Holy crap y’all. I’m back on the internet! Before I start regaling you with tales of my adventures and new recipes, I have a little catching up to do. Namely, my Daring Bakers post from LAST MONTH, which I unfortunately did not have time to write before I moved. Though I made these the week before I left, in mid-July. Promise.
I cut out some circles as the original recipe instructed, but the only circle-shaped cookie cutter was a tad large, so I also made smaller hearts and stars. Which I apparently don’t have any finished pictures of. But they were cute.
I thought they were missing something so I added sprinkles on top, and I really like how they turned out. The stars got yellow sprinkles and the hearts got red ones.
You can see there I had some chocolate bloom issues. Like many people who made these for the challenge, I had a hard time getting the chocolate coating to firm up so I ultimately stuck them in the fridge for a few minutes to help it along. It worked but the bloom was an unfortunate side effect.
Also like so many other Daring Bakers last month, I couldn’t find the time to do both recipes so I chose Mallows, because I like Pepperidge Farm Milano cookies (or I did the last time I had one, which was probably at least ten years ago, who knows know) but the only Mallomar I ever tried I could only manage one bite from, and had to give the rest to Z. The cookie was gritty, the marshmallow was gummy and the chocolate was rubbery – yuck! I wanted to find out if a homemade version would be any tastier.
Honestly I didn’t even really like these at first, because I found the cookie again to be too dry, but after a couple of days in the crazy humid-but-cold Maine air they were a little softer and just slightly addictive. If I had more time to play around with flavors I would have loved to have tried a matcha marshmallow in these, perhaps with a lemony cookie? Yum!