Monday, July 27, 2009

The Daring Bakers July Challenge!!


This month the Daring Bakers challenge was to make Chocolate Covered Marshmallows and Milan cookies, but we were able to make both or just one if we wanted. I decided to make the Milan cookies and I am so happy they did. My Orange Chocolate Milan cookies were delicious. Please make sure to check out the Daring Bakers blogroll to see everyones creations and get the recipe for the Chocolate Covered Marshmallows and all of there Milan cookies. 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. I think the cookies were good I should have baked them a little longer and I made GIANT Milan cookies. Thanks to the DB's for another fantastic challange.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min

Inactive Prep Time: 0 min

Cook Time: 1 hr 0 min

Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened

• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar

• 7/8 cup egg whites (from about 6 eggs)

• 2 tablespoons vanilla extract

• 2 tablespoons lemon extract

• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour

Cookie filling, recipe follows

Cookie filling:

• 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.

6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.

7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.

8. Set aside to cool (the mixture will thicken as it cools).

9. 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.

10. Repeat with the remainder of the cookies


Wednesday, July 1, 2009



I live in NYC and like most New Yorkers I don't have any outdoor space for a fire pit or campfire. The other night Craig came home with marshmallows and wanted to roast them. But the candle he had planned to use wasn't working so I had an idea. I took a candle stick holder, a pair of chopsticks that we had left over from sushi, and some left over Hanukah candles. (That I remembered had a pretty big flame - they set off my Mom's smoke alarm during Hanukah.) 

This worked perfectly and now we will be ready to make smores in the future!