Monday, December 3, 2012

Announcing Vanille Magazine! and Moonpies with Bailey's Irish or Strawberry Marshmallow Cream

Take a bite of my very own mini MOONPIES with BAILEY'S IRISH or STRAWBERRY MARSHMALLOW CREAM; sit back, relax, grab a cuppa or a glass of bubbly, because today is a celebration of a BIG announcement! Apart from mom's birthday, I have an additional news to add on [drum rolls please...].

I like to introduce you to....

Vanille Magazine {Fall/Winter-Christmas}!


I am so excited to announce, jointly with a talented pastry chef Vane of Chokolat & Pimienta, the second issue online publication, Vanille Magazine.

This is my first online publication project and I was thrilled when Vane asked if I like to take part and be a collaborator. What an adventure? There's so much to share with you and so much more to come that I don't even know to begin.

What is Vanille magazine?
Vanille is a quarterly online publication [both in English & Spanish] that is dedicated to a theme or season; exploring every single food subject in great depth through a combination of recipes, photography, articles and stories. It is about a collaboration between a couple of amazing food blogger/writers coming together stretching our boundaries, brain storming and sharing our thoughts, love and complete obsession with food.
To entice you, my Moonpie is part of what's great to serve to your guests on a Christmas party, alongside with other great ideas and recipes. This issue also showcases classic pies, and new pie recipes, perfect for a cool windy day. So head on over, check out Vanille, Vanille on issuu, follow the Vanille Magazine blog, and the Vanille twitter feed!



Moonpies: Bailey’s Irish or Strawberry Marshmallow Cream
by Chic & Gorgeous Treats                                          


* My very own take of moonpie where the marshmallow filling is sandwiched in between light airy cake called a Genoise.
* Makes a dozen (12) medium sized moonpies.
*2 different flavours: Bailey’s Irish Cream & Strawberry Cream.
* Irish cream liqueur can be omitted or substituted with any jam, preserved or artificial fruit flavouring for a kid friendly version.
* Moonpies can be kept between 3-4 days if stored in an airtight lid container.

INGREDIENTS
           
           Basic Genoise
60g all-purpose flour, sifted
60g large egg white
60g large egg yolks
60g caster sugar
1/4 teaspoon of salt
2 teaspoons pure vanilla bean paste

Bailey’s Irish Cream Filling
4-5 tablespoons Irish Cream
1/3 cup Kraft’s Marshmallow Puff
1/4 cup heavy cream, whipped soft peak

Strawberry Cream Filling
1/2 -1 teaspoon Strawberry flavouring/
jam
2 teaspoons lemon juice
1/3 cup Kraft’s Marshmallow Puff
1/4 cup heavy cream, whipped soft peak
1/8 teaspoon of pink food
colouring(optional)

          Semi-Sweet Chocolate Glaze
          4oz Baker’s semi-sweet chocolate
          3 tablespoons light corn syrup
          4-6 tablespoons unsalted butter
          2-3 tablespoons milk


