Sunday, December 27, 2009

Daring Bakers, December: A Gingerbread House

Once again, it's Daring Bakers time! At the beginning of the month--a secret recipe! At the end--the reveal!

The December 2009 Daring Bakers’ challenge was brought to you by Anna of Very Small Anna and Y of Lemonpi. They chose to challenge Daring Bakers’ everywhere to bake and assemble a gingerbread house from scratch. They chose recipes from Good Housekeeping and from The Great Scandinavian Baking Book as the challenge recipes.

I used Y's recipe, which is linked above. And I'll preface by saying that I'm a pretty grinchy gingerbreadist.

I saw a cute design on the Good Housekeeping website. It featured at tall, sloping roof, so I incorporated that and kept the rest simple.
Daring Bakers December: Gingerbread House

I'll admit. I don't like gingerbread. The kits might be fun, but I've never had much luck, baking one up from scratch. It's not the building aspect, either. I studied architecture in high school and college, and had to make many architectural models. I do, however, remember hearing some wise old professors warn us aspiring architects: "Never use gingerbread to build architectural models--it doesn't work well." Okay, that's a lie. Although there were points during this process when I wanted to stop and use chipboard covered in royal icing to finish this recipe. And it was hard at times to not use some mighty grinchy language, like when rolling out the initially stiff, crumbly dough. Or prying delicate pieces off the bottom of the baking sheet. Or trying to assemble those same pieces and watching them shatter to dust in my hands, leaving my wondering if icing could fix THAT problem.

Daring Bakers December: Gingerbread House
Here's the template I used. I didn't want to make it too big, and the final house is only about 9 inches tall.

Daring Bakers December: Gingerbread House
The dough rolled out into the pan, as directed by the recipe. At first, the hunk of dough crumbled, which was discouraging (*cue more grinchy language*), but after beating it with my French rolling pin for about 5 minutes, it started to "relax" and do what mama told it, like a good little dough.

Daring Bakers December: Gingerbread House
I made the dough a few days before I actually baked it. I think the long resting time in the fridge dried it out quite a bit, so it baked up brittle and cracked at parts. In addition, one of the big pieces buckled as a bubble built up under it, rounding it up. (Argh, razzum frazzum.) It also stuck to the cookie sheet, but the recipe said not to grease the pan or use parchment paper. So I didn't. Ok, at one point, while baking the roof, I did use parchment, and it came up like a charm. Anyway, I hid the cracks using a load of icing, and whatever appropriate foodstuffs I could drag out of the ill-stocked-for-gingerbreading cupboards.

I'll pause here and say that the only other time I've made a gingerbread house was in cooking school, during Classical Desserts class. It sucked butt. Our chef-instructor, who was subbing in and not really a pastry chef, had us roll out ginormous house pieces (almost a foot tall at their longest points) out on floured benches, then move them to our baking sheets. Big mistake. We deformed the pieces in transit; we should've rolled them out on the sheets. Then the giant pieces would keep falling because each weighed about 20 pounds, and royal icing, while mighty, is not THAT mighty. Pieces would fall, break, we'd try to repair them with more icing, that would also fail. Basically, at best, we ended up with gingerbread dilapidation--holiday shacks. The Fall of the House of Ginger. Thus, I went into this project already soured on it.

Daring Bakers December: Gingerbread House
I was hoping the gingerbread would be at least a little pliable fresh out of the oven so I could curve it over the roofline, but it came out already hard, so I just used slats. I was able to turn some of the bigger roof pieces, which I'd baked on parchment (just as an experiment) into slats, but many of them shattered. I baked more, sans parchment, and those stuck to the sheet (I never learn), and several broke. I used what was left and what I could repair, so it's not the smoothest-looking roofline, but you get the steep, sloping message.

Daring Bakers December: Gingerbread House
I filled the slats in with royal icing. Wah-lah!

-I'm not sure why the recipe doesn't talk about parchment, but if you bake this recipe, I highly recommend using it.

-Don't wait too long to bake the dough after making it. It can rest overnight, but in my case, I feel like it dried out too much before I baked it. I baked the walls more than 2 days after making the dough, and the roof, the day after that.

