Milanos or Mallomars? No need to run to the Supermarket. - Parsley, Sage, and Sweet

Milanos or Mallomars? No need to run to the Supermarket.

July 27, 2009 at 12:08 am | Posted in Cookies, Dessert, Fruit | 159 Comments
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Alright, so I’m using the actual brand names of these cookies, when the copycat recipe of these are called Milan and Mallows.  Then again, I could have used some supermarket brand rip-off names… like Stop & Shop Chocolate covered Mallow cookies, or Shop-Rite Chocolate filled Vanilla Sandwich cookies (I’m just improvising the latter two), but really, who cares?  We could call them Atomic Ass Expanders and Big Butt Biscuits, and it wouldn’t make a difference.

Well, due to copyright infringements, Chicago pastry chef and co-owner of Tru, not to mention former Food Network maven, Gale Gand, has dubbed them Milan and Mallow (Chocolate Covered Marshmallow Cookies) cookies, in her attempt to recreate them.

Homemade Milano Cookies                                                                       OR                                  Homemade Mallomar Cookies                                    ‘Fingerprint’ explained toward the end of this entry.

As usual, before I go on..OK, forget it, I’m not going to make any snarky remarks about the DB-BOT, since I’d say it’s gotten a bit old.  OK, here it is, minus the sarcasm…maybe we could even be frien..wait, it’s a freakin’ computer program!!  I think I need to lay off the pain meds completely at this point! :P

The July Daring Bakers’ challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.  Thanks, Nicole!

Homemade Marshmallow Gooey marshmallow, ready to pipe.  I like marshmallow in this form too, minus the gelatin so it doesn’t set, especially over ice cream, or as a frosting for cakes/cupcakes.

For both cookies, we were given free reign when it came to flavors, fillings and chocolate (which is usually the case), so I suppose you could say I went a little (COUGH – extremely) crazy with both the Milano AND the Mallow, as you can see in the overabundance of photos.  Every photo of each cookie is clearly identified, so no need to type out every single direction I took with each and every cookie flavor, addition etc… twice!

Homemade Mallomar Cookies

Having said all that, I’ve always liked Gale Gand a lot.  I own some her cookbooks, in which most of the recipes are great and extremely creative.  However, I’ve run into some where the ingredient amounts or just something is off.  In this case, it’s the Mallomars, errr, Mallow cookies.  The recipe states that the yield is two dozen cookies.  Poppycock! (first time I ever used that word, I swear!).

The dough for the cookie base gives you about 8 dozen cookies, the amount of homemade marshmallow is enough to top about 4 dozen cookies, and the chocolate coating is enough for two dozen.  WTF?  I ended up just using half the dough, rolled 1/8 -inch thin and cut with a 1 1/2-inch round cutter, which is exactly how the recipe reads – and I got 50 cookies!

I froze the other half of the dough, since what the hell was I going to do with 100 cookies, 50 of which contain no marshmallow and 25 no marshmallow AND chocolate?   NO, I’m not making extra marshmallow and melting more chocolate.  Heck, I don’t even like marshmallows unless they’re toasted golden brown and gooey inside, atop a piece of chocolate on a graham cracker, OR, again, toasted golden brown on top of candied sweet potatoes, OR, at the end of a long stick around a campfire while telling ghost stories about the giant untoasted marshmallow that exploded in some guy’s tummy and killed him.

OK, I guess you’ve already figured out that I only like toasted marshmallows.  A big EWWW to Marshmallow Peeps, although they are fun to nuke in the microwave (someone showed me this in college, and those cute, little, sugar coated chickies morph into giant, killer marshmallow chickens before you can say ‘Stay-Puff’).

Homemade Mallomar Cookies in a Variety of Flavors Top row: Left to right - Plain, Peanut Butter and Jelly, Blackberry Swirl.  Bottom Row: Left to right – Ancho Chocolate Swirl, Roasted Banana Caramel, Nutella.  All of the above flavors were dipped in either dark, milk or white chocolate.

There were some DB’ers who said they got exactly two dozen cookies, and the amounts were correct.  I don’t doubt them for one second, although I do wonder how small their ‘kisses’ of marshmallow were.  To be fair, I added fillings to some of the Mallows, which required more of a long, deep kiss of marshmallow instead of a peck, so that could explain the lack of marshmallow past 50 cookies.  At times, I can be pretty heavy handed with a pastry bag, so even the plain ones got a nice, big, globby swirl.  No perfect, little ‘mushroom cap’ rounds (LIKE the ones you buy at the market) on my Mallows.

Obviously, the main component of these are marshmallow, and if you’re a huge fan of marshmallow, you cannot bite into a slender, little strip or petite round of marshmallow between the cookie and the chocolate, and be completely satisfied, can you? (Yes, I am making excuses for my over piping ;D)

Homemade Milano Cookies - Plain and Black Sesame Green Tea IMG_5536 copy   Left: Basic Milano, vanilla cookies filled with dark chocolate.  Right: Black Sesame Milano with White Chocolate-Matcha filling.

All in all, the Mallows were fun to make, and those who took them off my hands loved them, especially the ones with the fillings, various chocolate coatings, and swirled flavors, as you can see in the Mallow collage.  Yep, the Mallows get mostly collages, while the Milanos get mostly top photo billing.  Why, you ask?  Maybe because I LOVE Milano cookies.

Milanos..well, in this case, Milans, and I have had a romance for years.  I can scarf a whole bag of them pretty rapidly (although I do have to take sporadic rests).  As far as Gale’s recipe for them goes, I would say they were ummm, sorta’ close.  I don’t think they needed all that lemon extract.  I understand the recipe for her Milans contain orange zest in the chocolate filling, but I prefer the basic dark (one of the few cases where I tolerate dark chocolate) or milk chocolate filled Milano’s, and the vanilla cookies definitely do not taste that lemony or even lemony at all.

I know the lemon extract is in the cookie to cut some of the richness and add some zing, but I still think it’s too much and it tasted different than the Milano’s I’m used to.  I don’t know, maybe it’s just my palate.  However, I did use some orange zest in the chocolate ganache filling in one of my takes on this recipe, along with cardamom, sandwiched between ground pistachio Milano cookies, but still went light on the lemon extract.

