We are having a great time baking new items in our shop now that we have settled in. The fun of coming up with new ideas keeps things fresh and creates a learning environment. Our little guy Aiden is a discerning “snacker” who loves chocolate chip cookies and, of course, marshmallows. This combination has become our modernized “wagon wheel.”
The chocolate chip cookie can be a personal taste. We prefer the chewy moist variety with just a hint of cinnamon to bring out the beautiful tones of the chocolate. Homemade marshmallows are fun for kids to see and have a totally different texture than the commercial variety – so much fun in a cookie sandwich.
I brought this simple creation home for a treat and Aiden was in heaven. Then came the s’mores: handmade marshmallows dipped in chocolate and graham cracker crumbs. Of course, everything in moderation. I haven’t introduced the kids to that yet but it is another way to use this great recipe for marshmallows.
Sometimes the simplest things rekindle the memories of the past and, more importantly, create memories for the future. Inevitably, having kids in the kitchen lights the love for food and enjoyment of family. Healthy relationships with food begin in our kitchen. Have fun with this retro blast from the past.
Chocolate Chip Cookies
- 1/2 lb butter
- 1 cup granulated sugar
- 1-1/4 cup firmly packed brown sugar
- 2 tsp vanilla extract
- 3 large eggs
- 3 cups all purpose flour
- 1/4 tsp ground cinnamon
- 1 tsp baking soda
- 3 cups semi sweet chocolate, chopped
Preheat oven at 350 F.;
Cream together butter and both sugars, until light and fluffy. Add eggs one at a time and finish with vanilla;
Sift together flour, baking soda and cinnamon. Stir in the dry ingredients until the mixture is combined, add chocolate, do not over mix;
Use an ice cream scoop to measure the dough on a cookie sheet about 3” apart. Press the cookies down to a1/4” height. Place in fridge for an hour to rest;
Place in oven and bake until golden, about 15 minutes. Allow to cool completely. Cut marshmallow in half-inch slices. Sandwich the cookies over the marshmallow and dip in melted chocolate through half the cookie.
- 3 packages of gelatin
- 1/2 cup cold water
- 2 cups sugar
- 2/3 cup light corn syrup
- 1/4 tsp coarse salt
- 1 tsp vanilla extract
- Confectioners’ sugar for coating
Spray 9” square pan with cooking spray. Place plastic wrap over the pan and leave 4” over the sides;
In electric mixer place cold water and sprinkle gelatin over the top. Let stand for 10 minutes;
In sauce pan combine sugar, corn syrup, and 1/4 cup of water. Place on medium heat bring to a boil and hold boiling for 1 minute. Remove the syrup mixture from heat. Whisk on high the gelatin mixture and slowly pour in the syrup mix, add salt and continue to mix for 12 minutes. Add vanilla extract;
Place the mallow mix in prepared pan and spray the back of a metal spoon with cooking spray and spread the fluffy marshmallow over the pan. Spray the plastic wrap and place over the marshmallow to cover the whole pan. Let stand for 2 hours;
Cut marshmallow into cubes and toss in confectioners’ sugar. If you are dipping in chocolate, avoid this step as it makes the chocolate unstable and it will bloom.