Such a lovely day!

I love weddings.  Especially weddings that so totally reflect the personalities of the couple.  Especially when the couple has no idea what's in store for them, beyond saying "I do."

We went to my first ever "surprise wedding" today.  Our friends dearly wanted to marry, but honestly did not have the time or energy to plan such an event at this point in their lives.  Enter an amazing friend of the bride, who volunteered to take over all of the details, from the decor to the food to the invitations and other assorted details.  The brides dreams were discussed and a team was created to put feet to the plan.  I was honoured to be a part of that team.

The wedding would be a relatively simple afternoon tea affair, with lovely tea cups and saucers for each person to use for beverages and then take home.   The decorations were in pink, green and metallic grey, and wonderfully soft and beautiful.  The food was divided into three parts.  The main course, which was a dizzying assortment of crudites, fruits, dips, sandwiches, pastries, rolled treats, hot hors d'oeuvres and assorted other edibles.  The cake, as per the bride's dream, was really a 3 tiered structure, decorated in colourful cake pops.  Then there were the desserts.  Along with the pastries on the main table, there was a book shelf loaded with canisters and containers and bowls of candy.  Every colour of the rainbow.  And that's where I got to help out.

If you remember my post, Of Strawberries and Artichokes from this past June (click here), I made soft and fluffy strawberry marshmallows for this same friend's bridal shower.  It was decided then that I would make more as part of the surprise for her wedding.  Those who follow me on Twitter or are friends on Facebook read this week about me making up assorted flavours.  I started with peach, using the same recipe from June, but with fresh peach puree.  A little food colouring brought out that lovely peachy hue.  Then I made the strawberry ones (but with a brighter splash of colour).  Then I eyed some leftover coffee in the pot.  Hmmm, I wonder...  Can I substitute coffee for the fruit puree and still have the marshmallow turn out?  Indeed I could!  And here's how.

Crazy Easy Mocha Marshmallows

2 envelopes gelatin
1/2 cup cold coffee
1 cup sugar
1/2 cup dark corn syrup
3 tbsp cocoa powder



1/2 cup icing sugar
1/4 cup cocoa (for dusting)

Line a 20-cm (8-inch) square dish with plastic wrap and oil lightly.

In a large bowl, sift the sugar and cornstarch together. Set aside.

In a saucepan, sprinkle the gelatin on the coffee. Let soften for 5 minutes. Add the sugar and bring to a boil. Remove from the heat and let cool for 5 minutes.

Pour the coffee mixture, corn syrup and cocoa into the bowl of a stand mixer fitted with the whisk attachment (you could do it with a hand mixer, but your arm may fall off first).  Beat on high until the mixture has cooled to room temperature and forms stiff peaks, about 15 - 20 minutes, wiping the bowl occasionally with a
damp cold cloth to help remove the heat (I've found that a fan, aimed directly at the bowl, lessens the beating time considerably!). Spread evenly in the dish and refrigerate until thoroughly chilled, about 3 hours.

Line a cookie sheet with parchment paper.

Combine the icing sugar and remaining cocoa.  Lightly dust a clean surface with the icing sugar mixture. Unmould the marshmallow. Using a knife with a lightly oiled blade, cut the marshmallow into 4-cm (1 1/2-inch) squares. Roll each square in the icing sugar mixture in the bowl. Shake off any excess (a sieve works well for this). Place the marshmallows on the cookie sheet and let warm to room temperature. If necessary, roll a second time in the icing sugar mixture.

The marshmallows can be stored in a zip top bag for several days at room temperature.

Mocha-scotch Truffle Cookies

Alright, I know I said I don't photo-blog (and you can tell by the quality of any pics I do post that I'm telling the truth). But I just couldn't post a recipe for these gems without a pic.

Friends of ours are having a baby soon (really soon) and some of us are coming together to provide freezer meals for them. And really, what's a freezer full of meals without a dessert option now and then? So I decided to make some cookies.

I took inspiration from another recipe which called for significantly less coffee. It also had nuts. Instead I increased the coffee granules in the recipe and used butterscotch chips. The result is a chewy, crispy cookie with a deep mocha flavour and a hit of unexpected butterscotch-y goodness. Yum!

Mocha-scotch Truffle Cookies

12 oz chocolate chips (not milk chocolate) - you could use a good dark chocolate
2 Tbsp butter
2 Tbsp instant coffee granules
3/4 C all purpose flour
1 tsp baking powder
1/2 tsp salt
3 eggs
1 C white sugar
1/4 C dark brown sugar
2 tsp vanilla extract
1 C butterscotch chips

Preheat oven to 325F and line a couple of baking sheets with parchment paper.

Using a double boiler (or not), melt together the chocolate, butter and coffee granules. Set aside to cool.

In a small bowl, whisk together the flour, baking powder and salt. Set aside.

Beat the eggs (I used my stand mixer, but an electric hand mixer would work) and slowly add the sugars. Beat for a few minutes until light coloured. Add the cooled chocolate mixture and beat until smooth. Scrape down the bowl and add the vanilla.

On low speed (or by hand) add in the flour mixture and butterscotch chips until just combined.

Drop by tablespoonfuls onto prepared sheets (the batter is thick and sticky), about 2 inches apart. Bake one sheet at a time for 15-18 minutes, until the cookies are set at the edges and still slightly squidgy in the centre (they will take on a crackled appearance).

Cool on a wire rack (slide the parchment onto it to make it easier), and enjoy.

Whoopie Pies

Okay, I know that these are popular in some parts. But I'm in Canada, and apart from hearing them mentioned by Americans on forums, I have never had any experience with them. Until this weekend.

It was my turn to make snack for church, and for whatever reason I decided that I wanted to do a filled cookie. I think I was inspired by a marshmallow filling recipe in my Mennonite Treasury cookbook. I remembered the concept of the Whoopie Pie, and began looking up recipes. The one that I came across didn't use marshmallow fluff in the filling, which was good, since I had none. Comments were made about the extreme sweetness, so after reading a bit more I decided to add coffee to the icing sugar mixture by way of steeping it in the warmed milk, which I then cooled and strained. The finished recipe was actually quite good, though I cannot imagine being able to use all of the frosting. A large amount is produced by this recipe.

And here it is. My take on the Whoopie Pie.

Mocha Whoopie Pies

1 cup sugar
6 tablespoons vegetable oil
2 eggs
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons milk

Filling
4 tablespoons milk
1 tablespoon ground coffee (not instant)
4 tablespoons butter or shortening, softened to room temp
3-3 1/4 cups confectioners' sugar

Preheat oven to 425. In a mixing bowl, beat sugar and oil until crumbly. Add eggs and beat well. In separate bowl, combine flour, cocoa, baking soda and salt.

Gradually beat flour mixture into sugar mixture. Add milk and mix together well.

Scoop out small mounds of batter and place 2 inches apart on a greased or parchment lined baking sheet.

Bake at 425 for 5-6 minutes or until tops are cracked. Cool for 3 minutes before removing to wire racks to cool.

Filling: Heat milk slightly and add coffee grounds. Let steep until cool. In a mixing bowl, beat together butter and confectioners' sugar. Strain the milk and beat into the sugar until fluffy.

Spread filling generously on to flat bottom of cooled whoopie pie and top with another whoopie pie to make a sandwich.

Makes about 1 dozen complete cookies.