MICROWAVE S'MORES

Microwaved s'more with homemade marshmallows

After seeing the cute S'more Cups my friend Trina made, and finishing the blog about them...I started having a hankering for s'mores...but I didn't want a dozen of anything...and I didn't want any effort.  I decided to see if one of my homemade marshmallows would handle being melted in the microwave.  I figured worse case scenario...I'd have some cleaning to do (envisioning an explosion) and best case scenario would be that they melted gracefully. :-)

I tried one marshmallow on a paper plate...and it seemed to work!  Very gooey and hot...lots of stringy marshmallowy stuff - no campfire crust of course...but I figured it might just do in a pinch!

So, I set up two halves of a graham cracker with three rectangles of Hershey's milk chocolate candy bar on top of each, and I cut my big square marshmallow in half across the center (so it remained a square, but thinner) and placed one of each (cut side down) on each "serving.

I zapped them for just 10 seconds (I could see them expanding in size - almost exploding - yikes) and it was just perfect!  The graham cracker was still crisp, the chocolate was perfectly melted and the marshmallow was good and gooey.  My original intention was to sandwich them together like a traditional campfire s'more...but I ate them open faced instead.  Then, of course, I had to make another batch for another photo!  I will say this much (now that I've eaten both preparations) ... the open faced s'more is much easier to eat.  The traditional kind smooshed out the sides...and dripped all over me.  Maybe build a thinner treat if you are going to sandwich it...just half the marshmallow and don't put the chocolate in the microwave too.  I'd probably stop at the 8 second mark on microwaving the marshmallow as well.  I did NOT compare using store-bought marshmallows...they may perform differently.  My homemade marshmallows were sure tasty, though!!!



Heck, I can't believe I've been missing out on having s'mores for so long.  Admittedly, the crispiness of a campfire crust on the marshmallow is highly desirable... but this is a darn fine substitute... and I will now know what to do when I have a hankering for a s'more!

Bon Appetit, Y'all!!!

S'MORES CUPS

Photo Source: Trina Muenzer

My friend, Trina M., was posting photos of their Super Bowl snacks...my eyes lit up when I saw her cute little S'more Cups.  I had recently made homemade marshmallows and was thinking this might be a great recipe in which to use my homemades...and I love s'mores... so win-win!

Trina sent me the recipe and I had planned to make this as a Valentine's Day treat...but I got filled up on sweets and decided I couldn't add any further sugar to the day. 

Today I was clicking through some of my old messages and I noticed Trina's message, remembering I had wanted to blog these.  So, I downloaded her photo, and copied her recipe from the message to share here with you.  She reports it is from the Pampered Chef Simply Sweet Cookbook. 

S'MORE CUPS

Ingredients:

7 whole graham crackers (1 cup, finely crushed)
1/4 cup powdered sugar
6 tbsp butter, melted
4 bars (1.55 oz each) milk chocolate candy, divided
12 large marshmallows

Method:

Preheat oven to 350 degrees.
Place graham crackers into a large resealable bag and finely crush into crumbs.
Combine graham cracker crumbs, powdered sugar, and butter in bowl.
Place a scant scoop of crumb mixture into each cup of a mini-muffin pan.
Press crumbs to form shallow cups with a mini-tart shaper.
Bake 4-5 minutes or until edges are bubbling.
Meanwhile, break two of the candy bars into rectangles.
Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise (can use kitchen shears dipped in cold water to minimize sticking).
Place one marshmallow, cut side down in each cup.
Return to oven for 1-2 minutes or until marshmallows are just slightly softened.
Remove pan to cooling rack and cook 15 minutes.
Remove cups from pan and cool completely.

Break remaining candy bars and place in microwave safe bowl.
Microwave on high 1-1 1/2 minutes or until melted and smooth, stirring every 20 seconds.
Dip the top of each marshmallow in melted chocolate.
Turn top-side up and let stand 40 minutes to 1 hour or until set.

Photo Source:  Pampered Chef website

Here's a photo from the Pampered Chef website of their product...and I have to say, I like the creamy looking marshmallow of Trina's photo best.  Trina also mentioned these got crumbly (the graham cracker crust) so she recommends possibly using mini baking cup liners for easier eating.

So, thank you Trina (and her mom, Michelle, because I think they were baking together that night)...this looks really delicious and as soon as I feel up to more sweets (which is never too long!) I'll be sure to try these.  You guys rock!

Bon Appetit, Y'all!!!

IT WAS A DIPPING GOOD DAY!!!

I had a package of pink Wilton's chocolate candy melts.
I had 12 Red Velvet leftover rolled cake balls, frozen and thawed in the fridge.
I had several homemade marshmallows.
I had tiny sugar heart sprinkles.
I had a tiny heart cookie cutter
Hmmmm...yep, dipping was gonna be involved!

