You guys, I have TMI.
I’m sure for you and the rest of the English speaking world that stands for too much information, but for me it stands for too much inspiration. I have days, or sometimes weeks, where I can’t come up with any ideas for the blog, but recently it’s been the opposite problem. My brain feels overloaded with ideas these days, and because of the indecisiveness of my personality, I end up not wanting to do any of them.
And maybe I should have said I have TMSI, (too much sweet inspiration) because all I want to make is sweets these days. I’m thinking maybe I should have made this a sweets only blog from day one. Of course, then I would probably be dying to make savory stuff instead. It’s that stupid problem with green grass and the fence. Human nature sucks.
I guess I should just be glad that I decided on one thing for today and I have to say that I was pretty happy about these. This idea has been in the back of my mind for a while now but I just couldn’t seem to think of the perfect way to do it yet.
If you follow me on instagram then you probably know that I got some kahlua a few weeks ago. I know for most of you that probably isn’t a big deal, but I didn’t even know we could buy kahlua here so I’ve been super excited about it! Like like I said though, I couldn’t decide what to do with it at first. I wanted it to be epic since this was my first encounter with kahlua. First dates are a big deal, you know?
I also didn’t want to make something that was going to flop, because I’m cheap and Kahlua is not (especially here in Chile with the cost of importing it.) Basically, my thinking here was go big or go home.
So these really aren’t necessarily that big, or difficult for that matter, but they are pretty awesome. The cookies are actually about as simple as you can get and the ganache takes all of 5 minutes. The only part that might be a little tricky for some of you is the marshmallows if you aren’t familiar with candy making, but don’t fear them. I know you can do it and they really aren’t a big deal.
I made them in circles to look like oreos, but feel free to just cut them in squares with a knife if you don’t have the right shape and size cookie cutter. Actually, I just used a glass jar rim for these and it worked perfectly. The cookies are very lightly sweet and a little extra salty so that they pair perfectly with the extra sweet kahlua marshmallows and the semi-sweet ganache. It’s a messy match made in heaven!
The marshmallows require a a full day to dry before making these so you'll need to plan ahead to have the marshmallows done before.
- ½ cup Kahlúa
- 3 1/2 tablespoons gelatin (3 1/2 packets)
- 2 1/2 cups sugar
- 1/2 teaspoon salt
- 2/3 cup water
- 2 tablespoons palm or maple syrup
- 1 teaspoon vanilla
- powdered sugar for dusting
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups sugar
- 1 cup cocoa powder
- 1 teaspoons salt
- 2 teaspoons vanilla extract
- 2 1/2 cups flour
- 200 grams (about 1 1/4 cups) semi-sweet dark chocolate, roughly chopped
- 2 tablespoons heavy whipping cream
- Grease a jelly roll pan with oil and dust well with powdered sugar; set aside. Pour Kahlúa in to a stand mixer bowl and fit with the whisk attachment, then sprinkle gelatin in and set aside.
- Now pour the sugar, salt, water, and syrup into a saucepan and place over medium heat. Stir until the sugar dissolves then bring mixture to a low boil and cook, stirring occasionally for 10 to 12 minutes until a thermometer reads 240 degrees F (115 C or softball stage) then remove from heat.
- Turn on mixer and, while mixing, pour syrup mixture slowly into gelatin mixture and beat on low until combined. Increase speed a little at a time while allowing mixture to cool and beat until big and fluffy, it should take about 10 minutes and should be about 3 times the volume when done. Once fluffy, beat in vanilla; then scrape into prepared pan with a lightly oiled rubber spatula and spread into even layer and dust top with powdered sugar. Place pan in a cool place for 8 hours or overnight to set up.
- Dip a 2-inch round cookie cutter into powdered sugar and cut marshmallows (the extra can be saved an used for another purpose, assuming you don't eat it all). You should end up with about 24. Dip in powdered sugar to coat all sides and store in an air-tight container until ready to use.
- Pre-heat oven to 350 degrees F (180 C) and line 1 or 2 baking trays with parchment or silicone mats.
- Beat butter and sugar together in a large mixing bowl until creamed. Add vanilla, salt, and cocoa and mix until combined, then beat in flour. Roll dough out on lightly floured surface in a layer about 1/4 inch thick and cut into circles (2 inch diameter). Place cookies about 1/2 inch apart on trays and bake in batches for 8 to 10 minutes until the tops begin to look slightly crackled. Remove from oven and cool completely, at least 10 minutes, before removing from trays.
- In a double broiler, combine chocolate and cream over low heat and stir until melted and smooth.
- Place a few cookies facedown on a baking trays and top each with a marshmallow. Place tray in oven and toast marshmallows for 1 to 2 minutes just until they start to look a bit melty (Watch carefully and do not walk away).
- Remove tray from oven and spread ganache onto the bottom side of a few other cookies and place on top of marshmallows; press down gently. Serve warm and messy or allow them to cool before. Store in an air-tight container for up to 5 days.
- You can also try making these over a camp fire like traditional s'mores!
Marshmallows adapted from Naomi @Bakers Royale