 Pistachio Milanos with Orange Chocolate-Cardamom filling                      Pistachio Milanos with Orange Chocolate-Cardamom filling.

I chose not to post any prep photos of of the Milano’s since they were all just boring lines of black sesame, dark chocolate, vanilla, marble, and **pistachio batter, each on it’s own baking sheet.  Oh, and the melted chocolate *YAWN*, which I’m sure you’ve all seen ohhh, maybe a few times before (besides, I covered that with the Mallows).  Nothing new or scintillating there!

Regarding those boring lines of batters, I used the recommended 1/4-inch pastry tip for my first sheet of plain Milanos, and ended up with a thin, crisp ‘tuile like’ cookie, which most seemed to strive for in this challenge.  However, if you look at and bite into an authentic Milano, it’s got a little more heft to it, especially in the middle, so I used a 1/2-inch pastry tip for the second sheet, and ended up with what I thought was closer to a Milano in looks and texture.

By the third sheet of plain batter, no one could tell the difference between mine and a real Milano (obviously, those are the ones I chose to photograph), though not as light in color as a true Milano, (they just look lighter than they actually are in the first photo because they’re on a black plate) BUT, only some of the cookies – as I had quite a few that looked like silhouettes of Elvis and uhhh…part of the male anatomy below the waist.  Thin and a little thicker were equally good though, so that was just a matter of  ‘more cookie or less cookie?’

Dark Chocolate - Coconut Milano Cookies ***Double Dark Chocolate Milanos with Chocolate-Coconut truffle filling dipped in melted chocolate and toasted coconut.  I was able to make good use of the leftover meat from that headstrong coconut in the last Daring Cooks challenge – a lot of use!

On a sucky note, the humidity monster decided to drop by and terrorize me the past two weeks or so, on and off, but mostly on.  Naturally, this affected the texture of the Milano cookie greatly.  Instead of crispy, I had flaccid, limp cookies.  Every time I would pick one up to spread the chocolate on it, it would keel over, and in slo-mo no less!  It was actually quite fascinating to watch, and I felt Vivaldi’s Lute Concerto in D Major Largo would have been the perfect musical accompaniment to it .

That said, I kept them in a turned off oven in hopes that they would dry out a bit, then miraculously, the next day was beautiful and dry, so I was finally able to work with them.  After that, I just kept them in a sealed container in the fridge, and they remained somewhat crispier than they had been, but still not as crispy as authentic Milanos.

Ancho Mallomar Cookies I thought I should give at least one Mallomar/Mallow some room on the marquee.  Most loved the spicy ancho bite swirled in with the chocolate.  Even I liked it – although second to nuking the peanut butter and jelly Mallomar..seriously.

Finally, a word of advice regarding the chocolate coating for the Mallow cookies.  If you use dark chocolate, use the cocoa butter or vegetable oil, it sets up perfectly.  HOWEVER, if you use milk or white chocolate, do NOT use either.  The reasoning behind the white chocolate is simple, it pretty much IS vanilla flavored cocoa butter, so it’ll never set up properly out of the fridge, and even if you do refrigerate them, the coating softens within minutes of being taken out of the fridge.  I forgot about this, and had many a fingerprint on each one when I tried to plate them for photos.

The reasoning behind why the same problem occured with the milk chocolate is also simple – I don’t know – but it just doesn’t set up fully.  SO, in conclusion and to reiterate,  melt those two chocolates dry, over a double boiler prior to dipping the cookies..no cocoa butter or vegetable oil needed, or maybe half the amount of cocoa butter or vegetable oil for the milk chocolate.  You may not get as thin a coating as you would with the dark chocolate, but with a little care, you’ll come close.  As Renato pointed out in my comment section, you could also temper each of those chocolates for a better result.

Miniature Milanos!  Milk Chocolate Coconut and Milk Chocolate and Vanilla Marble with various chocolate fillings

Miniature Milanos!  Milk Chocolate Coconut and Milk Chocolate and Vanilla Marble with various chocolate fillingsI only had Halloween mini-muffin cup liners, but hey, they’re colorful!

**If you want to add ground pistachios to the batter, my advice would be to grind them as finely as you can, almost to a powder, and omit some of the flour in the recipe, depending on how much pistachio you add.  I didn’t, and my cookies didn’t spread as much as they should have.  OR, you can just forgo adding them to the batter, and sprinkle some on top of the plain batter after it’s piped – but, I prefer a nice, pistachio bite throughout the cookie.

*** For the Double Dark Chocolate cookies, I omitted two tablespoons of the flour and substituted it with two tablespoons of dark unsweetened cocoa powder.  I also added melted semisweet chocolate to the batter.  The filling is a chocolate ganache made using coconut milk instead of heavy cream, plus a little pure coconut extract.

OH, a little factoid.  Did you know they don’t sell Mallomars during the summer?  I just found that out a few days ago.  Can’t they pack them in coolers when they ship them off to AIR CONDITIONED supermarkets?  Then again, I wonder if it’s just area related?  Can’t find them in the NY area, according to my source.

Mallows (Chocolate Covered Marshmallow Cookies)
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 10 min
Inactive Prep Time: 5 min
Cook Time: 10 min
Serves: about 2 dozen cookies (2 dozen? Try 8 dozen!)

• 3 cups (375grams/13.23oz) all purpose flour
• 1/2 cup (112.5grams/3.97oz) white sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 12 tablespoons (170grams/ 6 oz) unsalted butter
• 3 eggs, whisked together
• Homemade marshmallows, recipe follows
• Chocolate glaze, recipe follows

DIRECTIONS:
1. In a mixer with the paddle attachment, blend the dry ingredients.
2. On low speed, add the butter and mix until sandy.
3. Add the eggs and mix until combine.
4. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days.
5. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
6. Preheat the oven to 375 degrees F.
7. Roll out the dough to 1/8-inch thickness, on a lightly floured surface. Use a 1 to 1 1/2 inches cookie cutter to cut out small rounds of dough.
8. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
9. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours.
10. Line a cookie sheet with parchment or silicon mat.
11. One at a time, gently drop the marshmallow-topped cookies into the hot chocolate glaze.
12. Lift out with a fork and let excess chocolate drip back into the bowl.
13. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

Note: if you don’t want to make your own marshmallows, you can cut a large marshmallow in half and place on the cookie base. Heat in a preheated 350-degree oven to slump the marshmallow slightly, it will expand and brown a little. Let cool, then proceed with the chocolate dipping.

