Another DB Challenge marks another month in the Food Blog world for Nosh and Tell! Too bad I’m a little late posting this month’s challenge but better late than never, right? This month’s challenge was focused on cookies! Not just any cookies, but cookies that you would normally find in the grocery: Milan(os) and Mallow(mars). I put off baking these until the last minute because I was a little intimidated, as I normally am with the challenges, but again I had a great time with these!
The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She choseChocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.
The challenge included both cookies but we had the option of making one or both. I chose to do both…rather unsuccessfully I might add! Tasty, but not executed perfectly. The Mallow cookies came out absolutely delicious. Having the homemade cookie base made a world of difference with these. I snuck a bite of just the plain cookie sans marshmallow and chocolate glaze and the cinnamon adds such a nice flavor. Then when you add on the mallow and chocolate it’s like an explosion of awesome sweet flavors in your mouth! Everyone really enjoyed these. Now moving on to the Milan cookies, basically Milanos. Yeah these didn’t really happen for me. I made them and put them on the cookie sheet, into the oven, checked on them a few minutes later and I had a cookie sheet covered in milano liquid. It kinda looked like one gigantic pancake had spread out on my cookie sheet. I’m not so good at damage control so I just kinda left them in the oven and figured I’d cut out circles when I took them out of the oven. Then my smoke alarm went off. Oops! I still had cookie batter left (I say batter not dough because it way more liquidy) so I poured it into a 8×8 square pan and stuck that in the oven next. I didn’t wanna set the smoke alarm off again, I have an irrational fear of being the cause of a building wide evacuation due to a false fire alarm. Genius idea. I made Milano Bars! I made the rest of the batter into the bar base, then made the chocolate center as normal which was to die for, then scraped off the cookies that had spread out on the cookie sheet and placed it over the chocolate later. Let the pan sit for a while and voila! Milano Bars! So I didn’t quite follow the challenge rules on this one but sometimes you gotta live on the wild side, or in my case the safe side since I was trying to avoid further smoke alarm irritation.
Overall I really enjoyed this challenge and was happy that my little disaster turned into a great discovery of bars. And I think I ate about 50 mallow cookies. Sorry for the lack of pictures, all of the cookies got eaten before I could take them! Like actually that tiny piece of a Milano Bar was the only thing left, they were real good. I’m going to try and explain how I made the milano bars but since they came from a mistake I’m not quite sure I’ll be able to give the most detailed instructions.
Mallows (Chocolate Covered Marshmallow Cookies)
Recipe courtesy of Gale Gand, from the Food Network Website
Serves 2 dozen cookies (mine made more like 4 dozen)
3 cups all purpose flour
1/2 cup white sugar
1/2 tsp salt
3/4 tsp baking powder
3/8 tsp baking soda
1/2 tsp ground cinnamon
12 tbsp (1 1/2 sticks) unsalted butter
3 eggs, whisked together
Homemade marshmallows or store bought marshmallows cut in half
Melt 12 oz semisweet chocolate and 2 oz cocoa butter or vegetable oil together in the top of a double boiler. Stir until smooth.
In a mixer blend the dry ingredients. On low speed add butter and mix until sandy. Add the eggs and mix until combined. Form the dough into a disk, wrap with clingform or parchment and refrigerate for at least 1 hour and up to 3 days.
Grease or line a cookie sheet(s) with parchment paper. Preheat oven to 375 degrees F.
Roll out the dough to 1/8 inch thickness on a lightly floured surface. Use a 1-1 1/2 inch cookie cutter to cut out small circles of dough. Transfer circles to prepared cookie sheet and bake for 10 minutes or until light golden brown. Cool to room temp.
Pipe a kiss of marshmallow onto each cookie, let sit at room temp for 2 hours. If using store bought marshmallows cut a large marshmallow in half and place on cookie base. Heat in a preheated 350 degree F oven to slump the marshmallow. It will expand and brown a little. Let cool then proceed with chocolate glaze.
One at a time drop the marshmallow topped cookies into the hot chocolate glaze. Lift out with a fork and let excess drop back into the bowl. Place on prepared pan and let sit at room temperature until the coating is firm–about 1-2 hours.
Adapted from Gale Gand’s recipe on the Food Network website
12 tbsp (1 1/2 sticks) unsalted butter, softened
2 1/2 cups powdered sugar
7/8 cup egg whites (from about 6 eggs)
2 tbsp vanilla extract
2 tbsp lemon extract
1 1/2 cups all purpose flour
1/2 cup heavy cream
8 oz semisweet chocolate, chopped
1 orange, zested
In a mixer cream the butter and sugar. Add the egg whites gradually then mix in both extracts. Add the flour and mix until just well mixed. Here’s where I’m gonna adapt the instructions a bit. On one prepared cookie sheet, scoop batter out in rounded teaspoons about an inch apart. Bake in a preheated 350 degree oven for about 10 minutes or until light golden brown around the edges. With the rest of the dough pour into 8×8 square pan and bake in a 350 degree oven for about 12 minutes. Let cool in pan.
To make filling, scald the heavy cream in a small saucepan over medium flame. Pour the hot cream over chocolate in a bowl and whisk to melt chocolate. Add zest and blend well.
Pour filling over Milano bar base. Take the cookies on the cookie sheet, break up and place over chocolate filling layer. Let sit for at least an hour.