Posts Tagged ‘powdered sugar’
My phone stinks. Not because it is a dumb phone (I actually don’t really feel the need for a smart phone), but due to the fact that I can text on it all day long without any trouble yet the second I try to talk on the phone, after 5 minutes it decides to go from 100% battery to 0% and shuts off without even a low battery warning beep. Many conversations have been abruptly cut off, likely with me cursing at my phone as it dies (hopefully it dies fast enough that no one hears). Of course it then sits off for a couple minutes and when it finally comes back it has full power again. WTF!? Therefore, the only way I can talk on my phone is if it is plugged into its charger. I think I need to hunt down a new battery, and hopefully that will fix the issue.
In baking-related weather news, Friday we had a break in the heat and humidity but the next day it went right back to almost normal for this time of year. It’s not quite as hot but it’s still muggy so that means you get another no bake recipe today! It’s puppy chow with a s’mores twist, made with graham cereal instead of chex and then chocolate and marshmallows are mixed in before dusting with powdered sugar. Plan to lose self control.
Two years ago: Banana Foster Cream Pie
S’MORES PUPPY CHOW
Makes about 8 cups
1 cup semi-sweet chocolate chips
1/2 cup Nutella
1-1/2 cups mini marshmallows
6 cups Golden Grahams cereal
1-1/2 cups powdered sugar
- Line a large baking sheet with wax paper, set aside.
- In a large saucepan, melt the chocolate chips and Nutella on low heat. Constantly stir to avoid the chocolate from burning. Once completely melted, add in 3/4 cup marshmallows. Stir them into the chocolate mixture until they begin to melt, then remove pan from heat.
- Stir in Golden Grahams Cereal and the other 3/4 cup marshmallows. Stir until each piece is covered then pour evenly onto prepared baking sheet. Sift the powdered sugar in small batches onto the cereal mixture and mix every time to incorporate and evenly coat. Break up larger pieces while mixing. Allow to cool then enjoy.
Just in time for Easter weekend, I present to you this fun and easy cupcake. You all know how much I love stuffing cookies and cupcakes with various truffles and what not, but this time I went with something more natural – a whole strawberry! It is a basic white cupcake that gets a small part of it cored after baking in order to fit the strawberry inside. Then top it off with some fresh strawberry buttercream and you’ve got one heck of a spring-time cupcake.
After celebrating Passover with my brother’s in-laws this past weekend, I don’t have much planned for Easter this weekend. I am working a regular day in the lab today, and am going to a Circa Survive concert tonight. Not exactly festive, but still fun! I will be attending my friend’s annual Easter brunch on Sunday so maybe I can bust out some bunny ears for that .
Two years ago: Eggplant Parmesan
STRAWBERRY STUFFED CUPCAKES
Makes 12 cupcakes
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup sugar
1/4 cup unsalted butter, room temperature
2 egg whites
1 tsp almond extract
2/3 cup buttermilk
FROSTING & FILLING
2 sticks (8 oz.) unsalted butter, softened
1 tsp fresh lemon juice
1/4 tsp salt
4 cups (1 lb.) powdered sugar
1/4 cup pureed strawberries (about 1/2 cup whole strawberries)
12 whole strawberries, hulled
- Preheat oven to 350 degrees. Line a muffin pan with paper liners.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, using an electric mixer, beat together sugar and butter until well combined. Add egg whites, one at a time, beating well after each addition. Mix in almond extract. Alternatively beat in flour mixture and buttermilk, making three additions of lour mixture and two of buttermilk, beating until smooth.
- Scoop batter into prepared pan. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
- While the cupcakes are cooling, make the frosting. In a medium bowl, beat the butter until creamy then add the powdered sugar, lemon juice, sea salt and pureed strawberries. Continue beating until very light and fluffy.
- Using a paring knife, carve out a portion from the top of the cupcake resembling an upside-down cone (sized to fit the strawberries). Insert strawberries, pointed end down. Pipe or spread frosting on each cupcake. Enjoy!
I have shared quite a few stuffed cupcakes on this blog of mine. Today you get to see what happens when Wilton and I team up because their latest creation is a Two-Tone Cupcake Pan Set, allowing you to create a perfect center of colored batter inside of a cupcake of another color. Imagine all the festive possibilities! With that thought in mind I decided to go all out for a St. Patrick’s Day cupcake, but before I get too excited about those awesome cupcakes let’s talk about this two-tone cupcake pan set (you can also purchase the insert alone in case you already have a fully stocked baking arsenal).
