Posts Tagged ‘marshmallow’

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Mallows and Milans and DBer’s! Oh My! – July Daring Baker’s Challenge

July 27, 2009

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.

These were super fun to make!  Pic’s are on my friend’s camera, but I’ll add them as soon as he sends them to me!

*EDIT* Okay, between my hubby’s kidney stone and teething 5 month olds, I haven’t had a chance to update this post with more detail and pic’s. I’ll get it up soon! Keep checking!

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

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.

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.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

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Perfect Party Cake – March Daring Bakers Challenge

March 30, 2008

Perfect Party Cake from Baking from my Home to Yours by Dorie Greenspan

Cut cake

Well, those of us at KBK BAkery just didn’t think one cake was enough, soo… we made 3!  Since Easter was this month we opted to make cakes to take to Easter, and since we are just friends, and not related (pity that it is) that meant multiple cakes.  Luckily, as will all Dorie recipes (goddess that she is), the cake came together flawlessly so making 3 was not a chore.  We all went for the classic white with lemon zest for the cake, but the fillings and icings are all a little different.

The first cake was for Beth’s family.  She chose strawberry preserves for her cake.  To add a little extra Easter feel, she also added a touch of pink food coloring to her buttercream.

Pink Dorie Cake

Very cute!  The pink is a little hard to see in the photo, but it was a very Easter appropriate baby pink!

The second cake was for my husband’s side of the family.  For their cake, I went with raspberry seedless (i love that it exists!) jam  and I went with a marshmallow frosting.   Marshmallow just seems to go with Easter… maybe it’s all those Russell Stover marshmallow eggs I ate growing up?

Marshmallow Cake

The last cake I made for my parents’ house.  Both my mother and father are diabetic, so I wanted to try my hand at a sugar free version.

Sugar Free Cake

And with the exception of the fact that the cake didn’t rise at all the cake came out very well.  My parents enjoyed it very much and my dad had fun taunting his coworkers with the leftovers at work on Monday, heh.  The filling was sugar free raspberry, and the icing was buttercream made with Splenda, so the only sugar in the cake was the lemon juice and the coconut on the outside.  It was, by no means, fat free, heh, but pretty darn close to sugar free!

I used the bunnies to tell the cakes apart.  The sugar version had a red ribbon and the sugar free had a brown ribbon!  Thank goodness for color coded rabbits!

For the Cake
2 ½ cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups whole milk or buttermilk (I prefer buttermilk with the lemon)
4 large egg whites
1 ½ cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) unsalted butter, at room temperature
½ teaspoon pure lemon extract

For the Buttercream
1 cup sugar
4 large egg whites
3 sticks (12 ounces) unsalted butter, at room temperature
¼ cup fresh lemon juice (from 2 large lemons)
1 teaspoon pure vanilla extract

For Finishing
2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable
About 1 ½ cups sweetened shredded coconut

Getting Ready
Centre a rack in the oven and preheat the oven to 350°F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

To Make the Cake
Sift together the flour, baking powder and salt.
Whisk together the milk and egg whites in a medium bowl.
Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.
Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
Beat in the extract, then add one third of the flour mixture, still beating on medium speed.
Beat in half of the milk-egg mixture, and then beat in half of the remaining dry ingredients until incorporated.
Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.
Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.
Divide the batter between the two pans and smooth the tops with a rubber spatula.
Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean
Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.
Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

To Make the Buttercream
Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes.
The sugar should be dissolved, and the mixture will look like shiny marshmallow cream.
Remove the bowl from the heat.
Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes.
Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth.
Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes.
During this time the buttercream may curdle or separate – just keep beating and it will come together again.
On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla.
You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.

To Assemble the Cake

Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half.
Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper.
Spread it with one third of the preserves.
Cover the jam evenly with about one quarter of the buttercream.
Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover).
Place the last layer, cut side down, on top of the cake and use the remaining buttercream to frost the sides and top.
Press the coconut into the frosting, patting it gently all over the sides and top.