Homemade Marshmallow

Homemade marshmallows:
• 1/4 cup water
• 1/4 cup light corn syrup
• 3/4 cup (168.76 grams/5.95oz) sugar
• 1 tablespoon powdered gelatin
• 2 tablespoons cold water
• 2 egg whites , room temperature
• 1/4 teaspoon pure vanilla extract

DIRECTIONS:
1. In a saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer.
2. Sprinkle the gelatin over the cold water and let dissolve.
3. Remove the syrup from the heat, add the gelatin, and mix.
4. Whip the whites until soft peaks form and pour the syrup into the whites.
5. Add the vanilla and continue whipping until stiff.
6. Transfer to a pastry bag.

Chocolate glaze:
• 12 ounces semisweet chocolate
• 2 ounces cocoa butter or vegetable oil

DIRECTIONS:
1. Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water.

Milan Cookies
Recipe courtesy Gale Gand, from Food Network website

Prep Time: 20 min
Inactive Prep Time: 0 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies

• 12 tablespoons (170grams/ 6 oz) unsalted butter, softened
• 2 1/2 cups (312.5 grams/ 11.02 oz) powdered sugar
• 7/8 cup egg whites (from about 6 eggs)
• 2 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 1/2 cups (187.5grams/ 6.61 oz) all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 orange, zested

DIRECTIONS:
1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla and lemon extracts.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add zest and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.

Black Sesame Milanos with White Chocolate-Matcha Ganache
1/2 cup heavy cream
8 oz good quality white chocolate
2 teaspoons Matcha powder*

DIRECTIONS:
1. To start, using the above Milan cookie batter, omit 1 tablespoon of lemon extract, and use 3 tablespoons pure vanilla extract, or 2 tablespoons pure vanilla extract plus 1 tablespoon almond extract. Stir about 1/2 to 1 cup of black sesame seeds into the batter, then proceed as directed above.

2. Scald heavy cream, then pour over chopped white chocolate in a bowl.  Let sit for a minute or two, then stir until uniform and smooth.  Stir in two teaspoons of matcha powder, and set aside until until thickened and spreadable.

*Matcha powder is green tea powder, and can be found in most specialty markets, tea shops, and some supermarkets.

Don’t forget to check out the Daring Bakers Blogroll (also temporary) to see some of the cool ideas other Daring Bakers came up with for this challenge.

Homemade Mallomars (chocolate covered marshmallow cookies) They don't sell these during the summer, so this recipe is great to have on hand.

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  1. This entire post is brilliant. I can see that you put a lot of work into it and I wanted to let you know that I noticed. Nice writing, beautiful pictures and so detailed. You have inspired me to make some Milanos!

  2. Lisa, your cookies are BEAUTIFUL and what amazing flavor combinations!! All of your pictures are just gorgeous.

  3. Wow Lisa what a fab posting and all those flavours are to die for, the roasted banana one is very enticing and your milanos look spot on. Your photography is super and as always so professional and makes the cookies look * drool worthy*. It is always an amazing pleasure to visit your blog. Love the swirls in the mallows. I went for perfectly moulded tops (using the flour mould method) which I think was Ok but looking at yours I will try the piping it looks more enticing. Yes you are right about not adding the cocoa butter/oil it isn’t really needed and makes it much harder. I hope the recovery is going well. Cheers from Audax in Australia

  4. Very well done! Your cookies look so pretty, scrumptious and tempting! Nice choice of flavorings too…

    Cheers,

    Rosa

  5. Love all those variations on the main theme and the pictures, too. I got over 50 cookies too.
    Milanos are new to me (didn’t know these were supposed to be Milan, hey, that’s in Italy!).
    And thanks so much for the offer. Appreciate it. :)

  6. These look awesome! I love all the flavors you tried, and your milano cookies look pretty much exactly like the real thing–gorgeous! Love them. :)

  7. LOL Lisa…can we share notes. I didn’t do the counting, but yes. 8 dozen cookies (still some in the box), 4 dozen with mrashmallows…& just 2 dozen coated. WTF??? happened to moi too, & I thought I had messed up big time! I had cookies coming out of my ears…which is why I didn’t do the Milanos. But the Mallows were FAB!! Yours are beautiful & so are the Milanos, esp the pisatchio ones. ! ♥ them!

  8. Why do I have visions of you in a khaki skirt and green sash knocking on my door? I will take 1 box each of Ancho Chocolate Swirl, Roasted Banana Caramel, and Nutella mallows. Also 3 boxes of the pistachio please.

    Looks like you are shaking off any cobwebs. The cookies and the photos are outstanding.

  9. Whoa!! First time visiting your site and all I can say is whoa! (That’s a good whoa by the way)…Love all the variations, and LOVE the coconut photo. I made some chilli-mallows too but no pic because urm..I ate them all (there were only six). Great job!

  10. Oh wow, you are indeed a Daring Baker! Thx for visiting and thus bringing me to this site with all the delicious treats. I’ll have to browse and read a bit more, mind???

  11. O..my, love all these diferent flavors you made, with or without the fingerprints ;)

  12. You did go made with all those recipes! I love the black sesame and matcha and the Orange Cardamon.

  13. Milano or Mallows? For me definietly Mallows – I LOVE marshmallows :) You Milano cookies look so delicious – bet that they were great with a cup of strong coffee. Cheers!

  14. Yum! I love your flavour variations! They look so sinfully rich and gooey :D And can I say how yummy does your marshmallow look in the beater pic? I just want to lick it like ice cream!

  15. Awesome presentation. lovely flavours and a challenge very well done.

  16. Lisa – amazing. I can’t believe how many versions you made and all the different flavour combinations. Well done. They look lovely. I’m quite partial to marshmallow so only made those. Still have to take a photo!!!

