Smores Cookies

Best cookies ever! Seriously, make these now. Thanks to Kim at Lovin' From the Oven for sharing these because they are out of this world. These had the perfect cookie texture, being crunchy on the outside with a chewy interior. They also spread out really nicely, although mine were a little thinner than I would have like.

This had to be one of the yummiest tasting cookie doughs. I had to bake this before I ate it all

Chop the chocolate beforehand so that you can place the chocolate and marshmallows as quickly as possible partway into baking. It doesn't show here, but I cut them into thirds

Too yummy to share!

Smores Cookies
From Lovin From the Oven

1 3/4 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped

1. In a stand mixer, combine the butter and sugars until fluffy.
2. Mix in egg and vanilla until combined. Add the flour, graham crackers, salt, and baking soda, mix well. Stir in the chocolate chips.
3. Refrigerate dough for about an hour.
4. Preheat oven to 375ºF (I baked at 335 F).
5. Drop by rounded tablespoon (I used a medium cookie scoop ~ 1.5 tbsp) onto cookie sheets. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of a hershey's bar into each cookie. Return to the oven and bake an additional 2-3 minutes until fully cooked. Cool cookies on a wire rack.
6. Makes 3 dozen cookies.

Low Fat Fudgy Brownies with See's Chocolates

A while ago, Sees Candies kindly sent me 1lb of assorted chocolates. I absolutely loved their toffee crisps. They were so addicting! Initially I was going to bake cupcakes with a chocolate surprise in the centre. On second thought, I realized there would probably be sinkage and gooeyness from raw batter so that was out of the question. Soggy cake really grosses me out so I went with something where I wouldn't have to bake the chocolate. Ingrid inspired me to dress up my 'plain' low fat fudgy brownies so I topped them off with marshmallows and broiled it until it got toasty. Then I added chopped up See's chocolates. Some people are opposed to add ins when it comes to brownies and I'm usually one of them, but this was a fun twist. I really liked the combination of the chocolate chunks, marshmallows and fudgy base because of all the different textures. Plus, when it comes to assorted chocolates, I'm always curious about what they all taste like and have the urge to take a bite out of each of them. By chopping them up into smaller pieces, I can try more flavours at once!


Low Fat Fudgy Brownies
Adapted from Cooks Illustrated

3/4 cup (3.75 oz) all-purpose flour
1/3 cup Dutch-processed cocoa powder
1/2 t baking powder
1/4 t salt
2 oz bittersweet chocolate, chopped
2 T unsalted butter
2 T low-fat sour cream
1 T chocolate syrup
2 t vanilla
1 egg
1 egg white (I omitted)
1 cup sugar
1/2 tsp instant coffee granules (I added)
enough marshmallows to scatter the top
chopped up chocolates

Adjust oven rack to middle position and preheat to 350.
Fold 2, 12-inch pieces foil lengthwise so each measures 7 inches wide. Fit sheets into 8-inch square pan, pushing foil into corners and up sides of pan (to help remove brownies--optional).
Spray foil or pan with cooking spray.
Whisk dry ingredients together.
Melt bittersweet chocolate and butter in large bowl over a double boiler until smooth.

(This is the part I changed: Add sugar and mix until slightly melted. It will look grainy because there is so little liquid. Add sour cream, syrup, vanilla and whisk, add egg and whisk, fold in dry ingredients until combined)

(The original directions tell you to: whisk in sour cream, syrup, vanilla, eggs, and sugar. Fold in dry ingredients until combined.)

Bake until slightly puffed and toothpick inserted in center comes out with a few sticky crumbs attached, 20-25 min.

Scatter marshmallows on top of brownie base and broil until they get toasty/melty. This happens quickly so keep an eye on the oven.

Remove from oven and scatter chopped up chocolates on top. You can press some of them down into the melted marshmallows so they don't fall off when being cut.

Cool completely in pan on wire rack.

Wilton Course 3: Final Cake

For my final cake, I decided to go with the stacked route rather than use the columns. It seemed a little less Wilton retro style...or at least I hope. Since MMF is a lot softer and dries slower than normal fondant, I was so happy it actually worked for the roses. You just have to hold the rose between your fingers while forming it instead of the sponge for better control. One advantage of the MMF is how easily it sticks when pressed together so you can skip the step where you brush clear vanilla?? (Wilton is really trying to sell their products because water so couldn't work..haha) to hold the petals together. One less thing to worry about always makes things a little easier especially since MMF is really delicate and tears easily. It took me a lot of practise (at least 2 movies (Knowing + Twilight) worth of time and some reruns of classic basketball playing at 1am) to finally get through my 38 roses. I wasn't even paying attention to Knowing, but I probably won't see it again after that weird ending and Twilight.. well even though it's not the best movie, I'm totally addicted and couldn't help watching it even those I've already seen it..many times.

