contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

fullsizeoutput_3592.jpeg

Blog

Filtering by Tag: candy

Vanilla Marshmallows

Patricia Reitz

Homemade Marshmallows - ButterYum —

Most of my kids want me to make cheesecake or a layer cake for their birthday, but my youngest doesn't necessarily follow the lead of her siblings.  One year she asked for cookies, another year she wanted pumpkin pie, and this year she requested homemade marshmallows. I don't know anyone who likes marshmallows more than she does so I wasn't surprised at all.

Marshmallows are easy to make as long as you follow these simple rules:

  1. don't try to whip egg whites in high humidity conditions.

  2. use egg whites from whole eggs, not from a carton.

  3. cold eggs are easiest to separate, but egg whites whip better when they're allowed to come to room temperature first.

  4. don't allow any fat to come in contact with the egg whites, bowl, or beaters.

  5. be sure to use an accurate candy thermometer.

  6. don't be tempted to remove the sugar syrup from the heat before it reaches the right temperature.

  7. have all your ingredients and equipment prepped and ready to go before you start.

Okay, let's make some marshmallows.

Combine water and granulated gelatin in the bowl of a stand mixer so the gelatin can “bloom” (absorb the water).

Place the bowl containing the water and gelatin on the stand mixer fitted with the whisk attachment; let it rest until the sugar syrup is ready to go.

Next combine a few ingredients in a nonstick saucepan: salt...

Water…

And corn syrup.

Stir until the sugar dissolves.

Place a candy thermometer into the sugar mixture. Tip: if your thermometer doesn't sit under the level of the liquid, turn it upside down.

Like this.

Bring the sugar mixture to a boil and continue to boil until it reaches 240F.

Immediately turn the stand mixer on low speed and pour the hot sugar syrup into the gelatin mixture.

Add pure vanilla extract - be sure to use the good stuff!

Increase the mixer speed to high.

Continue mixing for 10-15 minutes until the mixture cools and thickens.

Pour the marshmallow mixture into an oiled sheet pan (use a neutral flavored oil). Oil your fingers and press the mixture into an even layer. Allow to cool completely for several hours or overnight.

When marshmallows are completely set, dust very well with confectioners' sugar, cut, and toss with more confectioners' sugar. Store in an airtight container.

Items used to make this recipe:


Vanilla Marshmallows

makes 1/2 sheet pan

Printable Recipe

Ingredients

  • 3 tablespoons unflavored gelatin (three 1/4-ounce packages)

  • 1/2 cup water

  • 1 1/2 cups granulated sugar

  • 1 cup light corn syrup

  • 1/4 teaspoon fine sea salt

  • 1/2 cup water

  • 1 tablespoon pure vanilla extract

  • vegetable or canola oil

  • confectioners' sugar for dusting

Directions

  1. Prepare a quarter sheet pan (9x13-inches) by coating with neutral flavored oil; set aside.

  2. In the bowl of a stand mixer, combine gelatin with 1/2 cup water.

  3. Place the bowl on the stand mixer fitted with the whisk attachment; let gelatin mixture rest while you make the sugar syrup.

  4. In a nonstick sauce pan over medium high heat, combine sugar, corn syrup, salt, and 1/2 cup water; stir until sugar dissolves, then boil until temperature reaches 240F.

  5. Turn the stand mixer on low and slowly add the hot sugar syrup.

  6. Add the vanilla and increase the mixer speed to high for 10-15 minutes until the mixture cools and thickens.

  7. Pour marshmallow mixture into prepared sheet pan; allow to set up for several hours or overnight (if needed, use well oiled hands to spread mixture evenly in pan).

  8. When marshmallows are completely set, dust very well with confectioners' sugar, cut, and toss with more confectioners' sugar.

  9. Store in an airtight container.

recipe adapted from Barefoot Contessa Family Style by Ina Garten 

Coffee Toffee Mocha Crunch Cake

Patricia Reitz

I recently entered a recipe contest featuring frozen pound cake.  I didn't win the contest (I got 4th place), but I had fun spending the morning in the kitchen coming up with this creation.  Here's my entry:

Start with a partially thawed pound cake. Cut it into single-size portions about 1 1/2 inches thick using a serrated bread knife.

Cut each portion horizontally into 3 even layers.

That was easy. Now we get to put yummy stuff between the layers.

Pipe some lightly sweetened whipped cream on the bottom and middle layers, then sprinkle on toffee bits. I prefer Skor toffee bits because they have include chocolate. If you prefer, you can use Heath toffee bits which do not include chocolate.

Assemble the 3 layers together, drizzle mocha ganache on top, and sprinkle with more toffee bits. Serve immediately.

Items used to make this recipe:


Coffee Toffee Mocha Crunch Cake

Prep Time: 1 hour

makes 6 servings

Printable Recipe

Ingredients

Mocha Ganache:

  • 1/2 cup semisweet chocolate chips

  • 1/2 cup heavy cream

  • 2 teaspoons instant espresso powder

Espresso Cream Filling:

  • 1 cup heavy cream, well chilled

  • 1/4 cup superfine sugar

  • 1 tablespoon instant espresso powder

  • 1 teaspoon pure vanilla extract

  • 1/4 cup English toffee bits

Additional Items:

  • 16-ounce freezer pound cake, thawed

  • 1 tablespoon English toffee bits for garnish

Directions

To Make the Mocha Ganache:

  1. In a small saucepan, gently heat the cream until small bubbles appear around the edges of the pan.

  2. Remove from heat and stir in espresso powder and chocolate chips.

  3. Allow the mixture to sit for about 5 minutes, then stir until smooth and glossy.

  4. Pour mixture into a glass measure with a pour spout; set aside uncovered at room temperature to cool and thicken slightly.

To Make the Espresso Cream Filling:

  1. Place cream, sugar, espresso powder, and vanilla extract into a chilled bowl and beat until stiff peaks form.

  2. Cover bowl with plastic and refrigerate until needed.

To Assemble the Cake:

  1. Trim 1/4-inch from each end of the thawed cake.

  2. Cut the remaining cake vertically into 6 equal portions about 1 1/2-inches wide; then cut each portion horizontally into 3 layers.

  3. Place the bottom layer of each portion onto a freezer-safe platter or individual dessert plates and pipe a decorative layer of Espresso Cream Filling using a pastry bag fitted with a star tip, then sprinkle 1 teaspoon of toffee bits on each.

  4. Gently place the middle layer on top of the toffee bits, being careful not to squash the decorative piping.

  5. Place in freezer for 20 minutes to set.

  6. Remove from freezer and pipe another decorative layer of Mocha Cream Filling onto each portion, sprinkle each with another teaspoon of toffee bits, and gently place the top layer of pound cake on top of the toffee bits, again, being careful not to squash the decorative piping; return to freezer for another 20 minutes.

  7. Remove from freezer and drizzle Mocha Ganache over each portions and garnish with extra toffee bits. Serve immediately.