Welcome to the New Year! I am very busy these days cleaning my little heart out, and I so rarely get to get back to my kitchen and do what I do best….. create wonderful treats! The adorable five-year old in my home simply adores fluffy Marshmallows…. unfortunately his palate isn’t quite as refined as I had hoped… but again, he is five! He was not a fan, but every other child and adult loved these delicious, fluffy, homemade wonderful Marshmallows. So, one child dislikes but so many others loved!
These Marshmallows are so ridiculously easy to make. This is about the fourth experiment with marshmallow madness and I am very pleased with the results. Plus the cleanup was pretty minimal considering the task! These are an oldie but a goody!
These toast just like your typical store-bought ones, only they toast a little quicker. I of course had to “toast – test” on my stove top, but it was so worth it. I can’t help but be delighted by the results. I added a few egg whites to my mixture to add a little more fluffiness and to avoid a dense, taffy-like chew. They were the perfect texture and very tasty.
And, as you can see from my “toast-test” these amazingly rough cut treats toast and melt just like those jet puffed store-bought Marshmallows, only they taste one hundred times better. I had to use a fork, no judging!
Please forgive the terrible photography, I can only good at so many things! As you can see from the photos above, they toast and they come apart blissfully like we love our toasted treats to do! They smoosh like a campfire charm and bounce off of one another as I packaged them for dear friends. They keep in an airtight container for a week, but I had some a few days past and they were still very yummy!
*yields roughly 96 rough cut 1×1 inch Marshmallows
So, here is what you will need…
2 TBSP plus 2 1/2 tsp. Gelatin
1 C. Ice Water
2 C. Granulated Sugar
1/2 C. Light Corn Syrup
1/4 tsp. Salt
2 Egg Whites, the larger the better
1 TBSP Vanilla Extract, or 1/2 of a scraped Vanilla Bean
Powdered Sugar, sifted, amount may vary so just keep it on hand
Here was my process…
Oil and coat with powdered sugar, a 9 x 13 x 2 inch baking pan. make sure to get the sides too!
In the large bowl of your fabulous standup electric mixer, pour Gelatin over 1/2 C. of Ice Water and let stand until softened.
In a heavy bottomed large pot, combine Granulated Sugar, Corn Syrup, Salt and 1/2 C. Ice Water over low heat. Stir with a wooden spoon until sugar has dissolved. Once sugar has dissolved bring mixture to a boil. Using a candy thermometer and not stirring bring the mixture to 240 degrees F. This should take 11 to 13 minutes. Remove mixture from heat and pour over gelatin mixture. Stir until gelatin is dissolved.
Beat on high-speed until mixture is white, fluffy and nearly tripled in size. This should take 6 or 7 minutes in a standing mixer.
In a medium-sized bowl beat egg whites and vanilla until they hold stiff peaks. Add to fluffy mixture and beat until just combined.
Pour mixture into prepared baking pan, and give yourself a break if you can’t get it all out of the mixing bowl, it is sticky!
Siftpowdered sugar over the top of the mixture in the baking pan. Make sure to completely cover the top. Any excess will fall off when you are done.
Let chill uncovered in refrigerator for at least 5 hours and up to one day.
Take a thin knife and separate the edges from the sheet of Marshmallow. Turn the pan over onto a baking sheet covered in parchment and using your fingertips, gently loosen the edges and gently ease the Marshmallow out onto the prepared baking sheet. Once the sheet is free, roughly cut 1 inch squares and promptly roll each Marshmallow in powdered sugar to completely coat. Brush each Marshmallow gently to remove any extra sugar. Toss in a bowl and watch them bounce off of each other.
These marshmallows re great as a sweet treat, smooshed in a S’more or in some fancy hot cocoa… its up to you! I promise you won’t be disappointed no matter how you choose to enjoy them!
I love coconut, but I am not a fan of chunks of it in my cookies! I love the tropical flavor and the how much fun it is to break one open. I also love Chocolate Chip cookies but you can only blog about the simple, yet delightful cookie so many times.
I was wandering through a little co-op type place in Randolph, Vermont when I found the solution to my cookie problem. Coconut Sugar?! As skeptical as I was, I bought it. I let it sit around for a week or so before I said, “What is the worst that can happen?” Fully knowing the answer I proceeded anyway. I mean, how terrible could it really be?
The cookies were amazing! The Coconut Sugar has the same effect as a brown sugar, and my cookies were buttery, crispy and chewy in the right places and an overall fantastic surprise.
So, you will need…
1 1/4 C. All Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 C. Butter, softened
1/2 C. Coconut Sugar
6 Tbsp. Granulated Sugar
1 Large Egg White
1 tsp. Vanilla Extract
1/2 C. White Chocolate Chips, for the best flavor look for the white Chips that contain Cocoa Butter 😉
1/2 C. Dark Chocolate Chips
Here was my process…
Preheat the oven to 350 degrees F and line two baking sheets with parchment.
In a medium bowl sift together the flour, baking soda and salt. Set aside.
In a large bowl combine butter, coconut sugar, and granulated sugar. Beat with a wooden spoon until smooth. Feel free to use your mixer.
Add the eggwhite and vanilla. Beat until well combined.
Slowly add the dry ingredients in increments of your choosing until everything is well mixed.
Stir in the chocolate chips.
Drop spoonfuls of dough on to prepared baking sheets allowing 2 or so inches between each cookie for expansion.
Bake cookies, one sheet at a time, at 350 degrees F for 10-13 minutes. Tops should be a rich golden brown, and somewhat firm to the touch.
Let stand for around 5 minutes, then remove to cooling rack.
This is just a slight variation in ingredients, but a rather large variation in taste. served warm with a little Talenti ‘Sea Salt Caramel’ Gelato or maybe a nice glass of Cupcake ‘Angel Food’ wine, or a classic glass of cold milk… no matter what, you will not be disappointed.
So, today being St. Patty’s and all I wanted to add a little color to my dinner party. As much as I love the ever faithful green beer, I thought to myself, “let’s try to class things up a bit”. I figured that my aunt and uncle would appreciate my efforts.
I wanted dessert to be light and fun, especially after a Chicken Pot Pie, and Broccoli Cheese Bites so I made Green Apple Crisp and Drunken Meringue Cookies. They are the classic vanilla flavor but with a touch of Creme de Menthe, and I mean, barely a smidge. A little goes a very long way. I love the classic taste and texture and it gives the illusion that you had a lot of dessert because they are fairly rich, without being heavy.
So, you will need…
2 egg whites
1/8 tsp of salt
1/8 tsp of Cream of Tartar
1/2 C. fine white sugar
1/4 tsp Creme de Menthe
Here was my process…
I set the oven to 225 degrees and lined a baking sheet with foil.
Next I used my hand blender to beat egg whites, salt and cream of tartar until soft peaks formed. Then I slowly added sugar and beat until stiff peaks formed. It is important to not under-beat the mixture!!!
I added the Creme de Menthe at the end then beat mixture for another 2 minutes. I then spooned the mixture into my pastry bag and squeezed most of the air out. I then piped out regular “cookie” sized dollops onto the cookie sheet spacing them about an inch apart. If done right, the cookies should retain their shape until done baking.
Last I baked them for 1 hour and 15 minutes. They should easily peel away from the foil.
Don’t forget bakers, to get a good meringue, beat the hell out of those eggs!