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Category Archives: Marshmallow

Open-Faced Ginger Thin S’mores (or what I do when I’m bored)

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Here’s what I do when I have a few Hershey Kisses, Marshmallows and Trader Joe’s Ginger thins…put them together and make a delicious snack. (Please excuse the less than professional photos…)

1. Unwrap kiss (obvious, right?) and microwave for 5 seconds to soften a bit.

2. Cut the marshmallow in half, and roast over gas burner. I’m a bit impatient, and this causes a flare up as I put the marshmallow too close to the flame. But hey, I like that burnt taste and it smells good, too. (Note to self, clean the range top…)

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3. Place toasted marshmallow on Ginger this and immediately smoosh kiss on top.

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4. Enjoy!

5. Repeat…you do have another half a marshmallow after all…

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Frozen Custard for the first day of Spring

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Sure, the thermometer says it’s still winter in Indiana, but the calendar says it’s Spring. We visited the great Ritter’s Frozen Custard in Franklin, Indiana for scoop of their thick, delicious custard. This was the first Ritter’s which opened in 1989. They now have stands in the midwest states and Florida and Texas.

Frozen Custard is much like ice cream, but more dense due to less air in the mixture. You will find it all over the midwest. I have yet to see it in the far west states, or on the east coast. The custard can be served at a slightly warmer temperature than regular ice cream and is usually made fresh each day at the store. It has egg yolks added to the cream and sugar.  According to Wikipedia “In the United States, the Food and Drug Administration requires products marketed as frozen custard to contain at least 10 percent milkfat and 1.4 percent egg yolk solids. If it has a smaller percentage of egg yolk solids, it is considered ice cream.”

Today’s special flavor was chocolate covered banana, and in honor of Spring and the Bluth’s I had a scoop. (There’s always money in the banana stand.)

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I made it into a sundae by adding butterscotch and my favorite, marshmallow topping. Oh it was good. Here’s a photo. The butterscotch is warm and causes the custard to melt just a bit, so it looks a bit soupy.

ritters sundaeIf you come across a frozen custard stand in your travels, do give it a try. I think you’ll enjoy it, even on a cold day.

This is how the French make Marshmallows

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We in the U.S. think of marshmallows being squarish in shape. The French do everything with flair, and their sweets are amazing.

My friend Chuck brought these two marshmallow sticks to me from his travels to Paris, and these have to be the most unique souvenir that I have ever received.
Each is about 14″ long, and wrapped in celophane. They are labeled as “Fancy Marshmallows” and that’s no lie. One is raspberry flavored, and the other is…..VIOLET! Really! A violet marshmallow! Only the French could imagine such a thing….
The flavors of each are subtle and absolutely delightful. The texture is like a homemade marshmallow, and the ingredients are simple, as if I had found them in my pantry. I am trying to ration these two by having a small piece each day.
In case you’re curious here’s their site

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Coconut Cadbury Rice Krispies “Scotch Eggs”

Scotch Eggs

Scotch Eggs

This is so clever, and the best/most creative use for Cadbury Creme Eggs (of which I am not a fan). When wrapped in Rice Krispy treats, they resemble Scotch Eggs.

These come to us from the inventive blog “Coconut & Lime”.

I doubt that I’d eat one of these, even on a dare, but I must admit that they are a fantastic creation!

My attempts at homemade cocoa and marshmallows

It may look like Spring where you are, but up here in the north, it’s winter. So, warm drinks, and treats are still on the menu.

I had seen these two recipes on Pinterest and wanted to try them out.

First the cocoa recipe is from Cook’s Country. I followed it, but I didn’t have enough Dutch Cocoa, so I used Hershey’s instead, and I think it turned out well. It’s probably not as rich as with the Dutch, but it’s a keeper. It mixes well and if I add a little coffee it makes a good mocha.

Next, the marshmallows. I have seen Alton Brown’s recipe and it’s pretty easy to follow, so I gave it a try. I followed the recipe exactly as written, and wasn’t pleased with my results. So, I made it again, and tweaked it so it came out better. Here are some notes I have:

1. If you are using a Kitchen Aid mixer, you don’t need to beat the mixture for any longer than 9 minutes. I mixed the first batch for about 13.5 minutes, and it made it stiff like nougat, and too hard to spread in the pan..

