S'mores Philadelphia style Ice Cream


 
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream
S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream

Making your own ice cream is super fun for a few reasons. One, you feel like a total badass. Two, you can make it whatever flavour you like. And Three (or maybe two and a half), it's great for using up little extras you may have leftover from baking projects. It is a great way to use up cream. Extra chocolate can get stirred in, or maybe a handful of nuts. You can swirl in the little bit of peanut butter leftover, or add some fruit that is on it's last legs. Or, of course, you can make S'mores Ice Cream. S'mores Philadelphia Ice Cream, to be specific. (More on the Philadelphia part in a second). 

This S'mores Philadelphia Style Ice cream came about after a day of making these S'mores Macarons. We were left with a bunch of weird shaped marshmallow pieces, and a couple of graham crackers, and S'mores on the mind. I had been meaning to try out a Philadelphia style ice cream for a while. Philadelphia style differs from 'traditional' ice cream base,  in that it doesn't use any egg yolks. This means that it is much easier to prepare, and gives you a lighter ice cream both in colour and in taste - anglaise ice cream is amazing too, but it can get kind of intense, and is often a creamy colour, as opposed to this Philadelphia Style, which is white due to the absence of the egg yolks. Both types of ice cream have their place, but I have a feeling Philadelphia Style is going to definitely become a part of the repertoire from here on out. I loved how easy it was to prepare, it didn't leave you with any extra whites (although an anglaise is my fave way to use up eggs), and I loved the taste it produced. It's as easy as no churn ice cream to prepare (although does require the use of an ice cream machine), but in my opinion, tastes far far better. Philadelphia Style is the new no churn. I'm calling it. 

Because the ice cream base was so easy to make, putting together this ice cream was stupid simple. All I did was churn the ice cream, then layer with the marshmallow pieces, which I lightly toasted, some graham cracker chunks, and some chopped chocolate. All you have to do is layer it lasagna style, freeze until solid, and you are good to go. I used homemade marshies but store bought would 100% work perfectly here too, and make the process even easier. If you haven't ventured into homemade ice cream before, this would be a great place to start. 

A few wee tips:

  • There aren't many ingredients in this, so for the base, if possible, use the best quality ingredients that you can. 
  • This is 100% customisable - add whatever you like to it!
  • Ice Cream makers seem like a weird investment but I promise you, once you make your first batch you're going to be hooked! I just have the one which connects to my Kitchenaid, but the counter top ones work great too.
  • Don't forget to freeze your ice cream bowl ahead of time 
 

 

S'mores Philadelphia Style Ice Cream

- Makes one litre / one quart / one loaf pan worth -

Ice Cream Base Slightly adapted from The Perfect Scoop

Ice Cream Base
500ml (2 cups) heavy Cream
250ml (1 cup) whole Milk
150g (3/4 cup) granulated sugar
pinch of kosher salt
1/2 tsp vanilla bean paste

S'mores Mix-ins
175g marshmallows, cut into large chunks (I used homemade, recipe can be found here)
4 graham crackers, broken into pieces
100g chocolate, chopped (I used Chocolate squares, broken into pieces)
 

 

- PROCESS -

 

Combine 250ml (1 cup) of the Cream, Sugar, and salt in a small pot, and heat over low heat, stirring gently, until warmed through and the sugar has dissolved. 

Remove from the heat and add the rest of the cream, the milk, and vanilla bean paste. Transfer to a container, and place in the refrigerator until completely cool.

Place a loaf pan or whatever vessel you are going to use to freeze the ice cream in the freezer (A loaf pan works well for layering). 

Churn the ice cream base in your ice cream maker according to manufacturer's instructions. While the ice cream is churning, place the marshmallows evenly on a heat proof surface, and toast using a blow torch. Transfer to the freezer. 

