Tag Archives: marshmallow

“Twinkie Bundt”

6 Mar

Deb over at Smitten Kitchen is right – it’s fun to say.  However, it was a disaster for me.  Things started out well.  Mise en place – check.  I loved that this recipe featured weights – I felt like that was going to be key to my success here.

I did have to do the lemon juice + milk trick for the buttermilk though, since my grocery store didn’t have any buttermilk (?!).  No mind – this was fine.  The batter came together nicely.  It came nowhere near filling up my pan (I guess that’s why she specified the size of the bundt pan?  Go figure. . .), but no harm, no foul, right?  It just wouldn’t have all of the detail – plus, who knows, maybe it would puff up enough?  Clearly, I am not a baker.

Frosting.  Hmmm.  Frosting.  So, I thought I had Cream of Tartar at home.  Turns out I didn’t.  I did have meringue powder though, and what is marshmallow frosting if not sort of meringuey?  Wilton to the rescue, although this recipe did take up most of my meringue powder – something to keep in mind the next time I want to make macarons.

All in all, I’m still feeling pretty good.  Batter seemed good (smelled delicious as it baked), marshmallow fluff looks great.  Reminder to self: get thermometers for oven, since oven bakes at wrong temperature.  Was reminded of this when my cake took a full 12+ minutes longer to bake than the recipe stated.  Though 15+ is probably closer to the truth, because. . . . .

This was not baked as thoroughly as I would have liked; not sure if you can see the slight squidginess of the cake still in the pan, but it’s there.  Also, I learned a valuable lesson in REALLY making sure that the pan is properly greased/floured.  I thought I had done a good job – I was wrong.  On the left you can see my Ziploc bag o’fluff, ready to be piped in to the bundt, but lest you think all was lost. . .

The hubs and the pup thought everything tasted great – even if it didn’t quite turn out.  If I’m honest, I didn’t LOVE it.  I had a couple of bites of bundt + fluff and called it quits.  Though, I don’t love Twinkies, so no one should be surprised, right?  In any case, I’m definitely adding bundt cake to the list of “things to try again” during this challenge, just maybe not this one.


Twinkie Bundt*

Cake
1 cup (225 grams) unsalted butter, at room temperature (I used this trick to quickly soften my butter)
1 3/4 cups (350 grams) granulated sugar
2 large eggs
2 large yolks (save the 2 whites for the filling Deb recommends, or cook it up for your dog, who is patiently waiting for anything you might be willing to give her)
1 teaspoon (5 ml) vanilla extract
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
2 1/2 cups (315 grams) all-purpose flour
1 cup (235 ml) buttermilk (purchased, or concocted as necessary

Filling
1 tsp vanilla extract
3 tbsp Meringue Powder
1 cup cold water (divided in half)
2 cups granulated sugar
1/4 cup light corn syrup

Heat oven to 350°F. Generously grease a 10-cup Bundt pan, either with butter or a nonstick spray.  REALLY do this part.

In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs, one at a time, scraping down bowl between each, and then yolks. Add vanilla. Sprinkle batter with salt and baking powder and mix briefly to combine. Add about 1/3 of flour, mix to combine, then half of buttermilk, mixing again just to combine, repeating with next 1/3 of flour, remaining buttermilk then remaining flour.

Scoop batter into prepared pan and spread smooth. Bake for 40 to 45 minutes, or until toothpick inserted into cake comes out clean. Let cool in pan on wire rack for 10 minutes, then invert onto rack, remove pan, and let cool absolutely completely. You can do this in the fridge to speed it up – it should take about 45 minutes.

When cake is completely and totally cool, invert it again. If your cake puffed up, you can use a serrated knife to level it a little. Then, using a melon baller, scoop out several mounds of cake through the underside, being sure not to cut through top or sides of cake.

In a large bowl, whip meringue powder and 1/2 cup cold water with an electric mixer on high speed, until stiff peaks form (about 4 minutes).  In a saucepan, stir together sugar, corn syrup, and remaining 1/2 cup of water.  Bring to a boil, and then cool for 1-2 minutes.  Slowly add syrup to meringue mixture, trying to stream the syrup down the side of the bowl.  Whip on high for ~4 minutes.  Add vanilla extract and whip until well combined.

Scoop filling into a large piping bag fitted with a large, round tip or plastic bag with the corner cut off and fill the indentations of the cake. Center your cake platter over the cake and invert your filled cake back onto it. If desired, dust lightly with powdered sugar before serving.

This cake keeps at room temperature for up to 3 days.

* Deb has several pointers on her blog – you should really just head over there and follow her recipe.

More s’mores

8 Aug

Maybe it’s just because it’s summer, but I’m being drowned in an avalanche of s’more inspiration.  I’m certain there are worse ways to go, but in an effort to empty my mind of its marshmallow madness, I figured a post was in order.

It all started with Martha, as it seems to do.  I mean, how I can go on living without making my own graham crackers with cute little star cutouts in them for the marshmallow to ooze through and get all over your fingers I just don’t even want to know.

