Sunday, July 26, 2009
Daring Bakers July - Milan Cookies
I know what you're thinking! If you've visited this blog before, you have undoubtedly noticed that the above photo is much better than normal. It's roughly 35,000% better than the photos that I usually post. Thanks to my wonderful Dave, photography geek and boyfriend extrodinaire, for helping out. He's got a way with the camera, and an excellent eye for detail. I'm hoping that he will guest photograph many more blog posts to come!
I grew up just a few miles from a Pepperidge Farm plant, and can fondly remember the scent of freshly baked bread and crackers wafting around town. Today, I associate Pepperidge Farm with some of the best packaged cookies found on grocery store shelves. Attempting to recreate the famous Milano cookie, two crisp, delicate vanilla cookies sandwiched together with dark chocolate ganache, was exciting. I hoped Gale Gand's recipe, the one the Daring Bakers followed this month, would yield a nearly identical confection. I was disappointed in that regard, because although my Milans were tasty, the cookies were slightly chewy, almost like very thin macaroons. I would have preferred a crisper cookie, but wasn't able to acheive that without over browning them, even after dropping the oven temperature from 350° to 300°.
This recipe made roughly a boatload of cookies, and leaves the kitchen smelling exactly like an ice cream parlor. I stored my completely cooled, sandwiched cookies in an airtight container, but was disappointed to wake up to cookies that were without a trace of crunch. They had gone completely soft overnight. So much for that boatload of Milans to last throughout the week - they got trashed instead.
The recipe for Gale Gand's Milan Cookies can be found here.
Thanks to this month's host! The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.