Remove the loaf pan and marshmallows from the freezer once the ice cream base has finished churning. Layer about a third of the ice cream in the bottom of the pan. Top with a third of the marshmallow, dotting evenly across the surface, then crumble a graham cracker in fairly large chunks and add. Add about a third of the chocolate, distributing evenly. Top with the second third of the ice cream, and add more marshmallow, graham cracker and chocolate. Add the final third of ice cream, and top with the remaining mix in ingredients. Loosely cover with plastic wrap, and transfer to the freezer until totally frozen, at least 4 hours or up to overnight. 

S'mores Philadelphia Style Ice cream - creamy vanilla philadelphia style ice cream is layered with toasted marshmallow pieces, chocolate shards and crushed graham crackers. Philadelphia ice cream is incredibly easy to make and the perfect base for this s'mores ice cream #smores #s'mores #icecream #philadelphiastyle #vanillaicecream

S'mores Macarons


 
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow
S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow

S'more season! Yussss! I always get a bit confused about s'mores season because apparantely it's a summer thing? To me, toasting marshmallows is all about a cozy open fire inside, but I guess I'm not from here so I really have no clue what I'm talking about. Is it because it's a campfire thing? Whatever. Marshmallows last so long that any month can be s'mores season, and these S'mores macarons are made inside anyway so my rambling really makes no difference. 

I am tempted to just quit Jase and I's mission to make a new s'mores flavour every month right here and now because I'm not sure we can ever top this effort. We've been planning this one for a while now, and I think it came out better than we could have ever imagined. I love S'mores, and I love Macarons, so we really were setting ourselves up for a win when we decided to combine them. They look super fancy but I promise they really are just another two component filling. We sprinkled the tops of the macs with a graham cracker crumb, rather than incorporating it into the batter. The reason that we chose to do this is because macs are already finicky little things, so we wanted to make them as easy as possible to make. This way you still get the flavour of the grahams, but without potentially upsetting the batter.

Before we made the shells, we made a quick batch of marshmallow, which we set up in a sheet pan, giving us a giant slab of thin mallow. Once the shells were paired up, we cut little discs of the mallow, slightly smaller than the shells, and placed on one half of each pair, before giving the mallow (and the shell in the process) a good torching with a blow torch to give it that toasty taste. We then finished it off with a circle of dark chocolate ganache, and sandwiched it with a lightly toasted second shell. I was initially a little hesitant with how big they came out (s'mores sliders anyone), but as soon as we arranged them all together on a tray, I was totally sold. S'mores are a little rustic, sticky and messy, so it didn't make sense for the macaron version to be petite and pathetic! 

Don't be intimidated by the number of steps - making marshmallow is super fun and easy, and once you have made your own you're not going to want to go back to the bought ones! Happy S'mores Season! lol. 

A few wee tips:

  • All my best macaron tips are here!

  • Start with making the marshmallow first, so it has time to cure while you make the shells. If you like, the shells and mallow can be made ahead of time and stored separately.

  • Have everything ready to go before you start the marshmallow - grease and dust your pan, have your utensils nearby etc. Things go quickly, and can get very very sticky if you aren't prepared.

  • You're going to be left with a bit of marshmallow leftover but it keeps for a really long time in an airtight container.

  • If you don't yet have a blow torch, don't waste your money on a 'kitchen torch' just get a propane torch with an adjustable flame from the hardware store. They are way cheaper and way better.

  • We torched the marshmallow on a cake turntable to help keep it even! Only do this if your turntable is metal, otherwise prop up a heatproof surface on something like an upside down bowl so you don't melt your turntable.

  • Our amazing friend Aron made us the cutest sticks to shoot the macs on. He's the best, as always.

  • If it is a super warm day, your ganache may need a wee sec to set enough before you can use it!

