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Entries in recipes (578)

Saturday
Nov092013

The Bake-Off is Coming: Boston Cream French Toast

Boston Cream French Toast

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 


It's possible that this is the most beautiful breakfast food I've ever in my life seen. Kristen Abbott of Paoli, Pennsylvania is to blame for the extreme pleasure that is Boston Cream French Toast. Perfect for brunch!

Boston Cream French Toast

Prep Time: 20 Min Total Time: 1 Hr 25 Min Makes: 10 servings

Ingredients

  • 1 can Pillsbury refrigerated crusty French loaf
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 1 1/4 cups whipping cream
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 3/4 cup Chocolate Flavored Hazelnut Spread

Procedure

  1. Heat oven to 350°F. Bake crusty French loaf as directed on can. Cool 10 minutes.
  2. Meanwhile, spray 13x9-inch pan (dark pan not recommended) with Crisco® Original No-Stick Cooking Spray. In large bowl, beat sweetened condensed milk, 1 cup of the cream, the egg yolks and vanilla with wire whisk until well blended. Pour half of mixture into pan.
  3. Trim ends of bread; cut into 20 (about 3/4-inch) slices. Place slices over egg mixture. Pour remaining egg mixture over bread slices. Bake 30 to 33 minutes or until light golden brown.
  4. In medium microwavable bowl, microwave remaining 1/4 cup cream on High 20 to 30 seconds or until hot. Stir in hazelnut spread until smooth.
  5. For each serving, with spatula, remove 1 piece French toast and place custard side up on serving plate. Top with another piece of French toast, custard side down, forming a sandwich with custard in the center. Drizzle each serving with 1 tablespoon chocolate hazelnut sauce.
Saturday
Nov092013

The Bake-Off is Coming: Chocolate Peanut Butter Pretzel Bars

Chocolate peanut butter pretzel bars

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Salty! Sweet! Your life is now complete. Thanks to Anita Van Gundy of Des Moines, Iowa for sharing this lovely and highly addictive recipe.

Chocolate Peanut Butter Pretzel Bars

Prep Time: 25 Min Total Time: 2 Hr 35 Min Makes: 24 servings

Ingredients

  • 1 3/4 cups pretzels, coarsely chopped
  • 1 package Pillsbury Ready to Bake refrigerated sugar cookies
  • 2 tablespoons Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 3/4 cup Creamy Peanut Butter
  • 1/2 cup Chocolate Flavored Hazelnut Spread
  • 1/4 cup Caramel Syrup

Procedure

  1. Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Let cookie dough stand at room temperature 10 minutes to soften.
  2. Finely chop 1 cup of the pretzels; place in large bowl. Add cookie dough and shortening. Beat with electric mixer on low speed until well mixed. Press dough evenly in pan. Bake 14 to 18 minutes or until crust is light golden brown. Remove from oven; cool 10 minutes.
  3. Meanwhile, in 2 quart heavy saucepan, heat sweetened condensed milk over medium heat 5 to 8 minutes, stirring constantly until hot and mixture is thin. Remove from heat. Stir in peanut butter and chocolate hazelnut spread until well blended. Spread over baked crust. Sprinkle with remaining 3/4 cup coarsely chopped pretzels. Bake 15 to 20 minutes longer or until edges are golden brown. Cool completely, about 1 1/2 hours. Drizzle with caramel syrup. Cut into 6 rows by 4 rows. Store covered.
Saturday
Nov092013

The Bake-Off is Coming: Whole Wheat Quinoa Pancakes

Whole Wheat Quinoa Cakes

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Listen. I was tempted to drive right on by this recipe, because it sounded awfully healthy. But then I learned it had sweetened condensed milk. Back in the game! Thanks for including something tasty that also has healthy grains, Lynn Connors of Thornton, Pennsylvania!
Whole Wheat Quinoa Pancakes

Prep Time: 25 Min Total Time: 50 Min Makes: 9 servings (2 pancakes each)

Ingredients

  • 1 cup uncooked quinoa, rinsed, well drained
  • 1 cup Pillsbury BEST® Whole Wheat Flour
  • 2 teaspoons baking powder
  • 1 can (14 oz) Sweetened Condensed Milk
  • 1 egg
  • 1 jar (12 oz) Northwest Triple Berry Preserves

