Daring Bakers: Milo 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 always wanted to learn how to make Milan cookies, so I was really excited for this challenage. However, I wasn't happy with the results. The problem for me was that batter had lemon extract in it, which was way too strong and I hate orange chocolate. I also pour too large amounts of batter into the baking sheet and ended up with giant milo cookies. If I use this recipe again, I will definitely omit the lemon and the orange and uses smaller batches of batter.

I haven't tried the marshmallow cookies yet, but I'm dying to try it. Hopefully I will have better luck.


Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

• 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.

Mallows(Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda•
1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. 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.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Authentic Italian Biscotti

My Grandma Trix bought me "Treasured Italian Recipes" cookbook from the Ascension Church two years ago. Grandma Trix is from an area where there are a lot of Italians, which ironicly she is not. The gals from this church put together this fantastic book with recipes from their own upbringing. My favorite recipe is the one Biscotti recipe by Margaret Gisane. There are several Biscotti recipes in this book but hers is by far the best. I have tried many biscotti recipes in the past and this one is the most authentic I have ever tried. And the best part is that they are super easy to make!

What I particially liked about this recipe is that you don't have to roll it into a log. It is baked in a 9x13 inch pan and is very soft the first time you make it. At first that worried me, but after slicing and baking the cookies for a second time it turned out perfectly. I dipped mine in dark chocolate on the one side and gave them away as Christmas presents. They were a HUGE hit. I will definitly be making these again and again.

Biscotti
by Margaret Gisane

• 4 eggs
• 1 C sugar
• 1 C oil
• 2 C Flour
• 2 Tsp Baking Powder
• 1 Tsp Lemon Extract
• 1 Tsp Anise Extract
• 1 Tsp Vanilla Extract
• Pinch of Cinnamon

1. Mix ingredients in order given, beating well after each ingredient.
2. Put into a greased 9x13 inch pan.
3. Bake at 350 degrees for 20 to 30 minutes.
4. Slice into 1/8 inch slices.
5. Take out of pan and place onto greased cookie sheet.
6. Bake at 350 degrees until cookies are lightly browned on each side.

Perfect for dipping in coffee or tea! Almond extract (2 teaspoons) may be substituted for anise and lemon extracts.

The Ultimate Chewy and Soft Chocolate Chunk Cookies

I joined yet another group: The Cookie Carnival. It is basically the same idea as the Daring Bakers only with cookies. Every month we get the same cookie recipe and we all try it out and blog about it. I figured this would be a good group to join because I bake cookies every month for Operation Baking Gals anyways and I'm always looking for new cookie ideas.

The cookie selection for November was The Ultimate Chewy and Soft Chocolate Chunk Cookies from Regan Daley's book "In The Sweet Kitchen." This made a ton of cookies. I send a few to my brother in college, a few to solider in Iraq, and still had six leftover for my hubby who always complains that I make all these cookies and he never gets any. The verdict: This cookie definitely lives up to its name!!! I'm not normally a Chocolate chip cookie fan (because I'm a weirdo who likes the more unusal cookies out there!), but these were amazing!!! My husband was deeply impressed. I imediately added this cookie to my index card of recipes. This will definitely be a staple cookie that use in Operation Baking Gals every month...and for my hubby...when he's been nice to me. ;-)

The Ultimate Chewy and Soft Chocolate Chunk Cookies

1 cup unsalted butter at room temp

1 cup tightly packed light brown sugar

1/2 cup granulated sugar

2 large eggs

1 1/2 tsps. pure vanilla extract

3 cups plus

2 tbsp. all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

16 oz. flavorful bitter or semi-sweet chocolate, coarsely chopped

1. Preheat oven to 350 F. Line two baking sheets with parchment paper, or lightly butter them, and set aside. In the bowl of an electric mixer, or stand mixer fitted with paddle attachment, or a large bowl if mixing by hand, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Beat in the vanilla.

2. Sift the flour, baking soda and salt together in a small bowl. Add the dry ingredients to the butter-sugar mixture, and mix until just combined. Fold in the chocolate chunks.

3. Using your hands, shape knobs of dough about the size of a large walnut and place them 2 inches apart on the baking sheets. Stagger the rows of cookies to ensure even baking. Bake 12-15 for smaller cookies, 14-17 for larger ones or until the tops are a light golden brown. If the cookies are neither firm nor dark when they are removed from the oven, they will cool chewy and soft.