 

 

S'mores Macarons

- Makes about 24 macarons -

Macaron Shell Recipe from I love Macarons, with adaptations from Fox and Crane 

Marshmallow
30g corn starch
30g powdered sugar
14g (2 packets) powdered gelatine
76g cold water
103g light corn syrup
76g water
265g sugar
1 tsp vanilla
pinch of salt

Graham Cracker Crumb
4 Graham Crackers
1/2 teaspoon cinnamon
2 tsp granulated sugar

Macaron Shells
170g ground almonds
300g powdered sugar
180g egg whites, at room temperature
160g sugar
1 tsp vanilla bean paste

Dark Chocolate Ganache
250g dark chocolate (approx 70% cocoa solids)
15g (1 tbsp) unsalted butter, at room temperature
125g heavy cream

 

- PROCESS -

MARSHMALLOW

Sift together the corn starch and powdered sugar. Spray a Half baking sheet (18" x 13" or 46 x 33cm) with cooking spray, then liberally dust with the corn starch and powdered sugar mixture. Set aside. 

In the bowl of a stand mixer fitted with the whisk attachment, combine the first measure of water and gelatine. Mix well with a fork, and leave to bloom while you prepare the sugar syrup. 

In a medium pot, combine the water, corn syrup, vanilla, and sugar. Heat over medium to high heat, stirring occasionally. Heat until the syrup reaches 240˚f /120˚c, then remove from the heat and leave to cool to 210˚f /100˚c.

Turn the mixer on to medium, and mix for a few seconds to help break up the bloomed gelatin. With the mixer running, VERY carefully pour the hot sugar syrup into the mixer. Turn the speed up to high, and whip for 4-5 minutes, until the marshmallow has doubled in volume, has turned white, and holds somewhat of a peak when you stop the mixer and lift out the whisk. Scrape into the prepared baking sheet and spread with an oiled offset spatula, smoothing as much as possible. Dust liberally with the corn starch mixture and allow to cure for at least 1-2 hours. 

GRAHAM CRACKER CRUMB

Place the graham crackers and cinnamon in the bowl of a mortar and pestle, and grind until a fine dust. Sift the mixture, and stir through the sugar. Set aside. If you do not have a mortar and pestle, a food processor will do the trick!

MACARON SHELLS

Preheat oven to 300˚f / 150˚c, and position the oven rack in the centre of the oven. Using a round cookie cutter or the base of a large piping tip (something about 1.5 inches in diameter), draw a "template" for your macarons on a piece of parchment paper, leaving about 3/4" between each circle. 

Combine the almond meal and powdered sugar together in a large bowl. Sift the mixture twice, to ensure there are no large lumps and that the mixture is properly aerated. Set aside.

In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy. Gradually add the sugar, increase the mixer speed, and whip on high until the meringue starts to firm up. Add vanilla and mix until incorporated. Continue to whip until the meringue forms stiff peaks (there is a good example here). 

Remove the bowl from the mixer. Add half of the ground almond and powdered sugar mixture, and fold into the meringue. You want to deflate the meringue just a little at this stage, to combine the meringue and ground almond mixture. 

Add the remaining ground almond mixture, and stir lightly to combine. Now comes the important part - mixing the batter to the correct consistency. Again, this video does a good job of explaining it. Fold the mixture in a series of 'turns', deflating the batter by spreading it against the side of the bowl. Turn the bowl slightly and repeat the movement - scooping the batter from the bottom of the bowl, and spreading it against the side. Continuously check the consistency of the batter - you want it to flow like lava when you lift the spatula from the bowl, and you should be able to 'draw' a figure 8 with it, without the batter breaking (again, watch lots of videos to get an idea! They help so much). This step can take some practice until you know what it should feel and look like. If in doubt you are better to under mix them than over mix them - the process of putting the batter into the bag and piping out will help mix a little too.

Fit a large pastry bag with a medium sized round tip, such as an ateco #805. Place the macaron template on a sheet pan, and place a second piece of parchment over it. Holding the piping bag at a 90˚ angle to the surface, pipe out the batter into blobs the size of the circles drawn on the template. Finish off each piped circle with a little "flick" of your wrist to minimise the batter forming a point (it will still form a small one, but we can get rid of this with banging). Remove the template from under the macarons.

Hold the baking sheet in two hands, and carefully but firmly, evenly bang it against the bench. Repeat this a few more times - this will get rid of any air bubbles, remove points on the top, and help them to spread out slightly.  Sprinkle the macarons shells with graham cracker crumb.

