today I’m going to help you with the last one on that list. Low-calorie Homemade Elderflower marshmallows.
I confess I did not feel like baking this weekend. It was a very jam packed weekend, and I hardly had any free time. So I wanted to do some...
Delicious fluffy marshmallows flavored twice with tart & sweet raspberries.
Use this simple method for marbling store-bought marshmallows as a beautiful snack, festive kabobs, or fancy s’mores!
Imaginative way to serve ready-to-drink chocolate milk with whipped topping and marshmallow topping.
Preserved sakura (cherry blossom) is a Japanese ingredient that is sparsely available at international markets here in the states. The essence and leaves that I use in this recipe can be ordered online. See blog post for links.
Step-by-step method for making Raspberry and Champagne marshmallows yourself.
How to make cherry blossom marshmallows, a fun food for spring, using food writers. A great food craft for kids.
Straight out of Candy Landy, this cake is perfect for any happy occasion. Swiss meringue buttercream makes a delicious covering for this cake.
today I’m going to help you with the last one on that list. Low-calorie Homemade Elderflower marshmallows.
Marshmallow Hot Fudge Sauce - Chocolate and marshmallow sauce that makes delicious hot chocolate or poured over ice cream.
today I’m going to help you with the last one on that list. Low-calorie Homemade Elderflower marshmallows.
Use this simple method for marbling store-bought marshmallows as a beautiful snack, festive kabobs, or fancy s’mores!
Neon DIY Marshmallows
The end of the year is birthday season in our house, and while it may be September, I have a planner, she’s turning 12… She's chosen a tea party theme, pretty china and tiny treats. Given Miss M is off to high school next year, I’m grabbing the concept and hanging on. There is the small matter of a major kitchen/living area renovation to navigate first… but hoping for the best, we’re recipe testing :) The lovely Jane from emerald + ella sent over some products from her online store, really pretty party products that suit our theme perfectly! The white straws with tiny green polka dots are my favourite, and the thank you stickers are perfect for someone who is hopeless at sending out thank you notes, even if I have the best intentions. My instagram and pinterest feeds have been full of images of s’mores, apparently August 10 was National S’mores Day, I love how Americans celebrate food! Combined with the Donna Hay brownie cookies I’ve been wanting to make for a few years, best not to rush things, I dreamt up the brownie marshmallow cookie, like a whoopee pie, but so much better! The cookies are great by themselves, just the perfect combination of crunch and chew, and really easy to make. They can be sandwiched with almost anything; salted caramel, peanut butter, buttercream, ice cream, strawberries and cream, whatever you fancy really. The marshmallow is slightly trickier, you’ll need a sugar thermometer and an electric mixer, but again you can play with flavours, create something new… The recipe will give you 10 large, or 20 small, brownie marshmallow cookies and a whole lot of left over marshmallow; you could double the cookie mix, but we are in party planning mode and got a bit carried away, making marshmallow pops and a slab of marshmallow to cut up and fill the goodie bags. Brownie Cookies (adapted from Donna Hay) 275g dark chocolate, chopped 75g milk chocolate, chopped 40g butter 2 eggs, at room temperature 130g caster sugar 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract) 35g plain flour ¼ tsp baking powder makes 20 individual cookies preheat your oven to 180ºC put 200g of the dark chocolate into a small pan with the butter, stir over a low heat until smooth, set aside sift together the flour and baking powder, also set aside put the eggs and sugar into the bowl of a stand mixer, you can use a hand held electric mixer but expect a sore arm, whisk together for 10-15 minutes until really thick, pale and creamy gently fold the flour/baking powder, melted chocolate/butter and all the remaining chocolate through the egg mixture, leave to stand for 10 minutes while your cookie mix is resting, line 2 trays with baking paper I used a small ice cream scoop (size 40 for the lovers of detail!) to scoop and drop small mounds of the cookie mix onto the trays, a slightly heaped dessert spoon will give you the same amount, give the cookies room to spread, about 3cm bake for 10 minutes, but check after 8, the cookies should be puffed and cracked, dry on top, but still very soft leave on the trays until completely cool Strawberry marshmallow 180ml strawberry juice (approximately 1 regular punnet, blitzed and strained) 20g powdered gelatin 500g caster sugar 2 egg whites a pinch of salt snow sugar* for dusting for the marshmallow pops 12 pretty drinking straws 40g white chocolate, melted 40g milk chocolate, melted sprinkles, 100s&100s etc for decoration for the cookies, marshmallow pops and individual marshmallows; fit a large piping bag with a 10mm plain tip, lightly grease a 12 hole mini muffin tin or silicon mold and dust with snow sugar, you’ll also need to lightly grease a small cake or loaf pan and dust with snow sugar for the leftover mallow mixture if you are making double the cookies you’ll just need the piping bag and cake pan combine strawberry juice and gelatin in a bowl, set aside combine caster sugar and 1 cup (250ml) water in a medium sized saucepan and cook over gentle heat, stirring, until sugar dissolves increase heat to medium and cook