Tessa Huff

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Indoor Gingersnap S'mores

Indoor Gingersnap S'mores

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I am slowly adapting to city living, but there are definitely a few things don't fit into this new lifestyle.  I would not trade my high-rise view for anything, but living and working in 700 square feet forces you to become adaptable.  Just on the horizon from my balcony I can see mountain tops and the beauty Mother Nature grants the Pacific Northwest.  While it is still a bit to cold for camping, I find myself daydreaming of a perfect world of both the hustle-and-bustle and serene wildlife.  For now, I will just have to make do with what I have.  And to help, I've got a fantastic INDOOR GINGERSNAP S'MORE recipe on my side.

I am drawn to flavors with a kick.  I love the warmth of cinnamon, spice of cloves, and a good punch of ginger.  Back in Cali, I used to snack on these delicious dark chocolate- covers ginger pieces from Trader Joe's.  They had the perfect balance of flavor that could get anyone through the afternoon lulls of a rough workday.  Since I am currently sans Tj's, I decided to incorporate this flavor pairing with the essential s'more component, marshmallow.  The big, chewy ginger cookies are hand-dipped in dark chocolate and layered with fluffy marshmallow cream.  The cookies are not overly sweet, so they are a perfect balance for the ooey marshmallow.  The spices from the cookie act as great substitutes for the smokey flavor that is traditionally associated with s'mores.

GINGER COOKIERECIPE
makes about 16 cookies

– 2 1/4 cups all purpose flour
– 1 teaspoon baking soda
- 1 teaspoon ground ginger
– 2 teaspoon cinnamon
– 1 teaspoon cardamom
– 1/4 teaspoon salt
– 1 cup brown sugar
– 1/4 cup coconut oil
– 1/4 cup molasses
–  4 teaspoons honey
– 1 large egg
– 1 cup chopped candied ginger
- granulated suger for dusting

1) Preheat oven to 350 degree.  Sift together dry ingredients and set aside

2) In a medium saucepan, combine coconut oil and brown sugar and place over medium heat.  Melt oil while stirring in the sugar.

3) Remove oil mixture from heat and pour into the bowl of an electric mixer.

4) Once the oil mixture has dropped back to room temperate, beat in the egg, honey, and molasses with a paddle attachment.

5) Gradually add in the dry ingredients and mix until just combined.

6) Using a rubber spatular, incorporate any dry dough from the bottom of the bowl and fold in the chopped ginger.

7) Using a medium-sized disher or tablespoon, create 1-1 1/2" balls of dough and toss in the granulated sugar.  Place on a non-stick cookie sheet or silpat mat.  Moisten figures and gently pat down the cookies.  Be sure to place cookies at least 11/2" inches apart.

8)  Bake for 12-13 minutes, or until tops are cracked and centers have cooked.  Do not over bake.  Remove from oven and let rest 1-2 minutes before transferring to a wire rack.

Assembly:

Melt chopped dark chocolate in a double boiler, about 8 ounces chocolate for 16 cookies.  Once melted, removed from heat.  Pour chocolate into a shallow and carefully dip the bottoms and edges of the cookie in the chocolate.  Let dry on a wire rack.  Use a small disher or ice cream scoop to place marshmallow cream on half of the cookies.  Sandwich with the remaining cookies and enjoy!

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