Procedure

  1. Cook quinoa as directed on package; cool 10 minutes. Spray nonstick electric griddle with No-Stick Cooking Spray; heat to 350°F.
  2. Meanwhile, in large bowl, mix all remaining ingredients except preserves until well blended. Stir in quinoa. For each pancake, spoon and spread about 1/4 cup batter onto griddle. Cook 2 to 3 minutes or until bubbly and dry around edges. Turn; cook other side 2 to 3 minutes or until golden brown.
  3. Meanwhile, in 1 1/2-quart saucepan, cook preserves over medium heat until warm. Top pancakes with warm preserves.
Saturday
Nov092013

The Bake-Off is Coming: Heavenly Hazelnut Torte with Mascarpone Cream

Hazelnut torte

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Brett Youmans is one of my favorite people. He's adorable, and just as sweet as this tasty recipe. He's also been a Bake-Off contestant three times now! This is his final chance to win the big one. I've got to say, I love all of these recipes, but I have a soft spot for Brett, from Reading, Pennsylvania!

Prep Time: 30 Min Total Time: 1 Hr 50 Min Makes: 8 servings

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 1 container (8 oz) mascarpone cheese
  • 2/3 cup Jif Chocolate Flavored Hazelnut Spread
  • 3/4 cup coarsely chopped toasted hazelnuts
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 2 tablespoons granulated white or vanilla sugar

Procedure

  1. Heat oven to 350°F. Let cookie dough and mascarpone cheese stand at room temperature for 10 minutes to soften. In medium bowl, break up cookie dough. Add 2 tablespoons of the mascarpone cheese, 1/3 cup of the chocolate hazelnut spread and 1/2 cup of the hazelnuts. Mix with wooden spoon until well blended.
  2. Press 1/2 of the dough mixture in bottom of ungreased 9-inch springform pan. In small microwavable bowl, microwave remaining 1/3 cup chocolate hazelnut spread on High 10 seconds; stir until spreading consistency. Spread over dough to within 1/4-inch of edge; sprinkle chocolate chips over chocolate hazelnut spread. Place remaining dough between layers of waxed paper. Press into 9-inch round. Peel off one layer of paper. Place dough side down over chocolate chips. Remove waxed paper; press edges to seal. Gently tap pan on counter to settle. Sprinkle with remaining 1/4 cup nuts; lightly press into dough.
  3. Wrap outside bottom and side of springform pan with foil to prevent leaking. Bake 30 to 40 minutes or until puffed and edges are set (center will jiggle slightly). Cool on cooling rack 30 to 40 minutes or until center is set but still warm. Remove side of pan.
  4. Meanwhile, in medium bowl, beat whipping cream and sugar with electric mixer on medium speed until soft peaks form. Beat in remaining mascarpone cheese with electric mixer on low speed until combined. Refrigerate.
  5. Serve wedges of warm torte with mascarpone cream.
Saturday
Nov092013

The Bake-Off is Coming: Lime in the Coconut Cookie Fudge

Lime in the Coconut Cookie Fudge

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Seriously, you guys. Cookie fudge. COOKIE FUDGE! I could keep saying it all day, or I could share the recipe, from Christine Wilson of Sellersville, Pennsylvania. Thank you, Christine.

Prep Time: 20 Min Total Time: 2 Hr 30 Min Makes: 24 servings

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 1 1/2 cups sweetened flaked coconut
  • 1 1/2 teaspoons grated lime peel
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 1/4 cup butter
  • 1 bag (12 oz) white vanilla baking chips
  • 3/4 teaspoon vanilla

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
  2. Meanwhile, spread 1/2 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 5 minutes. In small bowl, mix toasted coconut and lime zest until well blended; set aside.
  3. Break up cookie dough and press in ungreased 13x9-inch pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
  4. In 1-quart saucepan, cook sweetened condensed milk and butter over medium heat, stirring constantly, until butter is melted and ingredients are thoroughly heated. DO NOT BOIL. Remove from heat; stir in white baking chips until melted. Stir in remaining 1 cup coconut and the vanilla.
  5. Pour coconut mixture over cookie crust, spreading evenly. Sprinkle with coconut lime mixture; press in lightly. Cool 15 minutes. Refrigerate 1 hour or until topping is firm.