until syrup reaches 125ºC on a sugar thermometer, this can take up to 10 minutes, but you need to keep an eye on it while the sugar is bubbling away, using an electric mixer, whisk egg whites and a pinch of salt until frothy when the syrup reaches 125ºC remove from heat, add strawberry mixture to the syrup and stir until smooth, the mixture will bubble alarmingly! with your mixer on med/low, gradually add the hot strawberry syrup, whisk continuously on medium speed until mixture has doubled in size, slowly decrease speed and mix until mixture is cool * in Australia snow sugar is available from The Essential Ingredient but can be substituted with a 50/50 combination of icing sugar and corn flour (or potato starch if you’re after gluten free) assembling the cookie sandwich cookies and marshmallow pops if you plan to make the marshmallow pops as well, the next few steps require a bit of juggling, you’ll need to work quite quickly, before the marshmallow starts to set, no pressure… while the marshmallow is mixing, pair up similar sized cookies on a tray, one faced up, one faced down as soon as the marshmallow mixture is cool, pour around 1/2 into the piping bag, leave the rest in the bowl for the moment pipe a walnut sized mound of marshmallow on the upturned cookies, then pipe the remainder into the holes of your mini muffin tin, refill your piping bag if you run out when all cookies and pops are piped, tip the left over marshmallow into the cake tin, spread evenly and dust with snow sugar, leave to set at room temperature for about 3 hours sandwich your cookies together and store in an airtight container, they will soften gradually but are good for 3-4 days poke a straw into the centre of each marshmallow pop and leave to set at room temperature for around 3 hours or until firm; when set, gently ease the edges of the marshmallow away from the tin then pull on the straw to release dip the marshmallows in the melted chocolate and decorate with sprinkles; I rigged up an elaborate holes in a box contraption to keep the pops upright as they set, but honestly think up turning them in a glass or jar would work just as well! when the marshmallow in the tin has set, ease away from the edge of the tin, turn upside down over a board and bang sharply on the bench to release using a sharp knife, and a ruler if you have my OCD leanings, cut marshmallow into 2.5cm squares and roll in snow sugar to coat, bag up in your goodie bags or store in an airtight container between sheets of baking paper at room temperature for up to 2 weeks It's February 2017, I'm still loving these cookies, on a bit of a cookie baking bender actually :) Anyway, here they are again, does anyone else gift cookies in a tin, requesting the return of said tin? x
Straight out of Candy Landy, this cake is perfect for any happy occasion. Swiss meringue buttercream makes a delicious covering for this cake.
Use this simple method for marbling store-bought marshmallows as a beautiful snack, festive kabobs, or fancy s’mores!
Use this simple method for marbling store-bought marshmallows as a beautiful snack, festive kabobs, or fancy s’mores!
A Nutella dessert recipe that you can add to hot chocolate, coffee, cookies, and more! The winter months are made for hot chocolate (and marshmallows). So, we made some marbled Nutella marshmallows to top hot winter drinks, add to s'mores, or eat by themselves as a little treat. If you're a Nutella fiend, you have to try this! Anissa whipped up a batch of these and brought 'em over. And then I used a cannoli roller (of all things) to create bite size bits and added them to homemade hot chocolate (which I have a recipe for and will share soon).
Homemade marshmallow sauce is a delicious topping for ice cream. Marshmallow sauce is easy and inexpensive to make, and it tastes so much better than store the store bought variety.
Homemade, toasted marshmallow ice cream sandwiched between two graham-flavored, cookies loaded with chocolate chips, toffee bits, and marshmallow pieces.
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Rainbow S’mores Skillet are like a burst of sunshine! Spring is officially here but in many parts of the country, the weather seems to not have gotten the memo. Icy breezes and snow flurries are still popping up making people want to stay inside to avoid the cold. If you are trying to bring a...
Use this simple method for marbling store-bought marshmallows as a beautiful snack, festive kabobs, or fancy s’mores!
Use this simple method for marbling store-bought marshmallows as a beautiful snack, festive kabobs, or fancy s’mores!
How to make cherry blossom marshmallows, a fun food for spring, using food writers. A great food craft for kids.
* werbung wegen empfehlungen und verlinkungen, unbezahlt und unbeauftragt. jeden morgen auf dem weg zur arbeit, schlurfe ich noch halb im trance durch frankfurts kleinmarkthalle...
When it comes to Candy there is two candy I love the most salt licorice candy and marshmallows; my favorite marshmallow is homemade and is rolled into shredded coconut, the combination of coconut and marshmallow is just so fluffy and delicious. These are fun to make and so pretty for any party if you make
fiołkowe pianki marshmallow domowej roboty z kandyzowanymi fiołkami
How fun are these rainbow marshmallows? They are perfect for a St. Patrick’s Day or Easter dessert. Although, admittedly, it’s also makes me think of magical things like how this could totally be unicorn food for the soul. That is if sugar, sprinkles and sparkles make you smile like me. So go ahead—grab the recipe...Read More »
