These homemade marshmallows are flavored like cotton candy, colored like cotton candy, and packaged like cotton candy!
Monthly Archives: August 2012
This frosting is awesome.
I used my regular buttercream recipe, but substituted 1/2 the vanilla for cinnamon oil. They’re just a tad spicy, but not too hot to finish the rest of the cupcake. Or 5 more after that.
I used it on plain white mini cupcakes here because I wanted the frosting to be the star. Not that it wouldn’t be anyway.
If you love cinnamon, you must get some cinnamon oil and flavor your life accordingly.
There will be more cinnamon to come soon, I promise you that.
This is my mother-in-law’s recipe. Thank you Wendy for letting me share!
I love lemon. Anything lemon. This dessert is simple and not too sweet. Just perfect for a hot summer day.
I usually get this just once a year – on my father-in-law’s birthday, because it’s his favorite! My mother-in-law makes it in a pie pan or divides it between 2 small pyrex dishes, but I decided to make it as individual servings. I have these cute little dishes from pampered chef that have their own sealing lids. Everyone gets their own serving and they are easy to transport and eat!
Lemon Freezer Pie – adapted from Bon Appetite magazine (years ago)
3/4 cup graham cracker crumbs
2 tbsp sugar
2 tbsp melted butter
3 eggs, separated
1/2 cup sugar
1/2 cup lemon juice
1 cup whipped cream (thawed if using the frozen stuff)
1. If using fresh whipping cream, whip. Cover and place in the fridge until ready to use.
2. Mix together graham crack crumbs, sugar, and melted butter until crumbles start to stick together. Spread out on a baking sheet and bake at 350 for 3-5 minutes. (If making in a pie pan or other dish, press this into the bottom and up sides and then bake.) Let cool.
3. Beat egg whites until frothy. Gradually add sugar and beat until soft peaks form. Add yolks one at a time and beat until combined.
4. Fold in lemon juice and then whipped cream.
5. Divide evenly between single serving dishes. Top with graham crumbles. (Or pour into prepared crust.)
6. Freeze overnight before serving. (I made mine in the morning, it froze for about 8-9 hours, and it was perfect by after-dinner time.)
This recipe is always a hit. Try it for your next hot summer day/night get together!
Today is National S’mores Day!
A friend of a good friend of mine is getting married today and I made her these S’more Pops as her wedding favors!
Aren’t the tags just adorable?
If you love s’mores, you have GOT to make these. They take no time at all to whip up a few, and I promise they taste sooo much better than you can even imagine they would. I’m pretty much addicted.
How to: (sorry no pics. It’s easy though I swear.)
1. Stand up the mallows on a flat surface.
2. Shove the sticks straight into the tops of the mallows without lifting the mallow from the flat surface. (The stick may be into the mallow crooked, but it should be straight up and therefore sturdier. If you hold the mallow while you shove the stick in, it will end up crooked like 46.5% of the time. Ugh.)
3. Melt chocolate chips or candy melts in the microwave. I did candy melts this time and it seemed easier/smoother. But either works fine and tastes great. By the way, I like to melt in a short drinking glass. It’s taller and less wide so the chocolate is deeper and easier for dipping.
4. Dip the sticked mallow and shake downward to get as much chocolate off as will drip off. Trust me, they’re messy if you skip this step.
5. Roll the chocolated mallow in graham cracker crumbs.
6. Set the mallow “stick up” on wax paper to set up.
I made these cupcakes for Baby Jude’s 1st birthday!
Due to some dietary restrictions, his treat needed to be dairy free. I bake with milk and butter and all that good stuff usually, so I had to do some research to find a recipe that was able to be made dairy free.
What I found was the BEST THING EVER. A cupcake recipe that makes 2 cupcakes. I know what you’re thinking. Whaaaaaaaat!? And it was easy too. I have a feeling I will be coming back to thing recipe again very soon. Small batches = opportunity for experimentation. Like I did here.
Anyways, back to these cupcakes.
Dairy Free Cupcakes for Two – adapted from How Sweet It Is
1 egg white
2 tbsp sugar
2 tbsp melted vegan butter (I used Earth Balance)
1 tsp vanilla extract
1/4 cup flour
heaping 1/4 tsp baking powder
pinch of salt
1 1/2 tbsp coconut water
1. In a bowl, whisk together egg white and sugar until combined.
2. Stir in melted butter and vanilla.
3. Add flour, baking powder, and salt and stir until completely combined.
4. Stir in the coconut water.
5. Divide equally between 2 cupcake liners in the center of the cupcake pan.
6. Preheat the oven to 350*. (Do not do this first, do this last. While the oven is preheating, the cupcake batter gets to rest in the liners which makes them rise more rounded and beautifully.)
7. Bake for 10-12 minutes.
**Note** This cake recipe can be flavored with anything you want. Substitute the vanilla for almond or lemon extract, or substitute some of the coconut water for pureed strawberries, raspberries, or blackberries.
Now for the frosting. I had never made vegan frosting before, but I was confident it wouldn’t be a problem. My regular buttercream recipe is very adaptable so I started there and ended up with something wonderful. We even had a taste test comparison and everyone said tasted the same. Awesome.
Easy Vegan Buttercream Frosting
(Enough to frost about 12 cupcakes.)
1/4 cup vegan butter (I used Earth Balance)
12 oz powdered sugar (if you don’t have a scale, that’s almost 3 cups. Start at 2 and add at the end until it’s the right consistency.)
3 tbsp coconut water or non-dairy creamer
1 tsp vanilla extract
With a hand mixer or a stand mixer, mix together all ingredients until fully incorporated. If the mixture is too thin, add powdered sugar a little at a time until it reaches the right consistency.
**Note** This frosting can be flavored with anything you want. Substitute the vanilla for almond or lemon extract, or substitute some of the coconut water/non-dairy creamer for pureed strawberries, raspberries, or blackberries. If it gets to thin, add powdered sugar. If it gets too thick add more coconut water/non-dairy creamer. Easy!