  17. quel magnifique travail, que tu as fait là ! c’est tout simplement géant :)

  18. Great job on your challenge and beautifully executed. I particularly like the variations you have come up with for the Milanos. Beautiful pics as well.

  19. You’re amazing! So many different flavors and the post is a pleasure to read. :)

  20. So prolific and creative, your creations sound amazing. I am in desperate need of a roasted banana caramel mallowmar….

  21. Great Post! Your Milano’s look like the real thing although I have to say that mine didnt turn out as tasty as the Pepperidge Farm ones. Close but still a pretender. And what a champ you are for making BOTH the bisucits!! Super!

  22. Very nice pictures and combination of flavors. Glad to see you were able to put that stubborn coconut to use!

  23. Congratulations on a job well done! All those variations, and you didn’t even show us the ones that looked like a part of the male anatomy! Wish I had it in me, I HATED the mallows and couldn’t even tackle the Milans. Oh well…next month will hopefully bring a great challenge!

  24. Amazing job on both counts! I’m so impressed with all your variations – I only barely managed to complete both recipes. I love the inclusion of black sesame!

  25. My oh my! What an amazing selection of cookies! I’m with you on the recipe amounts – I thought it was just because I cut them in half, but I got too many cookies, close to enough marshmallow and not nearly enough chocolate.

    Do you think you could send over some of those pistachio milanos? They look perfect for breakfas…er, I mean, a snack later today.

    Nice work!!

    Cheers.

  26. Love your post! Your cookies look amazing!

  27. beautiful, especially the black sesame and matcha milan cookies. how creative! (:

  28. WOW!! So many different flavor combos – they all look GREAT!!

  29. Okay, seriously wow! I love all of your variations of the cookies, each one looks amazing =D. I love all of the fillings within the marshmallows, and the types of milanos – Yum!!

  30. You are so inspiring! I love all your variations and next time I am going to stray from the recipe and try a few other things. Thanks for the wonderful post and great ideas!

  31. All of your versions look great, but I really want to try the roassted banana caramel filling in the mallows. Delicious.

  32. Wow – you really did a bang up job!!! nice work :)

  33. I’m so impressed by the variety of your cookies! Look at that: we both chose pistachios!

  34. You are, as always, an in inspiration. When can I come do my challenge in your kitchen? Although, maybe then, to be in the presence of such a truly daring baker would just be too blinding…

  35. Oh wow! I really like the different varieties…simply beautiful! Mmmm feel like popping them in my mouth! Hehe yah I was like shocked lol, thank you so much =)

  36. LM! You have some incredible talent my dear! superb superb!

  37. Black Sesame Milano with White Chocolate-Matcha filling?
    seriously drooling here. Will be attempting because they look amazing. and yes, gooey marshmallow is bestest :)

  38. Please, please share with me your secrets for such wonderful authentic shaped “Milans”. You did say that you used a bigger tip … something I am going to try. Did you pipe just one even strip or did you outline and fill in? If you have any prep pictures of the piping i would love to see them! If you would be willing to share them my email is let.them.eat.cake.debbie@gmail.com. Thanks so much. Debbie

  39. Okay now that’s scary. I about crapped when I saw your photos in the forums. I made swirled marshmallows too! Only my swirls didn’t swirl.. they blended in, so I got a beige marshmallow, but hot damn if we didn’t have the same idea. Dude.. kooky. :D

    Both types of cookies look AH-MAY-SING. I love LOVE LOVE what you do. I’ve asked before.. and I’ll keep asking until you finally say yes. Will you marry me? :)~

    XOXOXOXOXOXOXOXXO

  40. Good lord, I’m drooling all over my keyboard! All of those flavors… Just amazing! Your sweet creations never fail to impress.

  41. WOW! I am floored! Since I was moving this month, I really appreciate that you made mine for me ;) HAH! You did a great job – i am drooling!

  42. WOW!! Great combos and pictures and ooooo do I want to eat some! Great challenge.

  43. I love all your combinations, they are gorgeous! I also had issues with the amount of cookies from the mallow recipe and prefer toasted marshmallows LOL.

  44. I love your cookies! Gosh, that gooey marshmallow photo… I could eat it right off the screen! I love all the different variaties, and your photos are very creative. I especially love the coconut one.

  45. Wow. They really do all look great and I’m sure tasted even better. Would never have noticed the fingerprints. You for sure had me at banana caramel Nutella! Whew, that looks so good! Great job!

  46. Wow, you are totally blowing away the competition with all of those amazing cookie variations! I’m very impressed. You might want to consider trademarking Atomic Ass Expanders and Big Butt Biscuits before somebody else does and makes a killing off it!

  47. Holy Moly! A) you made both cookies; B) you made multiple flavors of milanos; and C) your milanos look so perfect!! WOW,WOW,WOW, that is all I can say . . .

  48. Love your post!
    As always, your photographies are fantastic!
    They both looks and sounds delicious and extremely tempting!
    Beautiful decorations!

    J’aime beaucoup ta créativité, c’est toujours un plaisir autant pour l’âme que pour les yeux de visiter ton blog! Félicitations et continue ton beau travail!

  49. WOWOWOWOWOWWOW………..
    can I have some of your cookies, they are amazing…the flavours the photos are gorgeous Lis… you are so talented…

    I did mine, but didnt got the chance to develope the photos or
    post the challenge yet…

    Still working on a catering quotation for a customer who owns a camp site with rented Cottages , I am working on a quotation for a big family reunion at the camp for the coming two weeks.

  50. O my god Lisa, you had me laughing out loud here… What an incredibly funny post!! That first part about the Atomic Ass Expanders…. Lol… How do you come up with those lines?? And by the way, for someone who does not like marshmallows, you made a hell of a lot of different flavours!! Anyway, they look absolutely drop dead gorgeous as well as the cookies. I would almost be tempted to still make the cookies after all! Loved them!

  51. LOL, this is so you Lisa! :)

    Your milanos look PERFECT. I’ve seen them a time or two and wouldn’t have known they weren’t the real thing.

    I wish I could have come over and helped taste test for ya. Those mallows ALL sounds and look good. Don’t hate on the mallows. They have feelings too.

