla bean, split open and seeded
For the chocolate glaze
- 350g semisweet chocolate
- 50g vegetable oil
- Prepare the cookies: In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
- Preheat the oven to 180C. 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. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
- Prepare the marshmallows: In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 120C on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.
- Prepare the chocolate glaze: Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.
- To assemble: Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
We had a couple of birthdays at the office today, so I decided to try out a recipe I’ve had saved for a long time now, Fluffernutter cupcakes from How Sweet it Is. I love pretty much everything she posts, follow if you’re not already!
Those ingredients up there are what the cupcakes…
Soft-Hearted Chocolate Puddings with Honeycomb
Another fellow food blogger, Aina at Red + Black Apron, recently made these deliciously looking Molten Chocolate Cakes which made me remember why I love fondants, souffles and those of the like. Aina has also been an inspiration in my baking, so check out her blog! You might also recognise her in the ‘Food’ tag.
One of my favourite contestants off Masterchef Australia Season 3 was Alana Lowes, not only because the desserts she made were always so delicious-looking, but she is a Journalist, and now she’s writing her own column on Ninemsn Food. It’s something that I hope to have the opportunity to do, to also write for other food websites and publications. So from Aina’s pictures, I decided to create Alana’s chocolate puddings.
Thanks to this recipe, I made my own honeycomb! It’s not all that hard, in fact, it’s almost like making a caramel or toffee. One thing you need to note when making honeycomb though is that you have to be quick, but it’s definitely a lot of fun and doesn’t take so much time. And of course, the important thing in making chocolate puddings or fondants is to make sure that you don’t over cook them, and let the centre be gooey and runny. I don’t do a lot of plating up with my desserts, so I had so much fun plating up this one with cream and chocolate sauce.
Soft-hearted Chocolate Puddings with Honeycomb (from Masterchef Australia, originally by Alana Lowes)
- 365g castor sugar
- 140g glucose
- 110ml water
- 1 teaspoon bi-carb sodaChocolate Puddings
- 125g butter
- 150g 70% cocoa dark chocolate
- 2 eggs
- 2 egg yolks
- 125g castor sugar
- 1 teaspoon vanilla extract
- 55g self raising flourMethod
- For honeycomb, line a deep baking tray with grease proof paper and set to one side. Place sugar, glucose and water in a large saucepan over a high heat and bring to the boil, stirring until sugar has dissolved. Reduce heat to medium low and simmer until mixture brings on a faint golden tinge. Add bi-carb, whisk mixture quickly and pour into prepared tin. Set aside to cool for 45 minutes.
- For chocolate puddings, preheat the oven to 170C. Grease 4x150ml capacity oven proof ramikins with butter and arrange on a baking tray. Melt butter and chocolate in a heatproof bowl place over a saucepan of simmering water, stirring occasionally. Allow to cool slightly.
- Place eggs, yolks, sugar and vanilla in a bowl and whisk until thick and pale. Fold in flour until combined. Gently fold in chocolate mixture, pour batter into moulds, filling each ¾ full. Bake for 10-12 minutes or until risen. Puddings will be set but wobble in the centre. Allow to cool for 5 minutes, run a pallet knife around the edge of each pudding to loosen and invert onto serving plates.
- To serve, take a serving plate with an inverted pudding. Serve with cream, ice cream (or raspberry cream in Alana’s original recipe) and with chunks of honeycomb.
Raw Coconut Lime Mini Pies
One bite of this creamy, cool pie and you’ll be more than glad that you cut into this cute dessert. With vibrant notes of lime from the fresh juice and zest, mellower flavors from the coconut and avocado and a slightly vanilla crust, you may find yourself indulging in another one.
Get this recipe and more at Vegan Yack Attack!
I discovered this week that there’s nothing quite like warm, homemade pita bread. Each pita bread pocket is like a fragrant pillow, just waiting to have your favorite sandwich filling tucked inside. As they baked, three sets of eyes were glued to the oven window watching them puff up the size of softballs. I’ve made two batches in four days, along with tzatziki and hummus, and I may be making more tomorrow.
- 1 1/8 cup warm water
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon olive oil
- 3 cups flour
- 1 teaspoon salt
Stir sugar into warm water. Sprinkle yeast over top and allow to proof for 10 min.
Stir in olive oil, 2 cups flour and salt. Add remaining flour and knead until soft, pliable and barely sticky (add a bit more flour if needed). Let rise for 1 hour covered, in a warm area. (You can do these steps in bread machine set on “dough” setting, if you prefer.)
Lightly flour a couple of big cutting boards and dampen two dish cloths.
On a lightly floured surface roll dough into a 12-inch rope. Cut into 8 pieces. Using your hands, roll each piece into a ball and place under a damp towel.
Take one piece at a time, and using a rolling pin, roll dough ball into a 7-inch circle. Place back under the damp towel making sure the surface is dusted with flour so it does not stick. Repeat with remaining dough.
Allow to rise for 30 minutes until slightly puffed. Meanwhile, position oven rack to 4-inches from bottom of oven and place pizza stone or baking tiles on rack. Preheat the oven to 475 degrees F.
Carefully place 1 or 2 pitas onto preheated tiles. Bake for 4- 5 minutes until puffed in the center and just starting to brown on the sides or bottom. Repeat with remaining pitas.
To serve: Cut in half and fill as desired.
Sick of pancake-thin brownies because your pan was too large or just tired of having more batter than your small pan can fit? Let Ribbon expand the ways you bake! The Ribbon is a modular baking pan that allows you to control the shape and the size of the baking area. Using the silicone band that attaches to the steel baking sheet with magnets, you can shape the baking area to fit the needs of your recipe and create different shaped molds for your cakes, brownies, and your most decadent desires. Ding! When you’re done baking simply peel away the silicone band to unleash those delicious treats!
(via priscillasdf)Source: quirky.com