Mean Girls Giant Smores Strudel Recipes

Steps:

• Directions:.
• Dust a little cornstarch over a worksurface to prevent sticking. Roll out white fondant and cut out letters to spell out 'on Wednesday we wear pink' using metal letter cutters. Transfer letters to a parchment-lined sheet pan and set aside.
• In a bowl, mix ½ cup frosting with a few drops of deep pink gel food coloring with a spatula so that you get a hot pink color. Transfer to a piping bag. Set aside.
• In a bowl, mix remaining frosting with one or two drops of soft pink gel food coloring with a spatula so that you get a pale pink color. Transfer to a piping bag. Set aside.
• Mix nonpareils together and set aside.
• Preheat oven to 375°F Line two baking sheets with parchment paper. Unroll one tube of dough on onto each prepared baking sheet. Set aside in the refrigerator.
• Add chocolate chips, espresso powder, and salt to a bowl.
• Add heavy cream to a small saucepan and heat over medium heat until just beginning to form small bubble around the edges. The cream should be hot, but not boiling. Pour the cream over the chocolate and let sit for 2-3 minutes.
• Add in the butter and whisk until smooth, then let sit for 1-2 minutes.
• Spread the chocolate ganache onto one of the dough sheets using an offset spatula, leaving a 2 inch border. Dollop the marshmallow fluff on top of the chocolate.
• Pick up the second portion of dough along with the parchment and place over the filling, parchment side up. Peel off parchment.
• Use a pizza cutter to trim away just enough dough to create clean straight edge on all sides.
• Dip a fork in bench flour to prevent sticking and crimp the edges with a fork. Brush with egg wash. Bake for 15 minutes, rotating the pan halfway through. Let cool on the pan for 5-10 minutes.
• Transfer the strudel to a serving platter or large cutting board. Pipe the light pink frosting over the entire strudel, leaving a small border. Spread with a small offset until smooth and covered. Sprinkle over nonpareils. Pipe on a squiggle design with the hot pink frosting. Position the fondant letters on top to read, 'on Wednesdays we wear pink.'.

Steps:

• Line an 8-by-8-inch baking dish with parchment paper and lightly coat with cooking spray. Line a baking sheet with parchment paper.
• Combine the butter and marshmallows in a large microwave-safe bowl and melt in a microwave in 15 second intervals, stirring between every interval, until the marshmallows are completely melted. Alternatively, melt the butter in a large saucepan over medium heat, add the marshmallows and cook, stirring constantly, until the marshmallows are completely melted; remove from the heat. Add the cereal and salt to the melted marshmallow mixture and gently stir until the cereal is completely coated.
• Evenly press the mixture into the prepared baking dish. Set aside to cool for about 30 minutes or refrigerate for 10 to 15 minutes.
• Remove the treats from the pan and slice into 16 squares. Place them on the prepared baking sheet.
• Place the dark and white chocolate chips in each of 2 microwave-safe bowls. Melt in a microwave in 15 second intervals, stirring between every interval, until completely melted. Transfer the melted chips to 2 separate piping bags or resealable bags. Snip the tips and drizzle over the cereal treats, then sprinkle with the marshmallow bits. Before serving, allow to set at room temperature for about 30 minutes or refrigerate for 10 to 15 minutes.

Steps:

• First of all, we need to make the base. Preheat the oven to 150C or 300F degrees.
• Melt the chocolate in the hot water bath. Brake the chocolate into smaller pieces, place into heatproof ball, add butter and place bowl over a saucepan of simmering water. Make sure the ball does not touch the water.
• To the melted chocolate and butter mixture add sugar, coffee and hot water. Mix well and stir until sugar dissolves. Remove from hot water bath and let it cool down for about 15 minute.
• Next add milk to the chocolate mixture. Milk must be cold as it should also lower the temperature of the mixture.
• Using a hand mixer whisk in eggs one at a time.
• Add sieved flour, cocoa, bicarbonate of soda, baking powder, salt and mix well either with a wooden spoon or hand mixer until combined.
• In the end add vegetable oil and vanilla.
• With a small piece of butter grease 20cm loose bottom cake tin. It should be a deep one as well - approximately 10cm deep as the cake will rise twice in size.
• Line the tin with parchment paper. Spoon the mixture into the tin and bake for 2 HOURS.
• When base is ready remove it from the oven, let it cool down so you can handle. Carefully remove from the tin and let it cool down completely.
• Now you can start preparing the ganache by melting the chocolate in hot water bath same way as described above just without the butter.
• When chocolate is fully melted remove from hot water bath to cool down (approx. 10min) and add double cream. Mix well until fully combined and glossy.
• Next step is to make mascarpone cream. Whip the double cream with icing sugar and lemon juice. Add mascarpone and mix well.
• Cut the base into 3 equal layers and spread mascarpone cream on two of the layers. (reserve a little bit of cream for later) Stuck them on top of each other finishing up with a layer with no mascarpone cream. "plaster" the gaps with remaining mascarpone cream so it looks neat and tidy.
• Pour the ganache on top of the cake and spread it evenly.
• When I am covering the cakes with ganache (or any other liquid-ish glazing) I put it onto oven rack so when the glazing is dripping off the sides it goes straight through without flooding the sides and leaving cake looking untidy. Just make sure you put foil or baking tray under the oven rack to catch all the excess ganache without making too much of a mess.
• Decorate the cake with fruits berries and/or chocolate garnishes.

Steps:

• Cut the butter into the flour until it resembles coarse crumbs. Add egg yolks and vinegar, then water. Mix well. Cover and refrigerate at least one hour.
• Divide dough in half. Roll each half into an oval on a lightly floured board.
• To fill, make inch-long cuts along the long edges of the oval. Add the filling in a stripe along the center. Pull the snipped pieces over the middle, alternating sides. Press the dough strips together along the top.
• Bake at 350 degrees for 45 minutes. Filling should be bubbly and crust should be lightly golden.