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In the Oven: Brown Sugar Oatmeal Whoopie PIes with Maple Marshmallow Filling

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For National Maple Syrup Day, we’re baking whoopie pies! Posting date is December 20.

Brown Sugar Oatmeal Whoopie PIes with Maple Marshmallow Filling
 
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Yield: 15 to 17 small whoopie pies
Ingredients
For the Brown Sugar Oatmeal Whoopie Pies
  • ½ cup (80 g) rolled oats
  • 3¼ cups (415 g) all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 2 cups (440 g) firmly packed dark brown sugar
  • ¾ cup (180 ml) canola oil
  • 2 large eggs
  • ½ cup (115 g) plain whole milk yogurt
  • ½ cup (115 g) sour cream
  • 1 tablespoon pure maple syrup
  • 1½ teaspoons pure maple extract (not imitation)
For the Maple Marshmallow Filling
  • 1½ teaspoons powdered gelatin
  • 2 tablespoons cold water
  • 3 large egg whites
  • ¾ cup (150 g) granulated sugar
  • 2 to 3 teaspoons pure maple extract
Instructions
Make the Brown Sugar Oatmeal Whoopie Pies
  1. In a food processor, pulse the oats into coarse crumbs, leaving some large pieces for texture (ideally a mixture of oat powder and broken-up oat pieces).
  2. In a large bowl, whisk together the oat crumbs, flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In another large bowl, whisk together the brown sugar and oil. Add the eggs, yogurt, sour cream, maple syrup, and maple extract and whisk until smooth.
  4. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold. Cover and chill the dough in the refrigerator for at least 20 minutes.
  5. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment.
  6. Use a small ice-scream scoop with a release mechanism to drop heaping tablespoons of the dough about 1 to 2 inches (2.5 to 5 cm) apart on the prepared baking sheets (alternatively, use a larger ice-cream scoop to yield approximately 8 to 10 larger whoopies). Bake until the cookies are just starting to crack on top and feel dry to the touch, and a toothpick inserted into the center of the cookie comes out clean, 12 to 15 minutes. Let the cookies cool completely.
Make the Maple Marshmallow Filling
  1. In a small glass measuring cup, sprinkle the gelatin over the cold water. Let soften (5 to 10 minutes).
  2. Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment and beat on medium-high speed until soft peaks form.
  3. In a small saucepan, gently stir together the sugar and ¼ cup (60 ml) water. Set the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan. When the sugar mixture reaches 235°F (113°C), remove from the heat. Very gently stir in the softened gelatin. Turn the mixer with the egg whites on low speed and slowly pour the sugar-gelatin mixture in a slow, steady stream into the egg whites. Increase the mixer speed to high and continue to whip until stiff peaks form, about 10 minutes. Add the maple extract to taste and mix for another 30 seconds, or until completely incorporated.
  4. Place the marshmallow filling in a pastry bag with a large round tip. (Alternatively, you can use a small ice-cream scoop with a release mechanism.)
Assemble the Whoopie Pies
  1. Turn half of the cooled cookies upside down (flat side facing up).
  2. Pipe the marshmallow filling from the center of the flat side of each cookie until the filling almost reaches the edge of the cookie. (Alternatively, use the ice-cream scoop to place the filling.) Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Continue filling the whoopie pies until all cookies are used. (It is possible you will have leftover filling, depending on how full you like your whoopies.) If you like, use a kitchen torch to gently toast the exposed sides of the marshmallow frosting. Allow the whoopies to firm up before serving, about 15 minutes.
Notes
How to store: The whoopie pies will keep on a parchment-lined baking sheet covered with plastic wrap in the refrigerator for 3 days. Bring them back to room temperature before serving.

 

In the Oven: Chocolate Rice Crispy “Cake” with Homemade Marshmallow “Icing”

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Next up is a Baked twist on the classic Rice Krispies treat! Posting date is September 27.

