
Time to put on my thinking cap and put off the house cleaning for another Daring Baker's Challenge. My kitchen is pretty sticky right now, so I'll post first...clean later. 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. The point here was try to make a homemade version of a boxed cookie.
Dairy-Free and Egg-Free Milanos (or E.L.Fudges as the case may be)Don't think that the irony of vegan cookies in the shape of a fish was lost on meShortbread (this technique makes a crisp-tender cookie, not fall-apart flaky)1/2 cup powdered sugar2 T. cornstarchPinch of salt11 T. dairy-free margarine at room temp (I use Fleischman's Unsalted Margarine)1.) In a food processor, mix the flour, sugar and cornstarch together.2.) Cut the margarine into pieces and pulse until it just barely comes together.3.) Dump the dough onto a piece of plastic wrap and form into a disk, refrigerate for 1 hour.4.) Roll dough between two pieces of plastic wrap until 1/4 inch thick. Cut into shapes and place on a parchment lined baking sheet.5.) Preheat oven to 350 and put the cookie sheets into the freezer while the oven preheats.6.) Bake for 10 minutes, or until the edges of the cookies start to turn golden brown.7.) Allow the cookies to rest on the baking sheet for 1 minute before transferring to a cooling rack.Chocolate filling8 ounces of safe chocolate chips ( I used Divvies)1/2 cup soymilk (I used Silk Very Vanilla)1.) Place the chocolate chips in a small bowl.2.) Heat the soymilk up in the microwave until steaming (60-90 seconds) and dump over the chocolate chips.3.) Stir well until all the chocolate is melted. If you didn't heat the soymilk up enough to melt the chocolate, you can put everything in the microwave for a few more seconds. Be careful though and don't burn the chocolate.4.) Spread one cookie, top with another and smoosh them together!Dairy-Free and Egg-Free Marshmallow CookiesShortbread (same as above!)Homemade Marshmallows for overachievers who like sticky floors(Smart people will just melt 1/2 of a large Jet-Puffed on top)3 (1/4-ounces) envelopes unflavored gelatin
1 cup water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 teaspoons pure vanilla extract1.) Don't even think about trying this unless you have a stand mixer or you will lose your mind.
2.) Sprinkle gelatin over 1/2 cup water in the bowl of a stand mixer to soften.
3.) Heat sugar, corn syrup, salt and remaining 1/2 cup water in a small saucepan over low heat, stirring until sugar has dissolved.
4.) Raise heat to medium and bring to a boil, swirling occasionally, don't stir or scrape down the sides. Continue boiling until a candy thermometer reaches 240, or soft ball stage. Remove from heat.
5.) With mixer at low speed, pour hot syrup into the softened gelatin slowly, until incorporated.
6.) Crank the mixer up to high and beat like crazy for 15 minutes, it will be really fluffy and thick.
7.) Add the vanilla and beat 1 minute more.
8.) This is where the sticky begins. Working quickly before the gelatin sets, stuff the marshmallow into a disposable pastry bag and pipe a little blob on to each cookie. This is a mess. If you have extra, pipe some kisses onto a greased piece of foil and use them in hot chocolate later.Chocolate Dip1 cup safe chocolate chips ( I used Divvies)1 T. shortening1.) Place everything in a small microwave safe bowl. Heat slowly, 30 seconds at a time, melted.2.) Dip the cookies quickly and then place on a Silpat or some foil sprayed with oil until hardened. I dip the bottoms first and scrape off the extra, then flip over and dip the tops.










