I dipped a few cake balls (a couple got eaten for quality control)
I dipped a few cake pops
I cut some heart shaped marshmallows and put them on a stick and dipped them
I dipped some of the square marshmallows - not very neatly...
I dipped one of the squares that had a heart cut out and ran a stick through the middle and put an upside down heart on the end (to look like Cupid's arrow) ....not sure that worked - but ya gotta try or you'll never know!

The arrow through the heart...Cupid wuz here
I personally ate this one.  Yum!

With the last bit of pink chocolate, I spooned it into a Ziploc bag, snipped a corner, and squeezed it into my dolphin and flip flop molds...I'll use them for cupcake toppers later on this week!

My favorite?  The chocolate covered marshmallow hearts...and they taste pretty darn good too!
(I love chocolate covered marshmallow anything!)

Nothing fancy - but a cute addition to the Valentine offerings around my house!

Cake Balls, Chocolate Covered Homemade Marshmallows and
the sweet little dolphins and my flippy flops :-p

Homemade Vanilla Marshmallows



Homemade vanilla marshmallows

My neighbor in Austin used to send over a tray of treats every Christmas and she always had some pink or green big marshmallowy things on the tray.  I had no idea they were actually homemade marshmallows!  She passed away several years ago and that, sadly, ended those special treats.  I saw a picture of some in a Christmas cooking magazine and thought "hey, that's the stuff Mrs. Fisher used to make!"....and then, I saw them for sale in the Central Market bakery....apparently they've become quite the popular gourmet treat.  My niece just mentioned on Facebook that she made them and she thought they were super easy.  I wouldn't go that far, but I did enjoy spending the time in my kitchen during this horrific cold spell we are experiencing.  I'm going to have a big cup of my Decadent Hot Chocolate and homemade marshmallows as soon as I get up in the morning.  (I'm typing this on Wednesday, but won't get it posted until Thursday - they have to set up for 12 hours, so tick tock tick tock)

Flash forward to Thursday morning!

When I went to look for recipes, the first two on Google were Alton Brown's from Food Network and Stephanie Jaworski's from JoyofBaking.com.  Stephanie's recipe won out because Alton's required cornstarch and I am low on that ingredient.  I had everything I needed to do the Joy of Baking recipe...and I like reading all of the extra info she adds beyond "just the recipe".  It's a great web site if you haven't used it yet.  She has really interesting content and all of her recipes are tested.  That's a huge plus for me!  I also like that she's beginning to do videos.  She says she is not a trained chef - just a real person who bakes and has taken her love of baking to a whole new level for the home baker.  I like her.

So, here we go on making homemade marshmallows!

HOMEMADE MARSHMALLOWS
Basic Recipe from Stephanie Jaworski (with my little comments and mis-steps)
http://www.joyofbaking.com/


Ingredients:

1 cup cold water, divided
3 1/4 ounce envelopes unflavored gelatin
2 cups granulated white sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract

4-5 cups confectioner's sugar for coating the marshmallows

Method:

Lightly butter, or vegetable spray (I used spray), the bottom of a 13x9x2 inch baking pan.  Line the bottom of the pan with parchment paper.  Sift about 3 tablespoons confectioner's sugar in the bottom of the pan.  This will help the release the set marshmallow from the paper.

Place 1/2 cup cold water in the bowl of your electric mixer fitted with your whisk attachment (I used a stand mixer - and I would strongly advise that since there is 10 minutes of beating in your future).  Sprinkle the 3 packets of gelatin over the cold water in the bowl.  Let stand until gelatin softens (or blooms) - about 15 minutes.

bringing the mixture to boil

Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water.

Stir over medium heat until sugar dissolves and the mixture comes to a boil.
Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. 
Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 10 minutes (note - it took mine 6 minutes and I was at 245 before I realized...hope that doesn't effect the finished product).
Remove from heat.

With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl.

mixture almost doubled

Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick marshmallow cream).

Mixture tripled in volume

Add vanilla extract and beat to combine, about 30 seconds longer.

It's ready to spread in pan

Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. (I tried a damp spatula and it didn't work at all, moved to a rubber spatula - no luck there either...so I have somewhat lumpy marshmallows...I could spread - but not smooth the top)


Spread in pan with confectioner's sugar dusted on top

Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.

Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan.

I cut up squares and cut out a few hearts

Invert the pan onto a large cutting board that has been dusted with confectioners' sugar.
You might have to use your fingers to help loosen the marshmallow from the pan.
Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. 
Cut the marshmallow into squares using clean kitchen scissors, a pizza roller or a sharp knife (pizza roller for me!).
Dip the cut sides of the marshmallows in additional confectioners' sugar.
Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.
Makes about 24 - 2 1/2 inch marshmallows.