-Make sure you roll the dough out evenly, or some parts will be too thin and bake up brittle and dark. I'd also start checking for doneness a bit early.

-I was pretty sure I wasn't going to eat the gingerbread (it's not that tasty, now that all is said and done), so I wish I'd used shortening instead of wasting good butter in the recipe.

-The royal icing in the recipe was a bit stiff, so I watered it down to varying levels, according to what I needed it for. A little bit of water goes a long way, so separate out what you need for a certain task, and add a drop at a time.

-Go in armed with ample amounts of candy decorations. I ended up just using what we had around the house--some old Jelly Bellies and chocolate rice krispie treats. It's humble, but I got what I asked for.

And that's this month's project! It's my first one in the new house, so I'm glad that I broke in the new house with a new house. Want to check out some gorgeous gingerbread from my fellow DBers? Click here.

Happy Holidays, jolly New Year, hip hop hurrah, and all that! I hope you're all in a safe, happy place, surrounded by loved ones during this chilly season!
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Monday, November 30, 2009

The BloggerAid Cook Book!

I'm proud to be a part of this project! I have a recipe and photo in it, and helped edit it.

The BloggerAid Cook Book

Available from createspace at

Recipes from bloggers around the world making a difference
By BloggerAid-CFF, Rhonda Renee, Mark Haak, Peter Georgakopoulos, Deeba Rajpal

Food does not simply nourish the body; food also celebrates what makes the world diverse, as well as, what unites us. The BloggerAid Cook Book is a collection of international recipes illustrating that we can work together and unite for a greater cause. The authors of this cookbook are food bloggers from around the world who have endeavored to make a difference by raising funds for the World Food Programme and encompassing their passion for "all things foodie" at the same time. Through these recipes they share their traditions and insatiable curiosity about new flavours. They pay tribute to the home cooking of our grandmothers, while celebrating the exoticism and richness of a world brought closer together by their hopes to make a difference. With recipes such as Tomato-Cheese Ravioli with Eggplant Sauce, Spicy Serundeng Tuna and Peanuts, Serrano Ham Paella with Oyster Mushrooms, Raspberry Mascarpone Bites and Triple Layer Orange-Passion Fruit Tart we are doing our part to say that bloggers can change the face of famine.

We chose the United Nations' World Food Programme (WFP) to receive the funds generated by the cookbook because of the wonderful work this organization does. The WFP has touched the lives of our members, many of whom are from countries where poverty is often a way of life. More specifically, 100% of BloggerAid's proceeds from the cookbook will benefit the WFP's School Meals Programme, which benefits an average of 22 million hungry children each year. School meals are important on many levels. In countries where school attendance is low, the promise of at least one nutritious meal each day boosts enrollment and promotes regular attendance.

This book is a virtual way for all of us, wherever we may be and however rich or poor we may be, to pull up a chair at the same table and share what we have.

Publication Date: Nov 10 2009
ISBN/EAN13: 1449561926 / 9781449561925
Page Count: 224
Binding Type: US Trade Paper
Trim Size: 8" x 10"
Language: English
Color: Full Color
Related Categories: Cooking / General
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Tuesday, October 27, 2009

Daring Bakers, October: Macaroons (Macarons)

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

The recipe is on Ami's blog here.

I love making macarons. I'm comfortable with them, especially now that I've figured out the piping and folding and whatnot (although the golf-ball-esque macarons in that last link are still good for a cozy laff). I'd never outright failed a macaron recipe. Until this one (if feet-free macarons that taste fine count as fail).

Daring Bakers, October: Macaro(o)ns
We were allowed to choose our own flavors, so I went with ginger macarons filled with honey fig curd.

Daring Bakers, October: macaro(o)ns
Or should I call them . . . Macawrongs!?

Daring Bakers, October: Macaro(o)ns
This is how I know I've whipped the egg whites just enough: stiff peaks, and it sticks to the bowl when I hold it up. Or how I know I've lost my mind, when I hold the bowl up like this and the egg whites slide out in a limp, sticky plop.