4. Cool the cookies on the sheets for 5 minutes, then transfer to wire racks to cool completely. If somehow they don't get inhaled immediately, they may be stored airtight at room temperature for up to one week.

Chocolate Chip Pumpkin Cookies

I'm not sure where I found this recipe, but it is the best one that I've found so far. You can either use chocolate chips or raisins. I, being a chocoholic, prefer the chips.

PUMPKIN COOKIES

Ingredients:

• 1 C unsalted butter, softened


• 1 C white sugar


• 1 C light brown sugar


• 2 large eggs


• 1 Tsp vanilla extract


• 1 C canned pumpkin puree


• 3 C AP flour


• 2 Tsp Baking soda


• 1/2 Tsp salt


• 1 Tsp ground cinnamon


• 1/2 Tsp ground ginger


• 1/4 Tsp ground nutmeg


• 1/4 Tsp ground cloves


• 2 C (12-oz bag) semi-sweet or milk chocolate chips

Directions:

1. Heat oven to 350 degrees F.


2. Spray cookie sheet with nonstick spray or line with parchement paper. (I find that the paper works the best and keeps the bottoms from burning.)


3. Using a mixer, beat the butter until smooth.


4. Beat in the white and brown sugars.


5. Beat in the eggs one at a time and then mix in the vanilla and pumpkin puree.


6. In a larg bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.


7. Slowly beat the flour mixture into the batter.


8. Stir in the chocolate chips or raisins.


9. Scoop the dough by heaping tablespoons and bake for 15-20 minutes.

Mexican Double Chocolate Chocolate Chip Cookies

I'm not sure where I found this recipe, but I was recently "baking through the storm" on a stormy Saturday afternoon with Baby Bell and I found this recipe on one of my cards from years ago. I made a TON of cookies for my many sibling who are all still in college. (Yea for being the oldest and done with it all!) This one was my favorite so I thought I would share it.

These cookies are crunchy (but not too crunchy) on the outside and soft and gooewy on the inside. They are super rich and chocolately. You must use a good-quality dark chocolate bar. I used a candy bar that I got at Aldi's. I love their chocolate; they are made in Austria, which I think the store is orginially from. I think what makes it "Mexican" is that this cookie has cinnamon and black pepper in it. It has a nice warm spiciness to it. I thought it was a nice fall season cookie. I plan on making them again for Operation Baking Gal this month. http://operationbakinggals.blogspot.com/ These gals make cookies for soliders overseas. Check them out!

Mexican Double Chocolate Chocolate Chip Cookies

• 1 C All Purpose Flour
• 1/2 C Unsweetened Dutch-Process Cocoa Powder
• 1 Tsp Ground Cinnamon
• 1/2 Tsp Baking Soda
• 1/2 Tsp Coarse Salt
• 1/8 Tsp Finely ground Black Pepper
• 1/4 Lb Coarsely chopped good-quality DARK chocolate
• 1/2 C (1 Stick) Unsalted Butter
• 1 1/2 C Sugar
• 2 Large Eggs
• 1 Tsp Pure Vanilla Extract
• 3/4 C Semisweet Chocolate Chips
  

1. Preheat oven to 325 degrees F.


2. Whish together the flour, cocoa powder, cinnamon, baking soda, salt, and pepper. Set aside.


3. In a small heat proof bowl set over a small saucepan of simmering water, melt the DARK chocolate with butter. Let cool slightly.
4. Combine sugar, eggs, and vanilla in a large bowl.
5. Slowly temper the eggs by added a few teaspoons of the butter/chocolate mixure at a time. You don't want to scramble the eggs.
6. Add the rest of the butter/chocolate mixture to the egg mixture.
7. Gradually add the flour mixture.
8. Fold in the chocolate chips.
9. Line a cookie sheet with parchment paper. Scoop 1 1/2 inch balls of the mixutre onto the cookie sheet and space them 2 inches apart.
   

10. Bake cookies for about 15 mintures or until they look flat and the surfaces crack.
Yum! Yum! Baby Bell LOVES cookies!!!!
**You should get about 3 dozen cookies!**