*This recipe can be found in the cookbook, “Love, Manuela” by Manuela Kjeilen
This month I am so excited to introduce you to my sweet friend Manuela Kjeilen from Norway. In 2010, she started her blog Passion For Baking and within a year she was known as Norway’s “Most Beloved Blogger”.
I was first introduced to Manuela almost two years ago when she was visiting the US, shooting images for her first baking magazine. She had previously featured the Ankarsrum Assistant on her blog in Norway and while here, requested to use the mixer in preparing all of her delicious foods for her photo shoot. As it turned out, her photo shoot was only about 15 minutes from my home. My children got to meet her and instantly fell in love with her! She ended up using my middle son JJ in her magazine and cookbook.
This month we are excited to partner with Manuela by featuring recipes from her cookbook. Our May promotion includes a FREE copy of her cookbook with the purchase of the Pearl Pink Ankarsrum Assistant Mixer. You are also able to purchase your own copy of her cookbook from her beautiful website: www.passionforbaking.com
I actually let my son JJ (who happens to be Manuela’s biggest fan) decide which recipe I featured. He received a copy of Manuela’s cookbook from her for Christmas and this recipe was the one he requested I make first. You are actually getting two recipes in this one post. The first will be Manuela’s Chocolate Brownie Cookies and the second being her delicious Fluff. When these two recipes come together, you get the most decadent S’Mores Cookies.
I highly encourage you to visit Manuela’s blog and follow her on social media. Enjoy this recipe as well as our next post which will also be from this beautiful cookbook!
Fluffy S’mores Cookies with Vanilla Fluff
Yield: about 18 cookies
Prep and Bake time: About 30 minutes
*Chef’s notes: For a healthier version, substitute all purpose flour with whole wheat pastry flour and substitute the granulated sugar with raw sugar or honey granules.
4 Tbsp. unsalted butter, cut into pieces
3 cups + 1 Tbsp. high quality dark chocolate (53%-70% cacao), finely chopped
1/4 cup all-purpose flour*
1 Tbsp. unsweetened cocoa powder
1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 large eggs
1 egg yolk
2/3 cup granulated sugar*
1 tsp. vanilla bean paste or coffee extract
Preheat oven to 350°F.
Place chocolate pieces and the butter in a small saucepan and over low heat, stir until melted and smooth. Set aside.
Place the Double Whisk Bowl onto the Ankarsrum mixer fitted with the multi-wire balloon whisks. Place the eggs and yolk, sugar and vanilla bean paste (or coffee extract) into the bowl and whisk on a low-medium speed (speed knob set to about 2 o’clock) for 10 minutes or until pale and creamy.
Sift the flour, baking powder, baking soda, salt and unsweetened cocoa power into the egg mixture. Combine on low speed. Continue mixing on low and add the cooled chocolate until fully incorporated.
Using a small or medium ice-cream scoop, scoop the dough batter onto non-stick pans or pans lined with parchment paper and lightly sprayed with cooking spray. Place cookies about 1 1/2 inches apart. Bake immediately, around 12-15 minutes or until the cookies are set around the edges and soft in the middle. Baking on a convection setting will help the cookies turn out fluffy.
Do not overbake! Cool completely on the baking pans.
Once cooled, spread half the cookies with Fluff and sandwich with the remaining cookies.
Yields: About 4 cups
Prep time: About 20 minutes
1 cup + 3 Tbsp. superfine or granulated sugar
1/2 cup light corn syrup or glucose syrup
1/3 cup + 1 Tbsp. water
5/8 cup (150 g) egg whites
1-2 tsp. vanilla bean paste or vanilla extract
Combine 1 cup of sugar, corn syrup and water in a small saucepan fitted with a candy thermometer. Stir until the sugar is completely dissolved. Once it has dissolved do not stir any longer and let it heat over medium-low heat until the temperature reaches 240°F.
Place the Double Beater Bowl onto the Ankarsrum mixer fitted with the multi-wire balloon whisks. Add the egg whites to the bowl and mix on low speed; as soon as it begins to foam add the 3 Tbsp. of sugar, a tablespoon at a time.
When syrup reaches the desired temperature, slowly pour into the egg whites with the mixer on the lowest speed, aiming for the side of the bowl rather than the whisk. When all syrup has been added, turn the mixer to medium-high speed and whisk until the frosting becomes thick and glossy and holds a firm peak; bowl will feel slightly warm.
Once frosting is ready, add the vanilla bean paste or extract and mix until combined.
Fluff must be used fresh and cannot be stored. Fill piping bag and cut the tip off with a pair of scissors and fill cookies as instructed above.