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Entries in recipes (697)

Saturday
Oct042014

Coconut Pistachio Gateau with Marzipan Filling

Photo via The Everyday Art of Gluten-FreeI'm not anti-gluten; I'm pro-delicious. This cake happens to be gluten-free, but that doesn't stop me, because just look at the thing. It is a guest post featuring a recipe from The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends. It is inspired by a recipe from Austin pastry chef Sandy Reinlie, a "genius" when it comes to combining flavors. 

Coconut Pistachio Gateau with Marzipan Filling

For the cake

  • 2 1/2 cups "cake and muffin" blend (link here)
  • 2 cups granulated sugar
  • scant 1 cup finely ground roasted salted pistachios
  • 1/3 cup cornstarch
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1/2 cup pure olive oil
  • 6 large eggs, separated
  • 1/4 cup sour cream
  • 2 teaspoons almond extract
  • 1 1/4 teaspoons coconut extract
  • 1/2 cup sweetened shredded coconut, plus more for garnish
  • 1/8 teaspoon cream of tartar

For the icing

  • 1 cup granulated sugar
  • 4 egg whites 
  • 1/8 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

For the marzipan filling

  •  1 pound gluten-free almond paste
  • 1 tablespoon light corn syrup
  • green food coloring (optional)
  • confectioners' sugar, for dusting

Garnish

 

  • 2 cups salted pistachios, chopped
  • toasted coconut

Procedure

  1. Start by making the cake. Preheat the oven to 350 degrees F. Grease a 10-inch springform pan with butter and line the bottom with parchment.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour blend, sugar, pistachios, cornstarch, and baking powder. Beat briefly to combine. 
  3. In a separate bowl, whisk together the milk, oil, egg yolks, sour cream, and extracts until very smooth. With the mixer running on medium-low, add the egg yolk mixture to the dry ingredients in a slow, steady stream. Beat the batter on high for one minute, or until thick and smooth. Add the shredded coconut and mix until just combined.
  4. In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar until they attain stiff peaks. Using a wooden spoon, fold this mixture into the batter until there are no more white clumps remaining.
  5. Pour the batter into the pan. Bake for 45-55 minutes, until the top cracks slightly and the edges have pulled away from the sides.
  6. Let the cake cool in the pan on a wire rack for at least an hour.
  7. Make the icing now. In a small, heavy saucepan, combine the sugar and 1/2 cup water.  Clip a candy thermometer to the side of the pan and set the pan over medium high heat. Bring the syrup to a boil, whisking to make sure the sugar dissolves, and cook until the temperature registers 239 F (115 C, soft ball stage) on the thermometer. This will take several minutes. 
  8. Meanwhile, in the clean bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until opaque and frothy. Add the cream of tartar and beat on high until the whites are thick and foamy.
  9. With the mixer on high speed, pour the hot sugar syrup into the whipping egg whites in a slow, steady stream being careful to keep the hot syrup between the bowl and whisk to prevent sprays of sugar on your skin or beautiful face. Beat the meringue for 7 minutes, or until the egg whites are very shiny and hold deep folds. The mixer should be cool to the touch on the bottom. Beat in the vanilla just til combined. 
  10. Make the filling. In a food processor fitted with the "s" blade, combine the almond paste with the corn syrup and one to two drops of the food coloring, if using. Mix them until the paste is very smooth. If the almond paste is crumbly, add a bit more corn syrup, a teaspoon at a time, until it folds in on itself. 
  11. Lightly dust your work surface with confectioners' sugar. Turn out the marzipan mixture and roll it into a circle 1/4 inch thick and 11 inches in diameter.
  12. Assemble the thing. Invert the cooled cake onto a wire rack and peel off the parchment paper. Wrap a thread or piece of unflavored dental floss around the circumference of the cake, halfway from top to bottom, and draw the floss tight, using it to cut the cake in two layers (or do it the normal way with a serrated knife).
  13. Set one layer on a serving plate or cake stand. Place the marzipan disk on top. Dollop 2/3 cup of the icing on to the marzipan and spread it twoard the edges. Top with the second cake layer. Ice the cake with the remaining icing. Press the pistachios on the sides of the cake, and sprinkle the top with toasted coconut. Keep the cake under a cake dome for a few days, or in the fridge for up to a week.

 

Saturday
Oct042014

Pillsbury Bake-Off Countdown: Salted Caramel-Cashew Cookie Tarts

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

In the recipe headnote, these little morsels are described as "A little bit of sugar cookie. A little bit of cashew butter. A little bit of caramel. A little bit of chocolate. AND a little bit of sea salt in one awesome bite! What's not to love?"

