Pumpkin Spice Marshmallows

I’m not a big fan of marshmallows, but, I have pondered making them from scratch because I like the challenge of making different things. I finally decided to give it a try and make them as part of a gift for a dear friend and since she’s a pumpkin/pumpkin spice fan I decided to challenge myself even further and make Pumpkin Spice Marshmallows.

In the bowl of my stand mixer I combined 3 packets of unflavored gelatin with a half cup of water. I stirred it together and let it sit so the mixture could bloom while I made the syrup.

In a saucepan, I combined granulated sugar, corn syrup, salt and water and brought it to a boil without stirring – stirring could cause the mixture to crystalize. Once the syrup reached 240 F I slowly poured it into the gelatin mixture with the mixer running on low. Once I added all of the syrup I turned the speed to high (8 on my KitchenAid Stand Mixer) and whisked it for 12 minutes.

While the mixture didn’t look like much at first, soon enough, about 5 minutes in, it began to resemble something that could ultimately become marshmallows. And, after the full 12 minutes I was so elated I could have done a happy dance if it wasn’t for the fact that I wanted to transfer the marshmallows to my prepared pan ASAP.

This wasn’t as easy as just spreading it with a spatula though. Because the mixture was thick and sticky I rubbed my hands with vegetable oil in order to smooth and stretch it into the dish.

I let the marshmallows cure in the pan on my counter for 24 hours and then sliced them using a pizza slicer. I then coated each of the marshmallows in a coating of corn starch, powdered sugar and pumpkin pie spice. In the directions below I include directions on making your own pumpkin pie spice, but, you could easily just use store-bought if you have it on hand.

Of course I tried these before packing them up and mailing them and I must say and of course it’s no surprise, homemade marshmallows are so much better. I didn’t get the funny aftertaste I usually get with store bought ones.

Pumpkin Spice Marshmallows

Ingredients:

3 packs of unflavored gelatin

1 cup water (divided)

1 1/2 cups white granulated sugar

1 cup light corn syrup

1/2 teaspoon salt

1 1/2 teaspoons vanilla extract

1/2 cup cornstarch

1 cup powdered sugar

 

Pumpkin Pie Spice:

2 tablespoons cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground ginger

1 1/2 teaspoons allspice

 

Directions:

In the bowl of a stand mixer, add the gelatin and 1/2 cup of water. Stir together and let sit while you make the sugar mixture.

In a small saucepan, combine the granulated sugar, corn syrup, salt and the remaining 1/2 cup of water. Let it come to a boil over medium-high heat. Do not stir, or the mixture will crystalize. Clip a candy thermometer to the pot and once the temperature of the syrup reaches 240 F remove the syrup from the heat.

With the mixer on low and using the whisk attachment, slowly pour the syrup mixture into to the gelatin mixture. Once all of the syrup has been added raise the speed of the mixer to high and beat for 12 minutes.

Meanwhile, make the pumpkin pie spice by combining all of the spices in a small bowl, set aside.

In a medium bowl combine the cornstarch, powdered sugar and 1 tablespoon of the pumpkin pie spice. Stir to combine. This will be the coating for the marshmallows.

Dampen a paper towel with vegetable oil and spread the oil all over the inside of a 9×13 inch baking dish. Once the entire dish has been coated, sprinkle a few tablespoons of the powdered sugar mixture into the pan and move it around so the dish is coated.

When the marshmallow fluff has been beating for 11 minutes add in the vanilla extract and teaspoons of pumpkin pie seasoning. .

Once the marshmallow is done beating transfer it to the prepared baking dish and use a spatula to smooth the top.

Using a sifter or sieve, cover the top of the marshmallows with a light coating of the powdered sugar mixture.

Let the marshmallows sit out on your counter for at least 4 hours or overnight. I let mine sit out for 24 hours.

When they are done, sprinkle some of the coating onto your counter and turn the marshmallows out and slice with a knife or a pizza cutter.

Add the marshmallows to the bowl with the powdered sugar mixture to coat them.

Once all of the marshmallows have been coated store for a few weeks in a Ziploc bag or Tupperware.

Keep the extra powdered sugar mixture. After sitting for a few days, the marshmallows will absorb the coating, just toss them in the mixture once again.

