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

Notes:
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!

10 comments:

Karen said...

Your marshmallow cookies look great! And nice job on the dipping :P

Pontch said...

What a great job
both cookies looks amazing.

Lisa Michelle said...

Gorgeous cookies and photos. I'm with you on every little marshmallow imperfection showing once they're dipped. They looked better prior to dipping for me..LOL However, I think yours look perfect!

Julie (Willow Bird Baking) said...

Your mallows are so smooth and beautiful! And I love the naked photos of them as well -- scandalous marshmallow!

Jo said...

Great job on your challenge and I like how you've dipped the milans.

Angela said...

Beautiful cookies and photos! Your chocolate looks so lusciously glossy and smooth...yum!

Anula said...

Love both - cookies and mallows! They look so pretty and delicious :) You didi a gret job!

Marvin said...

I love orange milanos! It never even occurred to me that they can be made at home. And I'm a fan of your delicizzle technique.

Julie said...

Thanks, everyone!

Marvin, delicizzle also works with seared items. It's all a matter of context. ;)

Lauren said...

Ooo - All of your cookies look wonderful =D. I love your presentation!