Midnight Mocha Marshmallows (AKA: Mmm Mmm Mmm)

I feel like I need to add the word 'marvelous' in the title, but that is just simply too much, however, no amount of mnemonic or affirmative vocabulary gives these yummy puffs justice.  Quadruple-M just sounds weird anyway. 

In a late-night marshmallow-making adventure, my friend, Ericka (beautiful red head in the Starbucks apron), came up with these AMAZING treats!  My goal was to teach her the basic marshmallow recipe and we flexed our creative-culinary muscles to create a one-of-a-kind marshmallow!

Start by allowing gelatin to absorb into water in mixing bowl and begin boiling the sugar mixture . . .

When ready SLOWLY pour hot sugar mixture into gelatin with mixer on medium . . .

In addition to 1/2 tsp vanilla add:

1/4 tsp pure peppermint extract

1 tbsp unsweetened cocoa powder

1 tbsp flavored ground coffee

Beat for 12 minutes . . . QUICKLY transfer to pan sprayed with cooking spray . . .

Press in 1/2 c coarsely chopped chocolate chips, 1 tbsp ground coffee & green sprinkles . . .

 Use a piece of parchment paper sprayed with cooking spray to press down marshmallow goo and make them as even as possible.

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After 2 hours, cut into 1-2" cubes with scissors sprayed with cooking spray.  Instead of cornstarch and confectioners sugar to dust the outsides and de-stick by dropping them in a mixing bowl with 1/2 c hot cocoa mix.

Close your eyes and sink your teeth into one of these babies.  It is as if you are drinking a peppermint mocha  . . . coffee, chocolate, peppermint, and hints of vanilla swirling around on your palate.  The smooth, creamy texture of the marshmallow is reminiscent of the whipped cream gracefully perched on top of the drink, and the slight crunch from the chocolate chips and sprinkles enhances the experience and provides a sweet surprise.   I can almost hear "Baby it's cold outside" by Frank Sinatra in the background . . .  MMMMMMMMMMM.........

Basic Marshmallow

After realizing that I would need to rewrite a recipe for all the variations of marshmallows I like to make, I decided to add the basic marshmallow recipe to the arsenal and you can tweak them anyone you please.

Ingredients 

2 packets unflavored gelatin

1/2 c cold water

2 c granulated sugar

2/3 c light corn syrup

1/4 c water

1/4 tsp coarse kosher salt

1 tsp pure vanilla extract
1/4 c confectioners sugar
1/4 c cornstarch

whatever you want to use to decorate
*keep your cooking spray handy!*

Method

-Lightly spray a 11x14 glass dish with cooking spray 

*NOTE* The depth will determine the size of your marshmallow.

-In a mixing bowl sprinkle gelatin on top of 1/2 c cold water and allow to sit.

-In a medium saucepan mix together sugar, corn syrup & 1/4 c of water over medium-high heat until it comes to a boil.  Boil rapidly for at least 1 minute.

 -Mix gelatin and water at a medium speed while slowly pouring the hot sugar liquid into mixing bowl.  Add salt & vanilla and beat on high for 12 minutes.  

You will notice that the mixture doubles in size.

*NOTE* This is where you can vary the recipe by adding a different flavor extract.

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- Use a rubber spatula (sprayed with cooking spray) to QUICKLY transfer marshmallow goo from mixing bowl into glass dish.  Once you stop the mixer, the marshmallows will begin to set and you will have a minute or two at the most before they become too stiff to spread nicely!

 Decorate as desired.  Lick your fingers and spatula!

 *TRICK* Spray a piece of parchment paper with cooking spray and press on top to smooth out and make the thickness of the marshmallows more even.   Leave parchment paper on and let set for at least 2 hours.

When ready to cut, set out another mixing bowl with 1/4 cup confectioners sugar & 1/4 cup cornstarch. Spray a pair of kitchen shears with cooking spray and cut marshmallows into squares, placing them into the mixing bowl as you go.  I used to use a big butcher knife but I feel like I have more control when I use scissors, must be a have been all those years cutting hair.  The marshmallows will be super-sticky so gently roll them in the cornstarch & confectioners sugar mixture to un-stick them.   The ones to the right are just jazzed up with green and yellow food coloring - GO DUCKS!
EAT!