Recipe from The Garlic Diaries

S’mores Icebox Cake

Happy National S’mores Day! Isn’t it insane how there’s a day for everything?!?! Today is also National Lazy Day so if you feel like doing nothing you have a decent excuse. And if you want to prepare yourself for tomorrow… August 11th is National Son’s and Daughter’s Day, National President Joke Day and National Raspberry Bombe Day. And if you are so incline to go further than that check out the National Day Calendar website. So, would you believe that even though I have been sharing s’mores related desserts on my blog for the past couple of years I had never had a s’more until this past weekend? I can’t really say why, maybe it’s because I have never been camping, but, that’s not a good excuse. Truth is, I don’t care for marshmallows that much. But, after making this cake I realized that I like toasted marshmallows! I guess it’s like toasting bread, somehow it just tastes better that way.

Before assembling the cake I made ganache, chocolate whipped cream and marshmallow whipped cream. In case you are wondering at the moment and you can’t wait to get to the directions, to make the marshmallow whipped cream I roasted marshmallows in the oven under the broiler, let them cool and then whipped them with heavy cream. I am beginning to learn that you can make any type of whipped cream. I recently came across a recipe with coconut whipped cream using just the coconut solids from a refrigerated can of coconut milk. It’s essentially a vegan version of whipped cream, but, nonetheless I really want to try it.

Next, I assembled the cake. After lining a 9×5 loaf pan with plastic wrap – leaving an overhang on the long sides – I placed a single layer of chocolate graham crackers along the bottom. Breaking the pieces as necessary. Now, I am sure if you want more of an “authentic” s’mores flavor you could swap out the chocolate graham crackers for honey (or cinnamon) flavored ones. Truth be told, these chocolate graham crackers aren’t available everywhere. And did know they make vanilla ones now? I am really hoping this isn’t going to become like M&M’s or Oreos where there are more flavors than you can name or remember. Back to the cake though… Once I had a layer of graham crackers I then spread half of the marshmallow whipped cream over them and drizzled it with a few tablespoons of the chocolate ganache.

I repeated the layers again this time with the chocolate whipped cream, and then another with the marshmallow whipped cream and one last one with the chocolate whipped cream. Finally, I topped it with a layer of the graham crackers. I folded the overhanging plastic wrap over the cake and refrigerated it overnight. I also placed the remaining ganache in the fridge as well. And, I placed 2 whole graham crackers in a Ziploc bag and crushed them with a rolling pin until they were fine crumbs.

The next day, before removing the cake from the fridge, I heated the ganache in the microwave until it was pourable and let it cool for an hour. I also cut 9 marshmallows in half and placed them on a greased baking sheet in a tight 3-by-6 rectangle and broiled them until they were toasted and bubbling. I also let this cool for an hour.

To finish the cake, I inverted it onto a platter and then pressed the chocolate crumbs onto the sides of it. I poured the leftover ganache over the top and spread it into a thin layer – allowing the excess to fall over the sides of the cake. And finally, I removed the marshmallow rectangle from the baking sheet and placed it on top of the cake. And there you have it, a S’mores Icebox Cake.

And you can see after slicing it the layers were distinct. This cake was a hit… especially those roasted marshmallows. My favorite part! I think if I make this again I will opt to use the honey or cinnamon graham crackers just so that the chocolate isn’t the focal point of the cake.

Here are some more s’mores related desserts:

S’mores Stuffed Chocolate Chip Cookies

S’mores Brownies 

Malted S’mores Ice Cream

 

S'mores Icebox Cake

Ingredients:

4 ounces milk chocolate, finely chopped

2 1/2 cups heavy cream

24 marshmallows

3 tablespoons unsweetened Dutch-process cocoa powder

3 tablespoons confectioners’ sugar

16-18 whole chocolate graham crackers

unsalted butter, for the baking sheet

 

Directions:

Preheat the broiler.

Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup of heavy cream to a simmer in a small saucepan. Pour over the chocolate and let stand for 5 minutes until stirring until smooth. Set aside to cool.

Butter a baking sheet, then arrange 15 marshmallows on the baking sheet. Broil until toasted and bubbling, 30 second to 1 minute. Set aside to cool.

Combine 1 cup heavy cream, the cocoa powder and confectioners’ sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form.

