I have been meaning to make marshmallows for pretty much EVER
Ever since I found out it was possible to make marshmallows at home and there wasn’t some magical marshmallow fairy that makes them, I was set on making my own. I figured if I was really going to make these, I should probably make them chocolate. After all, that’s what Cooking Light did….so it MUST be the healthy choice, right?! RIGHT.
Marshmallows in Cooking Light=Healthy=I eat them for every meal
Good deal, I can dig it.
1 cup water, divided
3 (1/4-ounce) packages unflavored gelatin
1 cup corn syrup
1 1/2 cups white sugar
pinch of salt
1 1/2 teaspoons vanilla extract
1/3 cup powdered sugar
1/3 cup cornstarch
2 teaspoons cocoa powder (I used dark cocoa)
1/4 cup cocoa powder (I used dark cocoa powder)
Pour 1/2 cup water into a small (microwave-safe) bowl and pour gelatin on top. Set aside
Combine remaining 1/2 cup water, white sugar, corn syrup, and salt in a saucepan over medium-high heat; bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer (I didn’t have one!) registers 250 degrees F. I think this took me about 5 or 6 minutes, but I recommend using a thermometer. Pour sugar mixture into the bowl of a mixer and let cool until a candy thermometer reads 210 degrees F. I think I waited about 4 minutes because once again, I didn’t have a candy thermometer.
Microwave water-gelatin mixture for 10 seconds, stir, then microwave again for 10 more seconds and stir again. With mixer on low, beat sugar mixture with the whip attachment, gradually pour gelatin mixture in a thin stream into sugar mixture. Mix in vanilla extract. Increase speed to high and whip mixture at high speed until light and fluffy, should take about 5-7 minutes. Reduce mixer to medium speed and gradually add 1/4 cup cocoa powder, beating until combined. Using a spatula coated with cooking spray, scrape mixture into a 13×9 inch baking dish coated with cooking spray. Make sure the top is smoothed out and let sit for 2 hours.
Sift together powdered sugar, cornstarch, and 2 teaspoons cocoa powder into a jelly roll pan. Using a spatula coated with cooking spray, lift marshmallow out from pan and place in powdered sugar-cornstarch mixture. Using kitchen shears coated with powdered sugar-cornstarch mixture, cut marshmallows into small pieces (or desired size). Dust with powdered sugar mixture, shake to remove excess powdered sugar-cornstarch mixture. I stored leftover marshmallows in a tupperware container with the lid off.
Random Fact of the Day: 43.7% of all statistics are made up right on the spot.
Now if you have tried the stuff before, you know what I’m talking about. It’s just plain good. I have attempted to make my very own recreation of cookie butter. It’s definitely not the exact same taste, and not exactly the same texture but it’s the same concept!
I love this stuff. This is MY cookie butter. My very own version that suits my very own needs. But I thought I’d be nice and share. So here you go. This concoction is awesome with anything and everything. Even healthy things *gasp*, like apples! Go off and make your own cookie butter!!
Homemade Cookie Butter
(makes about 1 cup)
2 packages (18 total sheets of crackers) Graham Crackers
1 Tablespoon plus 2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 Tablespoon brown sugar
1 Tablespoon molasses
2 Tablespoons coconut oil (any other type of oil will work as well)
3/4 cup-1 cup water
Place graham crackers in food processor and process until they become very fine crumbs.
Keep processor running and add in cinnamon, nutmeg, and brown sugar through top spout. Add in molasses and coconut oil through top spout.
Gradually add in water until cookie butter has achieved desired creaminess. It is best to add in about 1/2 cup, lift the lid and then see where you are at and how much more water you want to add in from there. This is also a good time to taste test and see if you want to add in more spices. I store my cookie butter in an air tight container in the fridge. It should be fine in the pantry, but I have not tried it.
Random Fact of the Day: The first man to survive going over Niagara Falls later died from slipping on an orange peel.
Can you believe it?? I can’t! Seriously, I didn’t think I would stick with it the way I have. It’s definitely no cake walk but I don’t think I could stop. Blogging is something that just becomes part of you.
I think my photography has improved..what do you think??Anyways, it’s definitely been a learning experience. Blogging is also a really amazing thing. There are just so many incredible, awesome, kind, genuine people on here. Reading your comments truly brightens up my day and makes me smile. Seriously, I don’t think I’ve read a single comment without a smile on my face. You guys rock!!Anyways, what’s up with me and s’moreslately?? Theses here are exactly what they sound like, a cookie bar with marshmallows and chocolate. (beware, that dough is deadly up there)
It’s like a sticky little square of s’more goodness. It’s so, so easy…make itttt
1 c. graham cracker crumbs (1 sleeve of graham crackers)
1/2 t. baking powder
1/8 t. salt
1 stick unsalted butter, at room temperature
3/4 c. brown sugar
1 egg, beaten
1 c. marshmallow creme
1 c. chocolate chips
Preheat oven to 350 degrees. Line a 8 x 8 inch pan with foil, leaving 2″ overhang on 2 sides. Mist foil with cooking spray.