Normally, you would mix up a batch of your favorite cupcake batter. But before coloring, reserve about a cup of the batter in a separate bowl for the cupcake centers. Then color the outside or inside batter however you please. The insert fits right into three cavities of a regular cupcake pan (I even checked with a non-Wilton pan to make sure), and then you either spoon (if you batter is more runny) or pipe (for thicker batter) into the appropriate sections (2/3 full) for how you would like your cupcakes to appear. Once all three are filled, you simply lift it straight up, hold it just slightly off the top of the batter to let it drip and then transfer it to the next row and repeat!
However, I decided to make things more difficult on myself by using a chocolate batter for the outside and yellow on the inside. As you can imagine, it’s a little difficult to dye a brown batter to yellow. As a result I ended up with slightly more batter than needed and filled up my cupcakes 3/4 full (as you can see) instead of the recommended 2/3. They baked perfectly fine but came out with slightly higher domes than normal. Also, the two batters were slightly different in consistency – The yellow was slightly thicker but again this didn’t cause any problems with the end product. That being said, one thing I recommend doing before filling in your cupcakes is to spray the insert with nonstick spray, especially if your batter is thick! Otherwise it will stick and you won’t get your perfectly shaped centers.
Now, can we please talk about how freaking adorable these cupcakes are!? When they existed in my brain they weren’t nearly as cute as they turned out to be in real life. And before I even made them, I had a difficult time deciding on a name for them: “Follow the Rainbow Cupcakes” or “Hidden Pot o’ Gold Cupcakes”? Obviously you can see which one won, and I chose it because I felt it fit the theme of using the two-tone insert. These cupcakes have a chocolate stout outside batter, and a yellow-dyed vanilla inside (hence “hidden” pot of gold). For the clouds, I dotted on a Bailey’s frosting and then dusted with powdered sugar to make it look more puffy and cloud-like. Top it off with a rainbow striped candy and viola! You have a full rainbow cascading over some pretty, delicious clouds.
Thank you Wilton for yet another awesome baking tool! I’m absolutely in love with the cupcakes I made (they’re so cute it hurts) and I definitely see more two-tone cupcakes in my future. But what I am most thankful for is that the insert it is top-rack dishwasher safe because hand washing after getting nonstick spray and batter all over it would be a challenge in order to get it out of all the crevices.
One year ago: Split-Pea Soup
Two years ago: Creamy Baked Chicken Taquitos
HIDDEN POT O’ GOLD CUPCAKES
Makes 12 cupcakes
1/2 cup stout (such as Guinness)
1/2 cup (1 stick) unsalted butter
6 Tbsp unsweetened cocoa powder
1 cup all-purpose flour
1 cup sugar
3/4 tsp baking soda
1/4 tsp salt
1/3 cup plain Greek yogurt
4 Tbsp (1/2 stick) unsalted butter, softened
1/4 cup sugar
1 egg white
1/4 tsp vanilla extract
Yellow food coloring
2 Tbsp plain Greek yogurt
6 Tbsp all-purpose flour
1/2 tsp baking soda
8 Tbsp (1 stick) unsalted butter, softened
1/2 tsp vanilla extract
2-1/2 cups powdered sugar
2 tsp Bailey’s Irish Cream
Extra powdered sugar for dusting
4 strips of Airheads Extremes rainbow berry sour candy, cut into thirds
- Preheat oven to 350 degrees. Line a cupcake tin with 12 liners and lightly coat cupcake inset with nonstick cooking spray, set aside.
- To make the cupcakes: Bring stout and butter to simmer in heavy medium saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
- Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using an electric mixer, beat egg and Greek yogurt in a small bowl to blend. Add to the stout-chocolate mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.
- For the filling: In another medium bowl, beat together with an electric mixer the butter and sugar. After a few minutes when the mixture is fully incorporated and fluffy, add in the egg white, vanilla extract, food coloring, and Greek yogurt. Once the wet ingredients are thoroughly incorporated, add in the flour, baking soda and pinch of salt then beat together but do not over mix.
