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imwithkanye: I like to move it. [via]

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imwithkanye:

I like to move it. [via]

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the-absolute-funniest-posts: chaystar: Yodawg Follow this blog,...

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itsdamnfunny: BORED? Y U NO LAUGH?!!

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itsdamnfunny:

BORED? Y U NO LAUGH?!!

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katcakes: Chocolate-coated Marshmallow Cookies You know what I...

Mon, 05 Mar 2012 14:48:15 -0500

katcakes:

Chocolate-coated Marshmallow Cookies

You know what I love about these cookies? I didn’t have to buy them! Thanks to an amazing food blogger, Tartelette, I was able to recreate one of my brother’s favourite biscuits, Arnott’s Royals, and make about 50 for him to snack on. So thankyou Tartelette for this recipe. I have been looking for the perfect one for a long time now.

I can now say that after making these cookies, I am confident to make my own marshmallows. I no longer have to melt or use store bought ones, and that’s what’s great about trying new recipes and learning how to make things homemade.

This cookie isn’t all that hard to make, even though making your own marshmallow can appear to be scary. However, these cookies do take a few hours to make, and the reason is just because of the resting time of the marshmallow. So I suggest that if you’re making these for a gathering, make them a day ahead. I did the same thing as Tartelette and simply poured the chocolate over the cookies rather than dipping. It saved me heaps of time! This is also probably one of the most enjoyable recipes I’ve tried. After all, cookie + marshmallow + chocolate?!

Chocolate-covered Marshmallow Cookies (from Tartelette)

Ingredients

For the Cookies

3 cups all purpose flour

1/2 cup white sugar

1/2 teaspoon salt

3/4 teaspoon baking powder

3/8 teaspoon baking soda

1/2 teaspoon ground cinnamon

170g unsalted butter

3 eggs, whisked together

For the marshmallows

1/4 cup water

1/4 cup light corn syrup

3/4 cup 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

350g semisweet chocolate

50g vegetable oil

Method

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 180C. 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 120C 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.

ENJOY! :D