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marshmallow

Wishing You The Sweetest Of Holidays!

Merry Christmas!

In the midst of all the Christmas preparations in our kitchen and I am sure in yours, I wanted to take the time to wish you a very Merry Christmas and plenty of joy and happiness this holiday season.

In my family we celebrate Christmas Eve and Christmas Day with two big dinners. In B’s family, it’s only Christmas Day. His is small-ish, mine is big. Huge actually. Nowadays, we are doing a bit of both even if I am not home and he indulges me in some of my traditions, like the Provencal 13 desserts and listening to "La Pastorale des Santons de Provence". Yes, baby Jesus was born in Provence and his parents spoke with the accent. You didn’t know?! No Christmas is complete without it and in the 30 something years I have been around, I have had plenty of time to learn each character by heart.

Until my grandmother passed away, Christmas Eve dinner was held at my grandparents' house after church and we would go *all* out. Christmas Day’s traditions were a bit more low key as it was the "in-laws" day, meaning my uncles and ant would go visit their in laws during the day and come back for dinner. Those who were without in-laws would make their way to my parents' house for lunch for macaroni, butter, parmesan and a plate of charcuterie. Came 8pm and we would have a Christmas Day dinner usually revolving around a buffet of regional delicacies.

One of our holiday traditions is to make a visit to our favorite chocolatiers, "Les Chocolats Colas" in the town of Maule. True chocolate artists making the most intricate as well as delicious chocolate creations. We usually get a few pieces to take home but we really go there for their chocolat chaud. More like ganache chaude really. Indeed, the chocolate is so rich and so thick that it is served in small espresso cups. Trust me, that is plenty. Strong, spiced just right and silky all the way down to your toes.

As part of my holiday rituals of listening to La Pastorale while baking, I always make sure to fix us a batch of hot chocolate albeit a little lighter than the one we have at the Colas chocolate shop when we go home. B. likes to have a handful of marshmallows in his hot chocolate but I really find store bought ones to be tasteless and gritty. Ok, so they can be gooey mess, marshmallows are so easy to make at home, it’s worth it trying them at least once.

Both recipes for our favorite creamy and rich hot chocolate and homemade marshmallows after the bump.

Tonight’s dinner will be with some of our closest friends around some French regional delicacies. Low key, reflective and quiet. Just what I like.

Thank you for your readership throughout the years. You cry and laugh with me and everytime I come here and spill some goodies, I feel like having coffee with some good friends. Thank you!

Hot Chocolate:
6 oz (180gr) semisweet chocolate (chips or chopped)
1 cup whole milk
1 cup heavy cream
1/4 teaspoon cardamom
pinch of ground cloves

Place the chocolate in a large bowl. Set aside.
In a large saucepan set over medium heat, bring the milk and cream to a simmer. Remove from the heat and slowly pour the hot liquid over the chocolate. Let the mixture stand for 2 minutes then slowly whisk the mixture until completely smooth. add the spices, stir and serve with the marshmallows.

Vanilla Marshmallows:
1/4 cup (60ml) water
1/4 cup (60ml) light corn syrup
3/4 cup (170 grams) sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites, room temperature
1 whole vanilla bean, split open and seeded
cornstarch

Line a 8X8 baking pan with plastic wrap. Spray lightly with cooking spray and sprinkle lightly with some cornstarch, shake the excess off.
In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Pour the mixture into the prepared pan and let set 24 hours at room temperature. Unmold and cut squares with a hot knife.

Daring Bakers Do Chocolate Covered Marshmallow Cookies

Mallow Cookies


Happy birthday to you! Happy Birthday to you! Happy Birthday dear Bill! Happy Birthday to you!!

I know today is the Daring Bakers' challenge reveal but it is also my better half, the pepper to my salt, the flour to my sugar and my favorite Cookie Monster’s birthday today! The man should clearly enter cookie eating contests. I have never seen him shy away at the idea of eating a dozen, straight up with a glass of milk. That’s why I waited until the last couple of days before the challenge reveal date to make these Mallow Cookies. Just for him.

Well, not really. Where there is shortbread cookie, there is Bill. Where there is marshmallow there is me. And where there is chocolate there is us. Hmmm, let’s start over. Where there is a shortbread cookie, there is me. Where there is marshmallow there is Bill and where there is chocolate there is us. Ha! Obviously these Mallows did not stand a chance with either of us.

Ok, so I won’t go as far as putting a red bow around a few or stick a candle in one of them but they will be part of the mini dessert bar/table I am putting together for dinner. Nothing lavish, just a few close friends, good wines and good cheers!

Mallow Cookies


I must say that this month challenge was actually two in one: either make the Mallows or Milanos cookies or make both. I did make both and tossed the Milanos to the birds (hence the lack of pictures for those). We literally looked at each other and said "not worth it". To us, it was a waste of ingredients in a cookie that had neither texture nor taste to show for it. Now, that’s only our opinion (we like having one) and some Daring Bakers have enjoyed their cookies just fine. I’d say make half the recipe once to decide if it’s worth keeping in your repertoire.

So, the Mallows. Good. Even better with a layer of peanut butter sandwiched between the cookie and the marshmallow for some. I kept the dominant flavor simple because I was waiting on Bill to decide what he really wanted (birthday boy also had a weekend pass!). We didn’t stray too far from that, using Mexican vanilla which has slightly spicy undertones and worked well to play ying to the yang that was the chocolate.

While I was making the Mallows I decided to keep half the cookies as described in the recipe and made square shapes with the other half both with the cookie dough and marshmallow which I poured in a small square dish before it had time to set. Once "cured", I cut square shapes the same size as the shortbread bottoms, spread some peanut butter, topped with a square of marshmallow and dipped the whole thing in chocolate. I also saved a couple and made a deconstructed Mallow with each component laid out separately on a plate.

Mallow Cookies- Peanut Butter & Vanilla


Oops, except I did not dip. There were so many cookies that I placed them on cooling rack over parchment paper and poured the chocolate right over them, gave them a rattle and a shake and left them to set before refrigerating. I am all about better time management lately and that saved me a good bit of time instead of standing in front of the island dipping. And it’s summer, it’s hot and birthday boy wanted to go to the beach!

Would I make them again. Maybe. Probably. Why not? With friends, around a hot cup of cocoa in the winter most likely.

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.

Deconstructed Mallow Cookies


One year ago: Daring Bakers Nut and Chocolate Gateau.

Mallows (Chocolate Covered Marshmallow Cookies), adapted from Gale Gand, from Food Network website

For the Cookies:
3 cups (375grams/13.23oz) all purpose flour
1/2 cup (112.5grams/3.97oz) white sugar
1/2 teaspoon salt
3/4 teaspoon baking powder
3/8 teaspoon baking soda
1/2 teaspoon ground cinnamon
12 tablespoons (170grams/ 6 oz) unsalted butter
3 eggs, whisked together

For the marshmallows:
1/4 cup (60ml) water
1/4 cup (60ml) light corn syrup
3/4 cup (170 grams) sugar
1 tablespoon powdered gelatin
2 tablespoons cold water
2 egg whites, room temperature
1 whole vanilla bean, split open and seeded

For the chocolate glaze:
12 ounces semisweet chocolate
2 ounces cocoa butter or vegetable oil
(I used 2 pounds of chocolate and 2 tablespoons shortening)

Prepare the cookies:
In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
Preheat the oven to 375 degrees F. 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. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.

Prepare the marshmallows:
In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.

Prepare the chocolate glaze:
Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.

To assemble:
Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.