In a frenzy of creativity yesterday, I finally got around to making something for this week’s Tuesdays with Dorie post. I’ve been awfully hit and miss with my posts for the group, pretty much ever since my last pregnancy began. Before that? Never missed a week. I can’t believe that the group is coming to an end next month, and though many will continue on with a new book, I know that realistically, I won’t be one of them. This makes me sad because I’ve learned SO much and have thoroughly enjoyed my time with TWD and the friends that I’ve made. I just know that with all that is going on in our lives if I chose to try and participate in another group that it would continue to be a case of over-committing and under performing… which I hate.
I am hoping to participate as much as I can as TWD closes this chapter and look forward to watching the gloriousness that will abound in the new group. Maybe at some point my life will calm enough that I would be able to join in, but this is the epitome of optimism at this point! 🙂
As always, visit the TWD Blog to see what the other bakers have made this week!
As I went through the book and looked at all the things I’ve missed over the past several months, I have a long list of recipes that I still really want to try. For today though, I wanted something fun and seasonal and a bit off the beaten path.
Way back at the beginning of the group we made Dorie’s marshmallow recipe, and at the time I chose to make black and white marshmallows – they were fantastic! Since this time around it’s November and Thanksgiving is only two days away I wanted to try Dorie’s Pumpkin Spice Marshmallow version. They are AWESOME! It was a simple enough addition and simply called for gently folding in some pumpkin puree (1/2 cup) with some spices mixed in (I used 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and a pinch of allspice) after the marshmallows were all mixed. My only note was that it does (obviously) make the marshmallows more moist, and though I waited at least 3 hours for them to dry, they weren’t really ready to cut. I’d suggest letting them have the full overnight rest. Also, my marshmallows look a bit clumpy because I dusted them with a coating of powdered sugar, which instead of staying dry, soaked into the marshmallows and ended up giving them a sugar crust. Delicious, yes. Pretty, not as much. If you don’t want that to happen, follow Dorie’s directions and use potato starch or cornstarch instead.
As you can see the little pumpkin marshmallows are in the picture above. I used some small pumpkin and leaf shaped cookie cutters to cut my marshmallows into shapes. I also used a 2 1/2 inch round cutter to cut bigger marshmallows that I could perch on the edge of my mug and toast as an addition to some White Hot Chocolate. If you don’t like white chocolate, you won’t like this drink because it is literally just drinking milk with melted white chocolate in it. However, if you DO like white chocolate, then you are going to LOVE how easy and delicious this is to make! It is a fun alternative to the usual hot chocolate and when the pumpkin marshmallow melts in, it tastes divine!
Now, if I have a cup of hot chocolate, of any kind, I really need to have some cookies to go with it. Way back again at the beginning of the TWD odyssey they made the Russian Grandmother’s Apple Pie Cake, which I missed, because it was before I joined. I still remember though that I have been eyeing the dough recipe for it for years. In Dorie’s notes at the end of the recipe in the Playing Around areas where she always gives fantastic alternatives and ideas she mentions that you can make cookies out of the dough. You can even just make the dough into a log and have your own slice and bake cookies. I just sliced them about 1/4-inch thick and baked them at 375 for 13 minutes till just light gold.
Well, I finally got around to doing this, and now there is no going back! Those Russian Butter Cookies are some of the best, most tender, soft and flavorful cookies I have ever put in my mouth! They are simple to make and turned out gorgeously! I topped some with plain sugar and some with cinnamon and sugar. You can even use the dough to make little turnovers, which is what I will do with them next! I could have split the dough into two smaller logs, but I decided I was just fine with having bigger cookies and just made one giant log.
My Thanksgiving wishes…
I hope that the holiday this week is all that you hope for it to be.
I hope that we can all take the time to relax and think about the small things and let go of the things that aren’t really important, even though they may seem to be.
I hope that I can remember to do that myself!
I hope we can all sit back and relax with a cookie and some hot chocolate with marshmallows (and let someone else do the dishes!)!
Happy Thanksgiving to you and yours!
White Hot Chocolate
Serves 1 – increase amounts accordingly for however many people you are serving
1 cup milk
1 tablespoon heavy cream
2 ounces good-quality white chocolate, chopped
1/8 teaspoon pure vanilla extract
Heat your milk and cream until almost bubbling – not too hot, just hot enough to melt the chocolate. Add the chopped chocolate and allow the mixture to sit for at least 30 seconds before stirring to melt the chocolate. Stir in the vanilla extract and serve very warm.
white chocolate for curls
whipped cream for topping
ground cinnamon for topping
pumpkin spice or other favorite marshmallows for topping