2. I added more vanilla the second time. I’ve looked at other recipes and Ina Garten’s uses 1 Tablespoon of vanilla, which I used, and it was much better. I’ll try peppermint and a dash of red food color to make pink marshmallows next time. Any flavor would work, coffee, coconut, almond, etc.

3. Line your pan with parchment, spray with non-stick (unflavored) cooking spray, or butter the pan. Shake the powdered sugar mix around in the pan after you have covered it with platic wrap. Trust me, this will keep you from being covered in sugar dust.

4. When the marshmallow slab has cooled in the pan for at least 4 hours, place another piece of parchment on top, and flip the pan over. You can cut the slab on that parchment.

5. Cut the slab into strips with a pizza cutter dipped in the powdered sugar/corn starch mix. Then use kitchen shears, dipped in the same sugar mix, to cut the marshmallows into cubes.

6. After cutting, toss the marshmallows with the powdered sugar/corn starch mix in the same pan where they cooled. This saves your clean up, and then everything cleans up with hot, soapy water.

Verdict: This is a good recipe and uses basic ingredients. The marshmallows taste great toasted and I imagine they would make superior S’mores.

I want to try the marshmallows from Smitten Kitchen, they incorporate beaten egg whites, and they look fluffier than Alton’s. Let me know if you have a favorite recipe for these, or if there’s a flavor that you like.

Winter will be joining us for about 2 more months, so I have lots of time to experiment.

Have a sweet day!

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Cook the sugar, corn syrup mixture until it reaches 240 F.

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Whip the cooked sugar mix for 9 minutes, or until it looks like fluffy marshmallow creme. Use a timer to keep track of how long it has been mixing. Don’t overmix.

(It’s ok to lick the beater, and the bowl)

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I could have smoothed out the top a bit more…

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That is one big marshmallow.

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Cut them into cubes, and toss with the powdered sugar and cornstarch mix.

My 2013 Baking List

Now that we are half-way through the first month of 2013, I figure that I should make some resolutions. All of mine are baking goals (oh sure, I have other goals, but they aren’t as much fun).
This could be called a bucket list, but I really don’t care for that term, especially since once you complete the list, then what?
Anyhow…here’s my list, and if you have a recipe suggestion for one of these, please let me know.

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1. Macarons: oh, how I love these. A little crisp shell, then a soft chew, then the buttercream filling, oh yeah! They are the darling of the baking world with good reason.

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2. Pavlova: a fluffy cloud of meringue with pastry cream and fruit, I have always admired these from afar.

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3. Madeleines: they are just lovely to look at, and even better to eat. A perfect pairing with tea.

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4. Focaccia: I mean a really good one with a chewy top and lots of air holes, simply seasoned with sea salt and rosemary, and basil.

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5. A yule log, or Buche de Noel for you Francophiles: complete with meringue mushrooms. A little retro and corny, but you know it’s good.

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6. Homemade caramels: I have tried and tried and every version is too soft and greasy. These apple cider caramels from Smitten Kitchen sound wonderful.

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7. Marshmallows: They look easy enough, I don’t know why I can’t commit….

Again, if you have a favorite recipe for one of these, or have one that I should try, please drop me a line in the comments below.

Photocredits: 1. davidlebovitz.com 2. Kraft 3. myrecipes.com  4. Browneyedbaker.com

5. Betty Crocker 6. smittenkitchen.com 7. bonappetit.com

Mark your calendar for “What the Fluff” festival

Yes, a festival dedicated to the heavenly marshmallow goo has its very own festival. Held in Union Square in Somerville, MA, home of Fluff. The annual festival draws fans young and old. Click here for the link. There will be games, entertainment, and plenty of Fluff-themed food (and beer). The festival is free, and sounds wicked fun!

So, clear your calendar on September 29, 2012. If I lived within 200 miles, I’d be there for sure!