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S’more Sandwich Cookies – Version 4

If you’ve been following Casual Confections on Facebook, Instagram, or Twitter, you’ve noticed several different versions of s’mores sandwich cookies that I’ve made over recent months. Each batch has had aspects that I’ve liked and aspects that simply didn’t work. Each new version explored a new take or technique for the cookie.

For version 4, I made several changes that have resulted in a cookie I am very happy with! Version 5 will text out a few small tweaks to the cookie for easier packaging and other similar logistics.

So what did I do differently for version 4?

Let’s start with the graham cookie. Versions 1 and 2 used the graham cup recipe for s’mores cup. As a cookie, the taste was very good but they fell apart a bit too easily while being eaten. Versions 3 and 4 utilized a recipe that was based off of a s’mores cookie recipe by Brown Eyed Baker. For the sandwich cookie, I left out the chocolate chips and the marshmallow bits since those flavors would have their own components. Version 3’s cookies were made in a whoopie pie sheet whereas version 4 was done as drop cookies. There was a noticeable difference in color and texture, but both versions of the cookie were absolutely delicious! This graham cookie recipe will be used for a variety of graham-based flavors in the future. It’s that good!

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Version 1: S’mores sandwich cookies
S'more sandwich cookies
Version 3: A layer of egg-free marshmallow surrounded by graham cracker cookie and coated in milk chocolate.

While the drop cookie version was a hit, it does not work well for packaging cookies that need to be shipped or transported. I will 100% be making them any time I serve them at my house. Otherwise, it’ll be the whoopie pie versions. Their flat sides are perfect for packaging, storing, and easier eating.

Next, let’s talk about the marshmallow! Versions 1-3 utilized an egg-free marshmallow creme that uses honey and maple syrup as sweetener. The recipe is one of my favorite flavors of marshmallow to date! The one drawback to the recipe is that the creme sets really fast, even with continuous whipping with the stand mixer. The first two cookies would spread so beautifully, but the third on would end up with lots of globs. While that aspect didn’t impact texture or flavor, it made the cookie look less put together and more thrown together. For version 4, I tried my hand at a marshmallow fluff recipe from LivforCake which she adapted from a King Arthur Flour recipe.

If you were on the Facebook or Instagram feeds Sunday night, you likely saw my misadventures in making the fluff (if you missed it, go check them out). The sugar syrup was slowly climbing in temperature while on the stove, and I got cocky and decided to shift my attention to something else, just in time for the temp to jump past where it needed to be and burn! First thought: dump it. Second thought: pour it on a non-stick mat and see what happens. I’ve always wanted to try sugar work and this seemed like a perfect opportunity to play, even if I wasn’t going to be able to eat the results. While pouring my bitter brown syrup, I went back and forth in my head, debating whether to throw another round of ingredients into the pot after it was de-syruped and try again or whether to call it a night and try again another time. I already had the egg whites whipped in the mixer, so I opted for cleaning and starting over.

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Sugar work using burnt sugar syrup intended for marshmallow fluff.

This time, paying full attention, it didn’t take long for the sugar syrup to heat up and be perfect! Before I knew it, the stand mixer was churning away, mixing everything into a sticky, shiny, white fluff. The next step was getting the fluff into a piping bag to quickly and easily add the marshmallow to the cookies. This was my first time trying to wrangle fluff this way and it was a mess! I did end up with enough in the bag for the cookies and once I started piping, it was so easy!

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Piped marshmallow fluff on s’mores cookie halves.

Now, the flavor isn’t as strong as the marshmallow creme recipe, but it played in my favor as now the honey and other flavors from the graham cookies were not dominated by the maple/honey flavor of the creme. Instead, this smooth marshmallow added just the right light flavor to the cookie. I’m really excited to flavor this fluff recipe, too, as it seems like it will showcase each of them well. There are a lot of great things to say about this fluff recipe. I was able to store the leftover fluff and scooped it out several days later as a topping on chocolate cake. Yum!

The chocolate. What about the chocolate? The experiments with the chocolate have been less about finding which chocolate I wanted to use and were more about how I wanted to use it. Versions 1 and 2, I used a chocolate ganache to cover the cookies. This resulted in some not so clean looking treats and some messy fingers and faces. Version 3, I opted for straight melted chocolate instead of a ganache and did a half-dip for easier holding. The flavor was exactly where I needed it to be, but I gave up on coating the outside. Having the chocolate on the inside, like a traditional s’more, was going to be the way to go.

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Version 3: S’mores sandwich cookies

So, for Version 4, I melted some milk chocolate and coated the bottom of each cookie. Since I did this Sunday night after my marshmallow mishaps ate up most of my time, I had no patience to wait for the chocolate to cool and piped the marshmallow on the very slick chocolate. After pressing two cookies together, some of them slipped and slid all over the place, making for white the fun and tasty mess. Those that stayed balanced, however, made for some deliciously gooey photographs! And let me tell you, they tasted as good as they looked. I’m typically not one to eat a lot of sugar right before bed, but I had to enjoy the fruits of my labor while I cleaned up.