- Place cupcake insert into first row of baking cups; fill center 3/4 full with yellow batter. Fill remaining outside cup 3/4 full with chocolate batter. Remove insert. Repeat with remaining baking cups. Bake 18 to 20 minutes or until cake tester or toothpick inserted in center comes out clean. Allow to cool completely before frosting.
- While the cupcakes cool, prepare the frosting. Beat butter and vanilla together. Add sugar slowly and beat until combined. Scrape down the sides and add Bailey’s. Mix until smooth and creamy.
- To make the frosting cloud-like, use a decorating bag fitted with wide round tip and pipe large random dots of frosting around the cupcake. Sift a little powdered sugar on top so the frosting looks fluffier. Top with rainbow candy.
Disclosure: I received a complimentary Two-Tone Cupcake Pan Set from Wilton. I was not compensated for this post. Thoughts and opinions are my own.
This is my fourth hot cocoa mix recipe. First I made a regular version, followed by Salted Caramel, then recently made Peanut Butter and now Red Velvet! In case that isn’t enough, since last time I made special peanut butter marshmallows to pair with the peanut butter hot cocoa, I decided to go ahead and make cream cheese frosting marshmallows to complete the full flavor of a red velvet experience. And I think I am now officially in love with homemade marshmallows. You’d think that would’ve been solidified when my first was the peanut butter version, but cream cheese marshmallows? Holy freaking awesomeness.
If you notice in the background, I packaged up single servings of hot cocoa and a marshmallow in mini red containers to give away as Valentine’s Day presents. It’s a present that warms the heart, body, and soul!
One year ago: Dark Chocolate Strawberry Shortcakes with Amaretto Cream
Two years ago: Guiltless Fettuccine Alfredo
RED VELVET HOT COCOA MIX
Makes about 24 servings
3 cups nonfat dry milk powder
2 cup powdered sugar
2 cups red velvet cake mix (dry)
1-1/2 cups cocoa powder
1 cup white chocolate chips
1/4 tsp salt
- Whisk together all ingredients in a large bowl.
- Working in two batches, pulse the ingredients in a food processor until the chocolate is finely ground.
- Store in an airtight container for up to 3 months.
- To make hot cocoa, put 1/3 cup of the cocoa mix in a mug and stir in 1 cup of hot milk. Top with whipped cream, miniature marshmallows, or homemade cream cheese frosting marshmallows! (recipe below)
CREAM CHEESE FROSTING MARSHMALLOWS
Makes 4 dozen
3/4 cup of water, divided
3 (.25 ounce) packages unflavored gelatin
3 oz. light cream cheese, softened
2 cups sugar
Dash of vanilla extract
1/4 cup cornstarch
1/4 cup powdered sugar
- Line a 9×9 inch baking dish with plastic wrap that’s sprayed with non-stick cooking spray. Spray additional piece of plastic wrap to cover the top and set aside.
- Place 1/2 cup of water in the bowl of an electric mixer and add gelatin to water to soak.
- While gelatin is soaking add remaining 1/4 cup water, and white sugar to sauce pan. Bring mixture to boil over medium heat for 1 minute. Add in softened cream cheese stirring until completely dissolved.
- Pour hot sugar and cream cheese mixture into gelatin and beat on high using a whisk attachment. Beat for 12 minutes or until mix is fluffy and forms stiff peaks. Add in dash of vanilla extract and mix until combined.
- Pour mixture into baking dish using a greased spatula to smooth top. Cover marshmallow mixture with remaining prepared plastic wrap, pressing down lightly to seal.
- Allow to rest for at least 4 hours, preferably overnight.
- When marshmallows have set, mix together cornstarch and powdered sugar in a dish. Using greased knife, or cookie cutter to cut the marshmallows and then dredge lightly in the cornstarch mixture. Shake off excess.
- If packaging the marshmallows for gifts be certain that they are stored in an airtight container. Keep time is 2 weeks.
The Meyer lemon craze continues!
After trying out mini rolls while reviewing the Petite Treats cookbook, I fell in love with the concept and decided to make these rolls mini too. They are incredibly adorable but also very easy to lose track of how many you’ve had. I’m pretty sure I ate 5 in one sitting but that’s the equivalent to a little over one big one, right? Work with me here people.
