"Everything in moderation...including moderation. "---Julia Child
Welcome to the December edition of the Monthly Improv Challenge, hosted by Kristen of Frugal Antics of a Harried Homemaker. This month our theme is Chocolate and Marshmallows. Yes. You heard right. Chocolate and Marshmallows. Now, for those of you who think (like I did) that Chocolate and Marshmallows was a thing all by itself, well you've got another think coming. As I write this, I can only begin to imagine all of the different ways Chocolate and Marshmallows are going to be transformed into deliciousness. Let's start with the deliciousness I made.
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
1 cup milk
1/4 cup butter
1/4 cup sugar
3-3 1/2 cups all purpose flour
1/3 cup dark cocoa
1/2 teaspoon salt
1 (2.5 oz) package instant yeast (2 1/4 teaspoons)
1 egg, room temperature, slightly beaten
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup walnuts
1/4 cup cold butter, cut into 4-5 pieces
1 cup mini-chocolate chips
1/2 cup marshmallow creme
2-3 tablespoons half/half, divided
1/2 cup chocolate chips
Heat the milk,1/4 cup butter and 1/4 cup sugar in a small saucepan until butter is melted and sugar is dissolved. Remove from heat. Let cool until temperature is about 110 degrees F (like bathwater warm).
In a medium bowl, whisk together 3 cups of the flour, salt, and cocoa.
In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about five minutes)
I always let the dough hook do the work for me.
Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, process the brown sugar, walnuts, and cinnamon in a food processor until the mixture is well blended and the walnuts are chopped. Add the cold butter and pulse until incorporated.
Roll out the dough into a 12X9 inch rectangle (I like to do this on my Silpat). Sprinkle the walnut mixture evenly over the dough, leaving a 1/2 inch edge. Roll up the dough from the long side and pinch seam to seal. Cut into 12 equal sized pieces and place into a greased 9X13 inch pan. Cover and let rise until doubled (or refrigerate overnight).
Bake at 375 degrees for 25 to 30 minutes or until browned. Remove from oven and glaze while warm.
For the glaze, warm 1-2 tablespoons half/half and whisk into ½ cup marshmallow crème. Drizzle over the warm rolls. If desired, whisk some heated half/half into ½ cup chocolate chips and drizzle the chocolate over the marshmallow topping.
Wow...this marshmallow creme is tasty...I imagine it would be a good sauce for pancakes. :)
I knew these were successful when my husband wouldn't let me take them to work with me.....
Now check out what everyone else is making: