Mallows(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
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 375 degrees F.
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.
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 hot 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.
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
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.
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 and continue whipping until stiff.
Transfer to a pastry bag.
Chocolate glaze:
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil
Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
Milan Cookies
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
In a mixer with paddle attachment cream the butter and the sugar.
Add the egg whites gradually and then mix in the vanilla and lemon extracts.
Add the flour and mix until just well mixed.
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.
Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
Set aside to cool (the mixture will thicken as it cools).
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.
Repeat with the remainder of the cookies.
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
The real challenge this month is to take Abbey's cheesecake recipe and play with it. So i decided to make a chocolate-vanilla swirl cheesecake . You can find Abbey's cheesecake recipe here.
You Need:10 Oreo Cookies crushed, about 1 cup1 tbs butter, melted8 oz pkg cream cheese1/4 cup sugar1/4 cup sour cream1 tsp vanilla extract1 egg2 squares semisweet chocolate, meltedMethod:Heat oven to 325 degree. Mix cookie crumbs and butter; press onto a bottom of 7-inch springform pan. Bake 10 minutes.Beat cream cheese, vanilla and sugar in a large bowl with a blender, until well blended. Add sour cream; mix well. Add egg and mix well, until well blended.Reserve 1 cup batter. Mix chocolate into remaining batter; pour over crust, top with spoonful of reserved plain batter.Swirl batters with knife to make a swirl pattern. Bake 40 minutes or until center is almost set.cool. Refrigerate for 4 hours. Top with whipped cream and some chocolate curls.
The Cheesecake was very moist and tasted delicious.
I love cookies, especially the crunchy and crispy one's. I was browsing through Martha Stewart's site and found a whole lot of cookie recipes there. I have always loved her recipes, and particularly this one . The cookies turned out to be soooooooo good . We enjoyed the crunchiness and the orange flavour in each and every bite.
Now to the recipe,
1 cup almonds, blanched
1/2 cup unsalted butter
3/4 cup sugar
1 whole egg, plus 1 egg white
1 tsp orange zest
3/4 tsp almond extract
1 cup all-purpose-flour
1/2 tsp baking soda
1/2 tsp salt.
Method:
Preheat oven to 350 degrees. On a baking sheet toast the almonds until lightly golden and fragrant, about 6 minutes. let it cool completely.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
Reserve 1/4 cup of toasted almonds for garnishing. Place remaining almonds in a food processor and pulse until finely ground. Set aside
Beat butter and sugar in a electric mixer until light and fluffy. Add whole egg, orange zest and almond extract, beat until smooth.
In another bowl, whisk together flour, baking soda and salt. Add the dry ingredients slowly to the butter mixture, beating just until incorporated. Mix in the ground almonds.
Using 1 level tablespoon per cookie, roll dough into balls. Place o the cookie sheets, 1-inch apart.
Take the reserved almonds and gently press each one on top of the cookies.
In a small bowl, beat egg white with 1 tsp water, brush over cookies.
Bake for 12 to 15 minutes, rotating sheets until halfway through till golden brown. Let cool slightly, transfer cookies to a wire rack and cool completely.
Jangiri is one of my all time favourite sweet . I always remember diwali when i see jangiris. As a little girl i get to eat them only during diwali. I took this recipe from chef sanjeev kapoor's website. It was very easy to make, the only thing was, i dint get the traditional jangiri design.
Now to the recipe,
You Need:
urad dal - 1 cup
rice - 1/4 cup
orange food colour - 1/4 tsp
sugar - 5 cups
cardomom powder - 1 tsp
oil to fry.
Method:
Soak urad dal and rice for about 40 minutes. Drain and grind together with the food colour to a spongy batter using about 1 cup of water.
Dissolve sugar in 2 1/2 cups of water and bring it to a boil till a single-thread consistency is reached. Add cardomom powder and keep aside.
Heat oil in a shallow wok. Fill batter into the murukku maker with a single holed plate. Pipe the batter into the hot oil into a circular ring or any shape u like.
Deep fry on both sides till golden brown and lightly crisp. Work in batches. Drain in paper towel.
Drop the jangiris into the hot sugar syrup. Let them soak inthe syrup for about 5 hours or till all the syrup is absorbed in.
Notes:
Along with cardomom powder, rose esscence and saffron can be added to the syrup.
Instead of using a murukku maker, you can also use a pastry bag with the smallest round tip or even the plastic sauce bottle can be used.
If you want the traditional jangiri design, make a large circle, a small circle inside that and over these two, make coils .
The Traditional jangiri Design:
Ingredients:
1 Cup All-purpose Flour [ sifted ].
1 tsp Baking powder [ sifted ].
1 Cup Sugar [ divided into 3/4 cup and 1/4 cup ].
1/4 tsp Salt.
1/4 tsp Salt.
3 Egg yolks separated.
2 Egg whites Separated.
1/4 Cup water.
2 tsp vanilla Extract
Method:
Combine all the dry ingredients [flour, baking powder and salt] into a bowl and mix well.
Beat 3 egg yolks at high speed for about 1 minute.
Add 3/4 cup sugar into the yolk mixture and beat for about 5 minutes until the yolk mixturethickens.
Mix 2tsp vanilla extract and 1/4 cup water to the mixture beating at low speed.
Add the dry ingredients to the yolk mixture beating constantly until a thick batter is formed.keep it aside.
Now add the egg whites in a separate bowl and beat them until they are foamy.
Add rest of the sugar to the whites till they come to a form.
Stir one fourth of the white mixture to batter.Now gently fold in rest of the white mixture into the batter.
Pour the batter into a greased pan.Bake at 350 degrees F for about 35 minutes or until thetoothpick inserted comes out clean.
Cool the cake completely and remove it from the pan.
Ingredients:
11/4 cup all-purpose flour
3 tbsp unsweetened cocoa powder
2 tsp baking powder
1 cup sugar
1 tsp vanilla extract
1/2 cup milk
1/2 cup oil
2 eggs
3 tbsp unsweetened cocoa powder
2 tsp baking powder
1 cup sugar
1 tsp vanilla extract
1/2 cup milk
1/2 cup oil
2 eggs
For Frosting:
2/3 cup heavy cream or whipping cream
9 oz semisweet chocolate
Method:
Method:
Cake
Preheat oven to 375' F.Grease and flour 8-inch cake pan,keep it aside.
Sieve flour,bakingpowder and cocoapowder into a bowl.Add in sugar,milk,eggs,oil and vanilla extract to the mixture.
With a blender , combine the mixture into a smooth batter.pour the batter into a cake pan and bake for 20-30 mins .
After the cake is cooled , slice it through the middle to make two layers .( easier if cooled in fridge ).
Frosting
Heat heavy cream in a sauce pan until it comes to a boil , remove from heat.
Add in the semisweet chocolate , stir until smooth and let it cool down until it thickens , if needed in the fridge.
Use 1/3 rd of the frosting between two layers , 1/3 on the top and rest around the cake. Put in the fridge for 1 hour or till the frosting thickens.
Use 1/3 rd of the frosting between two layers , 1/3 on the top and rest around the cake. Put in the fridge for 1 hour or till the frosting thickens.
Cake should be kept in room temperature before serving.