In other news, many of you have today off from work! Even though I technically do too according to the university calendar, there is always work to be done. Especially when I am desperately trying to get all my data finished up for good. A few hours of extra work means a few hours closer to being finished – assuming it works. Oh, research. Someone once told me that if it always worked the first time it would just be called “search”. Nerdage.
One year ago: Creamy Tomato Basil Bisque
MINI MEYER LEMON STICKY ROLLS
Makes 24 mini rolls
1-1/4 tsp active dry yeast
1/4 cup + 2 Tbsp warm milk (about 100-110 F)
1/4 cup (1/3 stick) unsalted butter, at room temperature
2 Tbsp sugar
1 tsp vanilla extract
1-3/4 to 2 cups all-purpose flour
1/4 tsp salt
1/4 tsp nutmeg
1 Meyer lemon, zested
1 egg, at room temperature
1/2 cup sugar
1/8 teaspoon freshly grated nutmeg
zest of 1 Meyer lemon
1 Tbsp Meyer lemon juice
1 Tbsp unsalted butter, at room temperature
2 oz. cream cheese, softened
Juice of 1/2 Meyer lemon
1/2 cup confectioners’ sugar
1/2 Meyer lemon, zested (optional, for garnish)
- In the bowl of a stand mixer fitted with the paddle attachment, sprinkle the yeast over the warmed milk and let it sit for a few minutes. Add the butter, sugar, vanilla, salt, nutmeg, lemon zest, and 1/2 cup of the flour and mix briefly to combine. Add the egg and enough of the remaining flour to make a soft yet sticky dough. Switch to the dough hook and knead the dough for about 5 minutes, or until the dough is smooth and elastic. (Alternatively, you could turn the soft dough out onto a floured work surface and knead by hand for 7-10 minutes until the dough is smooth and elastic.)
- Lightly grease a large bowl with cooking spray. Add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm spot. Let the dough rise until nearly doubled, about an hour.
- To make the filling, mix the sugar with the nutmeg, then work in the lemon zest with the tips of your fingers until the sugar resembles wet, soft sand. Stir in one tablespoons of lemon juice.
- Lightly grease a 9 inch round baking dish with cooking spray. On a floured surface, roll the dough out into a rectangle that is approximately 10×8 inches. Cut into two 5×8 inch rectangles. Spread the dough evenly over both with the softened butter, then spread the lemon-sugar filling mixture over top. Starting with a long end facing you, roll the dough up tightly. Pinch the dough at the end to seal the seam. Repeat with remaining rectangle. Cut each dough roll into 12 even rolls (24 total), and place them, cut side up, in the prepared baking dish.
- Cover the rolls with a towel and let them rise for an hour or until puffy and nearly doubled. (You can also refrigerate the rolls at this point. Cover the pan tightly with plastic wrap, and place it in the refrigerator for up to 24 hours. When you are ready to bake the rolls, remove the pan from the fridge, and let them rise for an hour.)
- Heat the oven to 350. Bake for 25-35 minutes, or until the rolls are lightly browned and a thermometer inserted into the center of a roll reads 190 F.
- While the rolls are baking, prepare the glaze. Whip the cream cheese (using a mixer or even by hand with a whisk) until light and fluffy. Add the lemon juice and blend until well combined. Mix in the powdered sugar until the glaze is smooth and creamy.
- When the rolls finish baking, smear them with the cream cheese glaze, and, if desired, sprinkle the lemon zest over the top to garnish. Serve while warm.
Source: Halved from Tracey’s Culinary Adventures.