Repeat the piping and banging process until you have used up all of the batter - I usually make three sheet pans worth. 

Allow the macarons to dry at room temperature for approximately 30 minutes, or until they form a skin that you can touch without your finger sticking to them. This time will drastically vary depending on the humidity. 

About fifteen minutes before you are going to bake the macarons, place a spare sheet pan in the oven to preheat - this is going to be used to place under the pan with the macarons on it, to double up, which should help with even baking. Bake the macarons one sheet at a time - place the sheet with the macarons on the preheated sheet, and place in the oven. 

Bake for approximately 18 minutes, rotating the pan once during the cooking process, and checking for doneness after 15 minutes. The macarons should develop a foot (the ruffled part on the bottom of the macaron), and bake without browning. To see if they are done - press down lightly on a shell. If the foot gives way, it needs a little longer, if it is stable, then it is close to being done. Test a macaron shell - if you can peel it away cleanly from the paper, they are done. If they are stable but cannot yet peel away cleanly, give them another minute or so. Again, this part takes a little trial and error depending on your oven. If they seem done but do not peel away cleanly, do not worry - there is a little trick for that! 

Remove from the oven, and allow to cool on the sheet pan for 10 minutes before peeling off the parchment paper and allowing to cool completely on a wire rack. Repeat the baking with the remaining trays, using the same spare sheet pan to double up.

If your macs do not peel away cleanly, place them, on the parchment paper, into the freezer for 5-10 minutes, then peel away from the paper. 

Store cooled macarons in an airtight container until ready to use. 

DARK CHOCOLATE GANACHE

Place the chocolate and butter in a small heatproof bowl. Heat the cream in a small pot over medium heat, until boiling. Pour the hot cream over the chocolate and butter, and immediately cover with a plate. Leave to sit for 5-6 minutes. Whisk well until smooth, microwaving for 10 second increments, if needed, to melt any additional pieces of chocolate, stirring well. Transfer the ganache to a small piping bag fitted with a round piping tip.

ASSEMBLY

Match up the macaron shells into pairs of equal size. Using a cookie cutter slightly smaller than the macaron shell, cut out circles of marshmallow (I usually cut it when it is still in the baking sheet), dusting the cutter in the corn starch mixture between each one you cut out. Secure the marshmallow disc to one of the macaron shells using a dab of chocolate ganache, then blow torch the marshmallow until golden brown (I did this on a turntable). Repeat until one half of each macaron has a marshmallow disc. 

We chose to torch the top shell of the macaron as well - this step is entirely optional. To do this, we put two unfilled macaron shells, flat side facing it, then briefly torched the outside. Torching them together means the middle of the shell does not get burnt. 

Pipe a blob of ganache on top of each marshmallow disc, and top with the second shell. 

Best eaten on the day they are made - if you can, store any leftovers separately and torch just prior to eating - however they will keep assembled for a few days in an airtight container.

S'mores Macarons - Graham Cracker Shell, Toasted marshmallow disc, and silky dark chocolate ganache. The perfect campfire inspired bite without having to leave the confines of your kitchen. #smores #macarons #frenchmacarons #marshmallow

The Ultimate Christmas Cookie Box


 
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.
THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.

Today I did something I've been looking forward to for LITERALLY an entire year - I made a Christmas Cookie Box! Ever since Amy made hers last year and blew my little mind, I've been wanting to make one of my very own! I have had on my to-do list for a few weeks now, with a little post-it note in my diary with ideas of what I wanted to put inside, but I suddenly realised that Christmas is just around the corner and I was going to have to get a serious wiggle on if I wanted to pull this off in time! 