I am super stoked that I pretty much have my s’more sandwich cookies figured out. I love s’mores but don’t have too many opportunities to make them around a campfire, so I made them out of everything else (s’mores brownies anyone?).

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Crystal from Casual Confections taste testing version 4 of the s’more sandwich cookies.

Are you drooling at the end of this post? S’mores will be one of the three flavors in September’s cookie care packages! The theme is sandwich cookies. Monthly cookie care packages are limited to six and there are only two left for September! Order yours now!

Want a half dozen or a dozen s’mores sandwich cookies all for yourself? You can order those, too!

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New York Style Crumb Cake

One of my favorite breakfast treats is Entenmann’s crumb coffee cake. It never lasts long in our house since I simply cannot control myself around it. I knew it was only a matter of time until I tried making one from scratch. For my first try, I went with Brown Eyed Baker’s recipe. It’s very straight forward and easy to put together.

Of course, there’s always the chance you’ll misread the ingredients during your prep and melt 1 3/4 cups of butter instead of 1/2 cup. Looks like I’ll be baking cookies later this week to use up the extra butter.
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New York Style Crumb Cake

Crumb topping:
1/3 cup (66 grams) granulated sugar
1/3 cup (66 grams) dark brown sugar
3/4 tsp ground cinnamon
1/8 tsp table salt
1/2 cup (113 grams) unsalted butter, melted and still warm
1 3/4 cups (198 grams) cake flour

Whisk the sugars, cinnamon, salt, and butter in a medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough. Set aside to cool to room temperature – about 10-15 mins.

Cake:
1 1/4 cups (142 grams) cake flour
1/2 cup (99 grams) granulated sugar
1/4 tsp baking soda
1/4 tsp table salt
6 Tbsp (85 grams) unsalted butter, cut into 6 pieces, softened but still cool
1 egg
1 egg yolk
1 tsp vanilla extract
1/3 cup buttermilk
Powdered sugar for dusting

Adjust oven rack to upper-middle position and heat oven to 325F. Spray 8-inch square pan with cooking spray and line with parchment paper, allowing excess to hang over the sides.

Using an electric mixer on low speed, mix the flour, sugar, baking soda, and salt to combine. With mixer continuing to run at low speed, add butter one piece at a time; continuing to beat until mixture resembles moist crumbs with no visible butter chunks visible – 1-2 mins. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 min, scraping once if necessary.

Transfer batter to baking pan using rubber spatula, spread the batter into an even layer. Break apart the crumb topping into large pea-sized pieces and spread in an even layer over the batter, beginning with the edges and then working toward the center. Be sure not to push the crumbs into the batter, just sprinkle on top. Bake until the crumbs are golden and a wooden skewer inserted into the center of the cake comes out clean – 35-40 mins.

Cool on wire rack at least 30 mins. Lift out of pan using parchment overhang. Dust with powdered sugar before serving.

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Soft Batch Chocolate Chip Cookies

Sometimes a recipe trial comes out of necessity rather than curiosity. My husband had oral surgery about three weeks ago and has had to be on a soft food diet ever since. This meant he had to cut out almost all of his favorite treats. One of his favorite cookies used to be Keebler Soft Batch. Like most things, the recipe has changed over the years and they just don’t taste like they used to. So I used this opportunity to seek out and test a recipe for soft batch chocolate chip cookies. To our delight, they came out quite tasty. The taste leaves a lot of room to play with different flavors (extracts or pudding mix) but isn’t bland in its first iteration. This pleasant recipe comes from Brown Eyed Baker.
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Soft Batch Chocolate Chip Cookies

2 1/4 cup all-purpose flour
1/2 cup (1 small box) instant vanilla pudding mix (Brown Eyed Baker has a link to a homemade version in her recipe)
1 tsp baking soda
1 cup unsalted butter at room temperature
3/4 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, pudding mix, and baking soda and set aside.

With an electric mixer on medium speed, cream together the butter and both sugars until light and fluffy, scraping the sides of the bowl as necessary, for about 3 minutes. Add the egg, yolk, and vanilla extract and mix until combined. Reduce the mixer speed to low and gradually add the dry ingredients, mixing only until a little flour is left in the dough. Using a rubber spatula, fold the chocolate chips into the dough.

With a medium cookie scoop or a tablespoon, scoop out dough and form it into balls and place on the prepared baking sheets about 2 inches apart. Bake until the outside edges are just set and light golden brown and the middles are still puffy (about 10-12 mins – mine were in for 12). Remove from the oven and allow to cool on the baking sheet for five minutes then remove to a wire rack to cool completely. Store at room temperature in an airtight container for up to five days.