Welcome to day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina. Today’s theme for Christmas Week is “Christmas Cakes and Cupcakes”. Check out all the special treats today:
- Christmas Coconut Cake by Kim of Cravings of a Lunatic
- Cranberry Coffee Cake by Jen of Juanita’s Cocina
- Holly Topped White Cupcakes by That Skinny Chick Can Bake
- Eggnog Pound Cake with Rum Glaze by Anuradha of Baker Street
- Christmas in the Tropics Cake by Kristen of Frugal Antics of a Harried Homemaker
- Cranberry-Walnut Coffecake by Isabelle of Crumb
- Pumpkin Dream Cake by Erin of Dinners, Dishes and Desserts
- Christmas Red Velvet Mug Cake by Erin of The Spiffy Cookie
- Reindeer Cupcakes by Ramona of Curry and Comfort
- Whiskey Nut Fruitcake by Heather of Girlichef
- Tres Leches Cake by Cathy of The Dutch Baker’s Daughter
- Monkey Bread Cupcakes by Chung-Ah of Damn Delicious
The amount of baking that occurs during the month of December can become quite ridiculous. With all the cookies, bars, and candy being made, sometimes it’s nice to whip something up that serves just one or two people. And that doesn’t mean that is has to be something boring or plain either. Go ahead and make yourself a red velvet mug cake with green cream cheese frosting! Don’t forget the sprinkles.
This recipe can serve one in an over-sized mug or two by using smaller mugs or ramekins. I decided to ration my red velvet into two portions – one now and one later. And by later I mean a few hours later. That still counts as portion control, right? Therefore I can still rationalize eating a couple of those extra cookies lying around .
One year ago: Spinach Artichoke Dip
CHRISTMAS RED VELVET MUG CAKE
4 Tbsp all-purpose flour
4-1/2 Tbsp sugar
1/8 tsp baking powder
1/8 tsp salt
1-1/2 Tbsp unsweetened cocoa powder
3 Tbsp oil
3 Tbsp buttermilk
1/2 tsp red food coloring
2 Tbsp (1 oz.) reduced fat cream cheese, room temperature
2 Tbsp unsalted butter, room temperature
1/2 cup powdered sugar
Green food coloring
Festive sprinkles, for topping
- Mix all the ingredients together into an over-sized mug using a fork or small whisk until batter is smooth (OR divide into two ramekins). Cook in microwave for about 1 min 30 seconds. It might need an additional 30 seconds but be careful not to overcook. Cool.
- For frosting, combine all ingredients into a small mixing bowl and mix on high speed until light and fluffy. Pipe onto cake and top with sprinkles.
Source: Adapted slightly from My Happy Place.
Tonight is the Big Ten Championship game. You know, that game we should be dominating in after an amazing 12 and 0 (H!) season? But unfortunately sanctions were taken this year instead of last year (our terrible 6-7 season), so we cannot participate. And since Penn State cannot either due to their own more severe wrong-doings, the 3rd best team in our division, Michigan State, is playing instead against Nebraska (the winner of the Legends division). However, even though we are not playing I can pretend we are by making one last peanut butter and chocolate recipe this fine Saturday.
I know I said last Saturday was the final “Peanut Butter & Chocolate Saturday”, but I highly doubt anyone is going to be upset with one more recipe. Especially when it is also gluten-free friendly! Plus, this recipe is dangerously easy to make and the end result is fantastic. After one bite you will agree, the words “gooey” and “peanut butter” belong together just as much as “chocolate” and “peanut butter”.
Two years ago: Matzo Ball Soup
GLUTEN-FREE OOEY GOOEY CHOCOLATE PEANUT BUTTER CAKE
Makes 24 bars
1 package gluten-free chocolate cake mix (such as Betty Crocker)
8 Tbsp unsalted butter, melted
8 oz. reduced fat cream cheese, softened
1 cup creamy peanut butter
1 tsp vanilla extract
8 Tbsp unsalted butter, melted
1 (16 oz.) box powdered sugar
- Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking pan. Set aside.
- Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of prepared baking pan.
- In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 45 minutes, or until golden on top. Make sure not to over-bake as the center should be a little gooey.
- Allow to cool before cutting into squares.
Source: Adapted slightly from My Baking Addiction.