Well, I don't have much to offer in terms of argument there. What is not to love? And to boot, it all comes together to form those little tartlets in just 30 minutes (cooling time is longer, but you can wait, I know you can!). This clever recipe comes from Natalie Morales of Oakley, California. Good luck at the Bake-Off!

Salted Caramel-Cashew Cookie Tarts 

  • Prep Time: 30 Min
  • Total Time: 1 Hr 35 Min
  • Makes: 24 tarts

Ingredients

  • 1 package Pillsbury Ready to Bake! refrigerated sugar cookies
  • 1 1/2 cups chopped salted cashews
  • 1 bag (11 oz) caramel bits
  • 1/2 cup creamy cashew butter
  • 1 cup semisweet chocolate chips

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 24 mini muffin cups with nonstick cooking spray.
  2. In small bowl, place cashews. Coat each cookie dough round with cashews, pressing cashews lightly into dough. Place 1 cookie dough round in each muffin cup; press slightly.
  3. Bake 17 to 22 minutes or until edges are golden brown. Immediately press handle of wooden spoon in center of each cookie to make 1-inch wide indentation. Cool in pan 15 minutes. Loosen with tip of knife; gently remove from pan to cooling rack. Cool completely, about 15 minutes.
  4. In medium microwavable bowl, microwave caramel bits, cashew butter and 3 tablespoons water uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until mixture can be stirred smooth. Spoon about 1 tablespoon caramel mixture into each cookie cup (cups will be full). Refrigerate about 10 minutes or until caramel mixture is set.
  5. Meanwhile, in small microwavable bowl, microwave chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until chips can be stirred smooth. Spoon and spread 1 teaspoon melted chocolate over top of each cookie cup; sprinkle with coarse sea salt. Refrigerate about 10 minutes or until chocolate is set. Store covered.
Friday
Oct032014

Pillsbury Bake-Off Countdown: Chocolate-Peanut Butter-Bacon Tartlets

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

I must have been tired when I read the description of this recipe by Lenore Klass of Koloa, Hawaii, which goes like this: "Bacon lovers! Serve it up with pastry, chocolate and peanut butter for wild raves."

Why? Because my big takeaways were these: 1. Omigod, she lives in a town called Koala!! I want to live in Koala! and, 2. People still go to raves?

I had visions of Koalas with glo-necklaces, raving out and eating these tarts. Now, as it turns out, I was wrong. Nonetheless, I've made my decision, and just having that vision in my head makes an already magical on its own recipe...even more magical. Good luck at the Bake-Off!

Chocolate-Peanut Butter-Bacon Tartlets

  • Prep Time: 25 Min
  • Total Time: 50 Min
  • Makes: 12 tartlets

Ingredients

  • 1 Pillsbury refrigerated pie crust, softened as directed on box
  • 4 slices packaged precooked bacon (from 2.52-oz package)
  • 1/3 cup creamy peanut butter
  • 3 tablespoons sugar
  • 2 tablespoons butter, softened
  • 2 oz cream cheese, softened
  • 3/4 cup chocolate fudge creamy ready-to-spread frosting

Procedure

  1. Heat oven to 400°F. Spray 12 regular-size muffin cups with non-stick cooking spray.
  2. Unroll pie crust on work surface. Using 2 1/2-inch fluted round cookie cutter, cut 12 rounds from pie crust. Press 1 round in bottom and 1/4 inch up side of each muffin cup. Prick bottom of each cup 3 times with fork. Bake 8 to 11 minutes or until golden brown. Remove cups from pan to cooling rack. Cool completely, about 10 minutes.
  3. Place bacon on cookie sheet. Bake 3 to 4 minutes or until crisp. Drain on paper towels. Cool 5 minutes; finely chop.
  4. In small bowl, beat peanut butter, sugar, butter and cream cheese with electric mixer on medium speed about 2 minutes or until smooth. Spoon 1 tablespoon chocolate frosting into each cup; spread over bottom and up side of each cup. Spoon or pipe, using 1/2-inch open star tip, about 1 tablespoon peanut butter mixture into each cup; sprinkle with bacon. Store covered in refrigerator.
Thursday
Oct022014

Pillsbury Bake-Off Countdown: Chocolate Doughnut Poppers

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Forget about popping your collar: instead, pop some chocolate doughnut poppers into your hungry mouth!

This clever recipe comes from Megan Beimer of Alexandria, Virginia, and is described thusly: "Baked doughnuts, not fried, have an ooey, gooey chocolate center to discover. A sweet glaze ups the irresistible."

They must be virtuous if they're baked (health food!) but then again...they're glazed and gooey chocolate. All systems go, in the best way possible.

