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



Photographer: Sis said...

Fun! LOL I love your thumbs up people!

Julie (Willow Bird Baking) said...

Haha I love the thumbs up, too! Great job!

Lisa Michelle said...

Great job as always, Ruth! Now your friends have a corner too? LOL All in all, has there ever been a Craig 'thumbs down'? I don't recall seeing one in the year I've been a DB'er! :)

Tiffany said...

I love your blogs!!!! All your creations look so yummy it almost makes me want to cook lol. Don't forget when you come to miami you are making pizza ;)

Bob said...

Those look awesome. Love the thumbs up. :)

Zita said...

Oh..with giants milans no wonder you got so many thumbs up :)

bake in paris said...

Lucky you for having a group of friends to cheer you up! Great result of Milanos! Keep it up :-)


Olga said...

I'm always impressed when Daring Bakers like you actually take the time to take step by step photos.

Michael and Kenna said...

Love that you made them so big! I made the mallows this time, but I'll definitely be trying these at some point as well!

Ethan said...

Great step by step post.

Meghna said...

hey ruth.. loved your cookies and thumbs up corner.. :)

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