Combine the remaining 1 cup heavy cream and the broiled marshmallows in another medium and beat with a mixer on medium speed until stiff peaks form. Don’t worry if bits of marshmallow remain.

Line a 9×5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of chocolate graham crackers, break the crackers to fit as needed. Spread half of the marshmallow mixture over the graham crackers and drizzle with 2 tablespoons of the chocolate ganache. Repeat this step, but using the chocolate whipped cream instead of the marshmallow one.  Repeat again using the marshmallow whipped cream and then finally the chocolate whipped cream. Top with a layer of graham crackers and then wrap the overhanging plastic wrap over the cake and refrigerate for at least 6 hours or overnight.

Crush the remaining graham crackers into finely ground crumbs by placing them in a resealable plastic bag and rolling them with a rolling pin, set aside. Place the remaining ganache in the refrigerator.

About an hour before serving preheat the broiler. Warm the reserved ganache in the microwave until pourable and set aside for an hour to cool. Butter a baking sheet and cut the remaining 9 marshmallows in half and arrange them on the baking sheet in a tight 3 x 6 rectangle – the marshmallows should be touching. Broil until toasted and bubbling and then let cool for an hour.

Invert the cake onto a platter, discard the plastic wrap and press the graham cracker crumbs onto the sides of the cake. Pour the ganache over the cake and spread into a thin layer letting the it drip down the sides. Finally, remove the toasted marshmallow rectangle in one piece and place on top of the cake.

Recipe from Food Network

S’mores Brownies

I hope you are all having a wonderful summer thus far! Today I have a treat for you that is perfect for these summer days, a spin on a favorite campfire treat… S’mores Brownies.

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I began by spraying a 9 x 13 inch pan with cooking spray and lining it with graham crackers.

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Next, I made my brownie batter and poured it right over the graham crackers…

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And then baked it in a pre-heated 325 F oven for 40 minutes, until a cake tester inserted in the middle came out almost clean.

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I then switched my oven to the broiler setting and topped the brownie with mini marshmallows, chocolate chips and crushed graham crackers and placed it back in the oven for just about a minute until the marshmallows began to brown.

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I let the brownie cool on a wire rack and then transferred it to a cutting board to slice it. The key is to make sure the brownies have completely cooled before slicing into them, if you slice them too soon you will have a marshmallow mess as they will still be warm and gooey and the brownies will fall apart as they won’t have had enough time to set. I speak from experience on the latter.

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These brownies were perfect! The texture was spot-on… Not cakelike or too dense. And while you may think that the addition of the marshmallows and chocolate chips on top would make them too sweet, the opposite is true, it enhanced the flavor of the chocolate in the brownies. And let’s not forget the graham crackers on the bottom, they incorporated nicely into the brownie and while you may think they would get crispier when baked they actually provided a soft base to the brownies, sort of like a built-in plate. Overall, all of these flavors and textures worked together perfectly; just like your regular S’mores does.

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S’mores Brownies

Makes 12 Brownies

 Ingredients:

10 graham crackers

3 cups mini marshmallows

2 cups semi-sweet chocolate chips, plus an additional 1/2 cup for the topping

1 stick unsalted butter

3/4 cup granulated sugar

3/4 cup light brown sugar

4 eggs

1 teaspoon vanilla extract

1 cup flour

1/2 teaspoon salt

Directions:

Preheat the oven to 325 F. Spray a 9 x 13 inch pan with cooking spray and line it with graham crackers.

In a medium saucepan melt 2 cups of the chocolate chips with the stick of butter over low heat, stirring frequently.

Once the chocolate chips and butter have melted remove from the heat and whisk in the granulate sugar and light brown sugar, cool slightly.

Whisk in the eggs, one at a time and then the vanilla extract.

Stir in the flour and salt and pour the batter over the graham crackers.

Bake for 40 – 45 minutes, until a tester inserted in the middle come out almost clean.

Remove the pan from the oven and set the oven to the broiler setting. Top the brownie with the mini marshmallows, and the remaining chocolate chips and graham crackers – crush the graham crackers. Place the pan back in the oven for 30 – 60 seconds, until the marshmallows begin to brown. Remove from the oven and transfer to a wire rack to cool completely. Once cooled transfer the brownie to a cutting board and slice into 12 pieces.

