Thanks to everyone that showed up to the first Cookie Swap at the Brinton Lodge. Over 25 people showed up and it was a huge success. Thanks you to all that made this event possible. We raised over $160 at the raffle to help out a women with Ovarian Cancer. There are a few recipes from the Cookie Swap from last night down below. If there is a certain recipe you are looking for just Email me! Happy Holidays!
Homemade Vanilla Marshmallows
3/4 oz gelatin (knox found in the baking aisle)
1/2c. cold water
2 c. granulated sugar
2/3c. light corn syrup
1/4 c. water
1/4 ea. vanilla bean seeds or 1 tsp vanilla extract
1.)Slowly mix in the gelatin powder into the cold water in a mixing bowl. Make sure not to dump it all in because lumps will form which will not break up. Let sit for 10 minutes.
2.)While the gelatin is blooming (pastry term so basically the gelatin is soaking) combine the sugar, corn syrup, 1/4c. water in a small saucepan. Bring to a rapid bowl and boil until 234F or soft ball stage.
3.)Pour the boiling sugar syrup into the gelatin at high speed with whisk attachment then add salt. Beat on high for 10-12 minutes.
**The mixture will be clear for the first 2 minutes then begin to get stiffer and white in color.**
4.)Prepare a 9X9 baking pan lined with plastic wrap that has been sprayed with oil to prevent the marshmallows from making a sticky mess.
5.)Add the vanilla bean seeds and mix.
6.)Grease your hands with oil and then remove the marshmallow from the mixer bowl with an oiled spatula. Spread even into the prepared pan. Cover with an oiled piece of plastic wrap.
7.)Let sit overnight or at least 2 hours. Cut and toss in powdered sugar and cornstarch.
2 oz Egg Whites
2 oz Granulated Sugar
2 oz Confectioners’ Sugar
1.)Put the whites into the kitchenAid mixing bowl with the whisk attachment. This is a perfect amount for the kitchenAid. Make sure the bowl is clean and the whites do not have any goldfish(aka any pieces of yolks). Meringues worst enemy is FAT!!! If the meringue comes in contact it will not whip up properly.
2.)Once the whites begin to get frothy slowly sprinkle in the granulated sugar. Trying not to get the sugar on the sides. Scrape and whip until stiff peaks form.
3.)Add the confectioners’ sugar. You can just dump it all in at once just be careful when you turn on the mixer that the whole kitchen is not covered in beautiful white confectioners’ sugar
4.)Keep whipping until stiff peaks form. It may take at least five minutes.
6.)Fill your piping bag and then start piping I used tip number #828 Ateco but you can also just spoon meringue on your parchment.
8.)Bake for 2 hours in a 200F oven. If the meringue crack while int the oven that usually means the oven was too hot every oven is different. The meringues should be crisp and dry. Once cool keep in an airtight container.
Double Chocolate Brownies
11/4 c. All Purpose Flour
1 tsp Salt
2 Tbsp Dark Unsweetened Cocoa powder
11 oz Dark Chocolate
1 c. Unsalted Butter
11/2c. Granulated Sugar
1/2c. Light Brown Sugar
5 ea. Eggs
2tsp Vanilla Extract
Preheat oven to 350F
1.)Butter a 9X13 pan and line with parchment.
2.)Combine the flour, salt, and cocoa powder whisk together.
3.)Melt the butter and chocolate over a double boiler.
4.)Add both the sugars to the chocolate mixture.
5.)Remove from heat and add the eggs. Do not over mix then the brownies will become cakey.
6.)Add the Vanilla and then fold in the dry ingredients.
7.)Pour into prepared pan and spread
Bake for 30 minutes until the tooth pick comes out clean.
See how the brownies are made
Chocolate Walnut Fudge
3 oz Unsweetened Chocolate
16 oz of Powdered Sugar
1/4c. Evaporated Milk
1/2c. Walnuts, Chopped (optional)
1 tsp Vanilla Extract
1.)Melt the chocolate and butter in a double boiler.
2.)Remove from heat and add the powdered sugar and milk. Stir until well blended.
3.)Add the Walnuts, Vanilla, and Salt mix well.
4.)Press mixture into a buttered 8X8″ pan.
5.)Chill and cut.
Walnut Currant Rugelach
These are my all time favourite cookies. Oh, the memories.
11/2c. Walnuts, finely chopped
3/4c. Light brown sugar
6 Tbsp Granulated sugar
33/4 c. All-Purpose Flour
11/2 c. Cold Unsalted Butter
12 oz Cream Cheese, cold
To make the filling:
Combine the walnuts,currants,brown sugar,half the granulated sugar, and cinnamon. Set aside.
To make the dough:
Combine the other half of sugar, salt, and all-purpose flour and mix. Add the ½” cubed butter and mix until the mixture resembles butter the size of peas. Add the ½” cubed cream cheese into the mix. Mix for 30-60 secs. DO NOT OVER MIX! Take out of the mixer and knead until combined. There should be streaks of cream cheese. Shape into three balls and wrap in plastic. Put in fridge for 60 minutes to rest.
Pull out one ball out of the fridge. Roll the ball of dough with some flour into a 9” circle. Roll until the circle is 1/4” thick. Sprinkle a third of the cinnamon walnut currant mixture onto each circle. Press the filling lightly into the dough to ensure it sticks. Cut the circle into 12 wedges. First cut the circle into quarters, then each quarter into thirds. Roll up each wedge starting with the wide edge. The end result should look similar to a croissant. Place onto a baking tray lined with parchment paper. Chill for 30 minutes.
Preheat oven to 350F.
Make eggwash: Take one egg and whisk until smooth then brush on top of each cookie.
Bake for 15-20 minutes, until lightly browned. Transfer to a wire rack to cool.
If I’m making these cookies for kids sometimes I switch out the currants and walnuts with 2 cups of chocolate chips.
Happy Baking! We wish you a Happy Holidays! Love, Juni and I