Monday, July 27, 2009

July Daring Baker's challenge Milanos and Mallows

Milanos and Mallows
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. Thanks for such a fun challenge!

Having made Marshmallows many time before we tried the milano cookie first. They were very easy to make and delicious to eat. We did tweak the recipe slightly on our second batch by adding 1/4 cup more flour, this made them more like the original cookie.

As you can see they looked like the real deal.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 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:

• 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.

Next we made the mallow cookies. We were sure these would be a winner, because we love homemade marshmallows, but as it turns out these cookies were a big disappointment. The marshmallows were much chewier that those we usually make and the biscuits were a bit bland. All in all, for the amount of work required, this recipe is not a keeper. Also we found that the quantities we produced did not match with those predicted by the recipe, we had many more cookies than marshmallows.

Waiting for chocolate

The wait is over
Cute, but not tasty!

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

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

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Tuesday, July 14, 2009

Peach Kuchen

Peach Kuchen

  • 1 1/2 cup flour
  • 1/2 teaspoon salt
  • 3 oz. cold butter
  • 1 oz. cold shortening
  • 2 tablespoons plus 1/3 cup sour cream
  • 3 egg yolks
  • 1 cup granulated sugar
  • 1 to 1 1/2 pound fresh ripe peaches, peeled, pitted and thickly sliced.
Preheat oven to 375F
1. In the food processor, using metal blade, process 1 1/4 cups of flour, 1/4 teaspoon salt, butter and shortening until crumbly. Add two tablespoon sour cream and let machine run until the dough forms a ball.
2. Press dough into a tart pan. Bake 20 minutes or until lightly browned. Let cool while making the filing.
Reduce oven temperature to 350F.
3. In food processor using metal blade, process the egg yolks, 1/3 cup sour cream, 1/4 cup flour, sugar and 1/4 tsp. salt for 5 seconds. Scrape down the sides of the bowl and process about 10 seconds.
4. Pour 2/3 of custard mixture into prepared crust. Arrange the peaches on top of the crust. Pour remaining custard over the peaches.
5.Bake for 40 to 50 minutes, or until custard is set and top is lightly browned.
printable recipe
Add flour, salt, butter and shortening to bowl of food processor

Pulse until crumbly

Add sour cream and pulse to form ball of dough.

Press into 9 inch tart pan . Bake @ 375F. for 20 minutes.

Mix remaining flour, sugar,sour cream and egg yolks in bowl of food processor, pulse.

Pour into baked and cooled crust

Top with sliced peaches.

Bake @ 375F. for 40-50 minutes. Cool and eat!

Monday, July 6, 2009

Sliders and Fries

Thanks to Bakerella for the inspiration. These were fun and easy to make. Both cake recipes were from Martha Stewart's new Cupcake book."Yellow Buttermilk Cupcakes" for the buns (fill them only half full) and "Devil's Food Cupcakes", baked in a half sheet pan and cut with a biscuit cutter for the meat patties and for the condiments butter cream frosting.The Fries are a basic sugar cookies from Betty Crocker's Cooky Book.