Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups mini marshmallows
- 2 cups semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
Special Equipment Needed:
- 2 large mixing bowls
- Electric mixer
- 9x13 inch baking pan
- Parchment paper
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 9x13 inch baking pan with butter or non-stick cooking spray and line with parchment paper.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Beat until just combined.
5. Spread the batter evenly into the prepared pan. Sprinkle the marshmallows, chocolate chips, and walnuts (if using) over the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the teacakes to cool completely before cutting into squares.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12-16
Nutritional Information (per serving):
Calories: 350
Fat: 16g
Carbohydrates: 44g
Protein: 5g
Substitutions for Ingredients:
- Unsalted butter: Margarine or vegetable shortening
- Buttermilk: Plain yogurt or milk with 1 tablespoon of vinegar or lemon juice
- Mini marshmallows: Chopped dried fruit or nuts
- Semi-sweet chocolate chips: Dark or white chocolate chips
- Walnuts: Pecans or almonds
Variations:
- Add 1 teaspoon of ground cinnamon to the batter for a hint of spice
- Use dark chocolate chips instead of semi-sweet
- Substitute the walnuts with dried cranberries or raisins
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Use a light hand when mixing the batter to ensure a light and fluffy texture
- For an extra crunchy topping, sprinkle the top with a few tablespoons of granulated sugar before baking
Storage Instructions:
Store in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-7 minutes.
Presentation Ideas:
- Serve with a scoop of vanilla ice cream
- Sprinkle with powdered sugar
- Drizzle with melted chocolate
Garnishes:
- Chopped nuts
- Sprinkles
- Chocolate shavings
Pairings:
- Fresh berries
- Whipped cream
- Hot coffee or tea
Suggested Side Dishes:
- Fruit salad
- Mashed potatoes
- Roasted vegetables
Troubleshooting Advice:
- If the teacakes are too dry, add a few tablespoons of buttermilk to the batter before baking.
- If the teacakes are too moist, reduce the baking time by a few minutes.
Food Safety Advice:
- Store the teacakes in an airtight container at room temperature.
- Do not leave the teacakes out for more than 2 hours.
Food History:
Marshmallow teacakes have been a popular dessert in the United States since the early 1900s. The original recipe was made with a simple cake batter and topped with marshmallows and chocolate chips.
Flavor Profiles:
This teacake has a sweet and rich flavor, with notes of chocolate and vanilla. The marshmallows and chocolate chips add a crunchy texture to the cake.
Serving Suggestions:
- Serve with a scoop of ice cream
- Top with fresh fruit
- Drizzle with melted chocolate
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Taste: Rich, Sweet, Chocolaty, Crunchy, Marshmallowy