So the entirety of yesterday was spent baking my little heart out in order to make all the little things I wanted to include in the box! (Plus a bonus batch of chocolate sugar cookies because Rich tried one and couldn't stop eating them). It all went fairly smoothly, I stayed up WAY too late tempering a giant bowl of chocolate, and then today I did a little happy dance in the kitchen when it all came together far better than I ever could have imagined! I bought this box from a craft store, and then drew up a little pattern of how I wanted the dividers to look, and rich cut them all for me on the laser cutter, then etched a little pretty pattern on the top! I kind of wish that I had done this a little earlier, as I would have made loads of them to give as gifts! I made full batches of everything I made, so our coffee table is currently drowning in sweet food, but I am planning to take it all to Jill's where it will hopefully get eaten by the Christmas crowd!

I wanted to do a mixture of cookies and other little treats that I associate with Christmas in New Zealand, so I went with a couple of cookie recipes that I already had, and then added in a couple of my faves - honey caramel corn (aka one of the most addictive things I have ever made), coconut ice, which is a coconut fudge made with condensed milk, and Rocky Road, which is marshmallows and other goodies (I used sugar cookies and cranberries) folded through tempered dark chocolate and set into a bar. I haven't made coconut Ice or Rocky Road since I was a kid, so it was so fun to re-live all those excited for christmas memories that making them brings! The Caramel Corn and the Rocky Road recipes were based on recipes from The Cook and Baker, which is one of my fave books to bake from! The treats were the perfect balance of things to go alongside my cookies - I did a DIY S'mores kit, Roll-out sugar cookies, and then sugar cookies with vanilla bean marshmallow. In the end the box contained:

  • Coconut Ice
  • Marshmallow and sugar cookie Rocky Road with Cranberries
  • Honey Caramel Corn
  • Chocolate and vanilla sugar cookies, sandwiched with vanilla bean marshmallow
  • Roll-out sugar cookies, some piped, some sandwiched with jam
  • Components to make S'mores - graham crackers, vanilla bean marshmallows and dark chocolate
  • Two sprinkles compartments!

To make it a little easier on myself, I wanted to make some of the recipes usable in a number of the components. The Marshmallow for the S'mores kit was also piped between some of the sugar cookies, and also used in the Rocky Road. The sugar cookies were used in the marshmallow cookie sandwiches, but I also used them in the Rocky Road too because of how delicious and chewy they were. Little steps like this meant that less components overall were needed. The box came out amazingly, and I can't wait to make more! Any aspect of this would make great gifts for the holiday season. Merry Merry!

Some of the recipes are new, which I will share below, and some are already from this blog. Overall, I made:

  • One Batch of these Sugar cookies
  • One batch of the same sugar cookies, but subbing 50g of flour for 25g black cocoa and 25g regular cocoa to make chocolate sugar cookies
  • One large batch of vanilla bean marshmallow (this, but without the peppermint) for S'mores Kits, and the Rocky Road. I also piped a little between some of the sugar cookies to make sandwiches. Once I had piped out some to make sandwich cookies, I set the rest in a 9" x 13" tin
  • One Smaller batch (these quantities) of vanilla bean marshmallow, which I tinted with pink gel food colouring and set in a 9" x 9" tin 
  • A batch of these Graham Crackers for the S'mores Kit
  • One batch of these roll-out sugar cookies. I sandwiched some with jam, and piped some of them with royal icing and a wilton #1 tip
  • Rocky Road (recipe to follow) 
  • Coconut Ice (recipe to follow)
  • Honey Caramel Corn (Recipe to follow)

I hope that you give some of these a try! You can mix and match, or make just one component, or a couple, or add in your own things - it's so much fun to put together! Please let me know if there are any Recipe Questions! 

A few wee tips:

  • For the Rocky Road, I tempered the chocolate, which made it stable at room temp, and beautiful and shiny. If you don't want to do this regular chocolate will work just as well, but ensure that you store in the fridge. 
  • Rocky Road is often made with turkish delight, but I subbed that this time with 500g of chopped sugar cookie (I used a mix of chocolate and vanilla). They added a nice chewy texture. 
  • You can add whatever you like to this - dried fruit, nuts, the options are endless.
  • The Honey Caramel Corn Recipe makes loads - but just watch it disappear quickly. 
 

