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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Does your mouth water at the mention of banana cake?

Does your mouth water at the mention of  banana cake?
Well, Edna De La Cruz shares her delicious recipe! Scroll down for Edna's Video Tutorial!


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Wednesday, April 20, 2011

Easter Egg Marshmallow Pies



This Easter, I wanted to put something special into my grandchildren's Easter baskets.
I tried to think of something that they might like to eat, yet different than a sugar cookie.
Then remembering my favorite Moon Pie treats as a child,
 I pondered just how to recreate them using an Easter theme.

Since these needed to be made ahead to package into the baskets,  I needed a marshmallow filling that would not ruin.  Kraft made it easy for me by introducing Jumbo Egg Mallows--large pastel colored egg shaped marshmallows.
Thank you Kraft!
After altering an old nutmeg cookie recipe from my Charlotte Turgeon cookbook,
 all that was left to do was dip them in pastel colored confectioners melts and decorate.

I inserted straws into the filling of my "Moon Pies" so that they can be easily placed upright into the Baskets, but you can make them without using the straws if you like.

To make these Easter Egg Marshmallow Pies, you will need:

I recipe Almond Nutmeg Cookies
3-1/2" egg shaped cookie cutter
Jumbo Egg shaped Easter Marshmallows
Pastel confectioner's melts
Vegetable shortening
Colored Straws (opt-- to insert into basket )
5 Plastic disposable piping bags
#1, #3 piping tubes
Sparkling sugar
Sprinkles (opt)
Pastel candies (opt)



Almond Nutmeg Cookies
  
 1/2 cup unsalted butter, softened
 1/2 cup sugar
 6 tablespoons Half & Half cream
 3 tablespoons honey
 3 cups all-purpose flour
 1/2 teaspoon nutmeg
 1/4 teaspoon salt

Cream butter and sugar together. Mix half&half with honey; set aside.
Sift together flour, nutmeg and salt.  Add the flour mixture alternately with the liquids until thoroughly blended together. Wrap dough in plastic wrap and chill well.
Cut 3 rectangles of parchment paper to fit baking sheet.
Preheat oven to 350 degrees.
Divide dough in half, keeping one half chilled. On parchment paper, roll the other half quite thin and cut cookies using a 4" egg shaped cookie cutter.

Gather scraps and chill.
Repeat with second half of dough, then scraps until all dough is used.

Place in center of oven and bake 6-8 minutes until edges are slightly browned.


While the cookies are in the oven, on a piece of waxed paper,  flatten the marshmallows using a rolling pin.

When cookies are ready, remove from oven.
While still hot, turn half of the cookies upside down and place marshmallows, sandwiching between two cookies; gently press cookie on top.

( If your hands are sensitive to heat, place a clean cloth on cookie for protection ).

Insert straw into the center off soft filling.

Set cookies aside, and
allow to cool thorougly.

(Don't worry if some of the marshmallow melts over the side.
Once completely cooled, you can spray a pair of clean scissors with non-stick spray and easily cut the cooled marshmallow even with the edges of the cookie.)

Melt confectioners melts in a chocolate pot or double boiler. Thin melts to a glazing consistency by adding vegetable shortening, one tablespoon at a time.

If you used straws, insert bamboo skewer into straw for support.
Holding cookie over pan, spoon melted pastel colored confectioner's melts over moon pies.
 Allow to cool, then turn over and repeat process on the other side.

Remove bamboo skewer and place on waxed paper until cooled and confectioners' melts have set up.


Prepare piping bags with #1 and #3 piping tubes. Fill bags with melted colored confectioners melts.
Pipe lines, dots, squiggles, loops or scallops in contrasting colors.
Decorate your Easter Egg Moon Pies with sparkling sugar, contrasting colors, or pastel
candies or sprinkles.

Just have fun and be creative!

When ready to put into Basket, cover Easter Eggs with a cellophane bag and tie with a ribbon.

 ***


Tutorial and Photography by Jacque Benson
All Rights Reserved
This material may not be reproduced without permission from the author.

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This Tutorial was generously contributed by

Edna De La Cruz
JellyMuffin.com graphics & Images

And to ALL of our Readers...

ENJOY EACH DAY!

Think CHOCOLATE!

Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
Click on image to visit!
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