STRAWBERRY CHOCOLATE MARSHMALLOW COOKIES
Cookies in 10 minutes? Sure! Simply melt chocolate and marshmallows on ready-made wafer cookies and top with halved fresh strawberries!
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 12 servings, 2 cookies each
Number Of Ingredients 4
Steps:
- Top wafers with marshmallow halves, cut-sides down.
- Microwave, in batches, on HIGH 10 to 15 sec. or until marshmallows are puffed.
- Drizzle with chocolate; top with strawberry halves.
Nutrition Facts : Calories 80, Fat 2 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
CHOCOLATE COVERED STRAWBERRY MARSHMALLOW COOKIES
These cookies are so fun to make. Homemade marshmallows are so much better than the store bought and if you've never made them before you'll be surprised at how great they taste.
Provided by Cheryl Norris
Categories Dessert
Time 7h
Number Of Ingredients 16
Steps:
- In the bowl of a stand mix combine the butter, all-purpose flour, and salt and beat on medium low speed until the mixture is crumbly. Add the powdered sugar and hazelnut flour and mix on medium-low speed until just combined. With the mixer on medium-low speed add the egg yolks one at a time, waiting for the first yolk to be mixed in before adding the next one.
- Gather the bowl, divide it into two pieces and shape each one in a disk and wrap in plastic wrap. Refrigerate the dough for at least one hour.
- Remove the dough from the refrigerator and let it rest at room temperature for 5 minutes. Letting it rest will make it easier to roll out. Roll out the dough to 1/4-inch thickness and use a 1.75-inch cookie cutter to cut out the cookies. Place the cookies on a cookie sheet and chill them for 20 minutes. Chilling them will ensure that the cookies keep their shape when the bake.
- Preheat the oven to 325°F. Line a baking sheet with parchment paper or Silpat.
- If using a half-baking sheet, bake 16 cookies at a time. Even though the cookies don't spread, if there are too many cookies on the baking sheet, the air won't circulate properly and the cookies will take longer to brown.
- Bake the cookies for 15-20 minutes until they start to turn brown around the edges. Remove them from the oven and cool to room temperature.
- Before starting the strawberry marshmallow arrange the cookies on a baking tray or cooling rack and have them ready for piping the strawberry marshmallow.
- Add a 3/8 or 1/2-inch tip to an 18-inch pastry bag and stand it up in a tall glass container. Folder over the top to make it easier to add the marshmallow mixture.
- Add 1/2 cup water to a measuring cup and sprinkle 6 teaspoons of gelatin into the water. Stir gently to combine and let the gelatin sit for at least 5 minutes. Combine the sugar, Karo Syrup and 3/4 cup of water in a 2-quart saucepan.
- Place the freeze-dried strawberries in the bowl of food processor and process until it is pulverized. Sift the freeze-dried strawberries to remove the larger pieces. If you do not have a food processor, place the strawberries in a plastic bag and beat it with a rolling pin until the freeze-dried strawberries until pulverized.
- Place the egg whites and the salt to the bowl of stand mixer and beat on medium speed (speed 6 if you are using a Kitchen Aid mixer). Beat the mixture until they have soft peaks. The egg whites may be done before the sugar syrup and that is okay.
- At the same time that you start beating the egg whites, bring the sugar mixture to a boil over medium-high heat. Gently stir the ingredients to combine them. Once the mixture comes to a boil, do not stir it. Continue to boil the sugar syrup until it reaches 242°F. It will take about 10 minutes to bring the sugar syrup to temperature. Use a candy thermometer or a Thermoworks instant read thermometer to monitor the temperature.
- When the syrup reaches the temperature of 242°F remove the pan from the heat. Add the gelatin and whisk until the gelatin is completely melted. Increase the mixer speed to high and slowly add the sugar syrup the bowl by pouring it down the side. Once all the sugar syrup is added continue to beat the egg whites until the mixture reaches room temperature which will be 75°F.
- Add the pulverized strawberries and the vanilla extract and mix on high speed until incorporated, about 15 seconds.
- Quickly fill the piping bag about 2/3 full with the marshmallow mixture, twist the top of the bag close. Center the piping tip over the cookie with the bag straight up and down and pipe one round on each cookie than go back and add a second dollop on top of the first one.
- If the marshmallow becomes too thick or rubbery, place the mixing bowl over a pan of simmering water and gently stir it with a silicone spatula until the texture is smooth and feels like it originally did. Continue to pipe the marshmallows.
