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I had written a lot about the whole experience of making this recipe, along with the recipe itself of course.
I'm so pissed that it got messed up and completely blanked out on everything that I wrote!
So I'm just going to keep this simple.
These are my chocolate mallows that I made for the July Daring Bakers Challenge.
For the July challenge we had the choice of making either one recipe or two.
The Chocolate Mallows and Milano Cookies.
I chose to make both of course. My mallows turned out really well, a success.
They were soooooo good, the marshmallow inside stayed fluffy and creamy, while the chocolate outside stayed dry and yet shinny.
The cookies to my chocolate mallows' base are like shortbread cookies, they have crunchy layers inside and must go really well plain with some tea, or you can simply take your cookie and dip it half way in the chocolate sauce. I used dark chocolate to cover my mallows and would always add milk into it as the liquid in the sauce evaporated in the broiler.
3 cups (375g) all purpose flour 1/2 cup (112.5g) white sugar 1/2 tsp salt 3/4 tsp baking powder 3/8 tsp baking soda 1/2 tsp ground cinnamon 12 tbsp (170g) unsalted butter 3 eggs, whisked together
1/4 cup water 1/4 cup light corn syrup (I used glucose, works just as well) 3/4 cup (168.76 g) sugar 1 tsp powdered gelatin 2 tbsp cold water 2 egg whites , room temperature 1/4 tsp pure vanilla extract
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.
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
1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.
Putting it all together:
1. Pipe a “kiss” of marshmallow onto each cookie. Let it set at room temperature for 2 hours. 2. Line a cookie sheet with parchment or silicon mat. 3. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze. 4. Lift out with a fork and let excess chocolate drip back into the bowl. 5. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.
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The Milano Cookies were the first ones to be made and they turned out great, except for the part where the cookie stuck to the parchment paper and would NOT peel out.
So guess what? They were eaten with the paper stuck to them, no one noticed, because of the chocolate filling inside. So next time, I’ll have to butter my parchment paper and so should you, if you ever plan on making them.
Now don’t get the sticky parchment paper get to you, the cookies are very tasty and worth making, just remember about buttering your pan or parchment paper!
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.
1. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream. 2. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well. 3. Set aside to cool (the mixture will thicken as it cools).
Putting it all together:
1. 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. 2. Repeat with the remainder of the cookies.
I’m trying my best to keep those recipes coming, my goal is to post 2 recipes per week for now.
The last time I posted a “Bite From The Past” entry was about 4 months ago!
If you’re not familiar with my “Bite From The Past” posts, well they’re simply recipes I have posted before a long time ago in a different website, teamsugar.com.
This recipe is more of a breakfast one for me, waking up and warming these babies in the microwave, eating them along with some coffee or tea is delightful.
Biting into the crunchy topping and sinking your teeth down into the soft banana infused muffin is oh so yummy! For me, when it comes to sweet things, there has to have crunch in there, it can’t just be all soft or all crunchy, you have to combine the two textures to create that special something!
Ok, enough of me fantasizing about eating these babies and making you drool like crazy, end your misery and GO BAKE THEM. :D
1 3/4 cups whole wheat flour 1 heaped tsp baking soda 1 heaped tsp baking powder 1/2 teaspoon salt 3 bananas, mashed 1 cup sugar 1 egg, lightly beaten 1/3 cup butter/margarine, melted 1/2 cup of any kind of nut (I used cashews) - optional
1/2 cup packed brown sugar 3 tbsp all-purpose flour 2 tbsp oats 1/4 tsp ground cinnamon 1 1/2 tbsp butter/margarine
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 24 mini muffin cups/12 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 3/4 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter.
Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 3 tbsp flour, oats and cinnamon. Cut in 1 1/2 tbsp butter/margarine until mixture resembles coarse crumbs. Cover muffin completely with topping.
Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
It has a layer of chocolate and lemon, that go really well together.
It truly is an indulgent and decadent tart I really liked.
I’m thinking of more that I can say about it but all I can think of is... simply delicious.
200 g graham crackers
4 tbsp melted unsalted butter
300 g semi sweet chocolate
1 can of cream
1 tsp unsalted butter
2 tbsp hazelnut spread (Nutella)
½ a packet of flavorless gelatine (about 1 full tsp)
1 can of condensed milk
1 can of cream
½ a can of lemon juice
½ a packet of flavourless gelatine (about 1 full tsp)
Preheat your oven to 180ºC/350ºF
The easiest and fastest way to make graham cracker crumbs is by using a food processer, blend the graham crackers into crumbs and viola. You could also put the graham crackers in a big zip lock bag, zip it closed and with a rolling pin, crush the graham crackers by rolling the bag, banging on it, sitting on it, be creative. Dump the crumbs in a bowl, along with the melted butter and mix together, its best to use your fingers. Now, with this wet crumby stuff, press it into a 24 cm pie pan with a removable base. Bake for 10 minutes and set aside.
Using a double boiler (bowl over a pan of boiling water), melt the chocolate, remove from heat and add the cream, unsalted butter, Nutella, and gelatine (that has been already dissolved in 1 tbsp of warm water). Pour this mixture into the already baked pie crust (still in its pie pan).
Put it in the refrigerator for now.
Using either a food processor or a whisk and a bowl, beat together the condensed milk, cream and ½ a can of lemon juice (by just using the condensed milk or cream can and pouring in lemon juice half way) and the already dissolved gelatine. All that’s left now is to pour this on top of the chocolate layer and leave in the refrigerator for 4 hours, covered on top with plastic wrap. After that, carefully remove the base of the pie pan, remove the rest and decorate your pie with some lime rind.
Maia Domingues at your service! I created this blog to share all of my tasty recipes to the world. Before blogging, I honestly felt selfish of not sharing to anyone my recipes and photos. So here it all is, most of the recipes are savory, but don't be fooled... ...because I'm a total sweet tooth...these sweet recipes are yet to come. I'm your average girly girl, a foodie, a critic and full of energy. I want to study on culinary arts, to be a cook! Not sure if I want to work with desserts or savory, still experimenting and thinking...
For more of my recipes, visit the place where it all started: Teamsugar.com