Frozen Themed Birthday Cake

Oh, where to go begin! So, unless you have been completely unplugged from the world for the past year or so you most definitely have heard of Disney’s Frozen and the two heroine sisters of the movie, Elsa & Anna. At some point you must have also heard the song “Let It Go,” or the more playful “Do You Want To Build A Snowman?” Hence it came as no surprise that when the time came to make a birthday cake for a friend’s daughter the theme would be Frozen. This cake and post is a special one as well since it marks my blog’s third blogiversary! It all started with a 2nd birthday cake for the same little girl this cake was intended for in the shape of Elmo’s head and ever since I have been blogging about other delicious treats I have made and some lovely knitted/crocheted items and handmade jewelry. But, I digress, back to Frozen. By far this was the most ambitious cake I have ever made and required numerous steps over the course of a few days.

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On the first day I made sky blue and violet marshmallow fondant. Thankfully I had done a test run of the process a few weeks prior so I pretty much knew what to do and what consistency the fondant needed to be. I lightly coated the fondant with shortening and wrapped it tightly in clear wrap and then placed it in a Ziploc bag to ensure it wouldn’t dry out. I then put it in the refrigerator so it could “rest.”

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I also made some white chocolate and dark chocolate molds of snowflakes, the number 5 and plaques by melting Wilton candy melts and pouring the melted chocolate into the molds and refrigerating them for at least 15 minutes and then tapping them out on my counter.

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The following day I made hard candy by dissolving sugar in water and light corn syrup by stirring it over medium heat. Once the sugar was dissolved I raised the heat to high and brought the mixture to a boil without stirring it to a temperature of 300 F.

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Once it reached 300 F I added a few drops of blue dye to the mixture and poured it into a greased rimmed cookie sheet and placed it in the refrigerator until it hardened – about an hour.

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I then unmolded the hard candy onto a sheet of wax paper and broke it into pieces so I could use it as a cake topper for Elsa’s ice castle.

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With all of the decorative pieces done it was finally time to bake the cakes. I started with baking the larger of the two cakes – a three-layer 9 inch chocolate cake. The recipe I was following was for a two-layer cake so I whipped up the batter twice and for the second batch I baked one layer and 12 cupcakes.

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For the smaller of the two cakes I baked a two-layer 6 inch yellow cake.

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Once I leveled the cakes I frosted the layers and the sides and tops of both cakes with chocolate frosting. I placed both cakes in the refrigerator overnight so the frosting could harden.

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The next day it was finally time to put the entire cake together! I began by rolling out the sky blue fondant…

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Which I used to cover the 6 inch yellow cake. After rolling out the violet fondant I covered the larger chocolate cake. I did end up with an air bubble on the blue cake and while at first I was upset and frustrated with it I soon realized it wouldn’t be a big a deal as I was going to mask it with the candy pieces and figurines.

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Then it was on to decorating… I wrapped the bottom of both cakes with silver speckled ribbon which I attached to the cake with double-sided tape. Next I attached the smaller chocolate snowflakes to the cake with small dabs of vanilla frosting – I rested the larger snowflakes against the cake. To create the ice castle I pushed down a few pieces of the hard candy onto the top of the smaller cake. And finally I placed the Frozen figurines – which I was lucky enough to find on the Disney Store’s website as they were sold out in all stores – on the cake.

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Here’s a close-up of the top tier of the cake…

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And after carefully transporting the cake – thankfully I wasn’t driving too far – without any of the decorations on it but the small snowflakes I “glued” on  I reassembled the entire cake to perfection once again!

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And of course there were Frozen themed cupcakes that I baked in Frozen themed cupcake liners and then topped them with white decorative sugar and a chocolate snowflake!

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This cake was a hit in appearance and as this picture suggests (and I can attest to as well) in taste!

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And if you are wondering, yes, all of this work was worth it! The Birthday Girl was absolutely thrilled with her cake and she enjoyed a nice slice of the chocolate cake!