Anyway, the sad part was, it took me about 30 roses in until I got the hang of it so these don't look as pretty as I would have liked. I can't wait to start course 4. I don't know if I'll be able to get away with using MMF, since we use gum paste, but I'll definitely give it a try. My instructor always says to me 'You have your own way of doing things.'

Marshmallow Fondant Recipe from What's Cooking America

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water (I used 2 tbsp)
2 pounds icing sugar (I didn't use all of the sugar)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Make sure you grease every bowl and spoon/spatula the marshmallows come in contact with first. I also find that if you stir in the sugar with a spoon/spatula until it doesn't seem so liquidy before kneading it with your hands, it's less sticky and hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. (I stirred this with a spatula until it formed a large mass)

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (I did all this in a large bowl that I greased)

Start kneading like you would bread dough. You will immediately see why you have greased your hands.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

Wilton Course 3: Fondant

"What is this? Is it Wilton?"
"No"
"What is it??"
"Umm..."
"What is it? Did you make this? Marshmallows?"
"Umm... yes"
"Well then, that's why. Feel yours and feel hers. See the difference? That's why I said to use Wilton fondant instead of making your own because I would rather have something that always works instead of making batches that fail half the time."

"Yes, that's right, even though I covered the cake with no tears, it still failed." - I wish I was brave enough to say that.

O boy, now that was pretty embarrassing in front of the entire class. I also happened to be standing up too... talk about being at the centre of attention. Embarrassment wasn't the only thing I was feeling after being confronted like that with 9 pairs of eyes staring at me. I was so stunned at the time, I couldn't even think of anything to say except for feeling like I did something really bad by not buying the fondant. The worst part was after I successfully covered the cake with no tears, it still felt bad because oh wait, this isn't store bought. That's like saying we shouldn't bake scratch cakes, pie crusts or yeast breads because they're not always bound to turn out. I totally understand that the classes are designed so that we use the products, but to be humiliated in front of everyone like that felt really unfair. It's not like I was parading around my homemade fondant to encourage others to make their own. I have to be honest and say that I'm not completely satisfied with my cake (being a little bumpier than I would like), but I think it has to do more with my decorating skills (poor frosting job and rolling out the fondant way too thin) than the MMF because I've seen so many amazing MMF cakes.

Making the marshmallow fondant was a lot easier and less messy than I expected, but you have to make sure everything is properly greased (bowls, spoons, anything that comes in contact with the marshmallows). Most recipes do the kneading on the table, but I wanted to keep cleaning to a minimum. Instead, I greased a large metal bowl so that I wouldn't have to scrub shortening off the counter (a huge pain!). Also, no matter how much I clean the counter beforehand, it still feels dirty to me. Anyway, the MMF came together pretty quickly and tasted like marshmallows except doughier. I can't imagine snacking on the entire ribbon/bow, but I can definitely see the appeal of fondant when it comes to decorating. Just in case you are interested in making your own marshmallow fondant (but beware.. there is a 50% failure rate..haha), I got it from What's Cooking America

Marshmallow Fondant Recipe from Here

16 ounces white mini-marshmallows (use a good quality brand)
2 to 5 tablespoons water (I used 2 tbsp)
2 pounds icing sugar (I didn't use all of the sugar)
1/2 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)

Make sure you grease every bowl and spoon/spatula the marshmallows come in contact with first. I also find that if you stir in the sugar with a spoon/spatula until it doesn't seem so liquidy before kneading it with your hands, it's less sticky and hot.

Melt marshmallows and 2 tablespoons of water in a microwave or double boiler. Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.

Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. (I did all this in a large bowl that I greased)

Start kneading like you would bread dough. You will immediately see why you have greased your hands.

Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.

It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.

Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.

MM Fondant will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two (2) batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant can be prepared well in advance.

Chocolate Peanut Butter Marshmallow Bars

Happy New Year! I say that, but I wish time could just freeze. So let's backtrack to Christmas, when things were much simpler..haha..no need to think about new years resolutions or the constant reminder that time just passes by way too quickly. I had the hardest time trying to decide what to bake for Christmas. Chocolate chip cookies would be safe, but I wanted to try something new and easy. I like challenges, but I needed to make something I could do beforehand without worrying about staling. I don't mean actual staling, but it kills me when I bake something that is perfect texturally the first day and then have it turn into something remotely different the next. If I could, I would probably bake all my Christmas day cookies, the day of, but seriously, getting out of the door to my Grandparents' is hectic enough without the baking! I wanted something that was also basically foolproof because it's nice to know a dessert you try for the first time will actually turn out, especially when it's for a huge group or people. I finally decided to make bars, but with the million of recipes out there, which one? A long time ago, I starred the Deluxe Chocolate Marshmallow Bars from Jaime at Good Eats 'n Sweets in my google reader. To make them even more foolproof, I replaced the chocolate cake layer with a graham cracker crust so I wouldn't even have to worry about a dry cake layer. Plus, everyone likes graham crackers and now I've turned these bars into sort of smores. It's a little easier to say smores than chocolate peanut butter and marshmallow bars anyway.