Chocolate Doughnut Poppers

  • Prep Time: 20 Min
  • Total Time: 40 Min
  • Makes: 9 doughnut poppers

Ingredients

  • 1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
  • 5 tablespoons chocolate hazelnut spread
  • 1 tablespoon butter, melted
  • 1/2 cup powdered sugar
  • 3 to 4 teaspoons milk
  • 1/4 cup finely chopped nuts

Procedure

  1. Heat oven to 350°F. Lightly sprinkle work surface with all purpose flour. Unroll dough on work surface; press to form 12x9-inch rectangle. With pizza cutter or sharp knife, cut into 3 rows by 3 rows to make 9 rectangles.
  2. Spoon rounded teaspoonful hazelnut spread onto center of each rectangle. Brush edges of rectangles with melted butter. Bring dough up around filling to cover completely; pinch edges together to seal; shape into ball. Place seam side down, 2 inches apart, on ungreased cookie sheet.
  3. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 5 minutes.
  4. Meanwhile, in small bowl, mix powdered sugar and milk with whisk until smooth and thin enough to glaze. Dip top of each doughnut popper into glaze; place on  parchment paper. Let stand about 1 minute or until glaze is set. Place nuts in small bowl. Dip each popper into glaze again, then into nuts. Serve warm.
Wednesday
Oct012014

Biscuit S'more Shortcakes = S'morescakes?

How on earth. How on earth. How on EARTH have 33 years passed in my life before I did this?

I am talking, of course, about taking your favorite recipe for strawberry shortcake, saying "screw you, health food!" to the strawberries and whipped cream part, and swapping it out for the makings of s'mores. 

Naturally, it will be a biscuit version of a shortcake because "short" means (I am paraphrasing) "buttery" and therefore, angel food cake has no part in an honest shortcake. 

S'mores between biscuits. It's a glorious moment to be alive!

Oh my god. If you haven't tried it, please promise you will do it right now? I'll wait while you assemble your ingredients. 

S'morescakes

  • Biscuits
  • Hershey's chocolate (can be plain, or be a rebel like me and use the kind with almonds)
  • Marshmallows

(the quantity of latter two ingredients can be tailored to your taste)

 Procedure

  1. Start by baking up some biscuits. Can I suggest this recipe, which only employs three ingredients? Yes, I thought so. Homemade biscuits
  2. Once the biscuits have cooled so they are warm-hot, rather than hot-hot, remove from the pan. Split the biscuit you want to make a s'more with in half, so that you have top and bottom. Biscuits
  3. Now, break a jumbo marshmallow in half. Place on half on top of the bottom of the biscuit. Place as many squares as you like on the bottom half. Place the remaining marshmallow bit (btw, homemade would be awesome, but store bought will do; this can also be done with minis) on top of that Once melted, this will help everything adhere. Place the top of the biscuit over it.
  4. S'mores biscuits
  5. If the residual heat doesn't do the trick in terms of making things melty, help out matters by placing your sweet stack in the microwave for just a short time, like 10 seconds. The marshmallow might puff and make the top fall to the side; it's ok. I know you can put the top back on once it's out of the microwave.
  6. S'mores biscuits
  7. Enjoy. Marvel at how on earth this has never happened in your life before. 
  8. Repeat as desired. 
  9. S'mores biscuits

Psst! If you liked this, you might also enjoy these tasty vittles:

Doughnut strawberry shortcakeS'moreos!

 

S'more pop-tart s'moresS'more brownies

What's your favorite non-graham cracker way to sandwich s'mores? 

Wednesday
Oct012014

Pillsbury Bake-Off Countdown: Bacon-Peanut Butter Chocolate Fries

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

Are you ready to make your dessert a dunking delight? Carolyn Nace of Ocala, Florida has created a sweet and salty treat just for you. It's got basically all of the food groups: pastry, bacon, peanut butter, and chocolate. Oh, and a little caramel dipping sauce for good measure. This would be a nice recipe to make for Dad on Father's Day...or to snack on and kid yourself that it's a balanced breakfast any other day. 

Good luck at the Bake-Off, Carolyn!