 

Marshmallow Fondant

Ingredients:

1 package (16 ounces) white mini marshmallows

2-5 tablespoons water

2 pounds (about 8 cups) sifted confectioners’ sugar

1/2 cup solid vegetable shortening

Directions:

1. To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

2. Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

3. It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

4. When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

5. To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

 

Chocolate Cake

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan(s)

3/4 cup unsweetened cocoa powder, spooned and leveled, plus more for the pan(s)

2 cups all-purpose flour, spooned and leveled

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 1/2 cups sugar

2 teaspoons pure vanilla extract

3 large eggs, at room temperature

1 1/2 cups whole milk

Directions:

1. Heat oven to 350°F. Butter the pans, line the bottoms with parchment, butter again, and dust with cocoa, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.

2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.

3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).

4. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean – approximately 25 to 30 minutes for two 9-inch rounds. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.

 

Yellow Cake

Ingredients:

1 cup cake flour

1/2 teaspoon baking powder

1/8 teaspoon salt

3/4 cups (1 1/2 sticks) unsalted butter

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

Directions:

1. Preheat the oven to 350° F. Butter and flour two 6-inch round cake pans and knock out the excess flour.

2. Sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer on medium speed, beat the butter until soft and creamy. Add the sugar and continue beating until the mixture is light and fluffy, 2-3 minutes. (If you’re using the organic sugar, the texture of your mixture will be quite gritty.) Beat in the eggs, one at a time. Add the vanilla. On low speed, gradually add the dry ingredients until thoroughly blended.

3. Spoon equal amounts of batter into each pan and smooth the tops evenly. Bake for about 30 minutes, or until light golden and a cake tester comes out clean. Let the layers cool in the pans for 10 minutes, then unmold onto wire racks to cool completely.

Marshmallow Fondant

The last time I worked with fondant was a few years ago when I took a Wilton decorating class and while I did like the polish look fondant gave the cake I ultimately didn’t like working with it and more so didn’t like the taste of it. In the very near future (next week) I am planning on making a birthday cake that will look much better covered with fondant as opposed to frosting so I decided to try making Marshmallow Fondant ahead of time to see how the whole process will go. I am very much a planner and like knowing how to tackle a project as opposed to jumping in and trying to fix the bumps along the way. So, all you essentially need to make the fondant is mini marshmallows and confectioners’ sugar. You also need a few tablespoons of water and shortening which you use to grease your hands and countertop when you knead the fondant.

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First I melted approximately 8 oz. of marshmallows with a tablespoon of water in the microwave at 30 second intervals. Stirring the marshmallows after each 30 second burst.

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Once the marshmallows were melted I added in some gel based good coloring – I picked green because it was the first one I grabbed that was already open – and about 2 1/2 cups of the confectioners’ sugar, which I had sifted, and folded the three ingredients together.

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Next I dumped the mixture onto my shortening covered countertop and kneaded it as though I was kneading bread incorporating about another cup of the confectioners’ sugar into the fondant. I knew it was “ready” once it was pliable and didn’t tear when I stretched it. Having worked with store bought fondant before I more or less knew when it was ready. You don’t want the fondant to be too dry and you also don’t want it to be too rubbery. Remember you will be rolling this out and covering a cake with it. Once I felt that it was ready I formed the fondant into a ball, coated it with a thin layer of shortening, and wrapped it in plastic wrap, put it inside of a Ziploc bag and then placed it in the refrigerator. Now, some recipes I came across didn’t mention putting it in the fridge but I opted to do so. I figured it wouldn’t hurt it at all since it was covered fairly well.

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I only intended to leave it in the fridge overnight but I ended up leaving it in there for four days, which I am happy I did. Now I know for sure that the fondant can be made quite a few days in advance of me using it. I took the fondant out of the fridge early in the morning so it could come to room temperature by the time I was going to use it. Following that I warmed it in the microwave for two five-second bursts so that it would be easier to work with. Now I was ready to roll it out.

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Since I was covering a 6-inch cake that was about 4-inches high I knew I needed to roll out the fondant at least 14 inches.

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Once I had it rolled out I wrapped it around the rolling pin…

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And then rolled it over the cake.

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I then trimmed the excess fondant off the bottom of the cake…

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And then did a little test decorating. I brushed the edges of the cake with water and dusted it with shimmer powder – the outcome of which I wasn’t all that thrilled with – and then I soaked a ribbon in water, squeezed out the excess water and then wrapped it around the bottom of the cake and used double-sided tape to hold it together.