Daring Bakers, October: Macaro(o)ns
The directions, and many other macaron recipes, advise you to fold gently, but I'm not too very delicate. Ultimately, I want the batter to flatten just a bit after I pipe it so the macarons have a satin smooth top and are relatively flat, especially across the top. They won't look or sit right if they bake up domed, although if you're going for a meringue cookie, then dome away!

I knew the recipe wouldn't work out when, during the last bit of baking, the macrons didn't sprout feet. Usually, they spit feet out and look like Mr. Bubble within the first few minutes of baking. With these, not even the magic of Totoro could give these puppies feet. Sadness. =( I paced the kitchen like an expectant father, waiting for that proverbial bun to come out of the oven. It was actually pretty comical. After the fact, anyway. ;)

Daring Bakers, October: Macaro(o)ns
They also had a pitted surface, and the first batch wanted to stick to the silpat, which had never happened before. I baked the second batch a few minutes longer, and the macarons both released easily once they were cool, and they came up with shiny bottoms--like the top of the Chrysler Building!

Although they didn't look right, their taste was right on, and their texture was close enough--a crisp surface with a melt-in-your-mouth, but with a slight initial chew.

Daring Bakers, October: Macaro(o)ns
I forged on and made sandwich cookies with my honey fig curd. Use your favorite lemon curd recipe, and replace the lemon juice with some warmed fig preserves/jelly/puree, and cut up to half the sugar and replace it with honey. I just toss all of my ingredients into a double boiler and whisk away until it's thick and sticky.

1. Ultimately, I think temperature and cooking time affected these macarons' outcome. My go-to macaron recipe is David Lebovitz's French Chocolate Macaron Recipe, replacing the cocoa powder with more ground almond when I want a non-chocolate macaron. His recipe bakes the macarons for 15 to 18 minutes at 375; this recipe starts with 5 minutes at 200 degrees, then has you remove the macarons to heat the oven up to 375 where you replace and bake them for 7 to 8 minutes. I wonder if that initial low-temp blast is meant to set a "skin" on the macarons by drying them out. Other recipes do this by simply letting the piped macarons sit out for up to 30 minutes. Frankly, I've had luck just sliding them in, fresh out of the piping bag.

2. A lot of bakers swear by aged egg whites, which contain less moisture than fresh whites. Personally, I'd never experienced a noticeable difference, but I did use day-old egg whites, aged on the counter in a covered container (yes, scary, I know, but you can also age them in a covered container in the fridge as long as you promise to bring them up to room temp. before trying to whip them). If you want, you could add just a bit more of the dry ingredients to suck up moisture, but I'm not meticulous enough to work out that calculation.

3. Don't be afraid of the egg whites. If you underbeat them, they'll spread out too much; if you overbeat me, they'll be too dry and will turn to mud when you add your dry stuff. Beat them until they hold a stiff peak and are glossy. And you can hold your bowl up, even upside down, and they'll hold fast for about 30 seconds. By the time you've folded your dry stuff in, they'll spread out just a bit instead of staying in a dome, but they should stay round and then grow feet when you bake them. That is, if your macarons are the feet-growing type.

4. In retrospect, I wonder if I would've gotten better results (i.e., feet) if I'd measured by weight instead of volume. The batter may have been too wet to have much lift, and since I used a coarser meal instead of the finer almond flour (I always use meal since I can never find flour), I should've predicted that things might be "off." I typically do measure by weight, too, if weights are given, but I was in too big a hurry this time. Dopey excuse, since I had the scale out just the day before to make the curd!

5. Curds make for good filling, but they're not a stable filling and can gooze out, especially after awhile or you're in a warm environment (e.g., a hot kitchen). You can fold the curd into your favorite buttercream recipe. YOM. Go as much as one part curd to one part buttercream. Keep the curd chilly, but not after you're spread it into the macarons; fridging them will make them chewy, and that's not YOM.

Want to see some amazing flavor combos and beautiful macarons (some more beautiful inside than out, as per the recipe)? Click around our blogroll!
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Sunday, September 27, 2009

Daring Bakers, September: Vols-au-Vent

Once again, it's time for my Daring Bakers post! At the beginning of the month, the DBers are assigned a secret baking project, and at the end of the month, they post their results en masse!