DIRECTIONS
NOTE:
*Do not over beat while mixing stiffened egg white (aka meringue) and yolk, as we do not want to lose a lot of air.
* Instead of mixing the flour and egg mixture with a paddle attachment, you may alternately fold in the flour into the egg mixture with a spatula until there are no lumps visible. Careful to not over mix or over beat the batter. Otherwise, the genoise will inflate when baked.
* BE CAREFUL TO NOT over bake a genoise as it will become hard, dry or burns easily. Each home oven temperature may differ; hence temperature suggested is a reference. I would usually set a time for 8 minutes, take it out to check, and when is not ready; I will let it bake another 3 minutes and run another check.  Another suggestion is to preheat the oven at 160°C, and bake between 8-12 minutes as well. As long a skewer inserted comes out clean and cake is springy to touch, the genoise is ready.
1. Preheat oven to 180°C. Grease the sides, and line a (12x12 or 10x10) square baking tray with parchment paper. With a whisk attachment attached to a stand mixer or hand held beater, on high speed whisk egg whites until foamy. Turn speed down to medium-high, add sugar a tablespoon at the time, and then turn the speed up back to high and beat eggs whites and sugar until it forms stiff peaks. Then turn speed down to medium-low, add in the egg yolks, and vanilla bean paste; mixing each time until well incorporated.
2. Meanwhile, sift flour and salt in a separate bowl. Next, change the attached whisk to a paddle attachment. Pour the flour all at once into the mixing bowl, and on low speed, mix together the egg mixture with the flour, until there are no lumps left.
3. Pour batter into prepared cake tray and spread batter evenly. Bake for about 8-10 minutes or until a skewer inserted comes out clean or the top is lightly golden in colour.  Let genoise sit in the tray and cool for about 5 minutes before transferring over to a wire rack to allow cooling off completely.
4. Using a medium round cookie cutter (approx. 5cm in diameter), cut out 24 round cakelettes. Each moonpie will have a set of 2 cakelettes; 1 for the top and 1 for the bottom. Set aside until it’s ready to be assembled.
To make BAILEY’S IRISH OR STRAWBERRY filling:
5. Whip heavy cream until soft peaks. In a bowl, mix together IRISH CREAM or STRAWBERRY FLAVOURING followed by pink food colouring (optional) to Marshmallow fluff. Fold in whipped cream and mix until well combined. Transfer marshmallow filling and refrigerate in for 20 minutes to allow filling to set or harden up slightly.

To prepare Chocolate Glaze and assemble the moonpie:
6. In a double boiler, a heatproof bowl set over a pot of simmering hot water, melt chocolate, butter, light corn syrup and milk together. Stir the chocolate glaze mixture once a while. Once chocolate has completely melted, take it off the stove and set aside to allow cooling off.
7. Using a palette knife, spreader or piping bag, spread or pipe marshmallow filling onto each genoise cakelette. Cover the filling with the other cakelette. Using a kitchen towel or with a palette knife, remove any excess filling.
8. Dip the moonpie into the slightly cooled chocolate glaze covering the sides and the top. Set moonpie on a wire rack, allowing excess chocolate glaze to drip off. Decorate with sprinkles (optional). Refrigerate moonpie for 1 hour or until the chocolate set and is slightly harden.  Thaw 5 minutes before serving. ENJOY!


xx

33 comments:

  1. Jo, congrats! Will check out Vanille soon. Love the moonpies, so cute and yumzee!!

    ReplyDelete
  2. Replies
    1. You're most welcome and thanks for having me to be apart of your wonderful magazine!! xoxo

      Delete
  3. i definitely need to check out vanille! looks gorgeous! and your moonpies - they look and sound so delicious!

    ReplyDelete
    Replies
    1. Thanks for the support Jenn! I do love moonpies and it brings me back to my younger days. xoxo

      Delete
  4. Sounds like you have been one busy lady. Who wouldn't enjoy these, I could eat an extra serving just myself. Congrats on your new project, wishing wonderful things for you. Can't believe it's December already, this year was a blur.
    Hugs,
    -Gina-

    ReplyDelete
    Replies
    1. Thanks Gina! Oh yes.. I feel like time is slipping through my fingers, and I haven't even decided on my own birthday cake. I'm excited as there is so much more for me to learn and improve along the way. Missing you tons my friend. Hugs, Jo

      Delete
  5. I can't believe you made moonpies!! These look amazing. I am jealous of your baking skills.

    ReplyDelete
    Replies
    1. Aww.. don't be please? I am just an amateur baker and I have a lot more to improve on. The list of improvement is ultra long ;). However, I hope you have the chance to give this a try as this is my take of moonpies and genoise is a pretty tricky cake. Simple ingredients but does need some care while prepping. Cheers!

      Delete
  6. What an exciting endeavor! Good luck to you and Vane! Headed to check it out because these Moonpies have done their job and piqued my interest. :)

    ReplyDelete
    Replies
    1. Thanks for the support MJ! We truly appreciate every single foodie love given to us.. the best part is sharing with our obsession towards food with all of you. xo

      Delete
  7. Oh my! This takes me back but yours are so sophisticated and elegant! (not to mention incredibly yummy looking)!!! CONGRATS on the magazine...too cool!!

