CAMPFIRE COOKIES
What kind of cookie can top a s'more at a cookout? One that is topped with an adorable candy campfire, complete with tiny toasted marshmallows on sticks. Bring a batch of these to your next camp-out -- whether deep in the woods or just in your backyard -- and watch the smiles break out among your troop.
Provided by Food Network Kitchen
Categories dessert
Time 3h50m
Yield about 15 cookies
Number Of Ingredients 18
Steps:
- For the cookies: Whisk together the flour, baking powder and salt in a small bowl. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4-inch thick and wrap in plastic wrap. Refrigerate until firm, about 1 hour.
- Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time on a floured work surface to about 1/4-inch thick. Cut out rounds with a 3 1/2-inch cookie cutter and arrange about 1 inch apart on the prepared baking sheets.
- Bake, switching and rotating the pans halfway through, until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
- For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding 1 to 2 tablespoons water if necessary, to make a thick but spreadable icing. Beat in the food coloring, a few drops at a time, to make a deep green color (for grass).
- For decorating: Spread the icing on the cookies, almost to the edges. Sprinkle the chopped chocolate covered nuts almost to the edge of the green to resemble dirt. Arrange 3 chewy chocolate candies in a triangle on top to resemble logs in a campfire. Fill the space in the center of each with snipped gummy bears to resemble a campfire and embers. Poke a marshmallow on the end of each pretzel stick and stick in the icing to form a tripod that meets in the center. Let the icing harden, about 1 hour.
- Right before serving, light the marshmallows on fire and blow it out when they are toasted to your liking.
CAMPFIRE SKILLET COOKIE
Bring the great outdoors inside. This playful campfire scene sits on a soft-baked cookie, complete with hard candy flames, cookie kindling and pretzel skewers. The candy bar logs become soft and melty as you toast the marshmallows.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the skillet cookie: Position an oven rack in the center of the oven and preheat to 350 degrees F. Grease the bottom and sides of a 10-inch cast-iron skillet with about 1 tablespoon of the butter.
- Whisk together the flour, baking powder and salt in a medium bowl. Beat the sugar and remaining butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla and egg, beating to incorporate. Add the flour mixture in 2 additions, beating on medium-low speed until incorporated.
- Use a rubber spatula to scrape the dough into the prepared skillet, gently spreading it to the edges and smoothing the top. Bake until the edges are brown and the top is golden but still slightly soft, 40 to 45 minutes. Cool on a wire rack 15 minutes.
- For the decorations: Lower the oven temperature to 300 degrees F. Line a baking sheet with aluminum foil.
- Sprinkle the crushed red and pink candies on the baking sheet in a single layer but touching. Bake until melted, 5 to 7 minutes. Cool on the baking sheet, then break into large shards for the candy fire.
- Meanwhile, remove one-quarter of the frosting to a small bowl and combine with the green food coloring. Transfer to a piping bag fitted with a medium grass tip. Spread the remaining frosting in the center of the cookie, leaving a 1 1/2-inch border around the edge. Sprinkle the crushed chocolate cookies over the frosting, covering all of the white. Pipe the green grass frosting to fill in the border.
- Pile the pirouette cookie pieces in the center to form kindling. Top with some of the smaller or crushed shards of melted candy.
- Form a firewood teepee with the candy bars. Arrange tall shards of the melted candy fire sticking out of the gaps.
- Attach a marshmallow to each pretzel rod. Lay the pretzel skewers across the candy fire pit and gently toast the marshmallows with a small kitchen blowtorch. Slice and serve with all the gooey, melted toppings.
TASTY CAMPFIRE S'MORES STUFFED COOKIES RECIPE BY TASTY
Make these amazing cookies using our new Stuffed Cookie Dessert Kits! Find out where you can get yours here: https://bzfd.it/StuffedCookies
Provided by KraftHeinz
Categories Desserts
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375°F (350ºF for convection ovens).
- Beat butter, egg, and Cookie Mix with hand mixer until blended. Freeze dough for 15 minutes.
- Scoop chilled cookie dough into 12 mounds, using 1 tablespoon dough for each mound; flatten each into a 2-inch (5 cm) round. Place 2 Chocolate Wafers in center of each round and mold dough around wafers to completely enclose wafers.
- Set aside one tablespoon of Graham Crumbs, placing the remaining crumbs into a shallow dish. Roll each of the dough balls in the crumbs until coated and place on a parchment-lined baking sheet.
- Bake for 8 to 9 minutes, or until puffed and lightly browned around the edges.
- While the cookies bake, cut each marshmallow lengthwise in half, then cut each marshmallow piece crosswise in half using kitchen shears.
- Remove cookies from the oven. Top each cookie with 1 marshmallow piece, pressing gently into the cookie to secure. Bake an additional 2 to 3 minutes, or until marshmallows puff and start to melt.
- Remove cookies from the oven and cool for 2 minutes, before transferring to a wire rack.
- Microwave the remaining chocolate wafers in a bowl on high for 1 minute, stirring after 30 seconds, until melted and smooth.
- Drizzle chocolate over the cookies and sprinkle with reserved Graham Crumbs.
- Enjoy!
- Find out where you can get your kit by going to https://bzfd.it/StuffedCookies
Nutrition Facts : Calories 41 calories, Carbohydrate 0 grams, Fat 4 grams, Fiber 0 grams, Protein 0 grams, Sugar 0 grams
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