Combine flour, graham cracker crumbs, baking powder, and salt in a bowl and mix well. In a mixing bowl on medium speed, beat butter and sugar until light. Beat in egg until well combined. Reduce mixer speed to low and slowly beat flour mixture into butter mixture. Divide dough in half. Press half the dough into pan until it is uniform and flat. Spread with marshmallow creme and sprinkle evenly with chocolate chips on top. Scatter remaining dough over its clumps. Don’t worry about completely covering the top; marshmallow and chocolate should peek through
Bake until golden brown, 30-35 minutes in preheated oven. Place pan on wire rack to cool completely. Remove from pan, peel off foil and cut into bars. (refrigerating them helps with cutting)
Random Fact of the Day: 1 pound of lemons contain more sugar than 1 pound of strawberries.
This is one of those recipes that you know you just have to make, but you know you really shouldn’t. It’s just that good.There is nothing here, I’ll tell you that. Nothing, not a single ounce of that. But it’s dessert…you might as well go all out, right?How could any of that be bad???This recipe is super easy! First you have to prepare your brownie mix and pour half of it into a greased 8 x 8 inch pan.Plop some graham crackers on top.Then get your chocolate on thereThen you’ve got to let the marshmallows get in on the funFinally, you finish it off with the rest of the brownie batter.Mmm all toasty! I know they might look like they’re burnt, but I promis
3 1/2 full size chocolate bars (I used a giant Hershey’s bar and then little mini chocolates to fill in the extra space)
16 large marshmallows
Preheat oven to 350 degrees F. Grease an 8×8 inch baking pan
Prepare brownie mix according to package directions
Pour half the brownie batter into lined pan. Layer graham crackers over brownies. Top crackers with chocolate bars, then the marshmallows. Pour remaining brownie batter over marshmallows.
Bake for 40-45 minutes or until toothpick comes out mostly clean from brownie. Remove from oven and let cool completely. Cut into squares when completely cool.Random Fact of the Day: 40% of all people who come to a party in your home snoop in your medicine cabinet.
I really enjoy seeing what people search for on my blog. It truly makes me laugh; brightens up the day a bit.My top 5 favorite searches have to be
chocolates in my peanut butter
the muffin man* (would you believe 19 people have searched this?!)
loose bathing suit*
black guy weird look
will you spontaneously combust from cookie dough
*In defense to these people I did happen to talk about the starred subjects in past posts…but still, it’s pretty funnyI do feel kind of obligated now though to write a post about spontaneously combusting from cookie dough. Hmmm, we’ll see!!Okay so here’s the deal. These are s’mores..that you make in your house. Then cover in chocolate. This idea just kind of came to me one day, then I realized that I’m not as creative as I thought and people have been done this before… Oh well!! Good minds think alike, right?
Chocolate Covered S’mores Bites
2 sheets of graham crackers
a heaping 1/4 c. marshmallow fluff
about 4 ounces chocolate, melted for dipping
2 T. mini chocolate chips (optional)
Preheat oven to 425 degrees F.
Using a knife, cut graham crackers into eighths. (They should all be little squares, about 1 in. by 1 in.) In a small dish, mix together marshmallow filling with mini chocolate chips, if using. Drop marshmallow filling onto half of the graham crackers and top with other graham crackers.
Bake 2-3 minutes in the oven on a baking sheet. WATCH CAREFULLY!!!! The crackers burn easily!..not that I would ever do that :p
Pop the s’mores in the fridge to stiffen up a bit. Chill for 1 hour.
Meanwhile, melt your chocolate for dipping. Next, dip the s’mores into the chocolate. There are several methods for this; you can either stick a toothpick in there, use a fork, or drop the s’more in the chocolate and drop chocolate on top and on the sides, whatever floats your boat. Place on parchment paper when dipped.
Once all the s’mores are covered in chocolate, pop them pack in the fridge until chocolate is set. I stored mine in the fridge, which is what I recommend, but there is nothing that could spoil them by having them sit out, the chocolate might not be as hard, though.
You may have some leftover dipping chocolate, I recommend doing what any logical person would do.
Dip a bunch of things in chocolate!!! That mysterious blob? It’s a brownie covered in chocolate. HOLY YUM. They kinda reminded me of these. DO it!
That’s all. Have a nice Thursday Random Fact of the Day: 3,400,000 Americans are considered “Extreme Commuters”. These people commute over 90 minutes round trip every day to work.