Alright folks, the moment has finally arrived. THE Game! Today we finish off our season right with a match up against our rival, M*chigan (no that is not a typo, I am bleeping out a bad word). Since we are ineligible to proceed into the B1G championship game or to a BCS bowl, this will sadly be our last game of the season. Too bad, since we are ranked #4 in the AP Poll and with the implosion that was last weekend we may have advanced even higher (obviously I have high expectations for our game today). Alas, maybe next year…
For this once-a-year event, I had to make something super special for the last Peanut Butter & Chocolate Saturday. Chocolate cupcakes stuffed with buckeye candies, topped with peanut butter frosting and a miniature buckeye candy on top – BOOM! They are outstandingly wonderful and therefore incredibly dangerous. Hopefully I won’t need to take out any emotional trauma, because my already limited self control will be completely lacking in order to prevent me eating more than one, or two, or ten…
One year ago: Apple Blackberry Pie
Two years ago: Cranberry Sauce
Makes 12 cupcakes
8 Tbsp (1 stick) unsalted butter, cut into 4 pieces
2 oz. bittersweet chocolate, chopped
1/2 cup cocoa powder
3/4 cup all-purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
3/4 cup sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 cup (4 oz.) plain Greek yogurt (I used 0% Chobani)
12 buckeye candies, plus more for topping (I made mini ones for the top)
PEANUT BUTTER FROSTING
1 cup powdered sugar
1 cup creamy peanut butter
5 Tbsp unsalted butter, at room temperature
3/4 tsp vanilla extract
1/4 tsp salt
1/2 cup heavy cream
- To make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees.) Line standard-size muffin pan with baking cup liners.
- Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
- Whisk flour, baking soda, and baking powder in small bowl to combine.
- Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in Greek yogurt until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
- Divide half the batter evenly among muffin pan cups. Place a buckeye in the center of each and cover with remaining batter. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
- Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.
- To make the Peanut Butter Frosting: Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
- Frost cupcakes, and top with additional buckeye candies.
Source: Adapted slightly from Brown Eyed Baker.
I have put off making homemade marshmallows for a long time because I was convinced it would be messy and time consuming. Since I am not one to eat marshmallows on their own very often, I also thought all that imagined effort wouldn’t be worth it. But when I found this recipe for peanut butter marshmallows, I caved. And turns out they are actually super easy and not messy to make! The only annoying part was waiting 6 hours for them to set.
Once you’ve tested your patience, they can be cut into shapes with your favorite mini cookie cutter or just use a knife to cut them into squares. Then you can enjoy the glory that is super fresh and soft homemade marshmallows. And in this case peanut butter flavored marshmallows! These would be a great addition to peanut butter hot cocoa.
Two years ago: Buckeye Candies
PEANUT BUTTER MARSHMALLOWS
4-1/2 tsp unflavored powdered gelatin
1/2 cup cold water
3/4 cup sugar
1/2 cup light corn syrup, divided
1/4 cup water
1/8 tsp salt
2 tsp vanilla extract
3 Tbsp creamy peanut butter
Classic coating (Sift together 1 1/2 cups confectioners’ sugar and 1 cup cornstarch)
- Lightly coat a 7 X 11-inch baking pan with cooking spray. Use a paper towel to wipe and coat the surface of the pan evenly.
- Add gelatin to a bowl of cold water. Whisk together and let soften for about 10 minutes.
- In a 1-1/2 quart saucepan, stir together the sugar, 1/4 of the corn syrup, water and salt over high heat.
- Boil, stirring occasionally until the temperature reaches 240 degrees F on a candy thermometer. (Make sure the tip does not touch the bottom of the pot)
- While boiling, pour remaining 1/4 cup of corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high for about 30 seconds. Stir again and pour into the mixer bowl. Set the speed to low and keep it running.
- When the syrup reaches 240 degrees F, slowly pour it into the mixer bowl.
- Increase speed to medium and beat 5 minutes.
- Increase speed to medium high and beat 5 more minutes.
- Increase speed to highest setting and beat 1-2 minutes.
- Beat in vanilla.
- Place peanut butter into a small bowl and add a quarter of the batter. Quickly stir until well blended. Scrape the peanut butter mallow back in the mixer bowl with the vanilla batter. Use a large spatula to gently fold the two batters together until mostly blended.
- Pour into prepared pan, using an offset spatula to quickly smooth it out.
- Sift classic coating evenly and generously over the top. Let set for at least 6 hours in a cool, dry place.
- Use a knife to loosen the marshmallow from the edges of the pan. Invert on a coating-dusted baking sheet. Dust with more classic coating.
- Cut into squares or use a cookie cutter. Dip sticky/cut edges of marshmallows into the coating and dust off any excess. Or drop several coated mallows in a sieve and shake off any excess.
- Store in an cool dry place in a pan with the lid slightly ajar to allow air flow. If the mallows resist drying, you can simply dust with more coating for any edges that are damp.