- Once done, allow the marshmallows to set for 4 hours or overnight.
- Place the chopped chocolate over a pan of simmering water and allow it to melt undisturbed until there are just a few pieces left unmelted. Stir the chocolate with a whisk. When the remaining pieces of chocolate are melted, add the butter 2 tablespoons at a time and whisk after each addition until the butter is thoroughly combined with the chocolate. For covering the marshmallows keep the chocolate at 92°F. If it cools too much rewarm it over simmering water.
- Line a two half baking sheets with parchment paper. The chocolate covered marshmallows will be placed on these baking sheets to dry.
- To cover the strawberry marshmallow, place the marshmallow cookie on a chocolate dipping fork. Hold it over the bowl of chocolate glaze and spoon the chocolate over the marshmallow until the marshmallow and cookie are completely covered. Gently place it on parchment lined baking tray. Stop occasionally to sprinkle any toppings on the chocolate while it is still wet.
- Let the chocolate set for 2 hours and enjoy. The chocolate covered marshmallows can sit at room temperature for 2 days and be refrigerated for a week.
Nutrition Facts : Calories 186 kcal, Carbohydrate 20 g, Protein 2 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 34 mg, Sodium 58 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
CHOCOLATE-COVERED STRAWBERRY MARSHMALLOWS
Nothing says "I love you" like these adorable pink marshmallows dipped in chocolate.
Provided by Food Network Kitchen
Categories dessert
Time 5h10m
Yield about 28 marshmallows
Number Of Ingredients 11
Steps:
- Whisk together the cornstarch and confectioners' sugar in a bowl. Grease an 8-inch square baking pan with cooking spray and dust with the cornstarch mixture. Set aside. Reserve the remaining cornstarch mixture.
- Puree the strawberries in a blender until very smooth. Strain into a medium saucepan and add the granulated sugar and corn syrup. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved. Attach a candy thermometer to the pan and continue to boil until the temperature reaches 240 degrees F.
- Stir together the gelatin and 1/2 cup cold water in the bowl of a stand mixer fitted with a whisk attachment.
- Turn the mixer to low and carefully pour the warm syrup into the gelatin. When you have added all of the syrup, turn the mixer to high and beat until the mixture is very thick and holds stiff peaks, about 15 minutes. Add enough food coloring to turn the marshmallow a pale pink, 3 or 4 drops.
- Coat a rubber spatula with cooking spray and scrape the marshmallow into the prepared baking pan. Grease your fingers and gently press the mixture into the pan, smoothing the surface. Dust with the cornstarch mixture, reserving the remaining for removing the marshmallow. Let the marshmallow dry out at least 4 hours and up to overnight.
- Sift some more of the cornstarch mixture onto a work surface and turn the marshmallow out onto it. Dust the top. Use a sharp knife to cut the marshmallow into approximately 1 1/4-inch squares, cleaning the knife as necessary between cuts. Dust the squares with more of the cornstarch mixture to coat.
- Line a baking sheet with parchment paper and lightly grease the paper with cooking spray.
- Combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted, about 2 minutes.
- Working one at a time, make sure each marshmallow is evenly coated in the cornstarch mixture but there are no big clumps on the surface. Dip about one-third of the marshmallow into the chocolate and put it on the prepared baking sheet. Sprinkle the top with sprinkles. Repeat with the remaining marshmallows. Freeze or refrigerate the marshmallows until set, about 5 minutes. Store at room temperature up to 2 days.
CHOCOLATE-STRAWBERRY PRETZEL COOKIES
Every year I come up with a new recipe, and this is one that's been requested over and over. Who would ever guess how good pretzels are in cookies? -Isabel Minunni, Poughkeepsie, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. In another bowl, mix ground pretzels, flour and baking powder; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk. Cover and refrigerate until firm enough to roll, about 1 hour., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. tree-shaped cookie cutter. Using a floured 1-3/4-in. tree-shaped cookie cutter, cut out the centers of half of the cookies. Place solid and window cookies 1 in. apart on ungreased baking sheets., Bake until edges are light brown, 8-10 minutes. Remove from pans to wire racks to cool completely., Spread melted chocolate onto bottoms of solid cookies; let stand until firm. Spread jam over cooled chocolate; top with window cookies. Dust lightly with confectioners' sugar. Freeze option: Freeze undecorated cookies in freezer containers. To use, thaw in covered containers and decorate as directed.
Nutrition Facts : Calories 245 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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