Scooter Snacks Recipes

SCOOTER BARS

Steps:

• Crust:
• Preheat the oven to 400 degrees F.
• In the bowl of a food processor, add the flours, sugar and salt and pulse to combine. Drop in the cold butter and pulse until a coarse crumb texture forms. Add the vanilla and honey. Continue pulsing until the dough just comes together.
• Press the dough into a 4 by 14-inch fluted tart pan or a 9-inch pie plate. Cover the crust with parchment paper or aluminum foil and weigh it down with either rice or pastry weights. Bake until lightly browned, about 15 minutes. If the crust is still pale in color, remove the parchment paper and pie weights and bake until lightly browned, about 5 minutes more. Let the pastry cool completely.
• Filling:
• Melt the marshmallows in a heavy-bottomed saucepan over medium-low heat, stirring occasionally. Remove the pan from the heat when the marshmallows are thoroughly melted and smooth.
• In a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form. With the mixer running, pour in the melted marshmallows and whip until the ingredients are completely combined, smooth and slightly cooled. Spread the filling into the cooled crust. Refrigerate until the filling is completely set, about 30 minutes.
• Glaze:
• Heat the cream in a small pot over medium heat until hot. In a medium bowl, combine the chocolate with the butter. Pour in the hot cream and mix to melt the chocolate and incorporate the ingredients completely. Pour the glaze over the top of the marshmallow filling and spread it in an even layer so the filling is entirely covered. Return it to the refrigerator until the glaze sets up. Slice and serve.

SCOOTER SNACKS

Steps:

• For each of four axles, thread two zucchini slices through a pretzel stick, leaving a 1-in. space in the center. For each scooter, position string cheese between two axles. , Attach a pretzel rod with cream cheese to each scooter; top each with a pretzel stick for handlebars. Add tomato hubcaps and olive headlights and taillights with cream cheese. ,

DEEP CHOCOLATE SCOOTERS

Steps:

• Preheat the oven to 350 degrees. Line cookie sheets with parchment paper.
• Combine the raisins and brandy in a small saucepan and warm over low heat. Set aside to cool
• Combine the unsweetened and bittersweet chocolates with the butter in a heavy saucepan and place over low heat, stirring occasionally, until melted and smooth. Set aside to cool.
• Stir together the flour, baking powder and salt in a bowl and set aside. Beat the eggs and sugar until pale and thick, about 5 minutes. Beat in the vanilla and espresso.
• Pour in the melted chocolate and fold to combine. Then fold in the dry ingredients. Stir in the chocolate chips and raisins. The dough will be quite loose.
• Spoon about a tablespoon of batter for each cookie onto the lined cookie sheets. Bake 6 to 8 minutes, until the tops are cracked and shiny and the cookies slightly puffed. Let cool on the cookie sheet and then transfer to racks.

SCOOTER PIE

Steps:

• Mix first six ingredients in a large bowl until thoroughly incorporated.
• In stand mixer beat butter until fluffy. Add sugar and extract to butter mixture and beat until incorporated. Add dry ingredients and beat until a crumbly mixture evolves. Add molasses and 1/4 cup cane syrup, then milk until the dough comes together so it is stiff. Chill dough for an hour.
• Preheat oven to 350 degrees. Turn out chilled dough onto a flour-dusted surface, then roll it until it is ¼ inch thick. Cut circles out with a cookie cuter or any implement that will give the size of the scooter pie you want.
• Bake until edges brown.about 15 minutes. Let cool completely.
• For the marshmallow filling:.
• Place ½ cup of the water and the gelatin in the bowl of a stand mixer (use the whisk attachment for making the marshmallows).
• Combine the remaining ½ cup water, granulated sugar, 1 cup cane syrup and salt in a small saucepan. Place over medium-high heat, cover and let cook 3-4 minutes. Uncover, clip a candy thermometer to the pan and allow to cook until it reaches soft ball stage, or about 240'F (about 10 min).
• Once you reach this temperature, immediately remove the pan from the heat. Turn the mixer on low speed, and carefully pour the sugar syrup down the side of the mixer bowl into the gelatin. After adding all of the syrup increase the speed to high and continue to mix until it becomes very thick and fluffy (about 10 minutes). Add the vanilla about one minute before you are done beating the mixture.
• Give the mixture about 20 minutes to set up to the point where the weight of the top cookie will rest on the marshmallow without it oozing over the sides.
• Transfer the marshmallow filling to a large (gallon size) resealable plastic bag. Snip off one corner with scissors. Place half of the cooled cookies onto a sheet of parchment paper, and have the remaining cookies standing by.
• Squeeze a dollop of the filling onto each of the cookies on the parchment paper.
• Top with the remaining cookies, pressing lightly. Let set at room temperature for about two hours, or until the filling has set up.
• For the chocolate coating:.
• Follow the directions on the melting wafers, or use 1 lb. bittersweet chocolate (61%-70% cacao) and find some instruction on tempering chocolate. (This is pretty hard to get right, so dipping chocolate can make a big difference).
• Submerge chilled cookies in the chocolate, using 2 forks to gently lift the sandwiches out of the bowl. Let stand until shell hardens.