In the Oven: Chocolate Rice Crispy "Cake" with Homemade Marshmallow "Icing"
 
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Yield: One 9-inch by 5-inch loaf cake
Ingredients
For the Homemade Marshmallow “Icing”
  • Vegetable shortening, for greasing the pans
  • 12 sheets gelatin
  • Ice cubes
  • 1 cup (240 ml) light corn syrup
  • 2 cups (400 g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1⁄8 teaspoon kosher salt
  • ½ cup (50 g) sifted confectioners’ sugar, plus more for dusting
For the Chocolate Rice Crispy “Cake”
  • 3 tablespoons unsalted butter
  • 7½ ounces (210 g) homemade marshmallows
  • 4 ounces (115 g) dark chocolate, coarsely chopped
  • 6½ ounces (185 g) cocoa flavored crisp rice cereal (about 4½ cups)
Instructions
Make the Homemade Marshmallow “ Icing”
  1. Grease the sides and bottoms of two 9-by-5-inch (23-by-12 cm) loaf pans with vegetable shortening. In one pan, line the bottom with parchment so that it comes up on the long sides and overhangs slightly. Grease the parchment. Set aside.
  2. Place the gelatin sheets in a medium or large heatproof bowl, fill the bowl with very cold water, and set it aside; add a few ice cubes to keep the water cold.
  3. Fill a medium saucepan halfway with water and bring it to a simmer over medium-low heat.
  4. Place ½ cup (120 ml) of the corn syrup in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
  5. In a medium saucepan, gently stir together the granulated sugar, the remaining ½ cup (120 ml) corn syrup, and ½ cup (120 ml) water. Be careful not to splash the ingredients onto the sides of the pan. Put the saucepan over medium-high heat and clip a candy thermometer to the side of the saucepan, making sure the bulb is submerged but not touching the bottom of the pan.
  6. When the temperature of the sugar mixture reaches 210°F (100°C), drain the water from the bowl of gelatin and quickly wring out the gelatin sheets. Place the gelatin back in the heatproof bowl and place the bowl over the saucepan of simmering water; stir the gelatin sheets with a heatproof spatula until the gelatin is completely melted. Turn the mixer on low speed and slowly pour the melted gelatin into the corn syrup. Keep the mixer on low.
  7. Bring the sugar mixture to the soft-ball stage on the candy thermometer (234°F to 240°F/°C to 116°C), then remove it from the heat. Turn the standing mixer up to medium speed and beat for 1 minute. Then, still on medium speed, slowly pour the sugar mixture into the gelatin mixture. When all of the sugar mixture has been added, turn the mixer to medium-high and beat for about 5 minutes. The marshmallow mixture will begin to turn white and fluffy. Add the vanilla and salt and turn the mixer up to its highest setting for another minute.
  8. Working very quickly, scoop approximately one-third of the marshmallow mixture into the parchment-lined loaf pan, and place the remaining marshmallow mixture into the other prepared pan. Using a lightly oiled offset spatula, spread out the mixtures evenly. Sprinkle a little bit of confectioners’ sugar over the pan filled with the larger amount of marshmallow. Do not sprinkle confectioners’ sugar over the pan filled with the lesser amount. Cover both pans loosely with plastic wrap (the wrap should not touch the surface of the marshmallow) and let sit at room temperature for about 4 hours or overnight.
  9. Place ½ cup (50 g) confectioners’ sugar in a small bowl. Lightly dust a flat surface with confectioners’ sugar.
  10. Using a knife, loosen the marshmallow from the edges of the pan containing the larger amount of marshmallow. Pull the giant marshmallow out of the pan and onto the dusted surface. Using a lightly oiled chef’s knife, cut the marshmallow into 9 or 10 slices, then cut each slice into 1- to 1½-inch (2.5- to 4-cm) squares (feel free to cut them into larger or smaller sizes at will). Roll each marshmallow in confectioners’ sugar. Weigh out and set aside 7½ ounces (210 g) of marshmallows. The remaining cut marshmallows will last for up to 1 week in an airtight container, and they make a great s’mores. Reserve the pan with the smaller amount of marshmallow.
Make the Chocolate Rice Crispy “ Cake”
  1. Remove the plastic wrap from the pan with the smaller amount of marshmallow.
  2. In a medium saucepan over medium-low heat, melt the butter. Add the reserved 7½ ounces (210 g) marshmallows and half of the dark chocolate. Keep stirring the mixture until it is completely melted, then remove it from the heat. Add the cereal, stir for a few seconds, then add the remaining chocolate. Once it is completely incorporated, scoop out the mixture and place it on top of the marshmallow that is still in the parchment-lined pan and press the mixture into an even layer. Let the mixture set at room temperature for about 30 minutes.
  3. To unmold, loosen the sides of the pan with an offset spatula and pull up on the parchment. Invert the cake onto a serving platter and remove the parchment. Slice and serve.
Notes
How to store: Leftovers will keep, tightly covered, at room temperature for up to 5 days.

In the Oven: Marshmallow Chocolate Cups

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Melted chocolate and homemade marshmallows in one recipe?! Prepare to deep clean your kitchen after this one bakers! Have fun!

Marshmallow Chocolate Cups

Baked Explorations by Matt Lewis and Renato Poliafito, page 178

FOR THE CHOCOLATE CANDY CUPS

16 ounces good-quality dark chocolate (60 to 72%), coarsely chopped
8 ounces good-quality milk chocolate (such as Valrhona or Callebaut), coarsely chopped

FOR THE MARSHMALLOW FILLING

1 envelope (about 2½ teaspoons) unflavored gelatin
1 cup sugar
1 teaspoon pure vanilla extract
½ teaspoon salt

MAKE THE CHOCOLATE CANDY CUPS

Arrange 30 miniature candy cups (approximately 1 inch in diameter) on a baking sheet. For stability’s sake, I suggest using a double layer of cups for each candy (so you will need to buy a total of 60 cups to make 30 candies). This helps your chocolate cup to maintain its shape.

In a large nonreactive metal bowl, combine the chocolates. Set the bowl over a saucepan of simmering water and stir with a rubber spatula until the two chocolates have completely melted together and the mixture is smooth.

Remove the bowl from the simmering water and stir for about 15 seconds to release excess heat. Use either a small spoon or a pastry bag fitted with one of the smallest tips to fill the candy cups just under a quarter full with chocolate. Using a pastry brush, brush the chocolate from the bottom of each cup up the sides to completely cover the inside of the cup with chocolate. Place the cups in the refrigerator while you make the marshmallow filling. Set the remaining chocolate aside.

PREPARE THE MARSHMALLOW FILLING

Attach a small plain tube tip to a clean pastry bag and set aside.

In the bowl of a standing mixer, sprinkle the gelatin over 1/3 cup cold water.

In a small saucepan over medium heat, gently stir together the sugar and ¼ cup water. Stop stirring and put a candy thermometer in the saucepan. Bring the mixture to a boil over medium-high heat and cook, still without stirring, until it reaches the soft ball stage, 235 degrees F.

Remove the pan from the heat and slowly stream it into the gelatin. Whisk vigorously for about 30 seconds to release excess heat, then place the bowl on the standing mixer fitted with the whisk attachment and mix on medium-high speed for 5 minutes. Add the vanilla and salt and continue to whisk for about 2 minutes longer. You do not want to whisk the marshmallow to soft peaks; it should be slightly looser than that. Working quickly, pour the marshmallow filling into the prepared pastry bag.

ASSEMBLE THE MARSHMALLOW CHOCOLATE CANDY CUPS

Pipe the marshmallow directly into the chocolate cups, filling each one a bit more than three-quarters of the way full. Gently knock the pan to level the filling.

If the reserved chocolate has hardened, set it over simmering water to remelt it. Spoon a top layer of the chocolate onto the marshmallow filling to cover it, gently knock the pan again, and place the cups back in the refrigerator to completely set.

The candy cups will keep, covered, in the refrigerator for up to 4 days. Generally speaking, they can be enjoyed directly from the refrigerator or after a few minutes at room temperature, but they will begin to melt or bloom if left unchilled for too long.

Excerpted from Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. Copyright © 2010 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.