Bacon-Peanut Butter Chocolate Fries

  • Prep Time: 25 Min
  • Total Time: 50 Min
  • Makes: 18 servings

Ingredients

  • 1 box Pillsbury Refrigerated Pie Crust, softened as directed on box
  • 1 cup Jif Whips Whipped Peanut Butter & Chocolate Flavored Spread
  • 5 slices bacon, crisply cooked, crumbled
  • 1 egg
  • 1/2 cup honey-roasted peanuts, finely chopped
  • 1 cup caramel topping

Procedure

  1. Heat oven to 350°F. Line large cookie sheet with parchment paper.
  2. Unroll pie crusts on work surface. Spread peanut butter chocolate spread over 1 pie crust to within 1/8 inch of edge; sprinkle with bacon. Top with remaining pie crust; press lightly into filling.
  3. In small bowl, beat egg and 2 teaspoons water until blended. In another small bowl, mix peanuts and 1/2 teaspoon coarse sea salt. Brush egg mixture evenly over pie crust; sprinkle with peanut mixture. With pizza cutter or knife, cut 18 rows by 4 rows. Carefully place fries 1 inch apart on cookie sheets.
  4. Bake 14 to 18 minutes or until golden brown.
  5. Meanwhile, in small microwavable bowl, microwave caramel topping uncovered on High 30 to 50 seconds or until warm. Serve with fries.
Wednesday
Oct012014

Pillsbury Bake-Off Countdown: Lemon-Blueberry Muffins

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

These are muffins, yes...but since they have frosting, I can permit them on this site.

This clever cakey muffin comes from Lise Ode of Cumming, Georgia, who is apparently a morning carbohydrate maven. Why would I say that? Because she also had a recipe in last year's Bake-Off, which is worth checking out: German Chocolate Doughnuts.

Lemon-Blueberry Muffins

  • Prep Time: 25 Min
  • Total Time: 1 Hr 25 Min
  • Makes: 12 muffins

Ingredients

  • 1 container Pillsbury™ Gluten Free refrigerated pie and pastry dough
  • 2 cup fresh blueberries
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 2 teaspoons lemon extract
  • 1 package (8 oz) cream cheese, softened

Procedure

  1. Heat oven to 375°F. Let dough stand at room temperature 10 minutes to soften. Place baking cups in each of 12 regular-size muffin cups.
  2. In small bowl, place 36 blueberries; set aside. In large bowl, break up pastry dough. Add eggs, 3/4 cup of the sugar, the baking powder and lemon extract. Mix with electric mixer on low speed 30 seconds. Beat on medium speed about 30 seconds or until well blended. Gently stir in remaining blueberries. Divide batter evenly among muffin cups (cups will be full).
  3. Bake 22 to 29 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack. Cool about 20 minutes.
  4. Meanwhile, in medium bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed 30 to 60 seconds or until smooth. Spread or pipe cream cheese mixture onto muffins. Top each muffin with 3 blueberries. Store covered in refrigerator.
Tuesday
Sep302014

Pillsbury Bake-Off Countdown: Chewy Chocolate Chip-Almond Bars


CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

I wouldn't be surprised if your response to these bars is like mine: absolute delight. There's no part of the recipe that doesn't completely please me, from the sweetened condensed milk gooeyness to the decadent chocolate chip base and the almonds all over the batter and flecked on top which give it a distinct Almond Joy tone.
This clever recipe is courtesy of Rachel Ruiz of Hurlburt Field, Florida. Good luck at the Bake-Off!

Chewy Chocolate Chip-Almond Bars

  • Prep Time: 15 Min
  • Total Time: 2 Hr 25 Min
  • Makes: 12 bars

Ingredients

  • 1 package Pillsbury Ready to Bake! refrigerated chocolate chip cookies
  • 2 oz marzipan, diced (1/4 cup)
  • 1/4 teaspoon almond extract
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup crunchy almond butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup sliced almonds

Procedure

  1. Heat oven to 350°F. Spray 9-inch square pan with non-stick spray.
  2. In large bowl, break up cookie dough. Add marzipan and almond extract. Beat with electric mixer on high speed about 2 minutes or until well blended. Press dough evenly in bottom of pan.
  3. In small bowl, mix condensed milk and almond butter until smooth; pour over dough in pan. Sprinkle chocolate chips and almonds evenly over condensed milk mixture.
  4. Bake 35 to 40 minutes or until edges are golden brown and center still jiggles slightly. Cool completely in pan on cooling rack, about 1 1/2 hours. Cut into 4 rows by 3 rows. Store covered in refrigerator.
Monday
Sep292014

Pillsbury Bake-Off Countdown: Polynesian Pull-Apart

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

 I'll level with you. I'm hungry right now, and I want to eat this thing. This thing, of course, being "Polynesian Pull-Apart", a sweet bread dreamed up by Jane McMillen of Winter Garden, Florida.

Made with refrigerated biscuits, it's the cream cheese, pineapple juice, macadamia nuts, and coconut extract that make it a tropical treat that is mighty fine to eat. Good luck at the Bake-Off!

