Cooking
Page 90 in the old book / page 134 in the new book
Light Rocky Roads consist of a thin brown sugar cookie with nuts (I used walnuts) topped much like the Dark Rocky Roads with marshmallow, chocolate, and more nuts. The Light Rocky Roads have a thinner layer of marshmallow than the Dark Rocky Roads, which I preferred. I also preferred the consistency of the marshmallow, which was a little gooier - probably because I let it go a little too long in the oven.
For some reason I had this idea before making these that the base would be crisp and almost sugary, but it was not. Neither was it cakey or chewy - maybe crumbly best describes it. I didn't think the base added much at all to these cookies. If sometime in the future I found myself wanting a Rocky Road, I'd probably use the brownie base from the Dark Rocky Roads and the topping (a thinner layer of marshmallow and chocolate rather than chocolate icing) from these.
The reviews were sort of a mixed bag for Light Rocky Roads...
Suzanne: "Don't be fooled by the word "Light". This cookie (brownie) was sweeter than the "Dark" Rocky Road cookie. Rating - 3.0"
Denny: "Very good and awfully chocolatey. Rating - 4.0"
Laura: "Tasty, yummy, gooey - Delicious! Rating - 4.0"
Phil: "A strange combination of textures and flavors which tasted a bit like a tollhouse cookie with marshmallow on top. Esthetically not particularly enticing and a bit too sugary even for this sweet tooth. For Rocky Road adventurers stay on the dark side. Rating - 3.3"
Overall rating by the panel - 3.6
Next week - Butterscotch Brownies
Nutrition Facts
- Rocky Road Recipe
Did you know that Rocky Road was invented in Australia? It seems like such an American candy, but there are different versions in other parts of the world. In Australia the candy has things like coconut and fruit jellies in it. The Rocky Road in the...
- Mondays With Maida - Fudge Mallows
Page 211 in the old book / page 235 in the new book The Cookie Panel has spoken and they've said, no - demanded (think Audrey in Little Shop of Horrors), "CHOCOLATE!" Okay, so I'm still smarting from the panel's utter rejection of my beloved...
- Mondays With Maida - Supremes
Page 86 in the old book / page 129 in the new book These cookies have a crumbly oatmeal walnut base, a sweet chocolate middle, and more of the oatmeal mixture on top, as well as an added sprinkling of walnuts. They're good, but too sweet for my taste....
- Mondays With Maida - Viennese Chocolate-walnut Bars
Page 84 in the old book / page 130 in the new book This cookie is one of the reasons I love Maida Heatter. The recipe is an old favorite of mine, though I hadn't made it in several years. It seems complicated when you first read through it, but actually...
- Mondays With Maida - Dutch Chocolate Bars
Page 82 in the old book / page 128 in the new book A crunchy oatmeal and pecan cookie base topped with a brownie-like layer. I have to admit - these look and sound good. But there was a clear consensus this week among the cookie panelists and myself,...
Cooking
Mondays with Maida - Light Rocky Roads
Page 90 in the old book / page 134 in the new book
Light Rocky Roads consist of a thin brown sugar cookie with nuts (I used walnuts) topped much like the Dark Rocky Roads with marshmallow, chocolate, and more nuts. The Light Rocky Roads have a thinner layer of marshmallow than the Dark Rocky Roads, which I preferred. I also preferred the consistency of the marshmallow, which was a little gooier - probably because I let it go a little too long in the oven.
For some reason I had this idea before making these that the base would be crisp and almost sugary, but it was not. Neither was it cakey or chewy - maybe crumbly best describes it. I didn't think the base added much at all to these cookies. If sometime in the future I found myself wanting a Rocky Road, I'd probably use the brownie base from the Dark Rocky Roads and the topping (a thinner layer of marshmallow and chocolate rather than chocolate icing) from these.
The reviews were sort of a mixed bag for Light Rocky Roads...
Suzanne: "Don't be fooled by the word "Light". This cookie (brownie) was sweeter than the "Dark" Rocky Road cookie. Rating - 3.0"
Denny: "Very good and awfully chocolatey. Rating - 4.0"
Laura: "Tasty, yummy, gooey - Delicious! Rating - 4.0"
Phil: "A strange combination of textures and flavors which tasted a bit like a tollhouse cookie with marshmallow on top. Esthetically not particularly enticing and a bit too sugary even for this sweet tooth. For Rocky Road adventurers stay on the dark side. Rating - 3.3"
Overall rating by the panel - 3.6
Next week - Butterscotch Brownies
Nutrition Facts
- Rocky Road Recipe
Did you know that Rocky Road was invented in Australia? It seems like such an American candy, but there are different versions in other parts of the world. In Australia the candy has things like coconut and fruit jellies in it. The Rocky Road in the...
- Mondays With Maida - Fudge Mallows
Page 211 in the old book / page 235 in the new book The Cookie Panel has spoken and they've said, no - demanded (think Audrey in Little Shop of Horrors), "CHOCOLATE!" Okay, so I'm still smarting from the panel's utter rejection of my beloved...
- Mondays With Maida - Supremes
Page 86 in the old book / page 129 in the new book These cookies have a crumbly oatmeal walnut base, a sweet chocolate middle, and more of the oatmeal mixture on top, as well as an added sprinkling of walnuts. They're good, but too sweet for my taste....
- Mondays With Maida - Viennese Chocolate-walnut Bars
Page 84 in the old book / page 130 in the new book This cookie is one of the reasons I love Maida Heatter. The recipe is an old favorite of mine, though I hadn't made it in several years. It seems complicated when you first read through it, but actually...
- Mondays With Maida - Dutch Chocolate Bars
Page 82 in the old book / page 128 in the new book A crunchy oatmeal and pecan cookie base topped with a brownie-like layer. I have to admit - these look and sound good. But there was a clear consensus this week among the cookie panelists and myself,...