 

Rocky Road

- Makes one 9" x 13" tin  -

Recipe Adapted from The Cook and Baker

500g white and pink marshmallows (I used home made, cut into 1/2" pieces)
500g chopped sugar cookies (I used home made, from this recipe)
200g dried cranberries
1.5kg (3 lbs 5 oz) good quality dark chocolate, chopped
35g Freeze Dried Raspberries (optional)
Flaky Sea Salt, to finish

- PROCESS -

Grease a 9" x 13" pan, and line with parchment paper, leaving some extending over the edges to form a "sling".

In a very large bowl, combine the marshmallows, sugar cookies and cranberries, and toss to combine. 

Place a large heatproof bowl over a pot of simmering water, making sure that the bowl does not touch the water. Place 1kg (2lb 4 oz) of the chocolate in the bowl, and stir constantly until melted. Using a sugar thermometer, continue stirring the chocolate until it reaches 50˚c / 122˚f. Add the remaining chocolate, remove from the saucepan, and continue to stir until the remaining chocolate is melted and the chocolate temperature reduces to 29˚c / 84˚f. (this may take 15-20 min). Place back on the pot of water, and bring up to 32˚c / 90˚f. Once it has reached 32˚, pour over the marshmallow and cookie mixture, and stir well with a spatula to combine. 

Pour the mixture into the prepared tin, and smooth down with an offset spatula or the back of a spoon. Sprinkle with crushed freeze dried raspberries and flaky sea salt. Loosely cover with plastic wrap and leave to set overnight. Cut into chunks using a warmed sharp knife. Store in an airtight container

 

 

 

Coconut Ice

- Makes one 8" x 8" tin (approx 50 squares)

Slightly Adapted from Nestle

One can (400g) condensed milk
500g sifted powdered sugar
390g (5 cups) unsweetened desiccated coconut
1 tsp vanilla bean paste
1/2 tsp salt
a few drops of red or pink gel food colouring

- PROCESS -

Grease an 8" x 8" square tin and line with a parchment paper sling. In a medium bowl, combine all of the ingredients except for the food colouring. Mix using a stiff spatula or your hands. Add milk a teaspoon at a time if needed to form a slightly sticky cohesive dough. Divide the mixture in half, and press half into the tin, smoothing with your fingers or an offset spatula. 

Add a couple of drops of food colouring to the remaining half, and knead to evenly distribute. Spread over the white mixture, pressing down and smoothing. Leave for a few hours to set in the fridge before cutting into squares with a warm knife. Store in an airtight container in the fridge.

 

 

 

Honey Caramel Corn 

- Makes approx 12 cups - 

Adapted from The Cook and Baker 

12 cups freshly popped popcorn
470g dark brown sugar
300g honey
450g butter, chopped into chunks
1 tsp vanilla bean paste
1 teaspoon baking soda, sifted
1 teaspoon salt
Flaky sea salt, to finish

- PROCESS -

Preheat the oven to 350˚f / 180˚c. Line two baking sheets with parchment paper. Divide the popcorn between them. 

Place the brown sugar, honey and butter in a medium pot over medium heat. Stir to combine, and continue to cook until the mixture registers  248˚f / 180˚c on a candy thermometer. Remove from the heat and carefully add the vanilla and salt. Stir well to combine then carefully add the baking soda, and mix in well (be careful as it will foam). Pour the caramel evenly over the two trays of popcorn, and mix well to combine. 

Bake the trays of popcorn for 10 minutes, switching the trays once half way through the process. Remove from the oven and stir to redistribute the caramel and ensure that the popcorn is evenly coated. Sprinkle generously with flaky sea salt to taste. 

Leave to cool completely before breaking into chunks. Store in an airtight container. 

 

THE ultimate holiday cookie box - with something for everyone. Coconut ice, Honey Caramel Corn, sugar cookie marshmallow sandwiches, marshmallow and sugar cookie rocky road, piped roll out sugar cookies, and a DIY S'mores kit. What more could you wish for - this would be the perfect gift this holiday season.