    SOOOOOO, have you lost four years off your age yet, Ol’ lady? Hee-hee!
    ~ingrid

  52. Your photos are stunning!

    I really love all the flavour combos that you tried out, good gosh, that’s a lot!

    Your Milanos are perfectly shaped and very tempting. I also agree with you about the mallows, they do need a giant wet sloppy kiss of mallow instead of a chaste little peck :)

    Good job! I’m utterly jealous and wish to steal your photos (and hilarious commentary ;) ) for my blog *muahahahahaa*

    MandyM

  53. MY GOD, very very yum! I love the chocolate filling. And your milanos could be sold. (You’ll notice I did not do those, I just ran out of time!). Love your post.

  54. You have done an awesome job as usual. Your cookies look absolutely gorgeous, especially the mallows. Kudos!

  55. Oh, good god, woman — are you trying to make our asses expand by just reading your post this time around?? They are gorgeous. Each and every one of your five million different kinds of cookies is perfect.

  56. WOW WOW WOW — what an amazing post, and what incredible cookies!! I don’t know which ones I like the best — they all sound fantastic!!! You’re an inspiration!

  57. Great Job! The photos are beautiful and the flavor combinations are great! I want one! Ok, more like 6…of each kind…. :)

  58. Your cookies are gorgeous! I love your very creative fillings, wonderful job on the challenge.

  59. Holy Mackerel!

    That is some impressive baking!

  60. Holy whoa! All your adaptations look like perfection! Wonderful job, and thanks for the sweet compliment!

  61. Lisa–I swear you take the best pictures! I loved everything you did this challenge–the post was entertaining, your pictures were AWESOME and the flavor combinations outstanding! I’m am right there with you on the marshmallow thing (only like them in smores and I’ve never liked those nasty PEEPS–yuck!) :) I was running a bit behind, but my post is up–thanks for your “pre-comment”.
    Jill

  62. Your mallows look great! I’m like you – I don’t care much for marshmallows.

  63. You always do such an amazing job. I come to your site and mine feels like a kindergarten rendition of any given recipe. Good God. It all looks amazingly. But the one I am so curious abou is the black sesame seed with the matcha frsoting. OH my! GREAT job.

  64. You went a “little” crazy you say? LOL! This is awesome! I wouldn’t honestly know wicth one to pick if I was forced to pick one. Ok maybe the nuttella one… or the pb… or maybe the pistachio Milans… Oh the doubt!

  65. Glad I’m not the only one who ended up with far more than 2 dozen mallows! I ended up having to double the marshmallow and coating recipes to have enough to coat my almost 10 dozen cookies (although I did roll them a bit thin). I love all of your variations – they look fantastic!

  66. Oh my, this is incredible! Look at all the effort you put into the Challenge along with with the creative flavor combinations. I don’t even like marshmallow and after looking at yours I wish I had made them. The peanut butter and jelly and the nutella… yum!! I agree that the 1/4 inch tip for the Milans produced a thinner cookie and wish I had tried the 1/2 inch, but did not have one on hand. I gotta stop typing and go back and read your post again and drool over the photos :)

  67. I love all your mallow cookie flavor combinations! I’m particularly intrigued with the chili pepper version. As for proportions of mallow:cookie, I had just the right amount — but I made huge cookies because I didn’t have a small cookie cutter. Next time I’ll make them smaller, more bite-sized.

  68. You certainly went to town with this challenge! I love the photos, and all your flavour combinations.

  69. I too was baffled at the number of cookies I got inspite of halving the cookie recipe…and to top it I used a 1-inch cookie cutter!! I wanted to make a dozen and landed with about 5 dozens…phew. Your cookies look super good, and great going with the different flavours.

  70. Mmm that marshmallow shot looks so tasty…Love your flavor combinations for the mallows

  71. Amazing pics!and the flavor I bet they are delicious!

    • Exactly, I’ve been hungry ever since I saw this blog and these pictures.lol

  72. Oh, me gosh, so many different variety I would not know which to taste first.I would eat them all, lol!
    You are an amazing baker!!!!!
    Have a nice evening!

  73. Lisa,
    Great job on the challenge and great photos too!
    Wonderful looking variations with a humourous write up.

    John

  74. LOL you had me cracking up! Thanks for the visit to my blog – yours is not only entertaining, but your photography is beautiful. I am envious of your kitchen lighting, or are you using a tent? lol

    Well done.
    Sis

  75. Wow! Your variations on the theme are outstanding! It would be hard to choose which cookie to try!

  76. Oh, girl! You are something else. I think what impresses me the most are those glorious mounds of marshmallow. Lovely!

  77. Lisa you are amaaazing, I love to read your posts, your pics are awesome and your cookies are WOOOOOW !!
    Wish you all the best….
    Thanks for your kind words,,I made it finally,,,,but I’ll think thousand of times before sitting in the kitchen ;)))
    Chahira Daoud

  78. I see you used orange and cardamom too! It is one of my favorite dessert combination.

    What great creations your did! You were one busy baker!

  79. Lisa, wow! I’m a bit on the almost speechless side, this is some serious time and effort. Must agree on the yield, I did 2/3 of the cookie dough recipe, rolled my cookie thick, made a full batch of mallow, and had the perfect amounts. On a side note, I am honored that you stopped by my blog. Cheers!

  80. Just looking these pictures already make me drool! They look so yummy!

  81. Wow, so entertaining reading through the blog story and looking at those scrumptous photos. Good job for having explored so much possibilities with the recipe!

    Totally agree with you regarding the recipe for the mallows is a bit off, I also ended up with lots and lots of cookies, I gave up glazing them altogether…. too tiring and all.

    Regards
    Kris

  82. Lisa – you have outdone yourself again! All your efforts with the photos are paying off hugely – what a treat for the eyes :) It’s wonderful to be able to see your process, as you make the cookies from start to finish – beautiful job! Love those miniature milanos – and the flavours! xoxo

  83. Lovely job and pictures as always. I hope to get mine done tomorrow…we shall see.

  84. What amazing photographs and outstanding blog!

  85. Wow!!!!!!! I mean WOWWWWWWWWWWWW !!!!! All those mallows look amazingly delicious. I’m still shocked: bananas, peanuts… But the ones I like the most are the swirled ones (blackberries? Mmmmmmmmmmm). Extemely well done, I’d say.