The September 2009 Daring Bakers' Challenge has been chosen by Steph of a whisk and a spoon. Steph chose Vols-au-Vent, which we are pretty sure in French means, "After one bite we could die and go to heaven!"

The recipe is behind the link above.



Daring Bakers, September: Vols-au-Vent
Mine had beet salad with lemon vinaigrette as a starter . . .

Daring Bakers, September: Vols-au-Vent
. . . and banana sorbet with banana pudding as dessert. It worked.

Daring Bakers, September: Vols-au-Vent
Although the sludge of puddin' wasn't so cute. A lesson for next time! ;D

Daring Bakers, September: Vols-au-Vent
Here's the dimply dough, fresh out of the food processor, and scored so it will chill faster (I think. Or just to help you vent out any frustrations with some stabby stabby action.)

Daring Bakers, September: Vols-au-Vent
And here's the butter block that you'll encase with dough. It won't look all that different once it's on your hips after you consume it. HA! In all seriousness, this is the only laminated dough recipe I've ever followed that made me use such a thick block of dough, straight cold.

Daring Bakers, September: Vols-au-Vent
You just roll your dough into a square, and gift-wrap your butter block. Then howl in anguish as you start to roll it out and see cold, sharp butter bits piece and ooze through your dough and all over your nice granite counter tops. If/When that happens, just tamp some flour down onto the oozy butter, and keep rolling as if it doesn't bother you.

Daring Bakers, September: Vols-au-Vent
The hollows for the large and small vols-au-vent, along with lids for the small vols-au-vent (though some of my guests decided to chomp them as biscuits before dinner). I got the most mileage out of my dough this way.

Daring Bakers, September: Vols-au-Vent
Look upon my splurge: up until this project, I'd baked on silicone sheets, which are fine, but much heavier than Silpats. I bought a Silpat just for this project. Lay it over the top of your vols-au-vent to help them rise evenly. Otherwise, your vols-au-vent may go all wonky-slinky like.

Daring Bakers, September: Vols-au-Vent
Stack your scraps vertically, and roll it all down into a sheet to reuse. To freeze, just fold it into thirds and wrap it well, just like the puff pastry dough you get from the grocery.

Check out my fellow DBers' results by tracking them through our blogroll: click here
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Thursday, August 27, 2009

Daring Bakers, August: Dobos Torte

Oh, maaaaan! This is what I get for pushing the DB project off until, literally, the last day. I got it started late last night, then finished it this evening, moments before we're supposed to run out to catch a movie. It's rushed, and not my best, but I served it to some friends at a get-together, and it was tasty:

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar
and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caff├ęs of Vienna, Budapest, and Prague.

The recipe for this month's project is linked behind each hostesses' blog above.

Daring Bakers, August: Dobos Torte

Here are more photos and my baking notes after the jump.

I didn't want to make my cake too thin because I wanted more cake than buttercream. If I had a do-over, though, I would've paid better attention to spreading the batter evenly. Dobos Tortes are usually round, but the rectangular shaped suited the amount I wanted to make. The dropped corners show how much I misjudged the layers' thickness, though.
Daring Bakers, August: Dobos Torte

Before adding the butter, the chocolate mixture is thick and sticky. I wish it had stayed as such, since it seemed ready to slide off the cake. It didn't, but it did crack a bit after a night in the fridge and being brought up to room temp, and it seemed like the frosting wanted to break.
Daring Bakers, August: Dobos Torte

Once the sugar mixture starts to boil and I turned the heat to high, it only took a few minutes to achieve the amber color that meant the mixture would caramelize perfectly--harden to a crackly top, but without getting too dark.
Daring Bakers, August: Dobos Torte

I decided to skip the nut siding and props for the top caramelized layer. The top layer is instead propped with some leftover buttercream, and I used the leftover caramel to drizzle out some decorative siding.
Daring Bakers, August: Dobos Torte

I used Ghirardelli's bittersweet chocolate, but the frosting looks milky.
Daring Bakers, August: Dobos Torte

Daring Bakers, August: Dobos Torte

I actually preferred the clean look of the tort before I added the caramel sides.
Daring Bakers, August: Dobos Torte

The sliced torte, showing the five layers of vanilla sponge and dark chocolate buttercream, with the caramel layer on top.
Daring Bakers, August: Dobos Torte

This recipe was a bit more labor- and time-intensive than your run of the mill cake, but I had some shortcuts that helped me out when I finally decided to start working on the cake.

