I'm super delicious! Look at my rich, chocolatey coating. It's so... oh, hello over there! Who are you?
What are you? Are you a fried egg? Maybe you're a delcious ravioli? Hmmm, you do look kinda familiar. Have we met before? Ohhh, I know, we're cousins! You're from the Wilde side of the family!
Let's be friends!
Look, we're so much alike! I'm a vanilla cookie, topped with fluffy vanilla marshmallow! Do you like my coat? It's made of pure chocolate!
Oh wow, look at your outfit! Look at that thick, white chocolate coat you have! I'm so jealous! My coat is a little thin, I get cold sometimes. And is that a graham cracker cookie? And pumpkin marshmallow? Wow, you're like Fall in a bite. Well, more like three or four bites, how did you grow so big?
Hi Nabisco Mallomar, no need to be jealous! We're each special in our own ways. You're a classic, people love you! I'm a little wacky and crazy and I'm perfect for Fall! People should definitely run out and buy some of your friends, you're only available at this time of year! I'm also only around in the Fall because who wants a pumpkin pie in April?
Graham Cracker Rounds
After making Smitten Kitchen's graham crackers a few times, I've made some more changes and I really like the way they're coming out. If you don't have golden syrup (or can't find it), you can substitute honey.
3 cups flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons unsalted butter, cold
1/3 cup golden syrup
5 tablespoons skim milk
11/2 tablespoons vanilla extract
Combine flour, brown sugar, baking soda and salt in the bowl of your food processor. Add butter and pulse until the butter is incorporated and the mixture is coarse.
In a small bowl, whisk together golden syrup, milk and vanilla extract. Add to the flour mixture and pulse to combine. Wrap in plastic wrap and set in the fridge for four hours or overnight.
In the morning, cut the dough in half and return one half to the fridge. On a floured surface, roll out the dough to about 1/8-inch thick. Cut into 2 1/2-inch circles with your favorite round object. Place dough rounds on a baking sheet and place in the fridge for 30 minutes. While these rounds are chilling, roll out the other half of the dough. Chill those too.
Heat the oven to 350 and bake cookies for 10-12 minutes. Remove from the oven and allow to cool for one minute on the pan. Remove to a wire rack and allow the cookies to cool completely. See above to put together moon pies!
Pumpkin Pie Marshmallows
Adapted from Marshmallows
These are delicious! Since I was not thinking ahead, I didn't have time to make any invert syrup for the marshmallows. I substituted light corn syrup and they turned out great!
1/2 cup 100% pumpkin puree
1/4 cup water
2 tbsp unflavored gelatin
1/4 cup water
1/2 cup plus 2 tbsp corn syrup
1/8 tsp salt
1 cup sugar
3/4 tsp Saigon cinnamon
1/4 tsp ginger
1/8 tsp clove
Mix together canned pumpkin, water and gelatin. Allow to sit so that the gelatin can bloom.
In a medium stockpot, combine water, corn syrup, salt and sugar. Bring to a boil and wash down any sugar crystals from the side of the pot with a wet pastry brush. Clip on candy thermometer and cook over medium heat to 255 degrees F. Do not stir the sugar syrup while bringing to temperature.
Once at temp, remove the pot from the heat and stir in the pumpkin/gelatin bloom. Pour into the bowl of your stand mixer (or a big bowl and get your hand mixer ready to whip!) and slowly bring to high speed. Whip for 10 minutes or until fluffy and no longer hot to the touch. At the 8 minute mark add in the spices, allowing the last two minutes to distribute evenly.
Transfer marshmallow fluff to a piping bag (or zip-top bag and cut the corner off). Pipe blobs of marshmallow on top of each graham cracker round. Allow to set for four hours before coating in chocolate or sprinkles.