  86. To everyone who was kind enough to stop by and leave such lovely comments..thank you! You have no idea how appreciated it is, and how good it feels to have such talented cooks and bakers compliment my work/creations.
    ——-
    Robert – I’ll do it if you bring me some of that pig. You can wear a snout and curly tail if you’d like ;P
    ——
    Isa – J’ai senti la meme chose quand j’ai vu vos biscuits. Magnifique! (My French is so bad, hope I got it right..lol)
    —-
    debbmarie – Thanks so much for your lovely comment! Thing is, they look perfect in the photo because I turned them to hide any flaws..lol However, like I mentioned in my entry, they did look amazingly close to authentic Milanos by the third and fourth sheets. Unfortunately, I did not take photos of the piping, although now I wish I did, but I’ll make them again and take some photos soon. Here’s what I did..I used a 1/2-inch plain tip, held my hands steady, and piped 1 1/2 – 2 inch lines, lifting as I piped to keep them straight. The faster you go, the straighter the lines come out.
    ——-
    Trust me, those sheets had many misshapen cookies, but I got several perfect ones, which I used for the photos, although..as I said, I turned any imperfections to the other side in the paper liner, like a few curves on one side inward or outward, bumps etc. It’ the magic of placement and angles! They were the closest I got to a REALLY perfect Milano shape, but it was only like 10 out of 30 cookies :)
    —-
    Ingrid - OMG, it’s like karmic retribution for going all out to get an authentic Massachusetts driver’s license with a fake birth date so I could get into get into the bars and clubs in college! I have been going through hell calling every state agency trying to get this corrected. Now I know why I received loads of ‘Happy Birthday’ wishes from companies via email and snail mail on the birthday I used for the fake ID. I had totally forgotten about it!! OK – so I’m 4 years older until it gets straightened out once and for all..LOL Oh no! I’ve fallen and I can’t get up! :P
    ——-
    Lis – I just poured the not yet set ancho – chocolate ganache, and in another portion of the marshmallow in a separate bowl, the reduced syrup from fresh blackberry puree, into the soft marshmallow, in a stream. I then gave them both a very light fold, maybe three to four times, then packed the swirled marshmallows into separate pastry bags as is, alternating between bags as I piped quickly. The first few squeezes, not much swirl, then mega swirling as I went along. OH – and yes, I’ll marry you, just propose already, honeybunch! ;P
    ——

    tiki and Simone – Atomic Ass Expanders and Big Butt Biscuits would make great names for cookies, as it would remind us all to put them back on the shelf and walk away. Oh, wait, then I wouldn’t make any $$$. :P No idea how my brain works, Simone..it just comes to me and I type it. I’m slightly warped, I think! lol
    ——
    Mandy – Steal MY photos?? OMG, your photos trump mine by a gazillion miles! I’m stealing yours..so there! ;)
    —–
    Arlette – You can have all the cookies you want, sweetie..just bring me to your lair and feed me all of your marvelous Middle Eastern fare! I’d die a happy woman!
    ——-
    Sis – Thank you so much for that compliment, but I only use two Lowel Ego lights since I barely have any natural light in my apt, and they basically don’t work too well for me. It takes a lot of shots to get a few I think are ok. Give me natural light and a macro lens, and my photos will improve dramatically..(I hope) lol
    —-
    Chou – I’m honored that YOU stopped by my blog :)

  87. Wow…you really went to town on this challenge! Love the photos, love the cookies, love the commentary! :)

  88. Yum, what lovely flavor combinations! And beautiful pictures too. I didn’t have time to make the Mallows, but now you’ve inspired me to hit the kitchen and be daring!

  89. Wow, so many varieties! Well done!!

  90. Hi Liza, thanks for your comment on my blog, I like your cookies especially your Double Dark Chocolate Milanos with Chocolate-Coconut truffle filling, it has two of my fave food -chocolates and coconut, YUM! I’ll add it to my list of must-try recipes

  91. Lisa, you had me at pistachio! Great job on this month’s challenge. You definitely went above and beyond. Hey, how about Buehrle’s perfect game last week? Not too shabby, huh?

  92. You have excelled this time, so many great flavours and so many beautiful pixs. Yum!!!

  93. I very much enjoyed reading your thoughts and the processes you used in making the two cookie recipes. I found the quantities off, too, and actually thought it was my fault. The marshmallow stuff I’ll use for other things so making so much wasn’t so bad. When I ran out of the chocolate mixture dipping for the mallows, I decided I’d made enough cookies. I used a 1-inch tip for the piping of the milans and after working with it a bit, I finally got that process worked out so my cookies finally came out as more than an over-thin stick. All in all, this was a good learning experience for me which is pretty much why I joined the group. Anyway, thank you for sharing your thoughts on all this, not only is it all helpful but funny, too.

  94. I’ve checked out a link to the lights you mentioned…hmm, very interesting, dahling…LOL.

    Me with a hugely dark kitchen, I am very tired of the poor lighting so I might have to give your Egos a try. :)

    Thanks for the info!

  95. Lisa…cookies and mallows are very beautiful.Each and every pic makes me so tempted to have them.Wonderful pics.

  96. Fantastic job on the challenge– especially with the humidity you had to deal with.

  97. lovely ^^ .. oh all those many variations ^^ … you did a wonderful job :-)!! XOXO

  98. Hi Lisa

    Your cookies are perfection! I did not expect less. You always write a wonderfully entertaining DB post and your photography is superb! I’m convinced you are a professional chef and I’m proud to know you!

    I finally posted mine today — I only made the milanos. I don’t have air conditioning in my tiny kitchen and the heat and humidity have been brutal so I wanted to skip the challenge altogether as making cookies in the summer is a chore when it is so hot. But looking at all the challenge results I decided to try the milanos. Not a big success in appearance but they did taste good! I used a larger tip and made slightly smaller, thicker cookies. That way I could eat more and feel less guilty to be off my diet..lol!