First off, I halved the recipe, since our get-together would only be with six people. It reduced very well.

I got most of it done two days before I needed it, starting with the buttercream, since the chocolate had to cool before adding the butter and the buttercream had to sit and thicken a bit before I could add it to the cake.

The butter that went into the buttercream needed to be room temperature so I could easily beat it into the chocolate. I forgot that I had only half a stick in the fridge and the rest in the freezer, so I nuked it in the microwave at 10% for 2 minutes. When it's just out of the fridge, I nuke it for 10% at 1 minute. It's the fastest way I know of to get butter to room temperature. To really speed it up, cube the butter into smaller chunks, which will allow you to nuke it for a shorter period of time.

As with any sponge cake, you have to be sure your egg whites are beaten well enough to stay poofy but not so much that they dry out. Beat the whites until you can turn the bowl of whites upside down and count to ten without them sliding out. I saw Rick Bayless do this on Top Chef Masters, beating the egg whites by hand, and it made me like him even more. One of my old pastry chef instructors taught me that if I had only had to do it by hand and had more than one balloon whisk available, I could hold 2 or 3 in one hand to beat the whites up much more quickly.

You can spread this cake batter quite thinly, but no matter how thickly you spread it, make sure you bake it long enough or the cake will be too moist. Moist cake isn't generally a problem until you get to sponge cake, which will end up sticky, and sticky sponge cake is difficult to work with when assembling a dessert like this.

Check out my fellow DBers' projects on our Blogroll!
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Wednesday, August 5, 2009

A Lovely Blog!

Blog awards are fun! Thanks to Amy over at CraftiFish for passing the Lovely Blog award down to me. I've taken almost a month to think of my favorite 15 lovely blogs. These are what I've come up with:

1. CraftiFish (Returning the favor--Amy shows her beautiful work here, as well as has a nice "weekly article" format where she writes on topics every week, often focusing on other fabulous vendors from around etsy and the rest of the Internet)

2. The Jolly Porter (I love his layout that shows all the things he loves, and he's a truly witty writer--his posts always leave me cracking up)

3. NieNie Dialogues (I fell in love with this one when I was buying my condo over 2 years ago--Nie puts beautiful touches over every inch of her house, and the clincher for me was what she did with some extra scrapbook paper against a yellow wall. It was easy to get caught up in wanting to follow her as she wrote about her love of life and everything in it, even on rough days. It took a turn when she was in an airplane accident that burned her over 80% of her body. She and her family are so amazing--in fact, The Jolly Porter is her brother!)

4. 101 Cookbooks (Good, healthy, natural food--Heidi's blog has been my source for years when I've wanted great recipes that made beautiful food)

5. The Girl Who Ate Everything (Funny as all get out, Robyn introduced me to some of my favorite food terminology, such as "nom" and "nom nom." I live vicariously through her blog as she eats her way around NYC)

6. Burnt Lumpia (As a fellow first-generation Filipino-American--meaning our parents are from the islands and we were born here--I'm always able to relate to Marvin's hilarious musings on growing up in a cross-culture household. He's getting in touch with his identity through food, and putting his own fabulous and talented spin on traditional Filipino grub)

7. Canelle et Vanille (My favorite blog for dessert eye candy, and my go-to girl for her citrus curd recipe)

8. Bent Objects (Funny, intensely creative and talented, kinda raunchy--one of my favorite spots throughout the week)

9. Kris’s Color Stripes (I could comb through her site for days. She takes images and objects, and turns them into color bars, like you could take your favorite childhood toy, find its colors, then take it to the Home Depot so you can buy paints based off it, then end up with, like, The Big Wheel Bedroom--very soothing)

10. Pain in the English (Nerd love here--it just speaks my language--ha!)

11. the affected provincial’s almanack (Allen literally finds the beauty and wonder around him and puts it out for all his readers to see. And he really is a gentle soul. Read his book!)

