Baileys Marshmallows

I hope you are enjoying your fair share of hot chocolate this winter. (I know I sure am!) I recently decided that my traditional cup of hot chocolate needed some kick and these Baileys Marshmallows are the perfect solution. You could spike your marshmallows with any liquor, but Baileys Irish Cream is smooth and perfect for these sweet marshmallows.

 

 

Baileys Marshmallows
Makes about 30 marshmallows

Ingredients:
3 envelopes of unflavored gelatin
1/2 cup Baileys Irish Cream
2 cups sugar
3/4 cups light corn syrup
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
Baking spray
Confectioners' sugar, for dusting and dredging

Directions:
1. In the bowl of a stand mixer fitted with the whisk attachment, sprinkle gelatin over Baileys and let sit for 5 minutes.

2. In a medium saucepan, heat sugar, corn syrup, salt and water over medium heat and stir constantly until it comes to a boil. Allow mixture to boil for about one minute, then turn off heat.

3. Carefully pour the hot syrup into Baileys mixture and mix on high. Add the vanilla and beat for 12 to 15 minutes, until mixture has thickened and cooled.

3. Line a 9-inch-square dish with greased plastic wrap and liberally dust with confectioners’ sugar. Evenly pour the marshmallow mixture into the pan, dust with more confectioners’ sugar, and cover with plastic wrap. Let marshmallows sit overnight.

4. Uncover and flip marshmallow block onto a work surface dusted with confectioners’ sugar. Using a clean pair of kitchen scissors, cut into equal 1 1/2-inch cubes. Coat remaining sides of marshmallows in confectioners sugar and tap to remove excess. Store in an airtight container for up to a week.

Mocha Crinkle Cookies

Prepare yourself for the most chocolaty, rich, espresso-licious cookie out there. We all need a pick-me-up now an then and this cookie is just the trick. Grab one of these cookies and swap your mid-day espresso shot for a chilly glass of milk. Trust me, you'll thank me later. I've been making these cookies for a while now, but the recent addition of cacao nibs adds an unexpected nutty crunch to the cookie. (Nibs are roasted, de-shelled and crumbled cocoa beans.) Try using nibs instead of sprinkles, nuts or chocolate chips in your next recipe. They're barely processed, giving them loads of antioxidants (which practically means they are health food!) The pièce de résistance of these cookies is the sea salt flakes (I prefer Maldon), so don't skip it.

Mocha Crinkle Cookies
makes 36 cookies

INGREDIENTS

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder 

3 tablespoons instant espresso, dissolved in 2 tablespoons milk
2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter
3/4 cup packed dark-brown sugar
3 tablespoons cacao nibs
2 large eggs
8 ounces bittersweet or semisweet chocolate

1/3 cup superfine sugar

sea salt flakes

DIRECTIONS

1. In a microwave safe bowl, melt the chocolate in 30 second increments, stirring each time. Set aside and let cool. 

2. In a medium bowl, sift together flour, cocoa powder, baking powder, and salt. Using an electric mixer, cream butter and brown sugar until light and fluffy. Add eggs and beat until well combined. Mix in cooled chocolate and turn the mixer on low. Gradually add flour mixture and mix until just incorporated. Add the espresso milk and mix on medium speed for 30 seconds. Stir in the cacao nibs. Transfer dough to plastic wrap and flatten into a rectangle. Freeze until firm, at least 45 minutes or overnight.

3. Preheat oven to 350 degrees. Line two baking sheets with parchment or silicone baking liners. Place superfine sugar in a shallow dish and set aside. Unwrap chilled dough and cut into 36 small 1" squares. Working in small batches, roll dough into balls and place in sugar dish. Roll the dough balls in the sugar making sure each ball is thoroughly coated. Place 2 inches apart on the prepared baking sheets. Bake for 12 minutes, or until the cookies have cracked. Remove from oven and sprinkle with sea salt flakes while the cookies are still hot, then cool cookies on a wire rack.


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Orange Dark Chocolate Chip Scones

'Tis the season for...well, scones! We are officially in the throws of the Holidays, so I'm kicking off the scone season with a delicious orange and chocolate chip recipe. These scones are so tasty, it's almost a crime that we get away with calling them "breakfast." Whip up a batch for your family or co-workers and I bet you receive an extra special secret santa gift this year.

Orange Dark Chocolate Chip Scones
makes 12 scones

INGREDIENTS
4 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) cold unsalted butter, cubed
1 egg
3/4 cup heavy cream
zest of 1 orange
1 cup chopped dark chocolate
2 tablespoons raw sugar

DIRECTIONS
1. Preheat the oven to 375 degrees and line a large baking sheet with parchment paper or a non-stick liner. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Whisk until dry ingredients are incorporated and set aside. 

2. In a small bowl, combine the egg, orange zest and all but about 3 tablespoons of the heavy cream. Set aside. 

3. Add the cubed butter to the dry ingredients and use your hands to combine the mixture until the butter forms into small pea-sized clumps. Making sure not to overwork the dough, slowly pour the cream mixture into the butter and flour mixture and continue to mix until the dough comes together. Toss in the chocolate.

4. Lightly flour a work surface and divide the dough into two separate balls. Flatten the dough balls into disks (about 2 inches high). Cut each disk into 6 wedges and place the wedges on the baking sheet. Do not crowd the scones as they will spread slightly when baking. Brush each wedge with the remaining heavy cream and sprinkle with the raw sugar. Bake for 25-30 minutes or until the tops and edges are golden brown. Serve warm or at room temperature. 

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Bananarama!

Ok, I confess... I keep buying bananas in an effort to stay healthy while getting my daily servings of fruit. Things haven't really worked out with the whole banana thing. They ripen too fast, leaving me with no other choice than to use them for baking at their prime sweetness! Today I experimented with the longtime perfect marriage of banana and Nutella. (recipe below) Plus, my husband filmed me making them (in our horribly lit kitchen) so you can see for yourself just how easy these treats are to make. 

 

 BANANA NUTELLA PUFFS

Serves 6

INGREDIENTS

1 sheet of frozen puff pastry (defrosted)

2 ripe, sweet bananas

2 teaspoons sugar

2 teaspoons lemon juice

1/4 teaspoon ground cinnamon, plus more for dusting

1/2 cup (approx.) Nutella

1 tablespoon melted butter

DIRECTIONS

Preheat oven to 375 degrees. Unfold defrosted puff pastry sheet on a cookie sheet covered with parchment paper. Using a rolling pin, roll puff pastry to a 1/16" thickness. Cut 6 even squares with sharp knife. 

Slice bananas into 1/4" pieces. In a small bowl, combine bananas, sugar, lemon juice and cinnamon. Toss to coat bananas. Spoon equal amounts onto puff pastry squares. (Try not to overfill, as squares will be difficult to close.) Top with heaping teaspoon of Nutella.

Using melted butter and a pastry brush, brush butter on 2 adjacent sides of the square. Fold over opposite corner until you make a triangle and seal edges with your finger. Use the back of a fork to crimp the edges. 

Using the remaining butter, lightly brush the tops of the triangles, and sprinkle with cinnamon. Bake for 15-20 minutes, or until puff pastry is golden brown on top, darker around the edges. Cool for at least 10 minutes, 'cus these suckers will be hot!