Last time, I talked about (one of) Melissa and Mabel’s food contributions to Kjersti’s birthday party. Well, this time, I am going to talk about my contribution. Ha! So generous of me!
I bet you’re wondering why I suddenly am posting so much. And why I even have pictures with my post. And I would lose that bet, because I’m sure no one’s noticed at all! But I will tell you why anyway. And that is because: I finally got an iPhone. The Flickr application is the BEST. The photo quality isn’t up to food porn levels but then, my photos never really were, were they? 🙂 It’s all about the baby steps … first, start posting regularly. Then maybe think about improving on the photos.
Right before Kjersti’s birthday, I stumbled on this recipe for Mississippi Mud cookies. I am pretty sure this came bundled in a packet trying to get me to buy the Southern Living recipe book for that year. I didn’t buy the book, but I made sure to save the recipe, promising to “try it one day.” So for Kjersti’s birthday, I picked up some mini marshmallows and went to town.
Here they are, all ready to bake! The dough comes out quite sticky so it’s important to use some sort of parchment (or Silpat!) to prevent them from sticking to the cookie sheets. They’re also this weird oblong shape because I decided to practice my quenelle technique which, by the way, needs lots of work. My goal in life is to one day get this cool, the one-spoon quenelle technique! The dough was too sticky to try that, so I used the easier (and cheating?) two-spoon technique.
Despite the oblong shape, they still baked up round:
Martin said the spots where the marshmallows melted looked like plastic and they definitely didn’t look like the pretty magazine photo. But I thought they were yummy despite that! The cookies had a nice chewiness to them and I am all about mouthfeel when it comes to food.
This recipe called for pecans and I normally don’t add nuts to my food if I know my friend Michelle will be around to eat them (because she has strong allergic reactions to nuts). But I tasted the batter before adding the nuts and it was very sweet … I think without the nuts to balance it, it wouldn’t have been as good. Also, I very finely chopped my pecans because I don’t like big pecan chunks but I think next time, I might keep it a bit chunkier. The pecans were so finely chopped, they practically disappeared into the cookie, though you definitely got a good nutty aftertaste.
Mississippi Mud Cookies
from Southern Living
1 cup semisweet chocolate morsels
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped pecans
1/2 cup milk chocolate morsels (accidentally put in semisweet here)
1 cup + 2 tbsp. miniature marshmallows
1. Preheat oven to 350-degrees and line baking sheets with Silpats or parchment paper.
2. Microwave semisweet chocolate in a small, microwave-safe glass bowl at high for 1 minute and stir. If not completely smooth, microwave at 30 second increments, stirring between each time, until completely smooth.
3. Beat butter and sugar at medium speed with electric mixer until creamy and smooth.
4. Add eggs, one at a time, beating until blended after each addition.
5. Beat in vanilla and melted chocolate.
6. Combine flour, baking powder and salt in a medium-sized bowl and mix together. Gradually add to the chocolate mixture, beating until well blended.
6. Stir in chopped pecans and 1/2 cup milk chocolate morsels.
7. Drop tough in tablespoon-sized heaps and press 3 marshamllows into each portion of dough. Bake approx. 10 – 12 minutes per batch. Let cool on cookie sheets minimum 1 minute before transferring to cooling rack.
Yields 3 dozen cookies (which I don’t believe unless you use portion sizes slightly smaller than tablespoon-sized heaps).