7.07.2010

Sandwich Smores


Hope you all had a lovely 4th of July. I know we sure did, I got the weekend off and was able to do tons of baking, yay! You know that always makes me happy! My sister had a little BBQ on Saturday evening so of course you know I offered to bring something of the sweet variety, big surprise right! I wanted something that would go with the theme of hamburgers and hot dogs and what better than smores sandwich cookies?!? Just in case you are having a difficult time picturing, think moist & chewy graham cracker cookies sandwich'd around billowy marshmallow filling all drizzled with oh so yummy chocolate! What could be better for a summer BBQ!
For one of my bridal showers I got this great book from my friend Emily called Whoopie Pies, you simply must check it out. It is a fun little book with lots of whoopie pie history and some great recipes. I got the idea for the smores sandwich cookies the second I saw the words graham cracker in the table of contents. Immediately I thought of smores and I was off to create. They turned out perfect! Not too heavy, not too sweet, but juuuust right, they were a hit at the party! Since it was Independence day and all, I dressed them up with a bit of patriotic charm. Next time you are in the mood for a campfire favorite, give these a try! The next time I make these, I will be sure to use my kitchen torch to roast the marshmallow cream, I think that would make them complete!

Smores Sandwich Cookies: (adapted from Whoopie Pies)
yields about 35 assembled 2" sandwich cookies

cookies:
1½ cups graham flour
¾ cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
4 tablespoons unsalted butter
4 tablespoons vegetable shortening
1 cup dark brown sugar
2 eggs
½ cup milk mixed with a tablespoon of lemon juice (allow to sit & curdle before using)
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla paste

marshmallow cream:
1½ cups marshmallow cream
1¼ cups vegetable shortening
1½ cup confectioners’ sugar
1 tablespoon vanilla paste

chocolate drizzle:
½ cup chocolate chips
1 tablespoon vegetable oil


1. Preheat the oven to 375 degrees F. Prepare baking sheets with silpats or parchment
2. In a bowl, stir together both flours, baking powder, and salt.
3. In bowl of an electric mixer fitted with the paddle, beat together the butter, shortening and brown sugar until light and creamy. Add the eggs and the milk with lemon juice and beat until combined. Note mixture will look curdled.
4. In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low speed until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.
5. Using a pastry bag fitted with a coupler or the 1A tip, pipe out cookies roughly 1" in diameter and 2"apart from one another. Bake for 8 minutes-or until brown, allow to cool.
6. Make the marshmallow cream: Beat together the marshmallow cream and the vegetable shortening, until smooth and fluffy, about 3 minutes. Reduce to low, add the confectioners’ sugar and the vanilla, and beat until incorporated. Increase speed and beat until fluffy.
7. Make the chocolate drizzle: melt chocolate and oil over double boiler until smooth, allow to cool.
8. Assemble the whoopie pies: Pipe a thick blob of marshmallow cream in the center one of the cookies from each pair. Place top cookie on marshmallow and push cookies together until filling comes to edge. Repeat until all are filled. Spoon/drizzle chocolate over each cookie, chill just to set chocolate. Enjoy!

1 comment:

  1. YUM!
    Your pictures are beautiful and I am now craving these at a bit after midnight, dangit ;-)

    So glad you stopped in and linked up! I can't wait to see what else you whip up!

    ReplyDelete

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