 

Friday
Nov082013

The Bake-Off is Coming: Almond Café Cookies

Almond cafe cookies

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

I love almond cookies, don't you? Especially when they're nice, big fat ones like these. They were created by Nancy Fahey of North Kingstown, Rhode Island and will be on show at the Bake-Off! Woot!

Almond Cafe Cookies

Prep Time: 30 Min Total Time: 1 Hr 10 Min Makes: 24 servings

Ingredients

  • 2 packages Pillsbury Ready to Bake! refrigerated sugar cookies
  • 8 oz almond paste
  • 2 tablespoons Apricot Preserves
  • 1 cup All Purpose Flour
  • 2 egg whites
  • 1 1/4 cups sliced almonds

Procedure

  1. Heat oven to 375°F. Line large cookie sheets with parchment paper.
  2. In large bowl, break up cookie dough and almond paste. Add flour and preserves; knead until well blended and mixture forms a ball. Pat into 6x9-inch rectangle. Cut into 24 pieces.
  3. In small bowl, beat egg whites with fork or wire whisk until foamy. In another small bowl, place almonds.
  4. Shape each dough piece into ball. Flatten to 3-inch round. Dip one flat side into egg whites, coating one side only. Place coated side down onto almond slices. Lightly press to coat with almonds. Place 2 inches apart on cookie sheets, almond side up.
  5. Bake 13 to 18 minutes or until cookies are light golden brown. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Store in covered container.
Thursday
Nov072013

The Bake-Off is Coming: Espresso Hazelnut Beignets

Espresso Hazelnut Beignets

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Do I need to tell you that the winner will receive one million dollars? My posting is on hyperdrive since the event is less than a week a day--check back often, because I will be posting three recipes a day until the big event! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

 Do you know what "beignet" means?

It translates, roughly, as "get your butt in the kitchen and make these, RIGHT NOW." Trust me. I'm sure that  Karyn Hentz of Arlington, Virginia would agree with my translation.

Espresso Hazelnut Beignets

Prep Time: 25 Min Total Time: 25 Min Makes: 8 servings

  • 4 cups Crisco Pure Canola Oil
  • 1/4 cup sugar
  • 1/2 teaspoon instant espresso powder
  • 1can Pillsbury Grands! Homestyle refrigerated buttermilk biscuits (8 ct)
  • 1/2cup Jif Mocha Cappuccino Flavored Hazelnut Spread

Procedure

  1. In 3-quart heavy saucepan, heat oil to 370°F. In shallow bowl or plate, mix sugar and espresso powder. Set aside.
  2. Separate dough into 8 biscuits. Press each biscuit into 4-inch round. Spoon 1 tablespoon of the mocha cappuccino hazelnut spread on each biscuit. Fold dough over filling; press edges to seal.
  3. Gently place 3 biscuits in hot oil. Cook 1 1/2 minutes or until deep golden brown. Using tongs, gently turn over. Cook 1 1/2 minutes or until deep golden brown. Remove to paper towels to drain. Roll in sugar mixture. Repeat with remaining biscuits, cooking 2 or 3 at a time. Serve warm.
Wednesday
Nov062013

The Bake-Off is Coming: Chocolate and Coconut Pecan Custard Pie

Chocolate Coconut pecan custard pie

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

 This is one of my favorite entries yet. Why? Um, refer to the title of the recipe. It's got all things delicious! And it has only five ingredients. It practically bakes itself! THank you to Lauren Katz of Ashburn, Virginia, for dreaming it up.

Chocolate and Coconut Pecan Custard Pie  

Prep Time: 15 Min Total Time: 2 Hr 15 Min Makes: 8 servings

Ingredients

  • 1Pillsbury refrigerated pie crust, softened as directed on box
  • 1 can Pillsbury Creamy Supreme Coconut Pecan Frosting
  • 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
  • 3 eggs
  • 1/2 cup semisweet chocolate chips
  • 1/4 cup shredded sweetened coconut

Procedure

  1. Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
  2. In large bowl, beat frosting, sweetened condensed milk, eggs and 1/2 teaspoon salt with wire whisk until well blended. Stir in chocolate chips. Pour into crust-lined plate. Sprinkle with coconut.
  3. Bake 50 to 60 minutes or until golden brown, top is puffed and center is almost set. Cover crust with foil during last half of baking, if necessary, to prevent excessive browning. Cool at least 1 hour. Serve warm or cooled. Store covered in refrigerator.