12. Tartlette (More yummy dessert eye candy)

13. Eating Asia (And food eye candy from afar--specifically, Southeast Asia--my parents' homeland. I love seeing how other cultures live and eat, and this blog helps me do that with amazing photography)

14. Borrowed Blue Photography (If I ever get married, or do anything important, or were found dead in the street--any way I could possibly be photographed, I'd want these photographers to capture it. I mean, if it had to be captured, and someone had to capture it. Or something.)

15. Design Sponge (More design goodness. I have zero knack for interior design, so I appreciate those who can do it that much more.)

To pass the award on, look no further than below the cut!
There be rules one must follow to board this ship:

1. Accept the award, post it on your blog together with the name of the person who has granted the award, and his or her blog link.
2. Pass the award to 15 other blogs that you’ve newly discovered.
3. Remember to contact the bloggers to let them know they have been chosen for this award.
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Monday, July 27, 2009

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies

It's here!

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.

You can find the recipes on Nicole's blog. I halved the recipes, but I still ended up with huge amounts of each type of cookie for some reason (something like quadruple what I should've ended up with).

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies
Milan(o)s are at the top/left, and the marshmallows cookies (heretofore known as "mallows," while I'll sometimes call the marshmallows themselves "marshies") are at the bottom/right.

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies
Piping mallows is fun!

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies
You don't have to dip the Milanos, but what chocolate-filled cookie couldn't use just a little more chocolate? None, I say! Dunk them all! TWICE!

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies
Or just drizzle it on. I call this particular technique "delicizzle."

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies
Ah, the trouble with dipping is that it shows all your flaws--every dimple and crack. But it's chocolate, you just love it more! I'd dip myself in chocolate to be loved like that. I used a fork to dip, counted to ten while I held each cookie over the bowl so a lot of the excess would drizzle off, then set each cookie back down on the parchment. It's a bit more time-consuming, and ten seconds times times something like 70 cookies makes 700 seconds--almost 12 minutes I could've spent on Facebook! It was worth it--I didn't end up with a lake of chocolate melding all my cookies together. ;)

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies
Dark chocolate sure looks pretty on a white plate.

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies
The Milanos were yummy--crisp, orangy, chocolaty, and not too sweet--just enough of everything. I made these about half the size of the Pepperidge Farm version, which is not to say that I ate twice as many . . . (more like thrice).

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies
I wasn't the hugest marshmallow fan until I realized that those store-bought marshies gave all marshies a bad name. Fresh, homemade marshmallows melt in your mouth. Even though these are made just about entirely of sugar, they're not as sweet as store-bought. They are sweet, though, so give the kiddies only a couple a time, or else you'll have to tie a string to them so they don't flee in a glucose-given frenzy. Good times! The cookies, laced with cinnamon, are tasty!

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies

The Milan(o) batter pipes out thickly, but spreads out thinly, very much like tuilles! I bet roundies would be nice, but practice a few times so you know your piping skills are sharp enough to make very round cookies--otherwise, you'll have amoebas.

I had leftover marshmallow, so I poured the rest into a tupperware and let it set. The next day, you can cut them apart with kitchen shears. This recipe was a bit too sticky to use a knife on. Toss each marshie in powdered sugar so they don't stick together, or toss it straightaway into a mug of hot chocolate. Nom!

Pipe the marshmallow as soon as you can so you get a nice teardrop shape. While this mix does stay thickly viscous for quite awhile, it does stiffen the longer it sits. Wonderfully, the mallows do melt in your mouth, no matter how long the cookies sit around, even in the fridge!

In the summer heat, the chocolate coatings didn't want to harden, so I just put them in the fridge. I stored the leftovers in the fridge, too. This had the added benefit of keeping the Milanos nice and crisp--don't worry, they don't get crackly crumbly crisp!

Daring Bakers, July: Chocolate Covered Marshmallow Cookies and Milan Cookies

Want to see more? Check out my delicious fellow Daring Bakers from our blogroll!
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