Serving

The cake is ready to serve as soon as it is assembled, but I think it’s best to let it sit and set for a couple of hours in a cool room – not the refrigerator. Whether you wait or slice and enjoy it immediately, the cake should be served at room temperature; it loses all its subtlety when it’s cold. Depending on your audience you can serve the cake with just about anything from milk to sweet or bubbly wine.Storing
The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, and then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.

*MARSHMALLOW FROSTING

1 pound unsalted butter (at room temperature)

2 cups confectioners’ sugar

1/2 teaspoon pure vanilla extract (optional)

1 (16 ounce) tub marshmallow cream (such as Marshmallow Fluff brand)

In a large mixing bowl, beat the butter until creamy.

Beat in one-fourth of the sugar until fluffy, and then repeat with the remaining sugar.

Beat in the vanilla, and then stir in the marshmallow cream until well blended.

Yield: 24 servings

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S’mores Cupcakes

March 22, 2008

S’mores Cupcakes

S’mores Cupcakes

Ok. You say “marshmallow” and the first thing I think of is “S’mores”, so it’s only fitting that I make a S’mores cupcake. I’m sure it’s not a terribly new idea, but boy is it tasty! Nothing brings of memories of Girl Scout camping trips like the smell of a perfectly toasted marshmallow. And I like mine a golden brown color, here, folks. None of this “set it on fire, blow it out and call its charred remains toasted” nonsense. If I wanted to eat charcoal, I’d lick one of the logs.

Roasting the perfect marshmallow takes time. Patience. The willingness to be a human rotisserie… but thankfully, little culinary torches are readily available and your local hardware or cooking store. So, my cupcakes are nicely toasted and I didn’t even have to build a bonfire in my backyard. A fact that I’m sure would please my neighbors and the fire department very much if they knew of their good fortune. Especially since my hubby is a bit of a pyro. Burnt off all his arm hair once because he put gasoline on a fire before he lit it *to get it going faster*. The ensuing fireball was quite spectacular. Luckily only his arm hair was affected. Untold amounts of mocking pleasure for all those present, however. To which he replies, “yeah, but it got it started, didn’t it?” He’s so special.

I wanted my cupcakes to have all the components of a true S’more, so I have 3 distinct layers. I have a layer of graham cracker crust pressed into the bottom of each cupcake (I made this by combining graham cracker crumbs and butter in a food processor), topped with a milk chocolate cake, then the marshmallow fluff (lightly toasted with a torch) and finally some graham cracker crumbs for garnish. For the marshmallow topping, I just put a tub of marshmallow fluff in a pot of boiling water until it got gooey and then spread it on the cupcakes.  And I have to say, using the torch was so fun!  I guess my hubby isn’t the only pyro in the house!  I strongly recommend consuming these while the marshmallow is still warm… makes them that much better! Yum! If you can’t eat them right away, pop them in the microwave for about 10 seconds and it’s back to being heaven…

S’mores Cupcakes

Graham Cracker Crust

6 tbs. butter

1 ½ c. graham cracker crumbs (or about 24 crushed graham crackers)

¼ c. sugar

In a small saucepan or the microwave, melt 6 tablespoons of butter.

Measure 1 1/2 cups of graham cracker crumbs into a medium bowl.

Add 1/4 cup of sugar to the graham crackers.

Add the melted butter.

Stir or blend together with your hands.

Press into the bottom of the baking cups.

Old Fashioned Milk Chocolate Cake

3 ½ c. cake flour, sifted

½ tbs. baking soda

½ tsp baking powder

½ tbs. salt

6 oz unsweetened chocolate, chopped

1 c. water

1 c. butter, softened

2 c. granulated sugar

½ c. brown sugar, lightly packed

1 ½ tbs. vanilla extract

6 XL eggs, warm in shells

1 c. buttermilk

Sift flour, baking soda, baking powder and salt together in a bowl.

In medum heat-proof bowl over simmering water, melt chocolate in water, stirring occasionally until smooth and remove from heat.

In a large mixing bowl, beat butter on medium until creamy. Continue beating while sprinkling in granulated and brown sugars, 1 tbs. at a time.

Add vanilla and beat until very light.

Add eggs, one at a time, beating until thoroughly blended after each, then beat until very light and creamy.