 

Wednesday
Nov062013

Grenades: A Confection, Not an Explosion

Grenades

I don't know if she remembers it, but I met the owner of Butter, a bakery in Vancouver, in a very sweet way. I was the "artist of the month" at Seattle knitting shop Hilltop Yarn--that makes sense if you consider the fact that I do artwork like this:

Knitting Cakes

So, said owner happens to be in Seattle that day and happens to walk in. We get to talking, given our mutual interest in sweets, and forever and ever on since then I've taken a deep interest in the goings-on at Butter. So I was so delighted when they came out with their great book, Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery. I've already shared with you their marshmallow recipe, and now it's time to make it count, because you're about to get a new recipe that uses those marshmallows. But this is even better, because they are paired with cereal, chocolate, and sugar sugar sugar. Here's the 411 on Grenades:

This is a treat my young friend Kate introduced me to. The original version used Kraft marshmallows and melted Mackintosh’s Toffee, and it really was delicious. Our Butter version has a few more steps involved, but I think the end result is worth the effort. We had great fun coming up with different riffs on the classic combination. To date my favorite is a banana marshmallow rolled in peanut butter and Rice Krispies, then dipped in milk chocolate—proving once again that you are only ever limited by your imagination.

Grenades

MAKES: About 24 to 30 grenades

YOU WILL NEED: candy thermometer, cookie sheet lined with parchment paper

BEFORE YOU BEGIN: Prepare a batch of Butter’s Famous Marshmallows. You only need half the batch so will have lots left over.

From Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery

Ingredients

  • 1⁄2 batch Butter’s Famous Marshmallows
  • 4 cups Rice Krispies
  • 2 cups heavy cream
  • 1⁄2 cup whole milk
  • 1 1⁄2 cups granulated sugar
  • 1 1⁄2 cups dark brown sugar
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 1⁄2 cup light corn syrup
  • 1⁄4 cup water
  • 2 pounds dark chocolate (about 4 cups chocolate chips)

Procedure

  1. Place the Rice Krispies in a small bowl and set aside.
  2. In a large saucepan over medium heat, combine the cream, milk, both sugars, salt, butter, corn syrup and water. Clip the candy thermometer to the side of the saucepan to monitor the temperature. Use a whisk to stir the caramel mixture constantly until it reaches 220°F. Remove from the heat and allow to cool for 1 minute (don’t wait too long or the caramel will start to firm up.)
  3. Use a fork to dip each marshmallow into the caramel mixture and gently move it around to coat the whole surface. Lightly tap the fork on the side of the bowl to remove any excess .
  4. Immediately drop the marshmallows into the Rice Krispies and roll them around until completely coated. Place on the prepared cookie sheet.
  5. Temper the dark chocolate (need a primer? Check on this post I did for Craftsy).
  6. Use a fork to dip each marshmallow in the tempered chocolate. Lightly tap the fork on the edge of the bowl to help remove any excess. Place back on the cookie sheet, lined with fresh parchment paper.
  7. Allow the chocolate to set for at least 1 hour before you enjoy (or place in the refrigerator to speed things up).
Wednesday
Nov062013

The World-Famous Marshmallow Recipe from Butter

I'm a big believer in the fact that if a food is made well, even if it's not a foodstuff you typically like, it can make you a believer.

Marshmallows from butter

Such is the case with the homemade marshmallows at Butter, a bakery in Vancouver. They were kind enough to share their recipe, from the newly released book, Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery. Here's the recipe, starting with the headnote:

If there is one item that really put Butter on the map, I would have to say it’s our marshmallows. Back in 2007, when Butter first opened, the gourmet marshmallow was still a bit of a mystery. Most people didn’t know there was a tasty alternative to store-bought marshmallows available. But word soon got out, people started talking, and my brain got ticking. Butter now makes 18 flavors of marshmallows, and I’m always coming up with new varieties—but Butter’s Vanilla Marshmallows are the classic we opened our doors with.

