My daughter loves to bake, and so do I. We also have a definite sweet tooth, so it was really fun to review 50 Things to Bake Before You Die. This decadent collection of amazingly different desserts has already given us a lot of fun in the kitchen.
The cookbook uses amazing photography - and while my desserts never looked like the pictures, the recipes were easy enough to follow that they always turned out deliciously. The homemade Oreos were better than any store bought cookie (although they didn't turn out just like Oreos, my family liked them better). We modified a few recipes (only my husband likes peaches, so brown sugar peach cobbler was made with apples instead). While we haven't tried every recipe in the book, we've loved every recipe we've tried.
Here's one you can try for yourself!
Excerpted from 50 Things to Bake Before You Die by Allyson Reedy. Copyright © 2022 Ulysses Press. Reprinted with permission from Ulysses Press. New York, NY. All rights reserved.
Mackles'mores
Robin Wehl Martin, owner of Hello Robin Cookies in Seattle, WA
Makes 36 cookies
2 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
4 ounces dark chocolate (70%),
cut into chunks, or chips
1 cup packed mini marshmallows
36 graham cracker squares
7 1/2 ounces milk chocolate squares (I broke up some Hershey’s bars)
Was it a love for everyone’s favorite campfire treat or a love for socially conscious hip-hop that inspired Robin Wehl Martin to create this special cookie? While we may never know the depths of Robin’s affection for thrift shopping, we can know the deliciousness of her Mackles’mores cookies, which are bursting with melted chocolate and mini marshmallows. Eat them warm and toasty, like you would a traditional s’more.
1. Line two baking sheets with parchment paper and set aside. Whisk together the flour, cinnamon, salt, and baking soda in a medium bowl; set aside.
2. Cream the butter, brown sugar, and granulated sugar in a stand mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, mixing on medium speed for 15 seconds after each addition. Add the vanilla and mix until smooth.
3. Add the dry ingredients and mix until combined. Fold in the dark chocolate and marshmallows.
4. Using a medium cookie scoop (about 1 tablespoons), scoop the dough into balls and place them on one of the prepared baking sheets. Freeze for at least an hour.
5. Preheat the oven to 400 F. Place the graham crackers side by side on the second prepared baking sheet. Place 1 ball of the frozen cookie dough on each graham cracker. Bake until the cookies are puffed and just turning golden, 10 to 12 minutes. Remove the baking sheet from the oven and immediately press 1 piece of milk chocolate onto each hot cookie—don’t be afraid to really squish it down so that when it melts, it puddles on the cookie and doesn’t run off.
Allyson Reedy is a dessert-obsessed food writer and restaurant critic in Denver, Colorado. When she’s not taste-testing or checking out new restaurants for a story, she’s probably tripping over her pug in her home kitchen while trying out cookie recipes. Oh, and eating batter and dough by the fistful before her kids ask to lick the bowl; there’s a lot of that happening, too. Read more from her work in the Denver Post, 5280 Magazine, and Bon Appétit, and follow her on Instagram (@allysoneatsden) and Twitter (@AllysonBTC).
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