Blend in chocolate.

Add flour in 3 parts alternating with 2 parts of buttermilk. Beat on lowest speed until each addition disappears.

Fill each cupcake cup ½ way and bake at 350°F until a toothpick comes out clean or the cake springs back when pressed lightly. Approximately 20 minutes.

Additional equipment needed: culinary torch

Top each cupcake with the marshmallow frosting and roast to the desired toasty-ness. Sprinkle toasted cupcake with a pinch of graham cracker crumbs.

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Marshmallow Mermaid Cupcakes

March 22, 2008

Marshmallow Mermaid Cupcakes

Marshmallow Mermaid Cupcakes

This cupcake creation was inspired by the movie Waitress. I love pies and was so terribly disappointed that they did not include recipes on the DVD for that movie! They have such wonderful sounding pies! Just a little section under “Special features”. Would that be so hard?!? But I digress. I don’t know much about making pies, but cakes? That’s another story!

I’m a sucker for lime. You offer me lime-flavored anything and I’m there. And for me, when I think of limes, I think of Key limes. And when I think of Key limes I think of Florida and the ocean, so it was a natural progression for me to use key lime for my Marshmallow Mermaid cupcakes! For this cupcake, I’m combining Key Lime Blondies, marshmallow frosting, mini multi-colored marshmallows and edible glitter.

This is a new creation for me! I’ve never made any of the components before! Boldly into the fire I went! The first hurdle I ran into is the unavailability of key lime extract in my neck of the woods. But I persevered! I found a lovely recipe on Recipezaar for Key Lime Extract. The straining process was rather long, but the end result was worth it.

Key Lime Extract Shot

It came out such a gorgeous green!

My next challenge was the Blondie base. Blondies/Brownies don’t rise as much as cake batter, so I had to decide how much batter to put in each cut to achieve “cupcake” height… I experimented with different levels (some were very sad little cupcakes. I had to put them out of their misery *yum*). I found ¾ of the way full was the way to go. The Blondie batter makes for a very flat cupcake. If I were topping these with just regular icing, it would have been disappointing, but since I’m covering it with mini mallows, it makes for a lovely, flat decorating surface. I decorated some with whole mallows and others I cut the mallows into 4 pieces. Which one do you like better?

big and little mallows

All in all I think this cupcake was a great success and a great learning experience. I always prefer to make things I’ve never made before. Keeps my kitchen interesting! Plus, if I actually ever get to open my bakery *sighs dreamily* I’ll have lots of inventions stored up!

Marshmallow Mermaid Cupcakes

Key Lime Coconut Blondies

1 c. all purpose flour
1 c. cake flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
2 c. (packed) golden brown sugar
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
2 large eggs
3 tbs. key lime juice
3/4 c. shredded sweetened coconut

Preheat oven to 350°F. Line a few muffin pans with aluminum foil liners. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using an electric mixer beat the brown sugar and the butter, in large bowl, until light and fluffy. Beat in eggs 1 at a time, then key lime juice. Add flour mixture and beat just until blended. Stir in shredded coconut. Fill each baking cup ¾ full.
Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack.

Makes 24 cupcakes. For the traditional Blondie, bake in a 9×9 pan, lined with foil that has been buttered and floured, and it will yield 16 Blondies.

Marshmallow Frosting

1 lb. unsalted butter (at room temperature)

2 c. confectioners’ sugar

1/2 tsp pure vanilla extract (optional) *I used key lime extract

1 (16 ounce) tub marshmallow cream (such as Marshmallow Fluff brand)

In a large mixing bowl, beat the butter until creamy.

Beat in one-fourth of the sugar until fluffy, and then repeat with the remaining sugar.

Beat in the vanilla, and then stir in the marshmallow cream until well blended.

Yield: 24 servings

Additional Supplies: mini multi-colored marshmallows and edible glitter in a green/aqua/turquoise color (whatever floats your boat.)

Top cooled cupcakes with marshmallow frosting, mini marshmallows (cut into 4ths or whole) and edible glitter. Enjoy! …makes me want to go on vacation somewhere sunny and warm.