Peppermint Marshmallows

This has become a staple holiday treat that I have given out at Christmas so many times our friends and family have grown to expect them.  Previously I have used 2 egg whites in the recipe, but I found that texture and flavor is exactly the same if not better without the eggs.

There is nothing more tasty than popping one of these puppies on a cup of hot chocolate and snuggling up on the couch!

Ingredients 

2 packets unflavored gelatin

1/2 c cold water

2 c granulated sugar

2/3 c light corn syrup

1/4 c water

1/4 tsp coarse kosher salt

1/4 tsp peppermint extract

red gel food coloring & red sprinkles, or whatever you want to use to decorate

Method

-Lightly spray a 11x14 glass dish with cooking spray 

*NOTE* The depth will determine the size of your marshmallow.

-In a mixing bowl sprinkle gelatin on top of 1/2 c cold water and allow to sit.

-In a medium saucepan mix together sugar, corn syrup & 1/4 water over medium-high heat until it comes to a boil.  Boil rapidly for at least 1 minute.

-Mix gelatin and water at a medium speed while slowly pouring the hot sugar liquid into mixing bowl.  Add salt & peppermint and beat on high for 12 minutes.  Add a few drops of food coloring and blend for just a second to swirl the color through.

-With a rubber spatula QUICKLY transfer marshmallow goo into glass dish.  Decorate as desired.  

*TRICK* To make marshmallows as even as possible, spray a piece of parchment paper with cooking spray and gently press and smooth the top of the marshmallows-leave parchment paper on top and let sit overnight.

ENJOY!

Super Easy Homemade Chocolate Doughnuts

A new guilty pleasure . . .

2 packages refrigerated biscuits-makes approx 20

2 cups semisweet chocolate chips

1/4 cup half & half

4 tbls butter

1 tsp pure vanilla extract 

2 cups powdered sugar

Take a package of refrigerated biscuit dough and separate & spread them out on a cookie sheet lined with parchment paper.  Poke a hole in the middle and pop them in a deep fryer or hot oil in a pan.

 In a separate pan on LOW heat mix together semi-sweet chocolate chips, butter and half & half. 

 Once the sauce is thickened and doughnuts have cooled slightly, use a fork to dip each in the glaze and set aside to cool.  We dipped ours twice because the first coating was too thin.

 

ENJOY!

No school snow day potato stoup (1/2 soup, 1/2 stew)

 

Today we awoke to a beautiful layer of snow illustrative of an image Paul Bunyan could have created by sifting powered sugar over the city while we slept.  And that is all it takes to shut down Eugene!  We took the opportunity to warm up with an everything but the kitchen-sink spin-off of a potato soup. 

 

Here is what we used  . . .

7-10 russet potatoes- peeled & cut into 1-inch cubes

1 onion-diced

2-3 cloves of garlic

5 stalks of celery-chopped

10-12 slices of bacon-chopped

6 cups chicken stock

sage

marjoram

bay leaf

salt & pepper

In the pot you intend to make the stoup in cook bacon on medium-when bacon is down reserve 2/3 of it off to the side for topping.  Drain fat but leave the brown bits at the bottom-that is where all the flavor is!  Leave the pot on the burner and add the onions . . .

 

Once the onions have started to sweat add everything else in no particular order & season to your liking, stirring as needed to bring up flavor from bottom of pan and prevent anything from sticking.  Bring to boil and reduce heat to a simmer-cook until the potatoes are done. This process will vary-in total I think we let ours go about 30 minutes.

 

It smells amazing!

 

Sophie can't wait for a piece to fall on the ground.

The drool is accumulating . . .

 

Once the potatoes are soft carefully pour about half of stoup into a blender an let cool for a minute.  After most of the steam dissipates blend until mixture is smooth.

 

And pour back in pot . . .

Serve with garnish of bacon, sour cream, shredded cheese and chives (which I didn't have but will definitely next time!)