Photo: Johnny Miller, from MarthaStewart.com

AND THEN . . .to celebrate the promotion of a coworker, Sprinkles damn cupcakes arrived, and they had a s’more one, which was made just exactly how I have mentally made them many a time: a layer of graham on the bottom, chocolate cake, with a bruleed marshmallow frosting.  The graham though?  Was salty, and therefore, like heaven.  Salty grahams are where it’s at.

S’mores pudding parfait from Foodnetwork.com

AND THEN . . . Sandra Lee appeared on my television this morning, telling me about her S’mores Pudding Parfait, and that got me thinking.  I mean, her recipe looked a bit, well, awful, but what if I just took that idea, along with the salty grahams, and heck, if I’m making those ones Martha told me about, I’ll have those cute little star shaped middles and off cuts that will make perfect crumble fodder, well, two birds you see.

So, follow me down this path, and we’ll end up in a delicious cloud of s’mores two ways – one for by the campfire, and one for when you get home and realize you still want s’more (I had to).

For the grahams, we’ll listen to Martha, but maybe kick up the salt a little bit:

    • 1 1/2 cups all-purpose flour, plus more for surface
    • 1 cup whole-wheat flour
    • 1/2 cup toasted wheat germ
    • 1/2 teaspoon salt (3/4 tsp sounds better)
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 2 sticks unsalted butter, softened
    • 3/4 cup packed light-brown sugar
    • 2 tablespoons honey
    1. Whisk together flours, wheat germ, salt, baking soda, and cinnamon.
    2. Beat together butter, sugar, and honey with a mixer on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture; beat until combined.
    3. Turn out dough onto a floured surface, and divide in half. Roll out each dough half to 1/8-inch thickness, and refrigerate until firm, about 10 minutes. Preheat oven to 350 degrees. Cut out squares with a 3-inch fluted square cutter. Cut a star out of the center of half the cookies using a 1 1/2-inch star cutter. Reroll scraps once, and repeat.  And now, don’t you go throwing those scraps away! Those will be the crumble for our next dessert.
    4. Place squares 1 inch apart on parchment-lined baking sheets, keeping cookies with cutouts together. Refrigerate until very firm, about 15 minutes.
    5. Bake cookies until dark brown, 14 to 16 minutes, rotating halfway through (star cookies take about 1 minute less). Let cool on sheets 10 minutes. Cookies can be stored in an airtight container up to 2 days.
    6. Make your s’mores as you will, hanging on to all of those delicious scraps and any cookies that break up on ya in production or transport.

Once you’re home, and clean, and you’ve checked for ticks and emptied out the cooler (I’ll wait. . . . ), and you’re ready for round two, here is what I’m proposing. Remember that amazing 5 day chocolate ice cream I made? That started with a pot de creme base? Well, what if that, married your graham crumbles, with either a bit of homemade marshmallow fluff if you’re feeling like Martha Stewart herself, or your trusty store bought standby (which you probably have in your pantry, with smudges of Nutella all over the top if your household is anything like mine) if you’ve already made enough stuff from scratch.  I know which way I’m leaning at the moment, especially if I’ve just finished putting away all that camping gear.

In any case, pot de creme + fluff + graham crumble + pot de creme + graham crumble + fluff + torch time = s’more parfait incroyable.  Hope to update this post with photos of the finished product by the end of the summer (which here in Northern California is October).  Stay tuned!

Peanut Butter S’more bites

13 Sep

Oh Sunny Anderson.  Sometimes you just speak to me so directly.  With summer drawing to a close, and me having had very few s’mores this season, it’s nice to know I can bring it all back (plus peanut butter!) as the year wears on.

2 cups crunchy peanut butter
1 1/2 sticks of butter
5 cups powdered sugar
24 oz (4 cups) milk chocolate chips, melted
2 cups graham cracker crumbs
1 cup marshmallow fluff
1 cup coconut flakes (optional)
2 1/2 cups Rice Krispies (optional)

In a large bowl, add the peanut butter, butter and powdered sugar and beat with a whisk or electric beater until smooth. Using a teaspoon measure, scoop the mixture and form into balls, then press into a coin shape the diameter of a quarter. Refrigerate to set up dough cookies, about 30 minutes.

To make bites, dip peanut butter coins in melted chocolate then toss in graham cracker crumbs until coated, double dip and double coat if you feel dangerous. Arrange the coated coins on a wire rack and refrigerate for about 30 more minutes to set. Add the marshmallow fluff to a pastry bag fitted with a star tip. Remove the coins from the refrigerator and squeeze about 1 teaspoon of marshmallow fluff into the center of half of the coins. If you don’t have a pastry bag, use a plastic bag, fill it with fluff and cut 1 corner off and dollop that way. Then top each half with another coin to make a sandwich and place return to the refrigerator to set, about 1 hour.

Options: chop coconut flakes and add them to the graham cracker crumbs to use for coating.

Add puffed rice cereal into the peanut butter, butter and powdered sugar for a bit more texture and crunch.