Bake Like Celebrity Chef Marcela Valladolid with this Sophisticated S’mores Recipe!

Picture 49.pngI don’t know about you, but when the summer hits, I become a s’mores-aholic. There is nothing quite like the perfect combination of chocolate, marshmallow and graham crackers and thanks to this summer’s hit CBS reality baking show The American Baking Competition, there’s plenty of s’mores for everyone. In fact, superstar celebrity judge Marcela Valladolid shared her very own sophisticated s’mores recipe in a recent episode and we’ve got it right here for you to try at home.
So dig in and get ready to for a fantabulous dessert. And don’t forget to watch the American Baking Competition which moves to a new time this Wednesday at 9pm ET/PT. Join us on Twitter by following @BakeonCBS @rolemommy and #GetYourBakeOn. Hope to sweet tweet you there!
8 3/8 ounces whole wheat flour
1 7/8 ounces all-purpose flour
3 ounces dark brown sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
2 1/4 ounces molasses
1 1/2 ounces whole milk
1/2 teaspoon vanilla extract
1/4 cup water
1/4 cup light corn syrup
3/4 cup sugar
1 tablespoon powdered gelatin
2 tablespoon cold water
2 egg whites
1/4 teaspoon vanilla
Chocolate Glaze:
12 ounces semisweet chocolate
2 ounces oil
• Preheat oven to 350 F
• Combine flours, sugar, baking powder, baking soda, salt and cinnamon into a bowl . Cut in the butter until the mixture resembles cornmeal.
• To the dry mixture, add the molasses, milk and vanilla extract.
• Stir until the dough comes together enough to form a ball. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
• Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/4-inch thick. Cut into circles.
• Bake for 25 minutes or until slightly brown on edges
• Do not start the marshmallow until the base cookies are out of the oven!
• Combine water, corn syrup, and sugar in a saucepan, bring to a boil until soft-ball stage (235 degrees F).
• Meanwhile sprinkle the gelatin over the cold water and let dissolve.
• Remove syrup from the heat, add gelatin, and mix.
• Whip the egg whites until soft peaks form and pour the syrup into the whites.
• Add the vanilla and continue whipping until stiff.
• Transfer to a pastry bag and pie onto each cookie IMMEDIATELY!
• Melt the chocolate and oil together over a double boiler.
• Cool slightly
• Carefully dip each cookie into the mixture and set on wax paper.
• Place cookies in refrigerator set the chocolate.