I can't believe I've never tried mixing peanut butter together with chocolate before because it was so unbelieveably delicious and addicting! Chipits are usually pretty grainy, but the addition of peanut butter gives the mixture a nice and creamy texture. The crunch from the rice krispies also gives it a nice contrast. You would think that something with chocolate and peanut butter would be popular, but it took a while before somebody except me was eating them. My family tends to think everything is too sweet or rich so I've been working hard to bake a chiffon cake. So far, they've all been flops, but I'm going to try Alton Brown's version next. Anyway, other than replacing the cake layer, I made a few changes to fit a 9x9 square pan.

Deluxe Chocolate Marshmallow Bars
Esther Shank, Taste of Home's Holiday Get-Together 2006
Original Recipe found here from Good Eats 'n Sweets

Recipe adapted by me

1 package of graham crackers (9 crackers)
6 tablespoons of butter melted
4 cups miniature marshmallows

Topping:
3/4 cup chocolate chips
3/4 cup peanut butter
2 tbsp butter
1.5 cups crisp rice cereal

1. In a food processor, process graham crackers into crumbs and add melted butter until well combined. Press mixture evenly into a 9x9 square pan lined with aluminum foil and bake at 325 for 10 minutes until it has set. Remove from oven

2. Turn the oven to broil. Sprinkle marshmallows evenly over graham cracker layer; return to oven until marshmallows have melted (this happens really quickly so don't take your eyes off the oven). If necessary, using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool.

3. For topping, combine chocolate chips, peanut butter and butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat; stir in cereal. Immediately spread over bars. Chill.

I tried cutting these bars before they were actually chilled and that did not work. It is important to ensure that they are properly chilled or else it will be very messy.


This is just some of the baking stuff I got this year. A large cookie scoop, the Williams Sonoma Goldtouch muffin tin, a Nordicware petit fours pan and some Chicago Metallic mini loaf pans!

Marshmallowy Chocolate Chip Peanut Butter Bars

I've probably baked a million chocolate chip cookies, going through bags of brown sugar and chocolate chips on the way, but never a cookie bar recipe. The reason? No recipe or should I say, no set recipe because you can pretty much throw in whatever you want. I know.. it's sad I actually need someone to tell me what flavour of chips, types of nuts and if shredded coconut belongs. Ever since seeing Erin of Prudence Pennywise's version of Dorie's Chunky Peanut Butter and Oatmeal Chocolate Chipsters in a bar form, I just couldn't resist taking out a batch of chocolate chip cookie dough from the freezer to make some. I pressed as much dough to fill a 4x7 pan up to 1/2 an inch high and baked at 350 for 20 minutes. I was a little afraid that the bars would overbake and I think they did, but I followed Erin's instructions to spread peanut butter over the bars after they came out of the oven and I think that must have remoistened them. Since I didn't have mini marshmallows, I just piled a couple of large ones and set it back into the oven to broil. In a matter of seconds, they browned up really nicely and then came the hard part... waiting for them to cool.


Slicing without ripping the entire layer of marshmallows off was really difficult, but it was nothing a pair of scissors couldn't handle. As the hugest peanut butter lover, I actually had to give this away so I wouldn't finish the entire pan. The bars were really thick and chewy without being underdone even though they look a little wet from the peanut butter. The overall flavour combination was delicious and the gooey marshmallows on top made it extra special. Thanks Erin for such a great bar idea! I will definitely have to make these again and try it out with another cookie recipe!

Marshmallowy Chocolate Chip Peanut Butter Bars
Adapted from Erin of Prudence Pennywise

Cook`s Illustrated thick and chewy chocolate chip cookie dough recipe (I used about 1/3rd of the dough)
peanut butter
7 large marshmallows cut in pieces

1. Preheat oven to 350. Line a 8.5x4.5 loaf pan with parchment
2. Press cookie dough with fingers until 1/2 inch thick
3. Bake 20 minutes or until the center looks just set. An inserted toothpick should have a few crumbs attached.
4. Immediately spread peanut butter over the bars
5. Layer with marshmallows
6. Return to oven and broil until marshmallows are nicely browned (it literally takes seconds so don't look away or it may burn)
7. Cool completely in pan