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Overall I think I am set and have figured out all the little tricks to make sure when I work on said birthday cake I will be prepared. Oh, and yes this fondant definitely tastes better than store-bought fondant. I probably would be more thrilled with it if I liked marshmallows though! I used to like them but as I got older I just didn’t have the taste buds for them anymore.

Below is the recipe I followed to make the fondant, one thing to note, I halved the recipe (I used 8 ounces of marshmallows, 1 – 3 tablespoons of water and 1 pound of confectioners’ sugar)

Rolled Marshmallow Fondant

Makes about 2 pounds

Ingredients:

1 package (16 ounces) white mini marshmallows (use a good quality brand)

2-5 tablespoons water

2 pounds (about 8 cups) sifted confectioners’ sugar

1/2 cup solid vegetable shortening

Instructions:

1. To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

2. Place 3/4 of the confectioners’ sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners’ sugar and re-greasing hands and counter so the fondant doesn’t stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

3. It’s best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

4. When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

5. To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners’ sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

S’Mores Stuffed Chocolate Chip Cookies

Not that long ago I finally joined Pinterest and while I am no nowhere near being an expert on it, I am getting the gist of it. Maybe with the holiday season just around the corner I’ll utilize it a bit more. Luckily I have friends who are on it who find cool things to share with me and politely hint at me to try, like S’mores Stuffed Chocolate Chip Cookies . I’ve actually never had a s’more; mainly because I am not particularly fond of marshmallows. I recall eating them as a child but chances are I ate one too many of them and got my fill. I figured since these marshmallows would melt into the cookie while baking I wouldn’t be bothered by them. And boy was I right!

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I began by making the chocolate chip cookie dough.

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I then gathered my three ingredients to make s’mores – graham crackers, chocolate and marshmallows.

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And a assembled a s’more. I should note that I opted to use mini-marshmallows as opposed to the larger ones which probably explains the lack of marshmallow gooeyness in my cookie. I’m not complaining though!

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This is where the messy part began and I’ll spare you those pictures – mainly because I didn’t take any since my hands were covered with cookie dough. Using an ice cream scoop I scooped the dough into the palm of my hand and flattened it. I then placed the s’more on the flattened cookie dough and then placed another ice cream sized scoop of cookie dough on top of the s’more and smoothed the dough to form a decent sized mound. One more thing about those pesky marshmallows, if I had used the larger sized ones it probably would have been easier to shape the cookies since the smaller ones allowed the graham cracker and chocolate to move around a lot while forming the cookie.

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I baked the cookies (4 at a time) in a 350 F preheated oven for 15 minutes – they were just beginning to brown and the tops were cracking a bit. I let them cook on the pan for 10 minutes before transferring them to a wire rack to cool completely.

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Overall these cookies are amazing! The cookie itself was delicious and I will probably use the recipe the next time I make basic chocolate chip cookies.

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But the best part is when you split the cookie in half and you have all that chocolate in the middle… YUM!!!

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S’Mores Stuffed Chocolate Chip Cookies 

Makes 12 Large Cookies

Ingredients:

2 sticks softened butter

1 Cup granulated sugar

3/4 Cup packed light brown sugar

2 eggs

1 Tablespoon vanilla

3 1/2 Cup all-purpose flour

1 teaspoon kosher salt

1 teaspoon baking soda

2 Cups semi-sweet chocolate chips

24 graham cracker quarters or 12 full sheets separated at perforations

3 Hershey Bars, broken into rows of 3 bars

12 large marshmallows cut in half lengthwise**

Directions:

1.  Preheat oven to 350 degrees F. and line a large baking sheet with parchment or a silpat liner.

2.  In a stand or electric mixer, beat the butter and sugars until light and fluffy.  Add eggs and vanilla, continue to beat until well combined.

3.  Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4.  Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves.  Close with another graham cracker.  Top s’more with a large scoop of cookie dough.  Place in hands and place another large scoop on bottom then front and back sides as needed.  Form dough around s’mores.  Will get messy, but stick with it, it does not have to be perfect.  S’mores will move around but it’s no big deal.  Place large cookies onto prepared baking sheet and bake for 15-17 minutes or until edges are golden and centers are cooked through.  Let cool for 10 minutes before transferring to cooling rack or serving plate.