    ReplyDelete
  8. Oh my wow my friend I showed this to my mum and she buckled - this is just awesome :)
    AND CONGRATULATIONS ON THE PUBLICATION AND HAPPY BIRTHDAY TO YOUR MUM!

    Cheers
    Choc Chip Uru

    ReplyDelete
    Replies
    1. Oh Uru, you really make my day! I will be sure to pass on your greetings to my mom too. All the best for your exam and come back real soon to share with us your treats. Hugs

      Delete
  9. Oh nice Baileys filling. =P just love that stuff and what cute little Moonpies! You need to send me some over now!

    ReplyDelete
    Replies
    1. I fear by the time it gets there, the immigration officers may have taken a bite themselves. Hehee.. I am addicted to irish cream. Heaven!

      Delete
  10. Congrats on ur 2nd issue... I am loving those cookies...
    and those cute cake... Yum.
    You are talented gal!!!
    I always get so hungry with all the deliciousness I see hetre

    ReplyDelete
    Replies
    1. LOL.. Thanks Reem! Looks like we are even cause every single time when I hop over to each and everyone of your blogs I will dream of having it for breakfast, lunch, tea, dinner or supper o_0.

      Delete
  11. I should have know that you are author of a food magazine! You are always so amazing with your photography and baking. Congratulation with the launch of Vanille!

    Will also hop over to visit Vane's blog as well.

    ReplyDelete
    Replies
    1. Nah Zoe, I am just a collaborator and I am excited to work on this adventure along with Vane. She's an amazing pastry chef and has articles written on her in Mexico. Seriously awesome! Hopefully I will continue to improve in what I enjoy doing, which is baking, photography and well eating of course :P

      Delete
  12. Congratulations on Vanille!! It's simply stunning and mouthwatering. As do your moonpies. I don't think I've ever had a moonpie, but I want one now :D

    ReplyDelete
    Replies
    1. Thanks Jenn!! Moonpies are like little cakes, filled with a creamy marshmallow-ey filling and covered in chocolate glaze. There are several versions and I hope you will enjoy my version of it too ;)

      Delete
  13. Mmmmm... Baileys filling sounds so good! Great pictures too!

    ReplyDelete
    Replies
    1. I am seriously addicted to Irish Cream and there is probably another recipe coming out real soon.. yup! you guessed it Irish Cream

      Delete
  14. Oh Happy belated birthday to your mama, and congrats on the feature, it is wonderful news! Your moonpies look like out of this WORLD!!!!I want one, I need one in my life :) Very delicious! Well done JO!

    ReplyDelete
    Replies
    1. Thanks Sandra and there are more birthdays to come. Imagine every weekend having to bake a cake? LOL...

      Delete
  15. Iím absolutely in love with your blog: pictures, recipes...Congrats on your fantastics pics!

    ReplyDelete
    Replies
    1. Thanks Olga for your support and coming over! I will be sure to head over to your blog too.. Stay in touch. Cheers

      Delete
  16. Congratulations Jo!!! I'm so very happy for you. The magazine is gorgeous, am sure it's going to be a smash - you are so very gifted and your work is beautifully inspiring! Lots of love xx

    ReplyDelete
  17. Congratulations Jo!!! I'm so very happy for you. The magazine is gorgeous and I'm sure it will be a smash - you are so gifted and your work is beautifully inspiring. Lots of love xx

    ReplyDelete
  18. I saw the magazine when you posted on Google+ but completely forgot to come here and greet you. :) CONGRATS! Beautiful feature and I love your moonpies. So many desserts and you seem like you have endless ideas for your creations. I love getting inspired by you!

    ReplyDelete

Hey foodies! THANK YOU for leaving me with sweet comments. I hope to inspire you like how you inspire me. Cheers~

Related Posts Plugin for WordPress, Blogger...