    I think the Yankees may have a good chance to clinch the pennant and hopefully get into the World Series if their pitching staff stays healthy and they keep getting big run innings. I hope when you see them play the RS they win big! :-)

    X0 Pat

  99. You photos are divine! I’m particularly intrigued by the black sesame/matcha milans. You really went all out on this challenge. Great job!!

  100. I love the post as usual. Yum I wish I had made the mallows. Your milanos and mallows yum

  101. Oh my goodness! So many beautiful flavors! And you’ve definitely inspired me to make the milanos. The dark chocolate coconut ones look to die for. Very impressive!

  102. [...] was no way perfectly good chocolate was going anywhere near them. I’m convinced, based on the many other lovely Milan cookies posted by other Daring Bakers that this is something I did and has [...]

  103. You did an amazing job on both challenges!! I love the swirly mallows and the matcha milanos the best. Wonderful!

  104. Wow! What a thorough blog on the two cookies! You did a wonderful job. I, too, wondered what in the world was happening with the amounts on the Mallows. I ended up making more marshmallow and chocolate so I could use the little plain cookies. And I should have read your blog BEFORE I tried using milk chocolate with the vegetable oil added. Yep, you’re right! They won’t set up at room temp!

  105. SPLENDID!! Your cookies look delicious and very original the photos and presentation. GREAT JOB!!

    Congratulations
    Eva from Spain ;)

  106. You are fabulous! I still have to make mine….vacation got in my way.

  107. Wow, you Rocked this challenge! They look awesome, and I agree there was enough cookie base for at least 8 dozen mallows.

  108. Holy smokes…you made a LOT of cookies! They look great, and I’m sure they tasted great, too. I’ve got to agree with you on the lemon extract…way too much. I may actually make them again using just vanilla extract, but I still don’t know if I like them well enough to try again.

    Thanks for commenting on my DB post!

  109. Wow…your mallows are amazing! I LOVE all the flavors. I thought about doing two different dipping chocolates but just stuck with semi-sweet. And the milanos look like the store bought ones (which IS a compliment!). Great job!

  110. Can I just say, you are awesome. The recipe for the Mallows did the same thing to me….and what about the time thing in the beginning of the recipe (10 min prep, etc.). I’m glad someone else noticed it didn’t make what it said. But I loved them nonetheless….and I LOVE LOVE LOVE your flavor ideas. I am totally going to use this with the other half of the dough that remains.
    Thanks!

  111. Your cookies are stunning! Fantastic post!

  112. Okay, I’m officially drooling…your cookies look AMAZING! WOW!

  113. Wow. I can’t decide which I enjoyed more in your post… all of your fun variations, or your witty commentary! Well done!

  114. WOW! WOW! WOW! This is sooooooo breautiful !!!!!!!!!!!!

  115. Okay, you are absolutely amazing – now I’m craving mallows: ancho chocolate swirl, roasted banana caramel, and nutella. Not to mention your black sesame matcha chocolate milanos, double jaw drop! I may have just fainted…

  116. Omg, what have I missed this time! Lovely, Lisa.

    Yankees seem to be doing well eh? ;)

  117. As always, gorgeous photos and gorgeous treats! Yum!

  118. Hi Lisa, good to see you and thank for stopping by at my blog :)
    I`m glad you like the result, and thanks for the compliment
    I have to say your result looks amazing!
    I love the variety of fillings and colors, it looks really great, good job!

    Did you learn Hebrew, really? So I guess you are Jewish than
    Here`s the time to practice, hehe
    If you`re interested in any recipe from my blog I`m more than willing to translate it for you

    Take care, Inbal

  119. Seeing yours make my jaw dropped! Omg at the “Black Sesame Milano with White Chocolate-Matcha filling.” what a great idea!
    I’ve thought of making the milano cookie with matcha, but not the ganache! :D

  120. If I didn’t read your blog regularly, I’d say that you purchased those milanos and took a picture of them! Seriously? You are amazing! And I agree with everything you said about marshmallows. Toasted or burnt, are better than plan old boring marshmallows.

  121. Oh my, I love these cookies…both…Milano and the marshmallow ones…actually if you ask me if I prefer one over the other I do not, because I like the both equally. Love your version…

  122. Big Butt Biscuits! Too funny. There’s no doubt having those on hand would cause exponential weight gain!

  123. I’ll take the milanos AND mallomars, thankyouverymuch! :)

  124. [...] or Mallomars? No need to run to the Supermarket. « Parsley … Syndicated from Milanos or Mallomars? No need to run to the Supermarket. « Parsley ….She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the [...]

  125. My goodness! Where did you find the time toboth recipes AND so many varieties!?! These all look stunning! Delicious pairings and I love that shot of the whipped marshmallow. Can I come over for tea? ;P

  126. Lis,

    If there were actual delights named Atomic Ass Expanders and Big Butt Biscuits I would buy them just because it made me laugh so hard :-)
    Maybe you can make some Michelan Man Muffins too! Another great blog entry! *hugs*

  127. Your version of those challenges look tasteful!! Very tempting too!

    MMMMMMMMMMMMMMMM,….Great job you did!

  128. I like all of your variations! And congrats on a full year as a DB’er!

  129. hahaha! I’m sorry, but I am still laughing at your post. I halved the recipe and still ended up with TONS of cookies! Which was fine because I took them to work and shared. Seriously though, beautiful job on the cookies. They look freakin’ fantastic!

  130. Lisa, I swear I can feel my blood sugar spiking after all those wonderful photos! Your photography seems to get better and better with every post. How do you do it??

    Great job on this month’s challenge and I hope you enjoy August’s. I think you will ;)

  131. Hi there, Lisa! Wow you have my mouth watering with all those gorgeous food photos! Thanks for visiting my blog and for your lovely comments. I also love your blog :)

  132. Hey, Lisa! Thanks for passing by my blog!
    And congratulations for all these cookies! The pictures are great (especially the white marshmallow one). And good I made only the Milanos, meanwhile. Now I know that, when I try the Mallows, I should reduce the amounts! Heheheh
    Ah, and about the chocolate, you may have had problems with melting it. Chocolate need a special tempering both to melt down and to cool back to room temperature, so it sets down properly, whithout melting so easily. David Lebovitz wrote a pretty good guide for that!
    http://www.davidlebovitz.com/archives/2005/08/tempering_choco.html

  133. Wholly crap! 130 comments???
    Your pictures look fantastic – that whisk? It’s artwork. Love the “fingerprints”, according to CSI that is evidence of a good time in the kitchen!