Butter’s Famous Marshmallows

MAKES: About 64 (1- × 1-inch) marshmallows YOU WILL NEED: (9- × 9-inch) baking pan, buttered

From Butter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery

  • 1 cup water
  • 3 envelopes unflavored gelatin
  • 2 cups granulated sugar
  • 1⁄2 cup light corn syrup
  • 1⁄2 teaspoon salt
  • 2 tablespoons pure vanilla
  • Generous amount of icing sugar to coat the marshmallows, about 2 cups

Procedure

1. In a stand mixer fitted with a whisk attachment, pour in 1⁄2 cup of the water and sprinkle with the gelatin. Set aside to allow the gelatin to soak in.

2. In a medium saucepan over high heat, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Bring to a rolling boil and continue to boil for 1 minute. Remove from the heat.

3. Turn the mixer to low and mix the gelatin once or twice to combine it with the water. Slowly add the hot sugar mixture, pouring it gently down the side of the bowl, and continue to mix on low. Be really careful at this point because the sugar mixture is smoking hot! It’s not a job for little ones.

4. Turn the mixer to high and continue to whip for 10 to 12 minutes until the marshmallow batter almost triples in size and becomes very thick. Scrape down the sides of the bowl frequently to avoid the batter overflowing as it grows. Stop the mixer, add the vanilla, and then whip briefly to combine.

5. Transfer the mixture to the prepared baking pan and use a spatula or bench scraper to spread it evenly in the pan. Work quickly, as the marshmallow becomes more difficult to manipulate as it sets.

6. Grease a sheet of plastic wrap with butter and lay it across the top of the marshmallow. Press down firmly on the plastic wrap, to seal it smoothly and tightly against the mixture.

7. Leave the marshmallow to set at room temperature for at least 3 hours or, even better, overnight. The marshmallow will be too sticky and soft to cut if you try too soon.

8. Sprinkle a work surface or cutting board with the icing sugar. Run a knife along the top edge of the pan to loosen the marshmallow slab. Invert the pan and flip the marshmallow out onto the counter or board. Scoop up handfuls of the icing sugar and rub all over the marshmallow slab.

9. Use a large knife to cut the slab into 1- × 1-inch squares. Roll each of the freshly cut marshmallow squares in the remaining icing sugar to coat them completely. If you—and most of your kitchen—are speckled with marshmallow by the time you finish this recipe, fear not! It’s mostly sugar, so a little hot water and elbow grease will have things as good as new in no time.

Marshmallow Variations

 

  • TOASTED COCONUT MARSHMALLOWS My personal favorite! Just substitute the 3 cups icing sugar with 3 cups unsweetened shredded coconut. To prepare the coconut: Preheat the oven to 325°F. Sprinkle the coconut onto a cookie sheet in one even layer and bake in the preheated oven for 15 minutes, until the coconut is a lovely golden brown, stirring every 5 minutes to make sure it toasts evenly. Remove from the oven and allow to cool. Follow Steps 8 and 9 to coat the marshmallows completely in toasted coconut.
  • RASPBERRY MARSHMALLOWS In a small saucepan over medium heat, warm 1⁄4 cup raspberry jam (any variety will do) until it becomes runny, about 3 minutes. Remove from the heat. Place a fine sieve over a small bowl and pour the warm jam through the sieve to catch any seeds and create a puree. Add the puree and one drop of red food coloring at Step 4 of the recipe.
  • MINT MARSHMALLOWS These are fantastic in hot chocolate! Add 1 teaspoon of mint extract and 1 drop of green food coloring at Step 4 of the recipe. Make sure you do this at the end of the whisking process—if you add it too early it prevents the marshmallow from achieving its proper volume.
  • COFFEE MARSHMALLOWS Add 1⁄2 cup of strongly brewed coffee or espresso instead of the water in Step 1, and add another 1⁄2 cup instead of the water in Step 2.
  • CINNAMON MARSHMALLOWS Another yummy option for your hot chocolate or, even better, melted on top of your sweet potatoes at Thanksgiving. Add 2 teaspoons of ground cinnamon at Step 4.

 

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