Polynesian Pull-Apart

  • Prep Time: 15 Min
  • Total Time: 1 Hr
  • Makes: 8 servings

Ingredients

  • 1 1/4 cups sugar
  • 3 tablespoons finely chopped macadamia nuts
  • 1 can Pillsbury Grands Homestyle refrigerated southern style biscuits (8 biscuits)
  • 1/3 cup butter, melted 3oz cream cheese, softened (from 8-oz package)
  • 1 to 2 tablespoons pineapple juice
  • 1/2 teaspoon coconut extract

Procedure

  1. Heat oven to 350°F. Spray 10-inch fluted tube pan with non-stick cooking spray. In 9-inch pie plate, mix 1 cup of the sugar and the macadamia nuts; set aside.
  2. Separate dough into 8 biscuits. Cut each biscuit in half. Dip both sides of biscuit halves into melted butter; roll in sugar mixture to coat all sides. Place cut sides up in bottom of fluted tube pan. Sprinkle any remaining sugar mixture over biscuit halves.
  3. Bake 25 to 35 minutes or until light golden brown. Cool 5 minutes; turn ring upside down onto serving plate; cool an additional 5 minutes.
  4. Meanwhile, in small bowl, beat cream cheese and remaining 1/4 cup sugar with electric mixer on medium speed 30 to 45 seconds or until smooth. Beat in 1 tablespoon of the pineapple juice and the coconut extract; add additional pineapple juice, 1 teaspoon at a time, until thin enough to drizzle. Drizzle over hot pull-apart ring. Serve warm.
Monday
Sep292014

Homemade Coffee Marshmallow, Anyone? 

I don't consider myself a marshmallow-seeker. I don't avoid them, but I don't actively seek them out. 

However, marshmallows are one of those foods that when homemade, can be truly exquisite. I've tried making regular and funfetti ones, and let me tell you, my hot chocolate didn't complain once.

When Lavazza sent me a potential guest post recipe pitch (un-sponsored other than the fact that they donated the recipe and I think they make good coffee) that involved coffee marshmallows, I said "sign me up!". Bold yet sweetly sophisticated, these marshmallows practically beg you to come up with a fancy coffee liqueur cocktail recipe to pair them with. Or, if alcohol isn't your speed, combine them with hot cocoa for a little extra zip. Use a strong, good quality coffee if you don't have the brand mentioned.

Oh, and make them today for best results: September 29th is National Coffee Day!

Ingredients:

  • 1 cup brewed Lavazza Perfetto, room temperature, divided
  • 3 packets gelatin
  • 3/4 cup corn syrup
  • 1 1/4 cups sugar
  • 1 vanilla bean
  • pinch of salt
  • 1 cup confectioners sugar
  • 2 tablespoons cocoa powder

Procedure

  1. Combine 1/2 cup of the brewed coffee with the gelatin in the bowl of a stand mixer.  Whisk to combine.   Attach the bowl to the base of the mixer and install the whisk attachment.  Allow the gelatin to set.
  2. In a medium sized saucepan, combine the remaining 1/2 cup of brewed coffee with the sugar and corn syrup; stir to incorporate all ingredients.  Without stirring, bring the sugar mixture to a boil over medium-high heat, add a candy thermometer to the pot and cook until the sugar mixture reaches 238 degrees.
  3. Meanwhile, spray a 9”x13” baking pan with non-stick cooking spray.  Combine the confectioners sugar and cocoa powder in a bowl, mix well.  Sprinkle the greased pan with the cocoa/confectioners mix and tilt the pan in all directions, ensuring the entire surface of the pan is coated.
  4. When the sugar syrup has reached temperature, carefully drizzle it into the bowl of the stand mixer as it whips on medium-high.  When all the syrup has been added, increase the speed to high.  Add a pinch of salt and the seeds of a vanilla bean.  Continue to whip on high until the mixture begins to lighten in color and cool. 
  5. Spray a spatula with non-stick spray and dump the marshmallow mixture into the prepared baking pan.  Working quickly, spread the marshmallow as evenly as possible.  Sprinkle with some cocoa/confectioners blend and, gently, with your hands, pat the marshmallow to help flatten it.  Cover with plastic wrap and allow to set at least eight hours, preferably overnight.
  6. Carefully remove the set marshmallow from the pan onto a cutting surface.  With a sharp chef’s knife, cut the marshmallow into strips one inch in width.  Cut the strip into one inch pieces to achieve a one inch square.   Toss each marshmallow square in the remaining cocoa/confectioners mix and shake off the excess.  Store in a cool, dry area in an airtight container.

Have you ever made homemade marshmallows?

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