Most people might put a picture of the finished product here...but I'll have put that at the top.  I'll leave you with the reality of the bowl you'll have to wash!  Fortunately, hot water did miracles when I let it sit for a while.  And, I licked the whisk...it was DELICIOUS.  Marshmallow cream :-)


Get this bowl soaking in hot water ASAP!!!

Note:  It is Thursday morning - the teen is slurping up the Decadent Hot Chocolate with the big heart shaped marshmallow.  He appears to really be enjoying it, based on the ummmm sounds and the slurping followed by smiles.  Ahhhh...that's one of the best reasons to bake things...the satisfaction of happy testers!  It just tickles my toes!!!

I know I said yesterday it wasn't all that easy...but I think I was tired from baking all day and walking out in the frigid weather.  In retrospect, not hard at all...I will definitely make these for my oldest granddaughter, Lola.  That girl loves her some marshmallows!  Matter of fact, think I'll pack some of these up and send them up to her.  She'll be a happy girl.  Maybe I'll make some pink marshmallows for Valentine's Day...I need to use a jellyroll pan instead of the 13x9x2 so I have a bit thinner palette to cut shapes from.  The thick ones are hard to do!  Also, DO think I will dip a few in chocolate to see how that works out.  I love chocolate covered marshmallows!

Have a happy day folks - and stay warm (or cool, wherever you are)!

Bon Appetit, Y'all!!!

SPICED TEA and HOT CHOCOLATE

Hot and Steamy Tea - making everything blurry

Regardless of where you are, if you are in the U.S., you are likely quite chilly!  I've already had a cup of hot chocolate yesterday and I was looking for some good tea up in my cabinets this morning.  It made me remember that wonderful Tang-based spiced tea we used to have as kids.  Nothing tastes so good on a blustery cold morning or a brisk wintry night.

For now, while I type, I'll just enjoy a good cup of Starbuck's Breakfast Blend...yum.

I used to make Spiced Tea for gifts, all packaged up in cute little jars with a scoop...  I thought I'd share the mixture I utilized...and tell you the decadent way I make hot chocolate.  Tomorrow I will share my attempt to make homemade marshmallows.  I've always wanted to do it...and I'm making a point to do it on Wednesday, because, for us, Thursday was supposed to be our really cold evening.  This mega cold front is moving a lot faster than estimated, though... I'm imagining some rich hot chocolate with some nice homemade marshmallows floating on top will definitely be needed today...yum.

Stay warm people! (and my Australia/New Zealand friends...stay cool and dry!)

Photo source:  Google Images

DEBBI'S INSTANT SPICED TEA

Ingredients:

• 1 cup Lemon-flavored Powdered Iced Tea Mix (like Lipton's)
• 1 cup Orange Breakfast Drink Mix (like Tang)
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly ground nutmeg
• 10-15 whole cloves
• 1 whole cinnamon stick for each cup of tea
• Cinnamon Imperials (Red Hots) for each cup of tea

Method:

Combine all ingredients (except cinnamon sticks and Red Hots) in a Gallon-size Ziploc freezer bag and shake until thoroughly mixed.

To make a cup of spiced tea, place 1-2 heaping tablespoons of spiced tea mix in a large mug (depending on how sweet and strong you like it) and add boiling hot water - stir with cinnamon stick until mix dissolved.  Drop about 10 Red Hots into cup and stir again with cinnamon stick.  Inhale deeply.  Feel the warmth.  Drink when it is cooled enough not to scald your tongue :-)

Photo Source:  Google Images

DECADENT HOT CHOCOLATE

Ingredients:

• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 4-5 tablespoons Ghirardelli Double Chocolate hot chocolate mix (or any premium hot chocolate mix will do)
• 1/4 teaspoon instant espresso powder (if you don't have any - a bit of coffee from the pot will do)
• 1/2 cup milk chocolate disks (or milk chocolate chips - in a pinch, I've used Hershey Kisses chopped up)
• 1 cinnamon stick, broken in half
• 1/4 teaspoon good vanilla
• Marshmallows for topping

Method:

In small saucepan add milk, cream, chocolate mix, cinnamon stick, and espresso powder.  Bring to a bare simmer over a medium-low heat, whisking continuously.  Turn heat to low.  Add a few of the chocolate bits...whisk until melted.  Continue adding the chocolate disks until all are incorporated and the hot chocolate is smooth and rich... kind of the way you might envision Willy Wonka's Chocolate River to be!  Remove from heat and add vanilla - whisk until hot chocolate is frothy..

Add marshmallows to bottom of two mugs and pour hot chocolate over the marshmallows.  Share with a friend (this is enough for 2 good sized mugs).  Curl up on the couch with a blanket over your legs and let the steam from the chocolate rise up and dance on your face.  Sip, sip...oh so carefully...ahhh, just delicious!

Stay warm mi amigos!

Bon Appetit, Y'all!!!