  134. BTW, I too got some boy parts… Male-onos?

  135. Awesome post. I loved it. And the cookies look so good. I like the different flavor combos you used!

  136. Once again, thank you all for the lovely comments!!! I so enjoyed checking out all of your blogs and amazing creations too!
    ——–
    Celine – The Black Sesame White Chocolate-Matcha Milanos were definitely my favorite of all the flavors I came up with, but I couldn’t get a good photo of them for some reason. It’s too bad, as they turned out so beautiful and kind of ‘artsy’ looking!
    ———-
    Little Miss Cupcake and Ang- – Lots of time on my hands until I go back to work when my knee is fully healed – in between hours of PT to hurry it along!
    ——–
    Renato – I love to temper chocolate, especially on a marble slab with a bench scraper, instead of adding tempered solid chocolate to cool down the hot melted chocolate aka the seed method, to bring it to temper ‘temp'(I sometimes use the lip method to check that..lol)’, although I sometimes take that route. I was too lazy to do it either way, but I should have! Thanks so much for the link, I’ll check it out and bookmark it ASAP! Lebovitz REALLY knows his stuff!
    ====

  137. Wow, great job! I am seriously impressed!

  138. oh my gosh. your flavors are unbelievable. do you do mail orders?! :o)

  139. I. Am. Speechless. And girl, that’s not easy. :-)

    I linked to your post. ‘Cause I bow to your abilities. And I am so copying these. I just came upon a recipe for vegan marshmellows. I’m not vegan (but veg) and I don’t like marshmellow, but the PB&J and roasted banana (I think I’ll call that the Elvis ;-) have inspired me to try.

    Thanks for your super sweet comment this week. It meant a lot.

    Hugs from the shore house,
    Laura

    p.s. A-Rod and that ground ball he botched last night. WTF? ;-)

  140. Beautiful photos! I love your flavor combinations – PB&J on Mallows sounds divine! I got a ton of cookies too, and I only made a third of the recipe.

  141. Best DB write up of the month. Seriously. :) Love all the flavor combos and all the photos… great job!!

  142. Great, great work and wonderful combinations. I love it when I see Daring bakers really committed to what we have to do.

  143. waw! I am amazed by your talents!! How to choose what to eat???
    How can you choose? I love your Milano cookies with the Black Sesame Milano with White Chocolate-Matcha filling.They look absolutely fabulous!!

  144. wow. your cookies look so professional! i love your spin on the asian milano cookies!

  145. Ass Expanders? You had me laughing and drooling at the same time! Your blog is gorgeous!

  146. Wow! You really went all out on this one. I don’t have the patience to make even half the amount of cookies you made, but I do have the patience to eat them all. Where do you live? I am coming over now :)

  147. Okay,so I had to read this post as well, because I just can’t get too much of a good thing, yanno? You’ve inspired me to put more energy into my DB posts. Used to have some fun with them, but haven’t lately so thanks! Not only laughing (my mallomars had a huge deep kiss on each so totally agreed on the whole no way will this batch top all those cookies thing). In fact, the dough was a bit fussy for me (erm — I was fussy?) so I only cut 40 cookies and all was perfecto. I’m stunned by your variety and creativity. Completely fabulous AND you made both. Okay, I’ll crawl to my corner now. Nice work ; ) But I’m thinking a toasted black marshmallow dipped in some chocolate could make a nice Mallomar, too…

  148. I love all your flavours and especially the presentation! That coconut one is a winner! So gorgeous

  149. I’ll have to make those very soon!

    Have a great weekend and cheers,

    Rosa

  150. Wow, your Milano look so perfect. I am still terrible at piping, so mine was not that nicely shape. Lovely marshmallow cookies too. ove the mallow with a touch of chocolate in it.

  151. Nice Blog. Congrats.

  152. Your posts are always so lovely – they really brighten my day! And your photos are just amazing. Thanks for this little pick me up. Sending you loads of love!!!

  153. Je hebt helemaal gelijk over dat gekopieerde recept! Bijzonder dat je mijn foto’s herkende. Ik ga de schrijver erop wijzen dat ze op zijn minst een bronvermelding hoort te geven.

    Francijn

  154. Hi, Lisa
    It’s first time visiting your blog and I am impressed by your work and photograph.

    I made Milan cookies following your recipe and I am wondering why my cookies are turned out to be chewy in the middle.

    I used 1/2inch round tip and cookies are very crispy around the edges, however chewy in the center.

    I don’t know whats wrong with my Milan.

    Texture of cookis are totally different from bought one.

    My hubby asked me “is this candy??” and I had no words to say.

    By the way, your Milan looks very good.

  155. Drool, drool, drooling all the way…(in Jingle bells tune). Man they look damn delicious. I am craving for them now and I blame it all on the author. I want this right away. My mum and gf are up for some work now…:)

  156. [...] Peanut butter, jelly, cookies, marshmallow and chocolate coating. Dessert paradise in the form of these little balls of goodness. Stay hungry! (PicThx Lisa Michele) [...]

  157. [...] Directions: 1. Using a mixer, beat together the butter, confectioners’ sugar and Marshmallow Fluff. 2. Add the cream and beat just until smooth.1. Using a mixer, beat together the butter, confectioners’ sugar and Marshmallow Fluff. 3. Once the cupcakes have cooled, scoop out a hole in the middle and fill! For the marshmallow topping I just spread the marshmallow creme on the top, right out of the jar.  I wouldn’t recommend this though, as I found out it isn’t really stable at room temperature and gets runny pretty quickly.  Not a problem if you intend to eat them right away (it was very tasty) but the few that didn’t get eaten right away looked kind of sad by the end of the day!  Next time I will probably use a recipe for homemade marshmallows that includes gelatin like the one here. [...]

  158. great, great, great, i will be trying your recipies…


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